Fish Recipes

The Great Lakes offer an incredible selection of fish to enjoy. In fact, the commercial fishery on the Great Lakes is valued at over US$ 7 billion and supports some 75,000 jobs.

These recipes are courtesy of Purvis Fisheries, a highly successful, 5th generation family business located on Manitoulin Island. Purvis Fisheries catches some of the finest freshwater fish in the Great Lakes and their high-quality products are shipped throughout the Great Lakes Basin.

(By the way, no oven on board? Consider using an iron skillet or dutch oven.)


Baked Fish

Ingredients

  • 1/4 cup margarine or butter
  • 2 tbsp celery seed
  • 1/2 cup green relish
  • 2 tbsp chopped onion
  • 1-2 slices of bread
  • 1, 2-3 lbs whole fish

Instructions

  1. Preheat oven to 400°F.
  2. Sauté onion in margarine
  3. Add celery seed, relish and bread.
  4. Stuff body cavity of whole fish with mixture.
  5. Wrap fish in foil and place on cookie sheet.
  6. Bake, allowing for 10 minutes per pound of fish.
  7. When fully cooked, remove foil and skin, place on large platter and garnish.

Whitefish Chowder

Ingredients

  • 3 fillets or 1 1/2 - 2 lbs whitefish
  • 1 clove garlic chopped
  • 3 onions (diced small)
  • 1/2 cup butter
  • 1/4 tsp dill seed
  • 1/4 tsp pepper
  • 1/2 cup dry white wine or water
  • 2 cups water
  • 2 cups light cream (half and half)
  • 4 potatoes(diced small)
  • clipped celery leaves
  • 1 bay leaf
  • 2 1/2 tsp salt Preheat oven to 375°F.

Instructions

  1. Cut fish into small chunks.
  2. Mix all ingredients in oven-ready pot.
  3. Cook for 1 1/2 hours.
  4. Remove pot from oven.
  5. Heat light cream to scalding in another saucepan then add to pot.

Pan-Fried Whitefish

Ingredients

  • Whitefish chunks or partial fillets
  • White flour
  • Salt to taste
  • Vegetable oil Roll serving sized pieces of fish in salted flour and set aside.

Instructions

  1. Heat oil in an electric fry pan to 375-400°F.
  2. Carefully drop floured fish in heated vegetable oil.
  3. Cook until browned.



Camper's Delight

Ingredients

  • Whitefish chunks or fillets
  • Large bag of dill pickle potato chips (or your favorite flavour)
  • 2 tbsp of flour Heat oil in an electric fry pan or outdoor fryer to 375-400°F.

Instructions

  1. Cut fish into small pieces, pat dry, and set aside.
  2. Crush potato chips very fine (do right in the bag!).
  3. Add flour to crushed potato chips.
  4. Coat fish with mixture.
  5. Carefully drop floured fish in heated oil.
  6. Cook until browned.

Seasonings for Grilled Fish

Ingredients

  • Whitefish or Trout fillets, skin-on
  • See below for seasoning ingredients (choose one) Prepare one of the seasonings below.

Preparation

  1. Pre-heat grill to medium.
  2. Place fillets skin-side down and close lid on BBQ grill.
  3. Grill 5 min for each 1/2 in thickness of fillet. Do not flip. Remember that fish continues to cook even after it comes off the grill,so serve immediately.
  4. Using a metal spatula, slip between the crisp skin and flesh and lift the fillet off the grill.

Maple Glaze

Ingredients

  • 2 tbsp maple syrup
  • 1 tbsp soy sauce Mix ingredients.

Preparation

  1. Brush over fish during the last five minutes of grilling.

Herb Topping

Ingredients

  • 2 tbsp chopped parsley
  • 2 tbsp chopped dill (or tarragon)
  • 1 tbsp chopped capers 

Preparation

  1. Mix ingredients.
  2. Sprinkle over fish during the last few minutes of grilling.

Spice Rub

Ingredients

  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1 tsp oil
  • Lemon wedges Mix ingredients.

Preparation

  1. Brush over fish before grilling.
  2. Serve with lemon wedges.

Poached Fillets

Ingredients

  • Fish fillets
  • 1 tbsp margarine or butter
  • Milk or water
  • Spices of choice

Instructions

  1. Preheat oven to 350°F.
  2. Melt margarine in oven-safe pan.
  3. Place fillets skin-side down in pan and fill to edge of fillets with milk or water.
  4. Sprinkle spices of choice over fillets (lemon & herb, salt & pepper, garlic, etc.).
  5. Place pan in oven and bake uncovered for 25-30 minutes until edge of fillets begin to dry.

Smoked Wraps

Ingredients

  • Any flavour of smoked fish
  • Tortilla wraps
  • Cream cheese
  • Sour cream
  • Fresh baby spinach
  • Red onion diced
  • Red pepper diced
  • Poppy seed dressing Spread wraps with a mixture of cream cheese and a bit of sour cream.

Preparation

  1. Pile on fresh baby spinach and add a bit of dice red onion and red pepper.
  2. Top with smoked fish.
  3. Add some poppy seed dressing and wrap it up.

Smoked Pinwheels

Ingredients

  • Any flavour of smoked fish, flaked
  • Tortilla wraps
  • Cream cheese
  • Sour cream
  • Red onion diced
  • Fresh dill
  • Sweet Russian mustard

Preparation

  1. Spread wraps with a mixture of cream cheese and sour cream (half and half).
  2. Spread flaked fish over cream mixture and add just a bit of red onion and cover with fresh dill.
  3. Drizzle sweet Russian mustard over entire tortilla
  4. Roll tightly and refrigerate for an hour or more.
  5. Remove from refrigerator and slice thinly.

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