non fried fish?

[kerryd15]

I have been doing a garlic butter fish in the broiler.

1/2 the 3/4 cup butter

1 tbpn fresh garlic

1 tbpn parsley

salt and pepper to your liking

melt butter, add the rest of the ingredients. dredge in butter mixture. pour rest of mixture over fillet. broil till flaky and butter is golden brown. serve, pour pan drippiings over filet, sprinkle with lemon juice.

This is very good, my wife says it is healthier than fried. How can i add more flavor, or change it up? This is actually a shrimp recipe. I like to fry fish myself. What are your favorite "healthier" recipe to try? Thanks

[BobT]

Try adding a little lemon-pepper.

Here's one you can try.

Bread-Crumb Mixture

1/3 cup bread crumbs

1 tbsp. butter

1 tsp. parsley flakes

1 clove garlic, minced

1/8 tsp. salt

White-Wine Sauce

1/2 cup chicken or fish stock (broth)

1/2 cup half-and-half

2 tbsp. dry white wine

1 tbsp. butter

1 tbsp. flour

2 large walleye loins (or smaller fillets)

This recipe works well with a medium or large walleye. The loin is the thick meaty portion of a walleye fillet above the rib cage. Cut each loin into quarter-size sections about 1/4 to 1/2 inch thick. Portions of smaller walleye fillets can be overlapped.

Bread-Crumb Mixture

Mince the garlic in the salt. Melt the butter and add it to the bread crumbs along with the garlic and parsley flakes. Add a touch of lemon peel and paprika if you want. Reserve.

Baked Walleye Loin

Preheat oven to 350 degrees Fahrenheit. Lightly grease a baking dish. Then arrange 5 to 10 medallions in a set, overlapping each other like fallen dominoes. Brush lightly with oil and place in the oven for 15 minutes or until the fish just begins to flake.

White Wine Sauce

In a saucepan, melt a tablespoon of butter over medium-high heat. Add flour and stir over medium heat until thick and bubbly. Stirring constantly, slowly add the mixture of broth and half-and-half. Simmer over medium-low heat, stirring constantly until the sauce thickens (about 10 minutes). Stir in the white wine, remove from heat, cover, and reserve.

Remove fish from the oven. Pour a bit of wine sauce over each set of medallions (you'll have sauce left over) and sprinkle liberally with bread-crumb mixture.

Return to the oven. Broil, 4 inches away from the heat for 3 minutes or until the bread crumbs brown. Serves 4.

[perch_destroyer]

Thanks for the info, great recipes! The Perch

[4WheelinMama]

My hubby has been using crushed rice crispies and lemon pepper seasoning. First dip your fillets in melted butter and then into the rice crispie and lemon pepper mixture and then lay on baking sheet and bake then in the oven at 350 degrees till done.

[Redlantern]

If you want to eat a bit healthier, skip all this butter in the recipes. If you need the butter flavor, try some butter buds.

[lovebigbluegills]

I pan fry all of my fish using olive oil...seems pretty healthy to me. Or is it not?

[bobbers_down]

It's alot better for you than butter, that is for sure.

[thirdeye]

For thinner fillets I will season them, coat them in Panko (Japanese bread crumbs) and bake them on a sheet pan or a layer of foil that has been sprayed with olive oil. The Panko is very light and crisps up nicely. You can use it for pan frying too.

I do this alot for my fish tacos.

[Agent Andy]

I have to cut my fat and cholesteral intake and so I just rub a small amount of olive oil and season to taste and microwave about 5 mts. This is very fast, healthy and is quite good. Enjoy.

[FishLocker]

I have two that we love and you may not have tried yet.

.

Baked spinach filets Spray glass 9x11 baking dish with olive oil or buttery pam.

layer fresh spinach leaves one leaf thick and no glass showing.

Light layer of diced onions and green peppers.

Layer of fish filets (we use panfish, Pike,or walley).

Salt and pepper

Sprinkle w/Parmesan or Provolone cheese

Bake 375

Serve with spinach

.

.

Growler Island Halibut (or any white fish)

Lightly sprinkle fillet with white pepper and granulated garlic.

Spread a thin coat of mayo over the fish.

Sprinkle with chopped onion.

Give them a light coating of bread crumbs (we prefer Panko)

Bake 325 for 20-25 minutes

Eat well =)

[Fazerfish]

I got this recipe from one of these Forums, and have made it a couple times. Really good, wife thinks I should make all the fish this way...

Crappie Cakes recipe

1 limit of fillet crappies (other fish works)

1/2 red pepper minced (that small for people don"t now how to cook)

3 green onions minced

2 T old bay seasoning (seasoning salt works too)

1/2 bread crumbs

2 eggs

First dice up fish into small pieces, add all the rest of the ingriedients stir up like meat loaf. Patty up like slider size patties,coat with bread crumbs,put on wax paper sheet pan and freeze. Pull them off sheet pan and put them in zip lock bag to store in freezer. Take out as many you wish to pan fry with la ittle oil until cooked.

[TruthWalleyes]

This "Panko" stuff looks great! Find in any local grocery?

[reinhard1]

i see it at cubs and county market. should be in most grocery stores in the baking isle. good luck.

[Jim Almquist]

This "Panko" stuff looks great! Find in any local grocery?

Depending on the store it can be in the baking or in the oriental food section.

[TruthWalleyes]

Thanks...I've cleaned my freezer out of fish, but will be on the ice for the first time tonight with a new RECIPE in mind!!

[thirdeye]

TruthWalleyes.... Yeah, It's readily available. Sometimes you will see it in a box, other times in clear plastic bags. Here is a close-up that shows it off a little better. These shrimp were deep fried.

[reinhard1]

they look great! good luck.

[deerminator]

I like the broiler too. Rub fillets with olive oil, salt and pepper, then coat with parmesan cheese and broil, not too close to the oven coils or not too hot or you'll burn them. Good eats!

[bluewater2]

Looks real good. Could you tell me do you dredge the fish in some thing first to get the panko to stick?And would you give up your taco recipe ?

[CALVINIST]

One thing I'm going to try soon is authentic asian style steamed fish. Prepared right it is supposed to be awesome, and healthy too.

Here's a recipe I found online for authentic Chinese steamed fish...I would use a fresh, scaled LM bass of 2-3 lbs...

CHINESE STYLE STEAMED FISH

Secret Techniques for Restaurant-style Chinese Steamed Fish

1. Fresh fish; preferably alive and swimming in a tank.

2. 8-10 minutes steaming time. 8 minutes for a smaller fish or 10 minutes for a bigger fish. Use your best judgment, and don’t forget to set your kitchen alarm.

3. Discard the fishy and cloudy fish “water” after steaming. Contrary to common belief, it doesn’t add flavors to a steamed fish dish. If any, it will leave a bitter–from the fish guts if the fish was not cleaned properly–and fishy taste.

4. Rock sugar. Wonder why the soy sauce is so good that you can just eat plain steamed rice with the soy sauce mixture? Rock sugar is the secret.

5. Use oil. Heat up some oil in your wok and pour it over the fish before adding the soy sauce. It gives your steamed fish that perfect sheen before you top it with the soy sauce mixture.

Recipe: Restaurant-style Chinese Steamed Fish

Ingredients:

1 live fish (about 1.5 lb or less)

2 inches ginger (peeled and cut into thin strips)

1 stalk scallion (cut into 2-inch length, and then cut into thin silken threads)

Some cilantro leaves

2 tablespoons cooking oil

1 tablespoon shaoxing wine or rice wine

Steamed Fish Soy Sauce Mixture:

4 tablespoons light soy sauce

2 tablespoons shaoxing wine or rice wine

2 tablespoons water

1/4 teaspoon sesame oil

3 dashes white pepper powder

2 tablespoons rock sugar (grind into powder form) or to taste

Method:

Clean the fish properly (remove scales, guts, gills, etc.) and pat dry. Blend the soy sauce mixture in a small bowl and set aside.

Lay the fish on a plate and drizzle 1 tablespoon shaoxing (or rice) wine on top of the fish. Top the fish with 1/2 of the cut ginger strips.

Heat up a wok with enough water for steaming. Wait for the water to boil. As soon as it boils, place your fish inside the wok, propped up with a small inverted bowl or a couple of wooden blocks (meant for steaming). Cover your wok tightly and set your kitchen alarm for 8 minutes.

As soon as the fish is done steaming, transfer it out from the wok. Discard the fish water and ginger strips. Lay the remaining ginger strips on top of the fish.

Heat up a pan over high heat and add 2 tablespoons of cooking oil, swirl around until it’s hot. Pour the hot oil over the steamed fish. Put the pan back onto the stove, add the soy sauce mixture and stir well. As soon as the sauce bubbles up and boils, pour the soy sauce over the fish. Topped with scallions and cilantro leaves and serve the steamed fish immediately with white rice.

[DonBo]

Shoe Lunch makes a "Baking Recipe" that is super easy and surprisingly good.

[tunrevir]

Baked walleye almondine

Place walleye fillets in glass backing dish with small amount of water 1/16th of an inch, season with a small amount of garlic salt and onion powder or lemon pepper works great too, a few dashes of paparika for color. Bake at 350 for 10-15 minutes untill fish is tender and flakes apart easily with a fork(time varies by thickness of fillets used).

While fish is baking place a 1/2 tablespoon of either butter or olive oil in a frypan on medium low, add almond slices to pan sprinle with garlic salt lightly and onion powder toss untill almonds are coated and spices are mixed well with almonds, brown lightly(5-7 minutes).

Take fish out of the oven, place on plates, spoon almonds over the top of the fish and serve.

Tunrevir~

[IlliniWalli]

seems like we eat more grilled fish than fried anymore.

for walleye ...

spray a fish basket with cooking spray. rub both sides of fillets with olive oil and then season with jerk spice, cracked pepper and sea salt.

get the grill to about 400. 8-10 minutes on one side, then flip basket and 4-5 minutes on the other side. fish should flake.

for catfish (yes us "southerners" eat catfish) ...

cut fillets in 1-2 inch chunks. put in bowl with olive oil, old bay and S&P. sometimes i will kick it up with some louisiana or cajun seasoning. stir and let it marinate awhile.

get grill hot, spray with cooking spray and toss fish on grill. takes longer than walleye. i like it when the fish gets crispy around the edges.

[Jason Boser]

we tried the fish tacos last night like you said here and they were excellent

Just wanted to say thank you for the great recipe

merry christmas

Jason