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Category Archives: Whitefish Recipes

Fish Tacos

CaptureIngredients:

1 lb of northern pike or walleye filleted

1.5 cups of spinach, cut into long thin strips

1 cup of your favorite salsa (I like to make homemade, fresh salsa with a couple of chopped tomatoes, several cloves of pressed garlic, a touch of lime juice, and sea salt)

1 cup of grated cheese (jack works well)

6 tortillas, warmed immediately prior to serving

3.5 tablespoons extra virgin olive oil

1/2 medium-sized Vidalia or sweet onion, peeled and minced

2 tablespoons lime juice

1 tablespoon chili powder

2 teaspoons ground cumin

4 cloves garlic, peeled and pressed

1/4 teaspoon dried oregano

1.5 tablespoons water

1.5 teaspoons maple syrup (or honey)

3/4 teaspoon sea salt

2 tablespoons chopped cilantro (or parsley)

Directions:

In a large large nonstick skillet, heat 1.5 tablespoons of the olive oil until water dances.  Sauté the fish approximately 3 minutes on the first side.  Flip and sauté it on the second side approximately 3 minutes. Depending on the thickness, you may repeat this process for a minute per side until the fish feels firm and cooked all the way through.  Remove from heat and allow it to cool for several minutes.  Peel the meat apart (following the natural fissures) into small bite-sized pieces, carefully removing any bones.  (With northern pike, it is especially important to remove the numerous Y-bones.  This process will take 4-5 minutes, but it is well worth it.)

In a medium-sized bowl, whisk the lime juice, chili powder, cumin, oregano, garlic, water, maple syrup, salt and 1 tablespoon of the olive oil together and set aside.

In large nonstick skillet, heat 1 tablespoon of oil over medium heat.  When the oil is hot but not smoking, add the onions.  Sauté for 2-3 minutes until the onions turn golden.  Add the lime juice/spice mixture from the bowl, and stir for a minute or so.  Reduce heat to low.  Add the de-boned fish and cilantro (or parsley) and gently stir so as to evenly coat the fish pieces.  (If the lime juice/spice mixture is too thick, add another tablespoon of water to facilitate mixing.)

Spread a small handful of spinach on top of each warmed tortilla.  Spoon two tablespoons of salsa on top of the spinach.  Sprinkle fish generously on top of the salsa.  Garnish with shredded cheese.

Makes 6 Tacos

 ENJOY!!

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Fish Tacos

CaptureIngredients:

1 lb of northern pike or walleye filleted

1.5 cups of spinach, cut into long thin strips

1 cup of your favorite salsa (I like to make homemade, fresh salsa with a couple of chopped tomatoes, several cloves of pressed garlic, a touch of lime juice, and sea salt)

1 cup of grated cheese (jack works well)

6 tortillas, warmed immediately prior to serving

3.5 tablespoons extra virgin olive oil

1/2 medium-sized Vidalia or sweet onion, peeled and minced

2 tablespoons lime juice

1 tablespoon chili powder

2 teaspoons ground cumin

4 cloves garlic, peeled and pressed

1/4 teaspoon dried oregano

1.5 tablespoons water

1.5 teaspoons maple syrup (or honey)

3/4 teaspoon sea salt

2 tablespoons chopped cilantro (or parsley)

Directions:

In a large large nonstick skillet, heat 1.5 tablespoons of the olive oil until water dances.  Sauté the fish approximately 3 minutes on the first side.  Flip and sauté it on the second side approximately 3 minutes. Depending on the thickness, you may repeat this process for a minute per side until the fish feels firm and cooked all the way through.  Remove from heat and allow it to cool for several minutes.  Peel the meat apart (following the natural fissures) into small bite-sized pieces, carefully removing any bones.  (With northern pike, it is especially important to remove the numerous Y-bones.  This process will take 4-5 minutes, but it is well worth it.)

In a medium-sized bowl, whisk the lime juice, chili powder, cumin, oregano, garlic, water, maple syrup, salt and 1 tablespoon of the olive oil together and set aside.

In large nonstick skillet, heat 1 tablespoon of oil over medium heat.  When the oil is hot but not smoking, add the onions.  Sauté for 2-3 minutes until the onions turn golden.  Add the lime juice/spice mixture from the bowl, and stir for a minute or so.  Reduce heat to low.  Add the de-boned fish and cilantro (or parsley) and gently stir so as to evenly coat the fish pieces.  (If the lime juice/spice mixture is too thick, add another tablespoon of water to facilitate mixing.)

Spread a small handful of spinach on top of each warmed tortilla.  Spoon two tablespoons of salsa on top of the spinach.  Sprinkle fish generously on top of the salsa.  Garnish with shredded cheese.

Makes 6 Tacos

 ENJOY!!

Follow our HUNTING BLOG

WEB   RATES     FISH    HUNT    CABINS    PHOTOS
TESTIMONIALS    BROCHURE    HUNT BOOKLET

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Fish Tacos

CaptureIngredients:

1 lb of northern pike or walleye filleted

1.5 cups of spinach, cut into long thin strips

1 cup of your favorite salsa (I like to make homemade, fresh salsa with a couple of chopped tomatoes, several cloves of pressed garlic, a touch of lime juice, and sea salt)

1 cup of grated cheese (jack works well)

6 tortillas, warmed immediately prior to serving

3.5 tablespoons extra virgin olive oil

1/2 medium-sized Vidalia or sweet onion, peeled and minced

2 tablespoons lime juice

1 tablespoon chili powder

2 teaspoons ground cumin

4 cloves garlic, peeled and pressed

1/4 teaspoon dried oregano

1.5 tablespoons water

1.5 teaspoons maple syrup (or honey)

3/4 teaspoon sea salt

2 tablespoons chopped cilantro (or parsley)

Directions:

In a large large nonstick skillet, heat 1.5 tablespoons of the olive oil until water dances.  Sauté the fish approximately 3 minutes on the first side.  Flip and sauté it on the second side approximately 3 minutes. Depending on the thickness, you may repeat this process for a minute per side until the fish feels firm and cooked all the way through.  Remove from heat and allow it to cool for several minutes.  Peel the meat apart (following the natural fissures) into small bite-sized pieces, carefully removing any bones.  (With northern pike, it is especially important to remove the numerous Y-bones.  This process will take 4-5 minutes, but it is well worth it.)

In a medium-sized bowl, whisk the lime juice, chili powder, cumin, oregano, garlic, water, maple syrup, salt and 1 tablespoon of the olive oil together and set aside.

In large nonstick skillet, heat 1 tablespoon of oil over medium heat.  When the oil is hot but not smoking, add the onions.  Sauté for 2-3 minutes until the onions turn golden.  Add the lime juice/spice mixture from the bowl, and stir for a minute or so.  Reduce heat to low.  Add the de-boned fish and cilantro (or parsley) and gently stir so as to evenly coat the fish pieces.  (If the lime juice/spice mixture is too thick, add another tablespoon of water to facilitate mixing.)

Spread a small handful of spinach on top of each warmed tortilla.  Spoon two tablespoons of salsa on top of the spinach.  Sprinkle fish generously on top of the salsa.  Garnish with shredded cheese.

Makes 6 Tacos

 ENJOY!!

 

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STUFFED WHITEFISH – Delicious

Stuffed WhitefishWhitefish is especially delicious when caught fresh from Wawang Lake due to its deep, colder waters that whitefish thrive in.  This tasty dish, in particular, is sure to become a favorite.   Other oily fish, such as lake trout and mackerel, also work well with this recipe.

  • Serves: 4
  • Course: Lunch, Dinner
  • Beer: Dark ale, Porter, Stout
  • Wine:   All whites, Chardonnay, Riesling

 

 

Ingredients

  • 4 slices bacon, diced
  • 1 large yellow onion, diced
  • 1 clove garlic, minced
  • 2 cups mushrooms, diced
  • 2 tbsp butter
  • 4 cups brown bread, cubed
  • 1 tbsp fresh thyme leaves (or 1 tsp dried)
  • 1/2 cup chicken stock (or white wine)
  • 1 tbsp lemon zest
  • Juice of 1 lemon
  • 1    2 to 3-pound whitefish, gutted and scaled

Preparation:  Can also be grilled

  1. Preheat oven to 350°F. Sauté bacon, onion, garlic and mushrooms in butter in a skillet over medium heat until vegetables soften. Allow to cool.
  2. Place sautéed mixture in a bowl and add bread cubes, thyme, stock, lemon zest and juice. Combine well.
  3. Pack mixture into whitefish cavity. Place stuffed fish (and any remaining filling) in a greased roasting pan.
  4. Bake in oven for about 10 minutes per inch of thickness of the fish, or until flesh is opaque.
  5. Serve fish on a large platter with stuffing arranged around it. Baked sweet potatoes and steamed broccoli make excellent sides.
  6. For the glass:
    Rieslings and Chardonnays, as well as German-style winter beers, go well with this tasty fish dish.

 

ABSOLUTELY DELICIOUS – ENJOY!

 

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