Almond-Cracker Walleye

Friday, August 27th, 2010 | posted by wendy

1 lb. walleye fillet (cut into two portions)
Ritz crackers
sliced almonds (lightly toasted)
buttermilk or an egg
canola oil

Dip walleye fillets into either buttermilk or an egg wash, then dredge through a mixture of crushed Ritz crackers and sliced, toasted almonds.

Pan sauté for about 4-5 minutes per side in a hot skillet with canola oil (make the oil nice and hot before adding the fillet to the pan). Fish should be golden brown on the outside.

If you prefer to do this in the oven, preheat to 500°. Heat a skillet on top of the stove with just a little coating of canola oil, add the fish (skin side down) for a moment or two, then put the skillet in the oven. Cook for about 8-10 minutes until fish is golden brown and the fillet is opaque in the center. If you would prefer to use an insta-read thermometer rather than cut into the fish, internal temperature should be just about 125°.

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Simple Grilled Lake Trout with Tomato & Basil Relish

Friday, August 20th, 2010 | posted by wendy

2 6–8 oz. lake trout fillets (from the thick end, pin bones removed)
olive oil
salt & pepper

TOMATO & BASIL RELISH
1 medium Michigan tomato (nice and ripe) coursely chopped
2 T finely chopped red onion
5 large basil leaves (chopped or chiffonade)
2 t balsamic vinegar
2 t olive oil
salt & pepper

For the relish: Combine ingredients and set aside.

For the fish: Make sure your grill is clean, hot and lightly oiled (we use spray oil or olive oil applied using a paper towel). Lightly baste the fillets with olive oil and seasoning, then grill for a total of 10 minutes per inch of thickness (about 5 minutes per side). Lake Trout holds together pretty well on the grill, but sometimes it’s handy to use an oiled wire grilling basket. Garnish each portion with the tomato-basil relish.

Another tip for firming up fatty fish (trout, salmon, bluefish, etc.) is to coat the fillets in kosher salt for about 5 minutes, then rinse and pat dry before grilling.

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Sauteed Lake Perch

Thursday, August 12th, 2010 | posted by wendy

If you happen to be one of those poor kids who has never experienced the joy of catching a perch, come on by the market for free fishing advice—there are thousands of perch within 20 miles of Ann Arbor! Or just pick some out of our case for dinner.

1 1/2 c Drakes Batter Mix
pinch of salt
1 egg
1 c half & half
1/2 c canola or peanut oil (or clarified butter)
1 1/2 lbs. of fresh Lake Perch fillets

Mix Drakes and salt together and set aside. In a small bowl, beat the egg with the half & half.

Heat the oil or clarified butter in a large sauté pan. Dip the perch in the egg wash first, then dredge through the Drakes and carefully place the fillets into the hot pan to brown on each side (this should only take a couple of minutes). Remove from the pan and drain on a paper bag or paper towel. Serve immediately with a wedge of lemon, maybe a little tartar or even a lemon-caper-butter.

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The Simplest Lake Superior Whitefish

Thursday, August 5th, 2010 | posted by wendy

• Whitefish (1/2 lb. per person or so)
• lemon
• butter
• fresh Italian flat-leaf parsley
• course salt & freshly cracked black pepper.

Lay the whitefish fillets on a baking sheet and dot with a little butter, salt and pepper.  Bake at 425° for 10-12 minutes or until opaque throughout.

Top with chopped fresh parsley and lemon zest. Serve with additional lemon wedges.

VIDEO: Mike Monahan Presents The Simplest Lake Superior Whitefish

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