Delicious Fish Recipes - 4

Louisiana Catfish

INGREDIENTS
1 cup finely chopped onion
1 cup chopped parsley
2 tablespoons olive oil or peanut oil
1 tablespoon finely chopped garlic
4 cups peeled and chopped fresh tomatoes Ground red pepper, to taste
Salt, to taste
2 cups burgundy wine
1 tablespoon soy sauce
4 (5-8 oz.) catfish fillets, lightly seasoned with salt and pepper

DIRECTIONS
Place onions and parsley in oil and sauté 3-5 minutes. Add garlic and then the rest of the
ingredients except catfish fillets. Cook until the onions are translucent, about 10 minutes. On
medium-hot grill place fillets, skin side up, for 3 minutes. Turn and cook 2 minutes more. Place in
aluminum foil and place on grill-safe pan on grill and top with sauce. Close top on grill and cook 10
minutes.

Mustard Fried Catfish

INGREDIENTS
Hot mustard
Tabasco sauce
minced garlic
salt
black pepper
2 pounds catfish fillets
yellow cornmeal
peanut oil

DIRECTIONS
Combine seasonings in plastic storage bag, shaking to form mixture. Add fillets and marinate for
up to 4 hours. Drain fillets, dredge in cornmeal and deep fry in fish fryer or pan fry in cast iron
skillet until golden brown.

Baked Walleye Fillets

INGREDIENTS
2 lb. walleye fillets
1/3 c. chopped green onion
1/4 lb. mushrooms, sliced (1 cup)
1 tsp. salt
1/4 tsp. fresh ground white pepper
1 tsp. leaf marjoram, crumbled
2 Tbsp. dry white wine
2 tsp. lemon juice
1/4 c. shredded Monterey Jack cheese or mild Cheddar
1/4 c. fresh bread crumbs
1/2 c. (1 stick) butter or margarine, melted
2 Tbsp. chopped fresh parsley

DIRECTIONS
Butter a baking dish, large enough so fish just slightly overlaps. Preheat oven to 400¡F. Spread
green onions and mushrooms over the bottom of the dish and place fish over top. Season with
salt, pepper and marjoram. Sprinkle with wine, lemon juice, cheese and bread crumbs. Drizzle
melted butter over the crumbs. Bake for 4 minutes, then loosely place foil over fillets; do not seal
the edges. Bake an additional 7 minutes or until fish is done.

Grilled Salmon

INGREDIENTS
1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

DIRECTIONS
Season salmon fillets with lemon pepper, garlic powder, and salt.
In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is
dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to
coat. Refrigerate for at least 2 hours.
Preheat grill for medium heat.
Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6
to 8 minutes per side, or until the fish flakes easily with a fork.

Cedar Plank Salmon

INGREDIENTS
1 (12 inch) cedar plank
2 tablespoons sesame oil
3 tablespoons brown sugar
1 teaspoon dried dill weed
1 tablespoon sesame seeds
3 tablespoons water
4 (6 ounce) salmon fillets, with skin
1 teaspoon freshly ground black pepper (optional)
1 tablespoon soy sauce (optional)
1 lemon, cut into wedges (optional)

DIRECTIONS
Soak the cedar plank in water for at least 2 hours and up to 12.
Preheat the oven to 325 degrees F (165 degrees C).
Place the salmon on the plank, skin side down. In a small bowl, stir together the sesame oil, brown
sugar, dill weed and sesame seeds. Stir in just enough water to make it liquid. Season with pepper
and soy sauce if desired. Spoon the mixture over the salmon so it is fully coated.
Bake for 30 to 40 minutes in the preheated oven, until the fillet can be flaked with a fork.
On the Grill: Preheat a grill to medium heat. Place plank with fish on the grate and cover. Grill for
about 25 minutes, or until fish can be flaked with a fork.

Blackened Salmon Fillets

INGREDIENTS
2 tablespoons ground paprika
1 tablespoon ground cayenne pepper
1 tablespoon onion powder
2 teaspoons salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
4 salmon fillets, skin and bones removed
1/2 cup unsalted butter, melted

DIRECTIONS
In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper,
thyme, basil and oregano.
Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper
mixture. Drizzle one side of each fillet with 1/2 remaining butter.
In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5
minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is
easily flaked with a fork.

Sesame Seared Tuna

INGREDIENTS
1/4 cup soy sauce
1 tablespoon mirin (Japanese sweet wine)
1 tablespoon honey
2 tablespoons sesame oil
1 tablespoon rice wine vinegar
4 (6 ounce) tuna steaks
1/2 cup sesame seeds
wasabi paste
1 tablespoon olive oil

DIRECTIONS
In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal
parts. Stir the rice vinegar into one part and set aside as a dipping sauce.
Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce
mixture, then press into the sesame seeds to coat.
Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear
for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.

Cod Fish Tacos

INGREDIENTS
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup beer

1/2 cup plain yogurt
1/2 cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1 teaspoon minced capers
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill weed
1 teaspoon ground cayenne pepper

1 quart oil for frying
1 pound cod fillets, cut into 2 to 3 ounce portions
1 (12 ounce) package corn tortillas
1/2 medium head cabbage, finely shredded

DIRECTIONS
To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend
egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).
To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in
fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin,
dill, and cayenne.
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain
on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with
shredded cabbage, and white sauce.

Grilled Marinated Shrimp

INGREDIENTS
1 cup olive oil
1/4 cup chopped fresh parsley
1 lemon, juiced
2 tablespoons hot pepper sauce
3 cloves garlic, minced
1 tablespoon tomato paste
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds large shrimp, peeled and deveined with tails attached
skewers

DIRECTIONS
In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste,
oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining
marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for
2 hours.
Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and
once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with
reserved marinade.

Coconut Shrimp

INGREDIENTS
1 egg
1/2 cup all-purpose flour
2/3 cup beer
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying

DIRECTIONS
In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and
coconut in two separate bowls.
Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow
excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper.
Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs,
remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.