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Fish Recipes

"Fish Done Right" is hosted by renowned outdoorsman Charlie Farmer. Master Chef Robert Stickland shows recipes and special sauces. Bass Legend Jimmy Houston shows his stuff in the kitchen with his favorite recipes, while Peter Stellas demonastrates proper cleaning and filleting techniques, frying, grilling, baking, poaching, and even smoking over and open fire are all covered in this 90 minute video.

Oven Crisp Fish Recipe
Put one cup of milk in a small bowl, add one egg, whisk together. Dip any white fish fillet into mixture. Coat with crushed corn flakes on both sides. Place on baking sheet rubbed down with corn oil. Bake in oven at 350 until crumbs are golden light brown. While fish is cooking melt 1/2 stick of butter, put into it the juice from 1/2 lemon, 1 tbsp chopped parsley, 1 tbsp paprika, 1/4 tsb black pepper, 1/8 tsb cayanne pepper, stir together and serve by pouring over crispy fillets. Serve with a light salad and rice.

Blackened Iron Fillets Fish Recipe
Brush melted butter lightly onto fish fillets, sprinkle blackened seasoning mix until both sides are completely covered. Place into very hot cast iron pan over open fire, grill or stove. Cook until smoke coming from fillets turns gray, and then flip each fillet and repeat. After taking fish out of the pan put 1/2 stick butter into hot pan and melt, add capers, juice from 1/2 lemon, and a tea spoon of sugar and stir. Pour over fish. This meal is good with a Caesar salad, and a baked potato.

Amaretto Salmon Recipe
Salt and pepper your fillets. Spread a thin layer of Dijon mustard over fillets and then sprinkle seasoned bread crumbs over each fillet. Put a piece of aluminum foil on a cookie sheet and place the fillets skin side down onto the foil. Bake at 350 for approximately 15 minutes, slightly longer for thicker salmon. Then set oven to broil, for the last few minutes to get the bread crumbs golden brown. When fish is done turn the foil over slowly and the meat will fall off and the skin will be stuck to the foil. Scrape the light gray meat off the bottom of the fillet where the skin was attached to the meat using a small fork. Melt 1/2 stick of butter and pour one shot of amaretto liquor into pan. Stir and then pour over hot fillets. Serve with favorite rice or angle hair pasta and a crispy salad.

Wine Capper and Lime Fillets Recipe
Pour one cup of favorite white wine into small saucepan, simmer on medium to high heat and let it boil for about 5 minutes to reduce wine. Now add 1/2 stick of butter, capers, shallots or chopped green onions, about one table spoon of each. Squeeze the juice of one large lime into the sauce and simmer on low heat for a couple of minutes. While you wait, smash most of the capers using the back of a fork as they simmer in the wine sauce. Next, turn off your sauce and prepare your fillets. Season fillets with salt, pepper and dried dill weed. Put fillets skin side down onto aluminum foil and place onto a cookie sheet. Bake at 350-375 for about ten minutes depending on thickness of fillets. When fully cooked, place fillets onto a dinner plate and pour sauce over each fillet. Serve with rice and a fresh cooked vegetable.

Glazed Ginger, Soy Salmon Recipe
Mix 1/4cup soy sauce, 1 tablespoon lemon juice, 1 tablespoon brown sugar. Brush over both sides of skinless Salmon and cover with sesame seeds. Heat corn or vegetable oil, pan fry until tender. Boil Soba Noodles then put noodles into the same pan used for the Salmon. Let this cook for a minute while you stir around. Put the noodles in the middle of your plate and put the salmon on top. Pour any extra sauce over plate and serve with a crisp salad.

Mediterranean Fish Recipe
Use any fish you have. Always rinse under cold water, then pat dry with a paper towel. Brush fillets with olive oil first, then salt, pepper and oregano lightly over the top of each fillet. Put on a piece of aluminum foil skin side down and bake at 350 for about 12 minutes depending on the thickness of each fillet. When the fish is done the skin will stay stuck to the foil and the meat will slide off. While the fish was cooking you were also boiling some spinach or other favorite greens. When the greens are done, "about 25 minutes" take them out of the boiling water. Strain thoroughly by pushing all of the water out of them using the proper kitchen utensil, be careful they are very hot. Pour olive oil over the greens. Salt, pepper and squeeze fresh lemon over the top and serve in a small salad bowl. Serve this meal with good crunchy French, Greek or Italian bread.

Walleye with Parmesan-Peppercorn Crust Fish Recipe
1/2 cup corn meal 1/2 cup parmesan cheese 1 table spoon course ground pepper. Coat both sides of fillets completely. Coat pan with vegetable oil or vegetable spray. Bake fillets at 350 for 12 minutes. While fillets are in the oven you can make the optional garlic cream sauce. Pour 1/2 cup of real cream into a small saucepan. Mix in 1 tablespoon of fresh chopped garlic into the pan and simmer on low heat until cream reduces in half, add salt, pepper to your taste. Put cooked fillets on plate and eat with or without sauce, depending on your calorie needs. Serve with risotto or rice pilaf and vegetables.

Blue Gilll Worcestershire Fish Recipe
Put one cup of flour into a ziplock bag or bowl, add coarse ground pepper, and salt to your taste. Coat the fillets completely with the flour mixture. Cook the fillets in a flat pan on medium heat with a little butter, or vegetable oil if you are calorie conscious. Cook for about 5 minutes on each side or until fillets are slightly brown. Add a splash of Worcestershire sauce, lemon and finely hopped parsley for the last minute of cooking. Put cooked fillets onto a dinner plate and pour the extra sauce over the top of each plate. Serve with rice, corn and a nice salad.

Click here to see our
sauce and seasonings

Click here to
Watch Fish Filleting

Phone orders:
800-955-3132

Click here to see our
sauce and seasonings

Click here to
Watch Fish Filleting

Phone orders:
800-955-3132

Click here to see our
sauce and seasonings

Click here to
Watch Fish Filleting