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Ohio Aquaculture Association Recipes

  The following recipes are some of the members' favorite recipes.  They use only the freshest fish and ingredients.  Some of these recipes were featured at the 2002 Ohio State Fair, thanks to Ohio Proud,  OAA members, and Ohio's Great Chef's.

 

Short forms:

tsp. = teaspoon  

oz. = ounces

tbsp. = tablespoon

c. = cup

lbs. = pounds

   

Consommé with Perch Mousselines

3 c. chicken stock

3 c. fish stock

1 lb. boneless skinless perch

1 egg white

1/2 c. heavy cream

1. Mix the chicken and fish stocks, heat to simmer and correct seasoning. 

2. In a food processor, process the trout and egg white until smooth, about 1 minute.  With machine running, add 1/2 c. heavy cream in a slow steady stream. 

3. Chill for about 1 hour.  Using a spoon (or small ice cream scoop), form mousseline into small dumpling shapes and drop into simmering stock. 

4. Let cook for about 3 -4  minutes, until done in center.  Serve very hot, garnished with chopped parsley of dill if desired.

Serves 6.

Grilled Trout Burgers

1 lb. boneless, skinless trout, chopped

2 tbsp. bread crumbs

1 tbsp. Dijon mustard

1 tbsp. minced onion

2 tsp. lemon juice

1/2 tsp. garlic, minced

salt and pepper to taste

1. In a processor, combine all ingredients until thoroughly mixed.

2. Divide into 4 portions, shape into patties 1/2 inch thick.  Refrigerate at least one hour before grilling to firm them up.

3. Heat the grill or grill pan until medium hot.  Grill patties until the one side is nicely marked, about 2-3 minutes. 

4. Baste with lemon sour cream butter, flip patties and continue cooking about 2-3 minutes longer, or until done.

Lemon Sour Cream Butter

1/2 c. butter

1/4 c. sour cream cream

1 tbsp. + 1 tsp. lemon juice

1 tbsp. brown sugar

2 tsp. Dijon mustard

1 1/2 tsp grated lemon zest

Dash Tabasco

2 tsp. parsley, finely minced

1. In a food processor, whip all ingredients except parsley, until smooth and emulsified.  (The butter will look broken at first, but keep whipping, it will come together and become smooth, trust me)

2. Transfer to a bowl, stir in parsley.

3. Butter can be kept in the refrigerator up to 1 week, or can be frozen.  If frozen, the butter should be re-whipped once thawed.

Ginger Catfish/ Tilapia/ Perch

5 tbsp. vegetable oil

2 c. peeled, julienne ginger, about 1/2 pound

1 1/2 pounds fish fillets, sliced crosswise into 1/4 inch strips

3 1/2 tbsp. sugar

2 tbsp. soy sauce

2 tbsp. fish sauce

1 tsp. salt

1 large Spanish onion, thinly sliced

1/4 red bell pepper, julienne

1/2 bunch scallions, cut diagonally into 1 inch pieces

1. Heat oil in large skillet over medium-high heat.  Add the ginger and cook, stirring until brown and crisp, about 7 minutes. 

2. Add the fish, stir gently until thoroughly mixed with the ginger and cook for about 3 minutes.  Add  the sugar, soy sauce, fish sauce and salt and stir well.

3. Stir in the onion and cook for another 3-4 minutes.  Add the red pepper and scallions and cook for another 2 minutes, then serve.

Serves 4.

If you like a milder flavor, use less ginger.  Be careful though, to use enough so that the dish is not bland.

Tilapia with Turmeric-Basil sauce

4 tilapia fillets (6-8 oz. each)

salt and pepper to taste

1 tsp. fresh garlic, minced

1 tomato, chopped

2 oz. white wine

1 lemon

Sauce:

1 large shallot, finely minced

1 clove garlic, finely minced

1/2 c. white wine

1/2 tsp. turmeric

1 tbsp. fresh basil

salt and pepper to taste

1/2 c. nonfat sour cream

1. Place fillets in a single layer in a baking dish.  Season with salt and pepper. 

2. Divide the tomato dice evenly over the fillets.  Sprinkle the fillets with white wine and freshly squeezed lemon juice.

3. Cover the pan and bake in a pre-heated 400 F oven for about 10-15 minutes, or until fish flakes easily.

4. While fish is cooking, combine shallot, garlic, white wine and turmeric in a sauce pan.  Over medium heat, reduce by half.  Add basil and seasonings; reduce heat to low.  Whisk in the sour cream.

This is a very versatile sauce, great with other seafood and pasta!

Jiao Zi (Boiled dumplings)

1 head napa cabbage, quartered

1 lb. cooked fish fillets (trout or perch)

1/2 bunch Chinese chives or scallions, trimmed and minced

2" piece ginger, peeled and finely chopped

2 tbsp. soy sauce

2 tsp. sesame oil

1/2 tsp. salt

4 tbsp. vegetable oil

Wonton wrappers

Dumpling filling

1. Put cabbage into large pot, cover with water , cover pot with lid and bring to a boil over high heat.  Reduce heat to medium and simmer until soft, 15-20 minutes.  Drain; set aside to cook, then squeeze out excess water. 

2. Finely chop cabbage and transfer to a large bowl.  Add cooked fish, chives, ginger, soy sauce, sesame oil, salt and 1 tbsp. of the vegetable oil and mix well with your hands.  Cover with plastic and refrigerate for at least 1 hour or overnight.

To assemble:

1. Working with 1 wrapper at a time, put 2 tsp. of the filling into center and fold dough over to form a half circle.  Working from right to left, pleat edges together, turning dumpling halfway through to finish pleating remaining edges together.  (We used a press -- much easier!!  Lay the wrapper over the press, fill and press the handles together to get the pleats.)  Transfer to a floured baking sheet; cover with plastic wrap.  Repeat with remaining wrappers and filling.

2. For boiled dumplings:  Bring stockpot two-thirds fill of water to a boil over high heat.  Add uncooked dumplings and stir once to prevent them form sticking.  Let water return to a boil, add 1 cup cold water and return to a boil again.  Repeat process 3 times, adding 4 cups cold water in all.  Using a slotted spoon, transfer dumplings, draining briefly, to a serving platter.

3. For pan-fried dumplings:  Heat the remaining 3 tbsp. vegetable oil in a large nonstick skillet over medium-high heat.  working in batches, add uncooked dumplings and 1/2 c. water. cover, and cook until bottoms begin to brown, about 10 minutes.  Reduce heat to medium-low and continue cooking, covered, until filling is cooked through, 8-10 minutes.

Dipping Sauce

1. Combine 3 tbsp soy sauce and 3 tbsp white vinegar in a small dish.

For the demo, we baked in a 375 F oven, for approximately 10 minutes and then reheated in a pan to serve.  Best results do come from pan frying though.

Dani<0))))))><

Trout in a Korean Marinade

For the Marinade:

1/2 c. each soy sauce, salad oil, minced green onions

2 cloves garlic, minced

4 tsp. sesame seed

2 tsp. sugar

1/2 tsp. sesame oil

1 tsp. grated fresh ginger (or 1/2 tsp. ground ginger)

Stir together and marinate fresh trout for about 2 hours. Grill over charcoal, pan grill or broil.

Fried fish with Moroccan- style herb sauce (Tilapia)

1/4 c. coarsely chopped cilantro

1/4 c. coarsely chopped parsley

1 garlic clove, minced

2 tbsp. lemon juice

1/2 tsp. paprika

1/2 tsp. ground cumin

1/8 tsp. cayenne, or to taste

3 tbsp. vegetable oil plus additional for frying

1 lb. boneless, skinless fish, cut into 4 pieces

All purpose flour seasoned with salt and pepper

1. In a food processor or blender pureé the cilantro, parsley, garlic lemon juice, paprika, cumin, cayenne, 3 tbsp oil and salt and pepper to taste.

2. In a skillet heat additional oil over medium-high heat.  Dredge the fish in the seasoned flour, shaking off excess.  Pan fry the fish, 2-3 minutes per side or until it is cooked.  Drain on paper towels briefly and serve with sauce.

Serves 2.

Shrimp Lemon Grass Salad

Dressing:

1/4 c. minced lemon grass, bottom 5-6 inches

1/2 c. lime juice

1/3 c. chili garlic sauce

1/4 c. fish sauce

1/4 c. sugar

2 tsp. crushed red pepper

1 lb. raw shrimp, shelled and de-veined

2 tsp oil (for grilling)

2 c. shredded cabbage

4 Chinese long beans or 20 green beans, cut into 1 inch pieces and blanched

Salad condiments:

1 c. shredded sweetened coconut

1 c. roasted peanuts or macadamia nuts, coarsely chopped

1 c. cilantro

1 c. thinly sliced red onion

1 c. mint leaves

Combine dressing ingredients in a bowl.

1. Heat grilling pan over medium-high heat until hot.  Brush pan with 1 tsp. oil.  Grill shrimp until the flesh turns red, about 2 minutes on each side.  Brush shrimp with oil during grilling to prevent sticking.

2. Spread coconut in a small pan; toast over medium heat, shaking pan frequently, until lightly browned, 4-5 minutes.

Assembly:

In a large bowl, combine cabbage and beans with the salad condiments.  Add the dressing; toss well.

Transfer to serving platter, top with grilled shrimp and serve.

Indian-style fish with cucumber relish

1/2 c. plain nonfat yogurt

4 tsp. fresh ginger, peeled, minced, divided

2 garlic cloves, minced

1 tsp. curry powder

 1 tsp. ground cumin

Cayenne pepper to taste (1/8 tsp.)

4 5-6 oz. fillets

1 1/2 c. diced hothouse cucumber

2 tbsp. seasoned rice vinegar

2 tbsp. fresh cilantro, chopped

Olive oil for grilling.

1. Whisk yogurt, 2 tsp. ginger, garlic, curry powder, cumin and cayenne pepper in a medium bowl to blend.  Add the fish and coat evenly.  Cover and refrigerate at least 4 hours or overnight, turning fish occasionally.

2. Mix cucumber, vinegar, chopped cilantro and remaining 2 tsp. ginger in a small bowl.  Season lightly to taste with pepper.  Relish can be made 4 hours ahead, cover and refrigerate.

3. For BBQ, preheat to medium-high heat.  Brush with olive oil.  For grill pan, preheat to medium and brush pan with olive oil.

4. Scrape off excess marinade, season fish with salt and pepper.  Grill fish until just opaque in center, about 5-6 minutes per side.

5. Serve with relish alongside.

Serves 4.

Shrimp with Bok Choy

1 lb. raw shrimp, peeled and de-veined

1 tbsp. freshly cracked black pepper

3 tbsp. oil

3 cloves garlic, thinly sliced

1 onion, sliced

2 lbs. baby bok choy, leaves separated

2 tbsp. hoison sauce

2 tbsp. rice wine

1 tbsp. oyster sauce

1 tbsp. soy sauce

1 tbsp. sesame seeds, toasted

1 tsp. sesame oil

1. Press the shrimp into the cracked black pepper until coated on all sides, shaking off excess.

2. Heat wok until very hot, add 2 tbsp. of the oil and swirl it to coat the sides.  Stir fry the shrimp in batches over high heat until tender, do not overcook. 

3. Remove from the wok and keep warm.  Reheat the wok, add 1 tbsp. of the oil and stir fry the garlic until crisp and golden brown.  Add the onion and stir fry until golden brown.  Add the baby bok choy leaves and cook until the bok choy leaves wilt. 

4. Stir the hoison sauce, rice wine, oyster sauce and soy sauce together in a jug.  Pour into the wok and heat through.

5. Return the shrimp to the wok and toss together.  Serve sprinkled with sesame seeds and drizzled with sesame oil.

Serves 4.

Tandoori Fish Skewers

Soak wooden skewers in cold water for 30 minutes.

1. Combine plain yogurt, 2 crushed cloves garlic and 2 tsp. each of ground turmeric, garam masala and grated fresh ginger in a bowl. 

2. Transfer to a shallow rectangular dish.  Cut 1 lb. of fish into 1 1/4 inch cubes, a red pepper and 1 onion the same.

3. Thread all alternately onto skewers.  Add to the marinade and coat.  Refrigerate at least 1 hour.  Grill over medium heat until done, 6-10 minutes.

Smoked Trout Cream

1 lb. cream cheese

1/2 c. whipping cream

2 green onions, chopped

1/4 parsley, minced

2 tsp. dried dill

2 tsp. lemon juice

1 garlic clove, minced

8 oz. smoked trout, shredded

1. Beat cream cheese and cream in a large bowl until smooth.  Stir in remaining ingredients.  Cover and refrigerate.

(This is what I put in the tortilla wraps!)

Baked Trout with Cranberry-Thyme Crust

4 6-8 oz. trout fillets

3/4 c. panko ( or fresh breadcrumbs)

1/4 c. dried cranberries, chopped

1/4 c. chopped green onion

3 tbsp. butter, melted

2 tbsp. chopped fresh thyme

2 tsp. grated lemon peel

1. Preheat oven to 375.  Oil baking sheet.  Sprinkle trout  with salt and pepper.  Place skin side down on sheet. 

2. Combine panko, cranberries, onion, 2 tbsp melted butter, thyme and lemon peel in medium bowl; blend well.  Season with salt and pepper.

3. Spoon onto trout, dividing equally.  Press to adhere.   Drizzle with remaining melted butter. 

4. Bake until topping is golden and trout just opaque in center, about 15 minutes.

Serves 4.

Pan-roasted Trout with Sweet Tomato Vinaigrette

For the vinaigrette:

1 medium shallot, diced

2 tbsp. red wine vinegar

1 tbsp. nonpareil capers (the tiny ones), drained

1 pint cherry or grape tomatoes, cut in half lengthwise

1/2 tsp. kosher salt

1/3 c. extra virgin olive oil

1/3 c. canola oil

1 tbsp. chopped flat-leaf parsley

1 tbsp. chopped fresh basil

1/2 tsp. ground cumin

Freshly ground black pepper

For the trout:

3 tbsp. extra virgin olive oil

1 1/2 to 2 lbs. trout fillets, with skin

1/2 tsp. kosher salt

Freshly ground black pepper

1. Preheat oven to 425 F.  Make the vinaigrette: in a medium bowl, stir together the shallot, vinegar, capers, tomatoes and 1/2 tsp. salt.  Let that stand while you cook the trout, then stir in the 1/3 c. olive oil, 1/3 c. canola oil, parsley, basil, cumin and freshly ground black pepper.

2. Heat 3 tbsp. olive oil in a large, oven-safe frying pan, over medium heat.  Season the trout with salt and pepper.

3. When the oil is hot, add the trout, skin side up and cook, without messing with them at all, until they move easily when you shake the pan, about 3 minutes.  If you pull them off before they are ready, the browned layer will stick to pan and you'll lose that crust. 

4. Turn the trout fillets over and put the pan in the oven; roast until just cooked through, about 6-8 minutes.

5. When the trout is cooked, remove it to serving plate.  Add the vinaigrette to the pan, put it over medium heat and bring to just a simmer, stirring to pick up the browned bits off the bottom of the pan.

6. Cook until the tomatoes soften, about 2 minutes.  Spoon the sauce over the trout and serve.

Thai Fish Curry

1/3 c. finely chopped onion

2 tbsp. minced fresh cilantro stems

2 tbsp. minced lemon grass, fresh if possible

1 tbsp. turmeric

1 tbsp. minced fresh ginger

1 tbsp. ground cumin

3 large garlic cloves, halved

3/4 tsp. dried crushed red pepper

1 tbsp. vegetable oil

3/4 lb. fillets, cut into 2 inch pieces

1 c. canned unsweetened coconut milk

2/3 c. bottled clam juice

minced fresh cilantro

Freshly cooked rice

1. Blend first 8 ingredients in processor to dry paste, stopping frequently to scrape down sides of work bowl.  (Paste can be made 3 days ahead and covered and chilled)

2. Heat oil in medium nonstick skillet over medium-high heat.  Add 2 rounded tbsp. curry paste, stir 1 minute, add fish and cook 2-3 minutes, stirring occasionally. 

3. Add coconut milk and clam juice and simmer until fish is cooked through, about 6 minutes.

4. Transfer fish to plate.  Boil liquid until reduced to thick sauce, about 8 minutes, season with salt.  Return fish to sauce to heat through.  Sprinkle with cilantro and serve over rice.

Serves 2.

Vanilla Trout with Mushroom Fricassee

4 5 oz. boneless skinless trout fillets

1 vanilla bean, split open

Olive oil as needed

4 tbsp. unsalted butter

1/4 c. thinly sliced chanterelle mushrooms

1/4 c. thinly sliced shiitake mushrooms

1/4 c. thinly sliced cremini mushrooms

1 bunch asparagus, sliced on the diagonal into 1" pieces

Salt and pepper to taste

1 750 mL bottle Merlot wine

1 cup port wine

2 oz. unsalted butter, chilled

1. Marinate the trout in the olive oil and vanilla bean, in a re-sealable bag if possible, for at least one hour, under refrigeration.

2. For the red wine reduction:  Pour the red wine into a medium saucepan and reduce by half.  Add the port and reduce y half again.  Slowly whisk in the butter and season with salt and pepper.

3. Preheat grill to 375 F.  Season the trout with salt and pepper and grill for about 4 minutes per side.

4. In a large skillet, melt the butter over medium heat.  Add the sliced mushrooms and asparagus.  Sauté until the asparagus if just beginning to brown.  Season with salt and pepper.

Smoked Trout Bites

1 package won ton skins

nonstick cooking spray

1. Spray miniature muffin tins with cooking spray.  Cut 3 inch circles from won ton wrappers (mark stack of 6-8 with 3 inch cookie cutter, then use scissors to cut circles). 

2. Place 1 circle in each muffin cup, molding it to the cup.  Spray lightly with nonstick cooking spray.  Bake at 350 F for 7-8 minutes or until golden.

3. Remove from tins and repeat till all circles are cooked. 

Makes about 50 cups.

Fillings:

1 c. low-fat shredded Cheddar cheese

1/3 c. low-fat ricotta cheese

1/4 c. canned green chiles, drained and chopped

1 c. flaked smoked trout

1/2  tsp. dried dill

sliced ripe olives

1. Mix cheeses, chiles, trout and dill; fill cups.  Bake at 350 F for 8-10 minutes.  Garnish with sliced ripe olive.  Fills about 24 cups.

1 c. low-fat sour cream

1 c. guacamole

1 c. flaked smoked trout

slivered green onion tops

sweet red pepper, slivered (optional)

1. Flake smoked trout into sour cream.  Fill cups half way with guacamole, then sour cream mixture.

2. Garnish with onion and red peppers.  Chill.

Fills about 24 cups.

Curried Spinach and Smoked Trout Dip

1 tsp. curry powder

1/2 tsp. ground cumin

1- 10 oz. package frozen chopped spinach, thawed, squeezed dry

3/4 c. nonfat sour cream

3/4 c. plain nonfat yogurt

2 garlic cloves, minced

1/4 tsp. hot pepper sauce

8-10 oz. smoked trout, flaked

1. Stir curry and cumin in a small dry skillet over medium-low heat just until fragrant, about 45 seconds.  Remove from heat.

2. Combine chopped spinach, nonfat sour cream, nonfat yogurt and minced garlic in food processor.  Blend until spinach is pureed.

3. Add curry mixture and hot sauce and process until blended.

4. Stir in smoked trout.  Season to taste with salt and pepper. Cover and refrigerate.

Can be made a day ahead.  Makes about 2 cups.

Creamy Corn Chowder with Smoked Trout

16 oz. smoked trout (plain preferred) broken into small pieces

2 tbsp. butter

1 large red bell pepper, chopped

1 medium onion, chopped

3 garlic cloves, minced

1- 14 1/2 oz. can diced tomatoes in juice

2 c. ( or more) water

2 tbsp. chopped canned chipotle chilies

2-14 3/4 oz. cans cream-style corn

1- 16 oz. package frozen corn

1 c. whipping cream

1 tsp. dried oregano

Chopped fresh cilantro (optional, for garnish)

1. Melt butter in heavy large pot over medium heat.   Add bell pepper, onion and garlic; sauté until onion is tender, about 5 minutes.  Add tomatoes with juice to pot; cook 2 minutes. 

2. Combine 2 cups water and chipotle chilies in blender and pureé.  Mix pureé and cream-style corn into vegetables in pot.

3. Bring soup to a boil.  Reduce heat to medium and simmer 15 minutes, stirring occasionally. 

4. Add smoked trout, frozen corn, cream and oregano; simmer 5 minutes.  Garnish with cilantro if desired.

Potted Shrimp

8 oz. cooked shrimp

3 1/2 oz. butter

1/4 tsp. ground nutmeg

1/4 tsp. ground ginger

Pinch of cayenne pepper

1. Peel the shrimp and de-vein.  Chop the shrimp very finely. 

2. Melt 2 oz. of the butter over low heat.  Add the shrimp, nutmeg, ginger, cayenne and salt and pepper to taste.

3. Stir over low heat for 2 minutes, or until all the butter has been absorbed into the mixture.  Spoon into a 1 1/3 c. ramekin, press down and smooth the surface.

4. Melt the remaining butter and pour over the surface of the ramekin (leaving the white sediment in the pan).  Refrigerate overnight to allow the flavors to develop.

5. Bring back to room temperature to serve, with toast.

Catfish with Macadamia Pesto (Substitute Ohio Tilapia or Yellow Perch)

Macadamia pesto:

1 1/2 c. lightly packed fresh basil leaves

1 tbsp. lemon juice

3 tbsp. olive oil

1/4 c. roasted salted macadamia nuts

3 tbsp. grated Parmesan cheese

Fish:

1 1/2 tbsp olive oil

1 clove garlic, thinly sliced

1/8 tsp. paprika

2 catfish fillets

1. In a food processor or blender, combine basil, lemon juice, 3 tbsp. olive oil, macadamia nuts and cheese; whirl until smooth.  Season to taste.

2. In a small pan, combine the 1 1/2 tbsp. olive oil, garlic and paprika.  Heat over medium heat until oil is warm, about 1 minute.  Remove from heat.

3. To prepare fish, rinse and pat dry; brush both sides with garlic-seasoned oil.  Grill until lightly browned on bottom, 4-5 minutes.

4. Brush again with the garlic-seasoned oil.   Turn fish over and continue to cook until lightly browned on the other side and just opaque but still moist, another 4-5 minutes.

5. Serve with pesto to taste

Serves 2.

Various Sauces and Marinades

Spicy Lime Soy:

3 tbsp. lime juice

1/3 c. soy sauce

1 tbsp. oyster sauce

2 tbsp. brown sugar

1 tsp. garlic paste

2 tsp. minced ginger

2 tsp. chopped green onion

2 tbsp. peanut oil

Ginger Pesto

1/2 c. vegetable oil

1/2 tsp. salt

1/4 c. minced ginger

1/4 c. minced green onion

1/4 c. minced cilantro

1/8 tsp. white pepper

1. Place in food processor, pulse until blended.

Mustard sauce (for Gravalax)

1 1/2 tbsp. cider vinegar

1 tsp. sugar

1/2 c. olive oil

2 tsp. chopped fresh dill

2 tbsp. Dijon mustard

1. Whisk all together.

Spiced Parsley Mayonnaise

1. Combine 1 1/2 c. mayonnaise, 3/4 c. chopped parsley or watercress leaves, 1 tbsp. dill and 1 tsp each lemon juice and green onion.  Blend thoroughly and season with white pepper and salt to taste.

Makes 2 cups.

Barbequed Tilapia

2 lbs. tilapia fillets

1/2 tsp. paprika

1 tsp. salt

1 tsp. ground black pepper

1/2  c. granulated sugar

1/4 c. Worchestershire sauce

1 c. vinegar

1 c. ketchup

2 c. vegetable oil

1. Combine paprika, salt, pepper, sugar, Worchestershire sauce, vinegar, ketchup, and vegetable oil in large bowl; mixing until well blended.

Baste fish with sauce and place in preheated 350 degree F oven for 12 to 15 minutes or until fish flakes easily.  Brush frequently with sauce.

Serves 4.

Perch and Puppies

2 lbs. perch fillets

 1/2 c. flour

4 each eggs, whipped

1 c. corn flour

1 c. corn meal

1 small white onion, minced

salt and pepper to taste

1/2 can beer

1 each egg

vegetable oil

1. Whip 4 eggs and set aside.  Mix corn meal and corn flour. 
2. Season fish with salt and pepper; lightly coating fihs with flour and dipping into egg wash.  Coat with corn meal mixture; frying in hot oil until golden brown.  Remove fish from oil and hold hot until hush puppies are ready.
3. Add 1 egg and beer to remaining corn meal mixture.  Add onion and season with salt and pepper if needed.  Use a spoon to dip and fry hush puppies; cooking until golden brown.

Serves 4.

Trout Almondine

Travis Kawasaki, Chef, STRADA World Cuisine

4- 8 oz. rainbow trout fillets, bones   removed

salt and pepper to taste

flour

1 c. vegetable oil

1/2 c. almonds, sliced

1/2 c. white wine

1 each lemon juice

1/2  lb. butter, softened

1/4 c. parsley, minced

1. Season trout with slat and pepper and dredge in flour. 
2. Cook trout on both sides until golden brown; removing fish and placing on a serving platter.
3. Pour off most of oil and saute almonds until lightly brown.  Add lemon juice, wine, parsley and butter.  Pour over fish and serve.

Serves 4.

Rainbow Trout Chanterelle

John W. Skaggs, Chef, La Chantelaine Bakery and Cafe

8 trout fillets, deboned with skin on

flour for dredging

egg wash

8 tbsp butter

1. Dredge trout fillets in flour.  Dip fillets into egg wash. 
2. Heat large skillet; adding butter to pan.  Season fish; sauteeing skin side down for 2 minutes.
3. Finish in 350 degrees F oven for 6 minutes.

Sauce

4 oz. whole butter

2 oz. fresh herbs

3 lbs. chanterelle mushrooms

1 c. Chardonnay wine

salt and pepper to taste

1. Saute mushrooms and herbs in butter.  Add wine; reducing by half.  Season and place atop fish fillets.

Serves 8.

Tilapia Parmesan

Cathy Bartko, Chef, West Point Market

6 Tilapia fillets

1/4 c. Parmesan cheese, grated

6 garlic cloves, minced and roasted

2 tbsp. fresh parsley flakes

2 tbsp. fresh bread crumbs

1 tbsp. olive oil

2 tbsp. butter

1. Mix Parmesan cheese, garlic, parsley and bread crumbs; set aside.
2. Heat large saute pan and add olive oil and butter.  Season fillets with salt and pepper.
3. Saute fillets 2 to 3 minutes per side until almost done. 
4. Sprinkle cheese mixture on fillets and saute for an additional 1 to 2 minutes on each side.

Serve with a light salad or vegetable of your choice.

Serves 6.

Catfish Artichoke Dip

1 lb. US farm-raised catfish

1/4 tsp salt

1/2 tsp coarsely ground black pepper

1 can artichokes, drained and quartered (14 oz.)

1 c. grated parmesan cheese

1 c. light mayonnaise

3 cloves garlic, minced

1. Preheat oven to 400. 
2. Season both sides of catfish fillets with salt and pepper.
3. Lightly oil grill before placing catfish on it.  The fish should cook 10 min. per inch of thickness; turn once during grilling.  The fish is done when it is opaque and flakes when tested with a fork.  remove from grill; cool for at least 5 min.
4. Chop fish using a food processor and pulsing several times or mashing in a bowl with a fork.  In a large bowl, mix together catfish, artichokes, cheese, mayo and garlic.  Spoon mixture into an oven-safe casserole dish coated with non-stick cooking spray.
5. Bake for 20 minutes. Broil for an additional 5 min to brown the top.

Approximate nutritional analysis (per serving): 176 calories; 11 g total fat; 3 g saturated fat; 33 mg cholesterol; 509 mg sodium; 10 g carbohydrates; 2 g fiber; 9 g protein

Serves 10.

This page was last updated on January 10, 2006.