hosted by Laverne Diede & Rhonda Fitterer
Grilled Paddle Fish
- 1-2 pounds of Paddle Fish
- 2-3 Tbsp. salted butter, melted
- 1/4 lemon
- 1 Tbsp. dill
- 1 onion sliced
- Season salt
- Wood chips
Preheat grill to medium-high heat and put wood chips in grill. Place paddle fish on tinfoil, brush fish on both sides with melted butter; sprinkle dill and squeeze lemon over fish. Place sliced onion over fish and sprinkle season salt of choice over onions. Wrap fish in foil, leaving a gap at the top to all steam to escape, like a pup tent. Place on grill and cook until done, approximately 15 minutes. Do not overcook.
Paddle Cakes
- 1 cup onion
- 1 cup celery
- 3 Tbsp. butter
- 2 Tbsp. oil
- 1 sleeve of Ritz crackers
- 16 oz. Paddle Fish cubed into ½ inch pieces
- 1-2 eggs (2 if smaller eggs)
- Flour
Preheat oven to 350 degrees. In a sauce pan, melt better; add onion and celery, cooking until vegetables are tender. Transfer vegetables to a large mixing bowl; add crackers, egg and fish; mix well. Heat oil in pan over medium-high heat. Make meatball size balls out of fish mixture, flatten and dust both sides with flour. Place fish paddies in oil; brown on both sides. Transfer browned patties to foiled baking sheet and bake for 15-20 minutes. Serve with a wedge of lemon.
Fish Chowder
- 4-6 strips of bacon, diced
- 3 Tbsp. butter
- 1/4 cup flour
- 2 Tbsp. parsley
- 1 large yellow onion
- 1 cup celery chopped
- 2 cups potatoes cubed
- 3-4 cups cold milk
- 1/2 cup whipping cream (optional)
- 16 oz. fish (your choice) cut up
- 16 oz. chicken broth
- Salt & pepper
In a stock pot, brown bacon; add butter, onion and celery; cook until vegetables are soft. Add flour to vegetables to make a roux, (paste like consistency.) Add milk, broth and potatoes to pot; bring to a slow boil. Cook until potatoes are soft; add fish. (Note, if you add a flakey fish, do not over stir). Simmer for 5 minutes until fish is done; add cream and salt & pepper to taste. Garnish with parsley. Serve immediately.
