ATVPT

Prepared by chef Michael Saunders

2 tbsp olive oil
2 cloves garlic (minced)
2 tbsp fresh Italian/flat leaf parsley (washed & chopped)
4 trout, butterflied
4 sprigs fresh thyme
4 fresh oregano stalks
4 fresh bay leaves
4 sprigs fresh rosemary

Combine olive oil, garlic and parsley in a small bowl (if you have a food processor, you can put the ingredients in whole with the oil and pulse for a rough chop). Score the fish and rub the oil and herb mixture over each side and work it into the cuts. Sprinkle salt and fresh ground black pepper in the cavity of the fish. Place one each of the other herb sprigs into each fish cavity and leave in refrigerator for one hour.

Preheat a grill or broiler to medium-high. Line the broiler or grill with foil that has been brushed with olive oil. Allow trout to cook four minutes on each side. Remove herbs from the cavity and serve with lemon wedges.

3 lbs. walleye fillet, 3/4-inch thick
4 Shallots, peeled and chopped
4 Cloves garlic, peeled and minced
1 cup Orange juice
1 cup White wine
1/4 cup Dark rum
Juice of 2 limes
1/4 cup Soy sauce
1/4 cup Chopped parsley
1/4 tsp White pepper
1/4 tsp Salt
2 tbsp Fresh chopped rosemary

Mix ingredients for marinade. Remove skin from fillet, if necessary, and probe the fillet carefully with your fingers to remove any small bones. Wash and pat dry with paper towels. Grill the fish for 3 to 4 minutes on a side, depending on thickness, turning gently. The fish should still be slightly translucent in the center since it will continue to cook after being taken off the grill. While the fish is grilling, boil down the marinade, until reduced by half. Spoon a few tablespoons over each portion of fish. Serve immediately.

Note: The fish may also be served at room temperature or chilled.

Prepared by chef Michael Saunders

2 tbsp. wasabi powder
4 scallions, finely chopped
4 cloves garlic, minced
2 tbsp. ginger root, peeled and minced
1/2 cup soy sauce, low sodium
1/2 cup rice wine
1/4 cup brown sugar
tsp. cayenne pepper
2 tsp. sesame oil
2 pounds grouper fillets

For marinade: In a small cup or bowl, combine wasabi powder with 1 tablespoon water. Set mixture aside for 10 minutes to make a thick paste. In a medium bowl, add scallions, garlic and ginger. Stir to mix. Whisk in soy sauce, rice wine, brown sugar and sesame oil. Add wasabi paste; stir to mix. Makes 1 cup.

Place fish fillets in a 9x12-inch baking dish. Pour marinade over fillets. Marinate fillets for 1 hour, turning occasionally.

To cook: Remove fillets from marinade. Reserve marinade for basting; heat in a small saucepan to boiling; remove from heat immediately and set aside.

Coat a nonstick grill rack with vegetable cooking spray. Place fillets on rack over a gas or charcoal grill. Baste fish with reserved marinade until cooked through, about 10 minutes per inch of thickness, or until opaque and flaking to the touch of a fork.

Substitutions: mirin for rice wine; tuna for grouper (2 minutes per side for rare)

Yield: 6 servings

4 crappie fillets (about 10 inches long)
2 tsp. butter
1 pinch cayenne pepper
3 tsp. sweet paprika (Hungarian red)
3 oz. cognac
1 cup heavy cream
4 tsp. brown sugar
4 cloves crushed garlic
1 tsp. cornstarch
1 tsp. ground or fresh thyme
1 tsp. ground or fresh basil
1 tsp. ground or fresh parsley

Combine the thyme, basil, parsley, cayenne pepper, garlic and paprika and sprinkle over fish. Melt butter in the sauté pan and add fish, cooking until soft (about 2 minutes per side). Remove fish and add brown sugar to pan. Add more butter and return the fish to the pan once the sugar is melted. This will glaze the fish and finish cooking them.

Move fish to serving plate and deglaze sauté pan with cognac immediately, adding butter and heavy cream once cognac is boiling. Take the pan off the burner to add cognac, as alcohol will flame if the pan is too hot. Reduce by 25 percent. Combine a small portion of liquid with cornstarch and add to sauce. Allow sauce to boil for about one minute. Pour sauce over fish and garnish with fresh parsley or fruit. Preparation time is about 7 minutes.

Serves 4 people

Prepared by chef Michael Saunders

1 9-inch Pie crust
1 cup Flaked cooked fish
3 Eggs, beaten
1 1/2 cups Milk
1 tbsp. Flour
1 tsp. Worcestershire sauce
1 tsp. Prepared mustard
1 dash Tabasco sauce
1/2 cup Swiss cheese, shredded
1/2 cup Gruyere cheese, shredded
1/4 tsp. Salt

Prepare pie crust and line a 9-inch dish. Line crust with two thicknesses of heavy foil and bake five minutes at 450 degrees.

Remove foil and bake five minutes more, or until crust is light brown. Remove crust from oven and reduce heat to 325 degrees.

In bowl combine eggs, milk, flour, Worcestershire sauce, mustard, Tabasco and salt. Sprinkle flaked fish over pie crust. Pour mixture over fish and sprinkle with cheeses.

Bake at 325 degrees for 45 minutes.

NOTE: edges of crust may be covered with foil to prevent overcooking. Allow quiche to cool 15 minutes before serving.

Serves six.

Prepared by Northwoodsdon

Roll your fresh fish in crumbled up corn flakes place in a cast iron pan with hot bacon grease flip once and enjoy.

For some reason it always taste's better at the shoreline but will work at home for the day's when cabin fever sets in.