1 packet Bear Creek creamy potato or wild rice soup
1 box Rice-a-roni wild rice
1 cup dehydrated corn
1 cup dehydrated carrot
1 cup dehydrated celery
1-2 pounds of 1/2" cubed LT or walleye(add last after everything else is rehydrated)
top with Old Bay
Instructions to Make It
Cook the rice as indicated by the packet bearings.
Liquefy the spread in an extensive pot over medium-high warmth. Include the garlic and cook for 1 minute.
Include the wine, tomatoes, and ¼ teaspoon each salt and pepper. Stew for 3 minutes, until the point when the sauce has thickened somewhat.
Mix in the shrimp and stew until cooked through, around 4 minutes.
Include the spinach and mix until withered.
Spoon the rice into a serving dish or gap among plates. Top with the scampi and sprinkle with the tarragon.
Tips & Tricks about Chef's Knives
My favorite way to cook walleye is seasoned corn meal breading and peanut oil. But to save weight on paddling trips ... I find myself doing mostly doing “blackened” walleye. Awesome taste.
I use Parkay squeeze margarine and Old Bay or Prudomme to blacken.
What do you find works best to blacken walleye?
At home I use real butter to blacken but on extended 10 day to 2 week trips, real butter is not an option.
Finally got to field test!
Probably the easiest way I have made fish.
Got this from a Walleye Insider about 15 yrs ago. Maybe my favorite way to cook walleye at home.
Green Chili Fish cakes
1 pd cooked and flaked walleye
1/3 cup green chilis
4 or 5 green onions sliced thin
1/3 cup corn
1/2 diced red pepper
2 T mayo
1 or 2 eggs
1T Old Bay
1/3 cup bread crumbs
make into cakes and dust with more bread crumbs
pack filets into greased pan
crumble 1 sleeve of Ritz and 1/2 cup melted butter, mix
coat the top of the filets generously with cracker mix
(you may need to make more cracker mix depending on pan size)
Bake at 350 for 20-30 min until crackers are desired crunchiness
Jambalaya is Zatarans
Thinking of this in the Q
1lb Eckrich sausage
1 packet chicken
1lb fish (add fish last so as not to crumble too much into little bits)
1lb cooked crayfish tails
Green chili fish cakes
Baked Ritz walleye
2 of the biggest reasons we go to the Q
Last summer our group of 6 made this with what we had left in our barrel and some smallmouth filets.
Ninja #8 (Sweet Ninja Brown Seasoning)
Ramen or favorite rice noodles
-Cook and drain ramen (throw seasoning packet away) while someone else blackens fish. Mix butter in with ramen, then add and mix liberal amount of sriracha sauce. Dust finished noodles with Sweet Ninja Brown and top with blackened fish. Insanely easy and tasty.
Fast and easy
Made this with my camp stove and skillet at home last night.
quote doubledown: "I am planning on doing this recipe and substituting the chicken with fresh caught fish (and maybe adding crawfish if I can catch a few!). I've always loved the taste of a good paella and I've always loved the simplicity of foil packs. Now I get 'em both in one meal!
Tested...and it was awesome!
Made this paella as our final dinner and it was a tasty, filling meal to eat around the campfire. We planned to stay on a walleye lake but we ended up on a heavy smallmouth lake as all the sites were taken on the walleye lake. Even though I prefer walleye to smallmouth, it is fitting that smallmouth was used as paella is, by nature, a "whatever you've got on hand" kind of recipe.
In addition to the flavor, the best things about this recipe are it requires no dishes, the ingredients can be altered to what you want (to bring), and it is light-weight.
For those unfamiliar with paella, it's origins are humble...essentially, it is the coastal version of a shepherd's pie. I spent a lot of time in Spain after I graduated, and I came to love the many forms paella takes.
The link to the recipe gives a baseline for the recipe and how to cook it, but there are NO RULES on what you can/should put in it. For example, I brought several different types of dried herbs from my garden as well as sun-dried tomatoes. I opted with rice pilaf instead of "special rice" and just used water instead of wine/broth.
The only tip I'd give is to have two different types of meat (fish, crawfish, chorizo, salami, etc). Note that Spanish chorizo is different than Mexican chorizo. If you are unfamiliar with "Spanish" chorizo, it's basically what the child of pepperoni and genoa salami would look like so you could easily substitute with either.
I am planning on doing this recipe and substituting the chicken with fresh caught fish (and maybe adding crawfish if I can catch a few!). I've always loved the taste of a good paella and I've always loved the simplicity of foil packs. Now I get 'em both in one meal!
Clean and cut potatoes and carrot.
Boil Potatoes and carrots in water together until soft.
Chop onions into wedges, kabob size or smaller.
Fry fish with onion in oil.
Season with garlic salt and pepper.
Fish will break up as it is cooked, this is intended.
Serve fish and onion with potatoes and carrots.
Season potatoes and carrots with salt/pepper to taste.
Quick and easy, plus it only takes 1 pot and 1 pan. Potato water can be used to clean off and particles or grease and makes washing dishes much easier. Personally, I like this better with smallmouth than walleye, and is much better when there are no bones in the fish.
A basic breading variation for pan or deep frying. I got a little bored and add-libbed.
3/4 cup PLAIN white cornmeal
1/4 cup flour
1/4 cup buttermilk pancake mix (the 'just add water' kind
1/2 teaspoon of lemon pepper
Dredge wet fillets well and drop in hot oil of your choice. I use and iron skillet with 1/4 inch of oil. Salt as you flip them. On the second or third skilletfull I sprinkle with Zatarans Blackened Seasoning for an extra kick.
Very good on small scaled perch.
My favorite recipe for grilled Salmon:
- Marinade the salmon filet in a gallon sized baggie with equal parts maple syrup, soy sauce and balsamic vinegar and put it in the refrigerator for one hour.
- Start the grill, when it's hot, brush a little oil on the grill, then place the salmon, skin side down, on the grill and cover. Lower the heat (I use a gas grill) and cook for 10 minutes.
Very tasty salmon filets. Combine with potato wedges, cooked on the grill in foil or in the oven, and your favorite green (asparagus, green beans, kale, etc.)
Blackened Fish Tacos
Fresh fish fillets skin removed
Knorrs Mexican Rice
8" Flour Tortillas
Olive Oil or Ghee
Cut cheese into fine pieces.
Cook Mexican rice mix per directions. Cover and set aside.
Coat fish fillets with oil or ghee and then coat with blackened seasoning. Heat pan on stove high. When hot, add fillets and cook 3-5 minutes each side depending on thickness. Remove from from heat and rest for 2-3 minutes. Cut fish into small chunks.
Place rice, fish and cheese on tortilla and fold.
Here's my favorite fried fish recipe:
• 2 pounds fish filets (your choice)
• 1 3 1/2-ounce package panko (Japanese breadcrumbs; 1 1/2 cups)
• 1 tablespoon finely chopped fresh Italian parsley
• 2 teaspoons coarse salt
• 2 teaspoons finely grated lemon
• 1/2 teaspoon cayenne pepper
• 3 large egg whites
• 1/4 cup dark ale
• 4 tablespoons olive oil
Salt and pepper fish filets. Combine next 5 ingredients in large bowl.
Whisk egg whites and ale in medium bowl. Add fish to ale mixture and turn to coat; shake off excess, then turn fish in panko mixture to coat all sides. Place on plate.
Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add half of fish filets. Cook until golden and just opaque in center, about 2 minutes per side. Repeat with remaining fish filets, adding more oil to skillet as necessary. Transfer fish to paper towels; sprinkle with salt and pepper. Serve immediately with tartar sauce and lemon wedge.
You asked for a favorite fish recipe. Here is my very favorite. Not one I've tried in the BWCA before but I make it at home. It's like butter in your mouth.
Miso Glazed Sea Bass
(makes 4 servings)
• 1/3 cup sake
• 1/3 cup mirin (sweet Japanese rice wine)
• 1/3 cup light yellow miso (fermented soybean paste)
• 3 tablespoons (packed) brown sugar or maple syrup
• 2 tablespoons soy sauce
• 4 6-ounce sea bass fillets (each about 3/4 inch thick)
• 2 tablespoons chopped green onions
• 2 tablespoons chopped fresh basil
Mix first 5 ingredients in gallon-sized freezer baggie. Add fish to baggie and mix. Refrigerate at least 2 hours and up to 6 hours.
Preheat broiler. Remove fish from marinade. Place fish on rimmed baking sheet. With broiler door slightly open, broil fish 6 inches from heat source until just opaque in center and golden/browned on the outside, about 6 minutes. Transfer to plates. Sprinkle with green onions and basil and serve.
This is one of my favorites when you are tired of fried fish.
Fish (1/2 - 3/4 fish per person)
Cream Cheese (1/2 - 1 block)
Green Chilies (either dehydrated or a small can that that has been taken out of the can and put into a zippie prior to the trip)
Cook fish in fry pan with small amount of oil/butter until it flakes apart. Add cream cheese, taco seasoning, and green chilies (could add jalapenos if you want a little more bite). Cook until all is thoroughly mixed. The add to tortillas top with salas, cheese and whatever else you want). Enjoy!
This works with any fish. Quick and easy and little clean-up.
Step 1 - gut the fish. You do not need to remove the head or scales, just clean out the belly, air sac, etc.
Step 2 - rinse clean and dry with a paper towel.
Step 3 - place the fish in oiled aluminum foil. The heavy duty works the best. Add seasonings to your preference. Some suggestions are: salt and pepper, lemon pepper, garlic salt, season-all. Use whatever you like. You can even add onions, cloves of garlic, butter, or lemon slices if you have them.
Step 4 - tightly wrap the aluminum foil around the fish.
Step 5 - place on fire grate over fire or coals. Turn every few minutes.
Step 6 - It's done when you can hear the fish sizzling inside. Probably about 7 minutes per side depending on your fire and heat. If the fish doesn't fall off the bone then cook some more.
Step 7 - Enjoy the tasty fish right out of the aluminum serving dish you just made. The skin, scales, and bones will literally fall off the meat. No dishes to wash.
Step 8 - Dispose of remains properly.
For Salmon on the grill. I place the fillets skin down on tin foil, then make a boat out of the tinfoil and add alot of olive oil, enough to use as basting as it heats up. I cut diagonal vents in the fillet and baste with olive oil as the meat is cooking. I start adding roasted garlic and other spices half way through cooking to infuse them into the meat, and open the foil to get a bit of a char on the fillet as it finishes cooking. Add a bit more of your favorite spices near the end of cooking and there you go, Grilled Salmon.
Let's start a BWCA.com Cook Book. Please post your favorite FISH recipes here. No comments - Only recipes.