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Wisconsin Fish Boil

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Wisconsin Fish Boil

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  • Makes: 16 servings
  • Prep 20 mins
  • Cook 26 mins

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Ingredients

  • 6 pounds fresh or frozen whitefish or halibut steaks, 1 inch thick
  • 4 gallons water
  • 1 cup salt
  • 4 pounds small red potatoes
  • 2 1 - pound package peeled baby carrots
  • 2 pounds boiling onions (32)
  • 1 recipe Butter Sauce
  • Freshly ground black pepper (optional)

Directions

  1. Thaw fish, if frozen. Place water and salt in boiling pot of a 30- to 34-quart turkey fryer. Bring to boiling. Meanwhile, place potatoes, carrots, and onions in basket. Carefully lower basket into boiling water. Cover and boil for 18 minutes.
  2. Carefully add fish steaks to basket. Cover and boil for 8 to 11 minutes more or until fish flakes easily when tested with a fork and vegetables are tender.
  3. Carefully lift basket from turkey fryer; remove fish and vegetables. Serve with Butter Sauce. If desired, season to taste with pepper.

Butter Sauce

Ingredients

  • 3/4 cup butter
  • 1/3 cup Dijon-style mustard
  • 1/4 cup snipped fresh dill or flat-leaf parsley

Directions

  1. In a small saucepan whisk together butter, mustard, and fresh dill or parsley until butter is melted and sauce is combined.

Nutrition Facts

(Wisconsin Fish Boil)

Servings Per Recipe 16, Fat () 3, Vegetables () 2, Starch () 2, vit. C (mg) 21, Very Lean Meat () 4, vit. A (IU) 70, sodium (mg) 464, iron (mg) 2, calcium (mg) 101, cal. (kcal) 445, pro. (g) 37, chol. (mg) 117, sat. fat (g) 7, carb. (g) 30, Fat, total (g) 20, fiber (g) 4, sugar (g) 7, Monosaturated fat (g) 8, Polyunsaturated fat (g) 4

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