Yield: serving 6-8

Ingredients:
54 oz Canned Pink or Red Sockeye Salmon lightly drained, preserving some of the juice, (we use our own fish straight from the Betsie River)
1 Medium Sweet Yellow Onion chopped
2 tbsp Minced Garlic (optional to taste)
1 tbsp Garlic Salt 1 tbsp (to taste)
1 tsp Garlic Powder
1 tsp Dried Dill
1/2tsp Lemon Peel
1/4tsp Black Pepper
1 tbsp Light Oil
3 Eggs
2-3 Slices of Bread with crust, broken into small pieces OR
Bread Crumbs (seasoned if desired)
Garnish with crumbled Potato Chips, Dill or Parsley

Preparation:
Preheat oven to 350. Drain the canned salmon, lightly saute fresh garlic and onion until soft and then mix all ingredients in large bowl. Season to taste and add small amounts of preserved salmon juice to moisten the mixture until so that it is moistly firm and not stiff. Prepare 13x9 glass Pyrex with small amount of non-stick cooking spray. Tightly pat mixture into prepared Pyrex and garnish as desired. Bake at 350 degrees for 30 minutes covered, remove cover and bake another 10 minutes giving it a lightly toasted top.

 1/3 cup all-purpose flour

1/4 cup beer

1 large egg white

1/4 teaspoon salt

3/4 cup dry bread crumbs

1/4 cup chopped pecans

1/4 teaspoon pepper

1/4 teaspoon salt

1 pound large shrimp, cleaned peeled and devined

1. Preheat oven to 425F. Spray a wire rack with vegetablecooking spray and place on a baking sheet.
2. In a medium bowl, combine flour, beer, egg white and salt; beat until smooth.
3. In another bowl, stir together dry bread crumbs, pecans, pepper,and salt. Dip shrimp in bread crumb mixture, then into the beer batter; dredge a second time in bread crumbs. Set on prepared rack and bake for 12 minutes, or until shrimp have turned pink and coating is golden.

Makes 4 servings.

yield: Makes 4 servings

active time: 10 min

total time: 20 min

Mayonnaise with lemon and thyme gives both extra freshness and a golden-brown crust to delicate, slightly sweet pollock.

ingredients

4 (6-to 7-ounces) pieces pollock fillet

1/2 cup mayonnaise

2 teaspoons grated lemon zest

1 tablespoon fresh lemon juice

1 tablespoon finely chopped shallot

1 1/2 teaspoons anchovy paste

2 teaspoons chopped thyme

preparation

Preheat broiler. Oil broiler pan.Put fish, skin side down, on broiler pan and sprinkle with 1/4 teaspoon each of salt and pepper (total).Whisk together remaining ingredients and spread evenly over top of fish. Broil 5 to 7 inches from heat until just cooked through, 6 to 8 minutes.

Filling: 8cups Granny Smith apples; thinly sliced
2cups flour
1cup dried currants or raisins
2cups sugar
1cup sugar
2tsp. baking powder
1tsp. cinnamon
1/2tsp. salt
1 1/4cup coarsley chopped pecans; divided
2eggs; well beaten
1cup evaporated milk 
1/2cup butter; melted

Prepare Filling: Place apples in a buttered 12" Dutch oven. Sprinkle raisins over the apples. In a separate bowl combine sugar, cinnamon, and 1 cup of the pecans; stir to mix. Spinkle over top of apples.

Prepare Topping: In a large bowl sift together the flour, sugar, baking powder and salt. In a separate bowl mix together eggs, evaporated milk and melted butter. Add liquid ingredients to dry all at once and mix until smooth. Pour batter over apples then sprinkle with remaining pecans.Cover and bake for 45 to 60 minutes using 8-10 briquettes bottom and 14-16 briquettes top until topping is golden brown.Serve with vanilla ice cream.Serves: 12-14

Gotta Try It!
This recipe was originally eaten by Terri in Austin and made its' debut on our family table here in Michigan. Surprisingly, the kids liked it even though they sneered their noses and wanted to pass when they first asked what we were having for dinner. This dish is easy, delicious and can be made at home or by the campfire and with just about any kind of fish. Use taco shells, corn or flour tortillas or just serve on nacho chips! 

Prep time: 15 min   Serves: 6

Ingredients:

1/2 c sour cream

1/2 c mayonaise

1/4 c chopped fresh cilantro

1 (1.25 ounce) package Taco Seasoning Mix

1 lb walleye or white fish fillets, cut into 1-inch pieces

2 tbsps vegetable oil

2 tbsps lemon juice

1 pkg Taco Shells or Tortillas (corn of flour)

Various Toppings:  shredded lettuce or cabbage, chopped tomatoes, lime juice, shredded cheddar cheese, green or red onions. 

Preparation:

COMBINE sour cream, mayonnaise, cilantro and 2 tablespoons seasoning mix in small bowl.

COMBINE cod, vegetable oil, lemon juice and remaining seasoning mix in medium bowl; pour into large skillet. Cook, stirring constantly, over medium-high heat for 4 to 5 minutes or until fish flakes easily when tested with fork.

FILL taco shells with fish mixture. Top with cabbage, tomato and sour cream mixture, lime juice and taco sauce.

Serving Tips:  Various Toppings:  shredded lettuce or cabbage, chopped tomatoes, lime juice, shredded cheddar cheese, green or red onions.  Let us know if you come up with any new or creative favorites!

Region: Austin, Tx to Plymouth, MI

Gotta Try It!

The first time I made this recipe it filled the whole house in Houston with the most irritating smoke that we all ran out the door sneezing and coughing! Being one to learn from past experience, now I usually blacken it outside on the grill with one of my dutch oven tops turned upside down. It has a kick and is for the afficionado looking for something spicy! I use redfish, salmon or any fish that has some girth.

Prep time: 15 min   Serves: 3-4 (depending on fillet sizes)

Ingredients:

1 1/2 tsp. cayenne pepper
1 1/2 tsp. paprika powder
1 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. white pepper
1/2 tsp. black pepper
1/2 tsp. oregano
1/2 tsp. thyme
olive oil
1/4 lb butter (1 stick)

Preparation:

Mix all the dry ingredients thoroughly to form the blackening mix. Rub 1 large or 3-4 single redfish fillets with the olive oil and dust with the blackening mix. Heat a cast iron skillet to nearly red hot as apparent when it starts to smoke. Carefully, drop one-half of the stick of butter into the pan. Immediately place the redfish fillets in the pan which should be cooked for no more than 2 minutes per side. Add additional butter after turning if needed.

It is recommended to cook blackened fish outside because of the amount of smoke that is generated.

Alternate method for inside cooking. It will still generate quite a bit of smoke. Use any type of skillet, preferably with a non-stick finish. Place the pan on the burner set on high and add one-fourth of the stick of butter. Wait until the butter turns dark brown, nearly black. Then, put in 2 or 3 prepared fillets. Cook about 2 minutes per side maintaining high heat. If more remains to be cooked, add more butter and allow the butter to turn dark brown once more before placing the additional fillets in the skillet.

Serving Tips:  Serve with mango salsa, freshly made coconut bread and corn on the cob!

Region: Houston, Tx to Plymouth, MI