Any and all your Favorite Fish Recieps

[Rick King]

Well most who know me also know that I'm moving to the UP in April to Retire and fish.

I would like to expand my taste and try recipes that you are all using across the land. I know that having spent most of my fish eating days in Northern Indiana ,Northern Wisconsin and Canada,  I have missed out on some very good ways to prepare fish.

So if you would please share you favorite with me and the others. I promise that I will try  a new recipe each week.

[dick tabbert]

Thanks Leo I just gain another 5lbs.

[Rick King]

Sounds Great Bill cant wait to try it,

[Bill Purmort]

I'm a fan of southwest food and any fish fillet on the grill or coals...a walleye or pike fillet skin side down...spoon on some salsa and add a slice of jalapeño jack cheese.....a cold beer...don't be asking anyone over...you aren't going to want to share

[Leo Nguyen]

Not a problem. Just tell me how healthy of a meal you want. There are tons of recipes I've developed throughout the years since high school. More so in college years.

[Rick King]

That sound real good - tell everybody to keep em coming. I'm going to have alot of fish that need prepared next summer and I'm anxious to try them all. Thanks Leo

[Leo Nguyen]

How about this:

[Sweetened and blackened]

- Blackened fish using an iron cast pan, which is quite delicious for any fish type. However, you have to understand that blackened fish style has a carcinogenic results for younger generations if eating too often without veggies being 75% of the dietary volume, which I stay away from.

I normally add just enough oil on the heated pan to prevent the filet from sticking onto the pan, and slowly bring the filet to a golden or darken brown state. When the filet is nearly ready to eat, I seasoned the filet with a brushed stroke or two of honey/brown sugar solution (5% water by volume to the sugar)/molasses, and make sure to expose to the fire only at low or medium fire level. This infused the filet on the outside to make the filet slightly sweet, yet, semi crispy as the sugar content become caramelized. During this process, add dried herbs and spices as you wish within a few minutes of it being done to preserve the herbs' flavoring and medicine potential via consumption.

[Health freak grilled style]

*  Minimize on vegetable oil to increase weight lost and omega 3 absorption.

- Dry herbs rub: dried dill, dried oregano, dried mint, dried parsley, dried chive, coarse onion powder, course garlic powder, cyan pepper powder, lemon pepper, and paprika.

- Set aside a small bowl of olive oil, soaked in cleaned and dried fresh oregano and fresh thyme on the side for a few hours.

* After fileting the fish, dry the filets. Set up an open fire grill, or if camping an iron cast wire mesh grill.

- brush a thin layer of olive oil onto the filet on both side of the filet, and pack the filet with the dry rub..a bit counter intuitive for a dry rub..

- Place on/in the grill, and expose to low fire. Do not use medium for high fire. Low fire preserves the olive oil, fish oil, and herbs from being damaged by the intense heat.

- Keep on turn back and forth every 3 to 5 minutes, making sure to gently brush in new thin layer of oil each time to seal in the fish oil and filet moisture until the filet is done. If you see the herbs are rubbing off the filet during cooking, I normally set  a side a small bowl of olive oil mixed with fresh and dried herbs in the oil, mixed the together, and brush on the filets. It will take about 15 to 20 minutes to cook the filet at low open fire, but it's surely worth it.

Healthy and flavorful for any fresh water species. Notice the "no sodium" approach. If your taste bud wants something salty, refrain from adding too much salt. Safeguard your heart. I cook with low to no salt, yet the flavor still balance out since animal's meat already contain a perfect level of salt in them without the need to add any extra.

Allen should have some major recipes under his belt.

[Leo Nguyen]

I got great recipes: No fish left on the plate..yep.. LOL

Plenty of recipes depending on the fish and on the season. Sorry I don't have a specific recipe that covers all the fish for all occasions. Frying alone is not healthy in the long run, but of course, the most preferred.  If you want healthy style based on a fish you are targeting. Been cooking all fish styles since I was 4, including the whitebait fish, anchovies, to mackerels. But remember, one person's taste preference may not suit another's.

[Rick King]

Who's next - I dont want to just eat pickled fish  all the time

[Rick King]

I will start out by posting one of my favoriates

                                Rick's Pickled Fish

Quarts 4 Quarts (for the fish)

Plastic jar or ice cream bucket

4 quarts Fish Fillets - cut into cubes or strips

1 cup Salt - table NOT canning

Water

Vinegar

2 Onions - sliced

12 tablespoons Pickling Spice

1 cup Sugar

2 cups Muscatell Wine

Place the cut - up fish in an ice cream bucket or plastic container. Sprinkle with salt. Cover with water. Refrigerate overnight. Stir occasionally. Drain and cover with vinegar. Refrigerate 24 hours. Stir occasionally. Drain.

In 4 (1- quart) jars - pack a layer of fish, onions and spices. Three layers per jar. (use 1/2 onion and 3 tablespoons spices for each jar).

On top of each jar, put:

1/4 cup heaping White Granulated Sugar

1/2 cup Wine

Fill the jar the rest of the way up with vinegar.

Seal jars. Rotate or shake daily. Keep refrigerated for 2 weeks before eating.

Enjoy! Let me know what you think....