TROUT ALMONDINE
1-1/2lbs. rainbow trout fillets, butterflied 1/4 cup almonds, sliced
1/4 cup fresh
parcely,choped, lemon slices, for garnish Wash trout & pat dry
with paper towels.
Preheat broiler, rub trout with lemon juice, place on broiler pan
& broil 3 to 4
minutes per side.Remove from oven & sprinkle with almonds
slices.
Return to
broiler, to brown almonds watch carefully as the almons burn easily..
Remove & serve with choped parcely & lemon slices. Serves
4.
SEVICHE #1
1lb. salmon fillets (raw), 1/2 cup fresh lime juice (4limes), 1
large tomato, seeded,
diced, 1 sweet onion, diced, 2 garlic cloves, minced, 2Tbsp. olive
oil, 1-1/2tsp.
finly choped oregano,1 cup white vinegar, salt to taste, freshly
ground pepper
(sprinkle), 1/2tsp. Tabasco sauce. Cut fish in small chunks, place
in a deep bowl.
pour lime juice over fish pieces. Cover & refrigerate at least
6 hours, stirring
once or twice. Place tomatoes, onion, garlic, oil, oregeno, salt,
pepper, tabasco in
large bowl. Cover with white vinegar, marinade 6 hours. Drain
vinegar.
Mix
vegetables with fish. 4 servings. SERVE COLD. On bread, tostito's,
or as a
side dish.
Teriyaki Salmon
1lb. fresh salmon fillets, 2Tbsp. low-sodium soy sauce, 2Tbsp. white
wine, 2Tbsp.
sugar, 1 clove garlic crushed 1Tsp. ground ginger. Place salmon
in flat dish or
resealable plastic bag. Combine remaining ingredients in a bowl
& stir until sugar
is dissoved. Pour marinate over fish for 15 minutes. Drain salmon
& place in baking
dish. Grill,Broil or microwave. Halfway through cooking time, baste
with marinade.
Grill/Broil: 10 minutes per inch of thickness. (Do not turn.)
Microwave:
covered
with waxed paper at 70% power for 3 minutes per inch of thickness..
Serves Two...
GRILLED SALMON #2
1 lb fresh salmon fillets or steaks 1 tbsp. reduced-calorie
mayonnaise
1 tbsp.
Dijon mustard Brush fillets with mixture of mayonnaise and mustard
and
grill/broil skin side down 10-12 mins, or until fish flakes when
tested with a fork.
TROUT/SALMON IN FOIL
1 sliced onion 2 sliced carrots 1 can peas 2 sliced potatoes Salt
and pepper,
Lemon juice 1 small can stewed tomatoes Fillet fish, cut in serving
size.
Place fillets on large piece of double foil. Cover fillets with
vegetables, add
salt, pepper and butter. Fold both ends of foil together, then fold
upward
and cook on grill about 40 minutes.
SKILLET FISH ITALIANO
1 lbs. fish fillets 2 tbsp. margarine or butter 1/2 tsp. oregano
leaves 2 cups
sliced zucchini 1 small onion, sliced 1 cup sliced fresh mush rooms
1/4 cup
lemon juice 1/2 cup chopped tomato 1/2 cup shredded
In large skillet, cook onion in margarine until tender. Add fish,
lemon juice,
oregano, zucchiniand mushrooms; cover and simmer 10 minutes. Top
with
tomato and cheese; cover and simmer 2 minutes, or until cheese
melts.
Serve
immediately. Serves 4. Refrigerate leftovers.
FISH BOIL Great with Lake Trout
Indoors or outside equipment needed. 1 large pot (10 quart) size
1 strainer
4 pounds fish Cut fish into 2-1/2 inch steaks Remove belly flap
3 pounds
red potatoes 2 pounds of small onions Add enough salt to 8 quarts
of water
to make water cloudy (1 lb.). Don't worry about too much salt. Bring
water
to boil, add potatoes, boil 20 minutes, depending on size of each.
Add onions
and fish and boil another 15 minutes or until fish flakes with a
fork. Remove
from heat and strain contents from the salt water. Serve with drawn
buffer
and you'll think lobster never existed. Fish steaks may be seasoned
with
paprika and broiled for 2 minutes to firm up the meat and add that
extra touch.
(leftovers which you'll seldom ever have, makes excellent mock tuna
salad.
CASSEROLE SALMON
2 Salmon steaks 2 tsp. salt 1/4 tsp. pepper 1/4 cup flour 4 tbsp.
butter 2 cups
sliced onions 1 cup chopped green pepper 3 stalks celery, chopped
2 tbsp.
cornstarch 2 cups chicken broth made with boullion 1 cup canned
corn kernels
2 tbsp. soy Cut salmon in 2" cubes discarding bones. Dip cubes in
mixture of
flour, salt and pepper, coating all sides - in butter saute the
salmon, onions,
green pepper and cel- ery 10 minutes. Mix cornstarch and broth until
smooth.
Add to skillet, stirring constantly until it reaches the boil- ing
point, then cook
over low heat 5 minutes. Taste for seasoning. Spread spaghetti in
buttered
casserole and arrange salmon over it. Pour sauce over all. Cover
the casse- role.
Bake in 350~ oven with cover on for 30 minutes. Remove cover and
cook
5 minutes.
Microwave Baked Salmon
2 lbs salmon fellets1/2 tsp. salt1/4 tsp. poultry seasoning3 tbsp.
minced
onion1/2 cup breadcrumbslemon wedges4 tbsp. butter
combine ingredient in microwave dish for 6 to 7 min
Orange Salmon
1 fellet of salmon 1 lg onion 2 wedges of lemon 16oz of fresh orange
juice a
sprinkle of parsley a pinch of salt Marinade salmon in 8oz of orange
juice for
2 hrs & refrigerate, slice your onions & lay them on a large
piece of foil, then
place fillets on to onions, fold up sides of foil & pour 8oz
of fresh oj onto fish,
add parsley & salt. Close up foil and put on grill for 15 to
20 minutes or until
it flakes. When done unwrap foil and squeeze lemon on top of fish.
Do not over
cook your fish...
SALMON ON THE GRILL
Use one medium size salmon or trout(or two small.) ---- Ingrediants
for lemon
sauce 1/2 cup butter or margarine 1 tbsp. lemonjuice 1 tbsp. parsley
Fillet fish
leaving skin on. Lay on tin foil - skin side down- rollup edges
of foil about one inch
high all the way around. Baste with lemon butter sauce. Close lid.
Cook until fish
are easily flaked with a fork. Apply lemon butter sauce.
LEMON BUTTER SAUCE
Heat all ingredients over low heat, stirring
constantly, until butter is melted. Keep warm and serve.
New England LAKE TROUT Chowder
1 lb Lake trout, 1&1/2 cups of water, 2 large onions sliced,
1 - two inch cubes of
salt pork, diced into very thin cubes, 2 cups raw patatoes cubed,
2tbsp. butter,
2 tbsp. flower, 3 cups hot milk,. Simmer fish in water for
15 minutes or until fish is
tender. Drain, saving stock. Remove skin & bones from fish.
Saute onions and salt
pork until golden brown. Add patatoes and 2 cups of fish stock and
cook until
patatoes are tender. Add fish. Melt butter. Stir in flour and add
fish mixture.
Gradually add milk and cook over low flame, stirring constantly,
until mixture is
slightly thickened. Butter crackers and tost slighty. Float on
chowder,
butter
side up. Serves 5.
DIAMOND GHOST CHARTERS
25335 W. Hawthorne Ave
Antioch, IL 60002
847-838-2037
E-MAIL CAPT. TONY
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