Catch of the Day: Creative Seafood Recipes
Walleye Wild Rice Cakes with Wasabi Dressing [1]
Cindi Rockwell of Berkley, Michigan, says this recipe, which has two signature Minnesota ingredients, was inspired by the resort her grandparents owned there.
Lake Chowder [5]
Angry Trout Cafe in Grand Marais, Minnesota, makes this buttery, dill-flecked chowder with lake trout, a mild-flavored and relatively oily fish. The recipe tastes just as good with salmon or whitefish.
Lake Chowder [6]
Pepper-Lime Shrimp and Grits [9]
Mexican flavors give a fresh twist to this classic Southern dish. Best of all, each serving has only 382 calories!
Crispy Beer Batter Fried Walleye with Mango Sweet-and-Sour Sauce [13]
Fresh-fruit sauce brings a lively taste of the islands to down-home beer-battered fish.
Crispy Beer Batter Fried Walleye with Mango Sweet-and-Sour Sauce [14]
Dilled Shrimp and Orzo Bowl [17]
Dill, shrimp and a hint of vinegar shine in this light, veggie-filled dish.
Old Bay Burger [21]
This tasty burger from Northern Waters Restaurant in Duluth, Minnesota, is essentially a tender fish cake on a bun. The key is grinding or chopping the fish enough to hold together--but not so finely that it becomes mealy.
Old Bay Burger [22]
Curried Coconut Shrimp and Noodles [25]
This pasta-based seafood dish features a flavor-packed broth of ginger, curry and coconut milk. The tender noodles soak it up.
Planked Salmon with Grilled Tomato Salsa [29]
Grilling brings out the sweetness in cherry tomatoes, which pair beautifully with the smoky flavor of planked salmon. Brown rice or quinoa round out a healthy dinner.
Dilly Smoked Salmon Pizza [33]
This simple smoked salmon pizza was inspired by one served at The Stone Barn in Nelson, Wisconsin. We love the ease of using purchased crust, but you can sub your favorite homemade dough.
Cider-Brined Coho Salmon with Dijon Cream [37]
Freshwater salmon soaks up the flavor of cider-tarragon marinade created by Sally Sibthorpe of Shelby Township, Michigan. She finishes the elegant main dish with a cream sauce scented with aniselike tarragon.
Crabmeat-Stuffed Whitefish [41]
Seasoned crabmeat and marsala sauce complement Lake Michigan whitefish in this recipe from The Inn at Kristofer's in Sister Bay, Wisconsin.
Salmon Smorrebrod [45]
At Northern Waters Restaurant in Duluth, these open-face sandwiches are assembled in the kitchen, but you can array the components as a make-your-own appetizer or light brunch dish. Improvise with thinly sliced radish or by offering RyKrisp crackers in addition to bread.
Salmon Smorrebrod [46]
Hummus-Encrusted Tilapia [49]
Hummus and a panko-walnut mixture tops tender, moist tilapia filets.
Finfish and Vegetables in Papillote [53]
Cooking in paper—en papillote—is a simple, elegant way to prepare fish. When the package is opened, an aromatic puff of steam escapes.
Bill Dugan suggests that beginners try this simple method: Sprinkle a fresh 4- to 5-ounce portion of fish with salt, wrap in a parchment bag and steam in a vegetable steamer for 5 to 8 minutes. Serve au jus or with a splash of vinaigrette. He also suggests baking delicate fish 15 minutes in a parchment bag with fresh herbs.
The Finfish and Vegetables in Papillote recipe uses fresh vegetables as well as herbs to create a fragrant main dish.
Caribbean Shrimp Kabobs [57]
These weeknight-easy skewers marry gently spiced shrimp with juicy pineapple. Serve with rice and a fresh lettuce salad.
Grilled Fish with Moroccan Vinaigrette [61]
This flaky white fish looks like a gourmet dish when served over a bed of couscous and dressed with mesclun (a mix of salad greens) and colorful radish slivers.
Shrimp and Tilapia Ceviche [65]
Ceviche (seh-VEESH) is a Latin American dish of raw fish and seafood marinated in acidic citrus juices until it turns opaque. In this recipe, you'll cook the shrimp and fish in boiling water for a minute (to avoid any problems with using fish that's not perfectly fresh), cool it, and marinate in the original citrus juices, coconut milk and tequila.
Corn-Roasted Walleye [69]
Use corn husks to package your fish fillets in this main dish. Roasting the corn salsa intensifies its flavor. Serve with tortilla chips to scoop up any leftover salsa on your plate.
Grilled Salmon with Pistachio-Basil Butter [73]
A mixture of fresh basil, pistachios, lime juice, garlic and butter tops easy grilled salmon. Store leftover pistachio-basil butter in your refrigerator for up to a week; toss with hot pasta or spread on toasted French bread.
Willis Family Bacon-Wrapped Shrimp [77]
Peel and devein 1 pound of large fresh shrimp in shells (about 16), leaving tails intact. Rinse; pat dry. Using 8 slices of Niman Ranch Bacon or other bacon (halved crosswise), wrap each shrimp in a piece of bacon, securing with a wood toothpick (neck to tail in a half-moon). To grill, place shrimp on lightly greased rack of uncovered grill over medium heat for 8 to 10 minutes, or until bacon is crisp and shrimp turn opaque, turning once. (For gas grill, cover and grill as directed.) If you like, serve with your favorite barbecue sauce. Makes 16.
Honey-Bourbon Salmon [80]
Although this recipe takes very little hands-on cooking time, be sure to allow an hour to marinate the salmon so it absorbs all the flavors of the sweet-and-salty marinade.
Honey-Bourbon Salmon [81]