Fish recipe suggestions?

[Gardnr]

Grill 'em. Piece of foil large enough to envelope them. Seasoning options:
1. Sprinkle with lemon pepper and put 1T of lemon juice in the packet. Steam on the grill.
2. Use any marinade you like. Add 1T water and steam it. (a little teriyaki is fabulous)
3. Grill 'em plain.
4. Roll in a little cornmeal and bake with a little lemon juice in the pan.

This is our new favorite marinade: 1T soy sauce, 1T minced ginger, 3 cloves minced garlic, 1/4c chicken broth makes a great marinade for ANY kind of animal protein

[Ultralight]

Gardnr:

I especially like suggestion 1. It is the kind of simple idea I like!

[merince]

I love this recipe that I found on Mccormic's ground ginger spice: http://www.mccormick.com/Recipes/Mai...-Glazed-Salmon

It is fairly straight-forward and really tasty. I've substituted lemon for the orange and tried it on other fish, too. Awesome on pork chops, too

[Ultralight]

I love this recipe that I found on Mccormic's ground ginger spice: http://www.mccormick.com/Recipes/Mai...-Glazed-Salmon

It is fairly straight-forward and really tasty. I've substituted lemon for the orange and tried it on other fish, too. Awesome on pork chops, too

Oooh! Sounds good.

[Float On]

I bake or broil with butter, lemon, herbs (always varied), minced garlic, onion slivers, and toss some lemon slices and almond slices. Bake or broil till done.

I also stuff whole ones with lemon, herbs, butter, garlic and toss on the grill.

Probably the best way I ever ate little brook trout was backpacking in Colorado. We'd catch our limit and gut then stick the whole little trout on a sharpened stick, sprinkle with a jar of herb mix and roasted over the fire. Just pick and eat.

[Ultralight]

This is what I am going to make with the catfish I caught in Logan Lake yesterday! "Fish boats!"

[Ultralight]

I bake or broil with butter, lemon, herbs (always varied), minced garlic, onion slivers, and toss some lemon slices and almond slices. Bake or broil till done.

I also stuff whole ones with lemon, herbs, butter, garlic and toss on the grill.

Probably the best way I ever ate little brook trout was backpacking in Colorado. We'd catch our limit and gut then stick the whole little trout on a sharpened stick, sprinkle with a jar of herb mix and roasted over the fire. Just pick and eat.

Brookies on skewer by the campfire?! Now that sounds delicious.

[Rogar]

I used to smoke a lot of trout and salmon, but don't know how well it would work for the warm water fishes. Simple homemade smoker plans are probably on the web and I've used a couple homemade versions, but eventually gravitated to a small commercial smoker. I do like fish soups, but like some of the cioppinno style stews over chowders. I recently was looking up some oriental fish recipes. There are many Thai recipes that used light flavored white fish. Fish makes a nice compliment to coconut milk. Stir fry?

[Ultralight]

I used to smoke a lot of trout and salmon, but don't know how well it would work for the warm water fishes. Simple homemade smoker plans are probably on the web and I've used a couple homemade versions, but eventually gravitated to a small commercial smoker. I do like fish soups, but like some of the cioppinno style stews over chowders. I recently was looking up some oriental fish recipes. There are many Thai recipes that used light flavored white fish. Fish makes a nice compliment to coconut milk. Stir fry?

Rogar:

I catch small (but totally legal) trout in a nearby lake. After ice-out I can catch my 5 trout limit in about 20 minutes every day for weeks. I thought about getting a little smoker. Smoked is the only way I really like trout.

As for warm water fish, I have had smoked catfish and smoked carp. I did not like the catfish. It was tough and dry. The carp was quite good and had something like a ham flavor! Pick around the bones though. The "backstrap" cut of smoked carp is really good and no bones! No one believes me when I tell them about smoked carp. haha

Overall, how much do you use your smoker? Is it more of a social thing -- you and friends catch a haul and then smoke them? Or is it truly a part of your regular diet?

[Rogar]

Rogar: Overall, how much do you use your smoker? Is it more of a social thing -- you and friends catch a haul and then smoke them? Or is it truly a part of your regular diet?

Anymore I fish mostly in catch and release type waters and rarely eat my catch and I got rid of the smoker. Back in the day I used it a several times a year. I would wait until I got a full smoker load which would made a decent amount of smoked fish. At least for me smoked fish is pretty rich and not something you do for a main course so it goes a long ways, but it's a great treat. Aside from personal use, it's a crowd pleaser for company. I have smoked northern pike and the meat is good, but the process doesn't get rid of the bones. There is a little science behind smoking fish correctly and I am a believer in a cooler smoking temperature than the little commercial smokers are capable of, but they are mighty convenient.

I have talked with carp aficionados who claim that canning or pickling them is the way to go. Apparently the process softens or dissolves all the little bones. I've baked carp once or twice and the flavor isn't so bad. I think canning other varieties of fish is a tradition in some regions, but I've never dabbled in it.