INDEX

Try These Excellent Fish Recipes

Rainbow Trout with Walnut Butter
2 to 21/2 lb. trout, vegetable oil, 1/2 teaspoon salt, 1/2 tsp. paprika, 1/4 tsp. pepper, 1/2 c.white wine,
1/2 c.water, 1/2 c. butter, 1/4 c. chopped walnuts.
Rub oil on both sides of fish. Place on a lightly greased baking sheet and sprinkle with salt, paprika
and pepper. Combine wine and water; pour over fish. Bake at 350*F for 20 to 30 minutes.
Melt butter in small skillet and stir in walnuts. Cook until browned. Serve over
fish.....................Serves 4

Stuffed Rainbow Trout
1 pound Rainbow trout, 8 ounces stuffing mix (use your favorite), 3 ounces Oil, 4 Lemon wedges. Place the fish in a greased baking dish and prepare the stuffing according to the package directions.Stuff the fish, brush with oil, cover and bake at 425* for 20-25 minutes, until the fish flakes.
Serve with lemon wedges. Serves 2

Fried Rainbow Trout Balls
3 pounds of trout fillets, cooked and flaked , 1/2 cup finely chopped Onion, 1/2 cuo finely choppedGreen Pepper, 1 tablespoon chopped fresh Parsley, 1/4 cup Lemon juice, 3/4 cup fine, dry Breadcrumbs, 2 Eggs, beaten, 1/2 cup Milk, 2 teaspoon spicy brown Mustard, 2 teaspoon Salt, 1/4 teaspoon Pepper, Vegetable oil, Cocktail sauce.
Combine the first 11 ingredients in a large mixing bowl; mix well. Shape into 1-inch balls. (At this
point, balls may be frozen: when ready to use, partially thaw and fry as directed below.)
Fry the croquettes in 2-inches of hot oil(370*) until golden brown. Drain on paper towels. Serve
immediately with cocktail sauce.
Serves 6

Rainbow Trout Marguery
4 Rainbow trout fillets, 4 Tablespoons Olive Oil, 2 Egg Yolks, 2 sticks butter or margarine, 1
Tablespoon lemon juice, 1 cup cooked shrimp, chopped, 1/2 cup Crabmeat, 1/2 cup sliced
Mushrooms, 2 Tablespoons dry White Wine, 2 drops Tabasco Salt and Pepper to taste.
Dry the fillets, and season with salt and pepper. Place in a baking dish, add the oil, and bake in a
preheat 375* oven for about 20 minutes.
While the fish is baking, make the sauce. Put the 2 egg yolks in the top of a double boiler over hot,
but not boiling, water, and beat until slightly thickened. Melt the butter, and slowly add it to the egg
yolks, stirring constantly until the mixture thickens. Add the lemon juice, shrimp, crabmeat,
mushrooms, wine and tobasco. Mix well and season to taste with salt and pepper. Stir and cook for 10 minutes longer.
Place the baked fillets on an oven proof platter. Spoon the sauce over the fish, and run it under the
boiler; browning slightly.
Serves 4

Grilled Trout
2 pounds trout fillet, 1/2 cup butter, 1 tablespoon lemon juice dill weed.
Melt butter in saucepan over medium heat; cook fish until lightly browned. Stir in lemon juice and pour into greased baking dish. Sprinkle with dill weed. Prepare grill by spraying cooking surface with cooking spray. Add fillets and cook over medium heat until fish flakes when poked with a knife.

Basil-Stuffed Trout
4 tablespoons olive oil, 1pound onions, sliced very thin, 1/4 cup balsamic vinegar, 1/4 teaspoon salt freshly groud pepper, 4 whole rainbow trout (10 to 12 ounces each), cleaned, bone-in
8 large basil leaves.
Preheat grill. Soak hickory chips in water for 30 minutes. Heat 3 tablespoons oil in a large skillet. Add onions and cook until golden brown, stirring frequently, about 20 minutes. Add vinegar and cook until reduced and syrupy, about 2 minutes. Season with salt and pepper and set aside. Brush the trout inside and out with remaining 1 tablespoon oil. Place the 2 basil leaves inside each fish. Sprinkle hickory chips on fire and grill fish until browned, about 4 minutes on each side. Serve at once on platter over caramelized onions.

Rainbow Trout and Shrimp
2 nice fish fillets, 1/2 lb. shrimp, 1/2 to 1 c. white wine, 1 lemon,
green onions to garnish, oil.
Preheat oven to 400*F. Peel shrimp and set aside. Lightly salt, pepper and garlic fish fillets. Lightly
flour fish fillets; add small amount of oil to iron skillet. Brown fish fillets in iron skillet on medium to
high fire (do not cook, just brown). Put browned fish fillets on individual metal plates. Place metal
plates in preheated oven for about ten minutes. Season shrimp to taste. Do not remove flour dippings from iron skillet. Place shrimp in iron skillet; brown shrimp. Add white wine to deglaze skillet and simmer for a few minutes. Remove fish from oven; pour shrimp over fish evenly. Squeeze fresh lemon over shrimp and fish. Place back into oven for ten minutes. Remove from oven; add green onions and serve with white wine.

Baked Trout with Mushrooms
3 1/2 lb. rainbow trout, flour, 3 Tbsp. olive oil, 2 Tbsp. butter, 1 rib celery, thinly sliced, 1 medium
carrot, thinly sliced, 8 oz. mushrooms, thinly sliced, 1/4 c. minced parsley, 2 Tbsp. Orvieto wine, 1/4 tsp. each; salt and pepper, 1 1/3 c. spaghetti sauce with mushrooms, 1/4 c. sliced green onions,
lemon wedges.
Coat fish with flour; sprinkle with salt and pepper. Saute in oil and butter in large skillet until brown; remove. Saute vegetables, except green onions, wine, salt and pepper 5 minutes. Spread 2/3 vegetables on ovenproof platter, spoon 2/3 cup sauce over. Stuff fish with remaining vegetables; arrange on platter. Spoon remaining sauce on fish; bake at 425*F until fish is tender, about 20 minutes. Sprinkle with onions; garnish with lemon.
Serves 4 to 6

Foil-Baked Trout
3 1/2 pounds trout fillets, 3 tablespoons lemon juice, 3 tablespoons butter, salt and pepper to taste, parsley, basil, dill.
Preheat oven to 350 degrees or turn grill on high. Place fish on aluminum foil sprayed with cooking
spray. Drizzle lemon juice and butter over fish and add seasonings. Fold edges of foil to form tight
seal. Grill for 15 minutes or until meat is flaky.

Rainbow Trout with Cream and Honey Sauce
1 teaspoon honey, Butter, chopped, skinless Almonds, 4 teaspoons fresh heavy cream, 1 teaspoon Lemon juice, Trout, Flour (seasoned to taste), Milk (to soak trout in).
Chop the almonds finely. Prepare the fish by washing and drying and then soaking it in milk for 5-10 minutes. Toss in seasoned flour. Melt half the butter in the frying pan, and fry the fish for 5-7 minutes on each side. Make the sauce by melting the rest of the butter, and adding the chopped almonds. Saute for a few minutes. Then add the honey and lemon juice; bring carefully to simmering point, and add the cream last, makingsure the temperature is fairly low so it won't curdle. Pour over the fried fish, and serve garnished with lemon.
Serves 6

Honey Fried Rainbow Trout
2 Trout, cleaned and dressed
2 tablespoons honey
4 Tablespoons butter or margarine
1 lemon
1/2 cup cornmeal
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1/3 cup milk
Mix the cornmeal, flour, salt and pepper in bowl. Mix the egg and milk in a separate bowl. Rub the
trout with lemon and dredge in the cornmeal mixture. Dip in the milk mixture, and then back into the cornmeal mixture. Heat the butter or margarine to almost smoking in a frying pan. Put the trout in the pan and cook until golden brown on both sides. Drizzle honey on top of the trout, lower heat, cover and cook for 4 minutes.
Serves 6

Bronze Salmon Zinfandel
8 ounces fresh salmon, 1 teaspoon Cajun seasoning, 1 tablespoon peanut oil, 1 ounce smoked
salmon pieces (diced),
1 ounce scallions (diced), 3 ounces tomatoes (diced), 1 ounce capers, 3 ounces White Zinfandel, 2 ounces heavy whipping cream, 2 ounces whole butter, Fresh ground black pepper, 3 ounces mashed potatoes.
Sprinkle the seasoning on the fresh salmon. Heat a cast iron pan to smoking. Cook salmon lightly on both sides (prepare salmon to temperature-i.e.: medium rare, medium, etc.....).
In a separate pan, add with peanut oil and scallions, tomatoes, capers and smoked salmon. De-glaze with White Zifandel. Add heavt cream and butter. Reduce until thick rick constitency.
To prepare the final dish, put the mashed potatoes in the center of plate. Place salmon on top and
place sauce on the side of salmon (like a moat)

Rainbow Trout Salad
leftover fish, Mayonaise, sweet pickles, chopped or relish,
finely chopped celery.
Break the leftover fish up into small pieces with a fork. Add the sweet pickles and celery to taste, and then add enough mayonaise to make a spread.
Excellent as a sandwich spread or as a snack with crackers.

Mustard-Dill Basted Salmon
4 -- 1/3 pound Salmon Fillets, 1 teaspoon Garlic, minced, 1 Tablespoon Olive Oil, 1 1/2 teaspoons Dijon Mustard, 1/8 teaspoon dried dill, 4 -- 1/2 Tablespoons Lemon Juice.
Rinse fish with cold water; pat dry with paper towels. Set aside. In small saucepan, over low heat,
saute garlic in oil briefly to release flavor. Stir in mustard, dill and lemon juice; remove from heat.
Place fish on well greased broiler pan; baste with mustard-dill mixture. Broil 4 to 5 inches from source of heat for 10 minutes per inch of fish measured at its thickest point. Baste frequently, and turn halfway through cooking time.
Serves 4

Nutty Rainbow Trout Dip
1 pound cooked, flaked Rainbow Trout, 1 cup sour cream, 1/4 cup Peanut dust (crushed in blender), 1 Tablespoon fresh lemon juice, 3 Tablespoons minced onion, 1/4 teaspoon salt.
Combine all ingredients well and chill. Serve sprinkled with additional peanut dust.

Suzy Bogguss' Grilled Salmon with Tomato Dill Marinara
3 tbsp olive oil, 2 tbsp lemon juice, 1 lb fresh salmon fillets (cut in medallions 1/2" or grill in one
piece), 2 medium shallots, 1 medium clove garlic, chopped fine, 1 (6 oz) can salt-free tomatoes, 1/2 cup rich fish stock (or chicken stock), 1 tbsp tomato paste, 1 tbsp fresh dill, 1 tbsp Italian parsley, 2 tsp sugar, 1 bay leaf, 1 tbsp chives.
Mix 2 tablespoons of olive oil with lemon juice to marinate the fish. Turn salmon to to coat and leave 30 minutes, turning a couple of times.
Preheat the broiler or grill
While salmon marinates, prepare the sauce:
In a large saucepan or skillet, heat the remaining olive oil (1tbsp) with shallots and garlic over medium heat. When the vegetables start to sizzle, add the tomatoes, crushing with hands. Stir in fish stock, tomato paste, dill, parsley, sugar and bay leaf. Simmer until thick but still slightly liquid, about 20 minutes.
Cook the salmon:
While the sauce simmers, remove salmon from marinade. Discard the marinade. Broil or grill salmon close to heat until golden brown, about 3 minutes per side in broiler.
Presentation:
Spoon sauce over individual servings of cooked pasta. Place salmon medallions on top of the sauce and sprinkle with chives.
Serves 4

Stuffed Sole Fillets
fillets of sole, shredded crab and/or baby shrimp, light cream cheese (Philadelphia), butter, salt,
pepper, lemon.
Oven 350F - Warm up crab/shrimp with cheese in a saucepan. Add seasoning. Wash , dry and
season sole. Put some butter in the middle. Put crab mixture (approx - tblespoon) in the middle of
fillet. Roll it - a toothpick can help to keep it rolled. Place rolled fillets in a slightly buttered casserole, side by side. Put casserole in oven uncovered. If you like cheese, you can add a little exra on top of each rolled fillet. Enjoy with white wine!

Broiled Salmon Fillets
Salmon fillets, olive oil & garlic powder or crushed fresh garlic, dried herbs, basil, parsley, rosemary, etc., salt, pepper.
Heat oven broil high for at least 10 minutes prior.
Mix olive oil, (about 2-3 tbsp), garlic, dried herbs all together. Wash and dry fillets. Season them.
Place them in a slightly greased casserole. Brush oil sauce on each fillet. Place casserole in oven -
on broil high. Make sure to leave oven door slightly open to avoid smoke and flames. Broil on high for 10 - 12 minutes uncovered. Enjoy with rice, vegetables.

Spaghetti With Baby Clams
spaghetti (450gr), garlic (4-5 cloves), olive oil, baby clams in a can (Aurora or Unico), white wine,
parsley, pepper to taste.
Cook spaghetti in boiling water with salt for 9 minutes. Saute 4-5 cloves of garlic cut in half in olive oil.
Preserve 1/3 can of water from the baby clams. Add drained clams and wine (1/2 cup or more)
together with garlic and oil. Cook for a couple of minutes. Add 1/3 can of water from the clams.
Sprinkle some parsley and pepper to taste in sauce. Then drain spaghetti and add sauce. Toss well in pot. Place in bowls. Add more parsley on top for colour of you want. Enjoy.