#151 – Grilled Paddle Fish, Paddle Cakes & Fish Chowder

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.


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