October-December 2007 Recipe
Steelhead Chowder
Saute' cubed steelhead in olive oil and basil. Set aside until the end.
Saute' onions, celery and garlic in margarine. Add potatoes, carrots, chicken broth and seasonings. Simmer, covered for 20 minutes or until vegetables are nearly tender.
Add broccoli and cook 5 minutes. Add steelhead, evaporated milk and corn. Heat thoroughly. Sprinkle with minced cilantro to serve.
Makes 10 servings.
Fall 2007 Recipe
Crab Tacos
Ingredients:
Saute' crab meat, onion, garlic, cilantro and taco sauce seasoning in a skillet. Set aside. Preheat corn tortilla in microwave for 30 seconds to prevent from cracking. Spoon crab meat filling into tortillas. Brown in skillet until crisp on each side. Serve with grated cheese, lettuce and salsa.
January-March 2007 Recipe
Preheat oven to 375 degrees F. Place tomatoes and pickles in strainer to drain. Place corn chips in oven proof serving dish and top with fish, tomatoes, pickles, olives, guacamole, sour cream and other ingredients.
Bake for 15 minutes. Remove and serve.
September-December 2006 Recipe
Steelhead Lasagna
Fillet the steelhead and then cut in cubes. In a large bowl, season with pepper and lemon juice. Set aside.
Melt butter in a large saucepan. Add leeks and cook stirring for 7-9 minutes. Add flour, cook stirring for another minute. Gradually stir in milk to make thick and creamy. Blend in honey and Mozzarella cheese. Cook 3 more minutes. Remove from heat and mix in steelhead and shrimp.
Put alternate layers of lasagna and fish sauce in an oven proof pan, with top layer being fish sauce. Sprinkle with Parmesan cheese.
Bake 30 minutes at 350 degrees F.
July/August 2006 Recipe
Bass with Mushrooms
Line broiler with foil and place fish on top. Sprinkle with lemon juice and sprinkle with celery salt and pepper. Place under preheated moderate broiler. Cook for 7-8 minutes without turning until just cooked. Keep warm.
Meanwhile, melt the butter in a non-stick skillet. Add mushrooms and sauté for 4-5 minutes over low heat until cooked thoroughly.
Gently heat tomatoes in small saucepan. Spoon juices from mushrooms over the tomatoes. Garnish with basil leaves. And serve with mixed salad.
May/June 2006 Recipe
Bacon Wrapped Kokanee
Grease cookie sheet with butter. Put apple slices in cavities of each kokanee. Mix lemon juice, olive oil and basil. Then put ¼ teaspoon in each fish cavity, wrap with bacon and season with lemon pepper and salt. Bake 20 minutes at 400 degrees Fahrenheit, turning after 10 minutes. Serve on a bed of noodles.
March/April 2006 Recipe
Broiled Dworshak Kokanee Parmesan
Preheat oven broiler. Grease broiler pan or line with aluminum foil.
In a small bowl, mix together first four ingredients. Fold in next four. Mix well and set aside.
Arrange fish in single layer on prepared pan. Broil a few inches from the heat for three to four minutes. Flip fish over and broil about three more minutes. Remove fish from oven. Cover with Parmesan cheese mixture on top side. Broil for a couple more minutes or until topping is brown and fish flakes easily with a fork.
Be careful not to overcook fish.
February 2006 Recipe
Skillet Fried Steelhead Filet
Mix the above ingredients and sprinkle on two Clearwater River steelhead filets or four Snake River steelhead filets.
Mix together:
Dip seasoned filets in egg mixture and press in two cups of crushed cracker crumbs covering filets completely. Preheat skillet and add one cup vegetable oil. Fry fish until golden brown.
January 2006 Recipe
Stuffed Steelhead in Foil
Filet an average 15+ pound Clearwater steelhead out. Salt and pepper the meat side.
Spread over top:
Wrap in foil and bake 20-25 minutes in a 350 degree oven or put on the barbecue grill. Check for flakiness to see if it is done.
October/November/December 2005 Recipe
Fish Marinade
Marinade fish chunks. Grill on the barbecue.
August/September 2005 Recipe
Spinach Salad
Note: This recipe is good for Catch and Release season, especially since fly fishermen are not prone to keep their fish.
July 2005 Recipe
Barbecued Bass Fillets
Place fillets in single layer in a disposable aluminum pan. Cover fillets with onion slices. Then generously sprinkle lemon juice over fillets and onions. Season with salt, pepper and paprika to taste. Place pan on grill. Cook over hot coals for about five minutes per side or until fish flakes easily.
June 2005 Recipe
Canned Dworshak Kokanee
Remove all the scales, heads and tails from the kokanee. Pack into pint jars and add 1/4 teaspoon salt to each jar. Process 1 hour and 40 minutes (100 minutes) at 10 pounds per pressure in a steam pressure canner.
Options:
April/May 2005 Recipe
Salmon with Portabella Mushroom Sauce
Melt 1/4 cup butter and brush on salmon. Broil fish until it flakes apart. Combine sliced mushrooms and remainder of the butter in a saucepan and cook for six minutes or until tender. Stir in remaining ingredients and bring to a boil. Pour over salmon filets and serve. Serves 6-8.
March 2005 Recipe
RB Kokanee
Lay out large piece of foil, spray with cooking oil. Lay fish on it. Put butter on top in pats. Squeeze on fresh lemon. Mince garlic and put half on top of fish. Slice onion and put on top. Cut remaining lemon and put on top. Crumble blue cheese on top. Wrap fish in foil and barbecue for 30 minutes or until fish is flaky. Open foil and place mozzarella on top. Salt to taste and put rest of garlic on top.
January/February 2005 Recipe
Steelhead with Rice Stir Fry
Prepare 1 cup rice before hand
Mix the following in a large wok or skillet
Stir fry on medium high heat until fish begins to brown and vegetables soften. Add the rice, 3 Tbs. Teriyaki sauce and 2 Tbs. white wine. Continue to stir fry until all the ingredients are mixed well and rice is browned.
November/December 2004 Recipe
1. Grate zest of lemon and cut in half. Juice half of lemon to get 2 tsp. of fresh juice and set remaining half aside.
2. Combine the lemon zest, lemon juice, yogurt, dill and ½ tsp salt in small bowl.
3. Squeeze the reserved lemon half over the steelhead and sprinkle with remaining salt and pepper. Spray a large non-stick skillet with canola oil non-stick spray and put over medium heat. Add the steelhead and cook until just opaque in the center, about 4 minutes on each side. For steaks, remove the skin before eating.
Serve with sauce. Makes about 5 servings.
October 2004 Recipe
Tarragon Butter
Mix vinegar, wine and butter over medium heat until combined. Then add tarragon, salt and pepper.
Meanwhile, brush fish with olive oil and put on the grill. Cook 12-14 minutes, turning once or twice. (Do not overcook) Serve steelhead with Tarragon Butter on side or over top.
Serves about 9.
September 2004 Recipe
Combine marinade ingredients in a glass bowl. Cube the steelhead and stem the sugar peas and add to marinade. Combine tomatoes, onion slices and marinade for 30 minutes or more. Pour steelhead mixture into a wok and over sink partially drain liquid. Place wok over hot coals and stir grilled fish and vegetables with large wooden spoon 6-8 minutes. Move wok to indirect heat side of grill and close lid. Cook another 4-5 minutes. Serve with rice.
Serves 4-6.
August 2004 Recipe
Brush steelhead with olive oil and season with salt and pepper.
To prepare basting sauce, sauté onion in butter. Add wine and simmer briefly. Remove from heat.
Arrange fillets on a greased grill topper and place on grill over hot coals. Grill approximately 4-5 minutes on each side, brushing with basting sauce while cooking.
Serves 6.
July 2004 Recipe
Put above ingredients in food processor.
Mix these two ingredients with those from food processor. Serve with chips.
June 2004 Recipe
In a large skillet, combine the water, pickle juice, salt, pepper and seasoned salt. Add salmon and bring to a boil. Reduce heat. Cover and simmer for 12-16 minutes or until fish flakes easily with a fork.
Meanwhile, in a small bowl, combine the mayonnaise, relish, pickle juice and salad dressing. Serve over salmon. Garnish with sliced lemon.
May 2004 Recipe
In a large sauce pan, sauté onions, peppers and celery in butter until tender. Stir in the flour, salt, pepper and dill until blended. Gradually add milk. Bring to a boil: cook and stir for 2 minutes or until thickened. Add the cauliflower, salmon and peas. Heat through. Stir in the cheeses until melted. Serve hot. Makes 8 servings.
April 2004 Recipe
In a Wok, cook the fish and seafood in oil until flakes easily with fork. Remove cooked seafood and fish from pan and set aside. Add Asparagus, Celery, Onions and Mushrooms to wok. Stir Fry 3 minutes or until crisp. Add Water Chestnuts and Chicken broth. Cook to boiling. Combine cornstarch with soy sauce in a glass measuring cup and add to hot mixture stirring constantly. Continue cooking for 3 minutes until mixture is thick. Toss in cooked seafood and fish to heat through. Serve over hot rice.
Makes approximately 8 (1½ cups each) servings. Approximately 120 calories per serving.
March 2004 Recipe
Blend above ingredients in blender or food processor until smooth. Add 2 ½ pints of smoked salmon 4 chopped green onions Mix until Smooth
Serve with crackers or chips
February 2004 Recipe
Preheat oven to 400 degrees. Combine egg whites, seasonings and milk. Whip in mixing bowl for 2 minutes. Meanwhile, crush cornflakes in plastic bag. Dip fish in milk/egg mixture and shake in cornflakes. Place on baking sheet and bake 15-20 minutes or until flakey.
Makes 8 – 4 oz. servings with about 215 calories per serving.
January 2004 Recipe
Sprinkle filets with pepper and garlic salt. Place in well greased pan. Grill at 325 degrees for 10 minutes per inch of thickness, turning once, until fish is flaky. Serve with salsa and lemon slices.
December 2003 Recipe
Steelhead aren’t the only ones attracted to shrimp as “bait”. This recipe will please people at your table for those special holiday gatherings.
Heat oil in large non-stick skillet. Add onion and pepper. Stir in remaining ingredients, except shrimp. Bring to simmer and cook 2 minutes. Add shrimp and stir often as it cooks another 2 minutes or until shrimp is done.
Serve with lemon wedges and rice.
October/November 2003 Recipe
Marinate filets in white wine one hour. Meanwhile, mix sour cream, cream cheese, lemon pepper and seasoned salt. Remove filets from wine and pat dry. Coat filets with sour cream mixture and sprinkle bread crumbs on top. Put under broiler until bread crumbs brown. Lay lemons on top and bake at 350 degrees until fish is flaky.
September 2003 Recipe
This is the perfect seasoning for steelhead or trout. Serve with pasta as an accompaniment to share the marvelous sauce.
In a small frying pan, melt 3 tablespoons of butter over medium-low heat. Add garlic, stirring occasionally; cook until garlic just begins to soften (about 3 minutes). Stir in 2 tablespoons of white wine and remove from heat and keep warm. Rinse fish and pat dry. Season with Johnny’s salt and lemon pepper to taste. In a shallow bowl, lightly beat egg and water until frothy. In a small sauté pan heat 1 tablespoon each of butter and olive oil over medium heat
Dip each fillet in egg mixture to coat; drain briefly. Arrange in pan; do not crowd. Cook, turning once, until fish flakes when prodded in thickest part with fork. Lift out and place on a warm platter. Keep warm. Repeat until fish is cooked, adding more butter and oil as needed.
Pour garlic sauce over fish and garnish with lemon.
Makes 3 to 4 servings.
This recipe comes from Jo Moore of Country Catering and High Country Inn in Ahsahka, a small town near Orofino. This is one of her favorite ways to cook steelhead or salmon for special occasions.