Fish Vegetable Soup
2 fish heads, 2 garlic cloves, 2 carrots, 2 potatoes, 1 small onion, 2 pieces celery,
3 to 4 cups water salt to taste... You could add a little black pepper.
Boil fish heads, onion and garlic for 1/2 hour.  Strain, take most of the fish meat out and add to broth.
Cut up the vegetables into small pieces and add to the broth and boil on low flame until cooked.
Serve with bread. Servings 4.

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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 potatoes 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. Sauté onions and salt
pork until golden brown. Add potatoes and 2 cups of fish stock and cook until
potatoes 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 toast slightly. Float on chowder, butter
side up. Serves 5.

 

SALMON STEAKS
Place 4 salmon steaks, 1 inch thick in a shallow baking pan. Blend 1/3 cup
melted butter, 1 teaspoon of Worcestershire sauce, 1 teaspoon grated onion,
and 1/4 teaspoon paprika; brush lightly on fish, sprinkle with salt. Bake
350 for 25 to 30 minutes. serve with remaining sauce, Servers 4

 

TROUT ALMONDINE
1-1/2lbs. rainbow trout fillets, butter flied 1/4 cup almonds, sliced 1/4 cup fresh
parcely, chopped, 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 almonds burn easily..
Remove & serve with chopped parsley & lemon slices. Serves 4.

 

SEVICHE #1
1lb. salmon fillets (raw), 1/2 cup fresh lime juice (4 limes), 1 large tomato, seeded,
diced, 1 sweet onion, diced, 2 garlic cloves, minced, 2Tbsp. olive oil, 1-1/2tsp.
finely chopped 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, oregano, 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 dissolved. 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 ITALIAN O
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, zucchini and 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 bouillon 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 sauté the salmon, onions,
green pepper and celery 10 minutes. Mix cornstarch and broth until smooth.
Add to skillet, stirring constantly until it reaches the boiling 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 casserole.
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 bread crumbs lemon wedges 4 tbsp. butter
combine ingredient in microwave dish for 6 to 7 min

 

ORANGE SALMON
1 fillet of salmon 1 lg. onion 2 wedges of lemon 16 oz of fresh orange juice a
sprinkle of parsley a pinch of salt Marinade salmon in 8 oz 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 8 oz 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.) ---- Ingredients for lemon
sauce 1/2 cup butter or margarine 1 tbsp. lemon juice 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.