Fish? For many outdoorsmen, it’s what’s for supper

Many people go fishing with one primary thought in mind: to catch a mess of fresh fish for the dinner table.
Many people go fishing with one primary thought in mind: to catch a mess of fresh fish for the dinner table.

Many people go fishing for the thrill of the catch or a peaceful escape. That’s true for me and my family, too. But the main reason we go fishing is because we like to eat fish. And the fish we prefer are those we’ve caught ourselves, fresh from our favorite fishing holes.

Many physicians recommend eating fish at least twice a week. Those species we catch in Arkansas are a lean, healthy source of protein, and oily kinds, such as trout, deliver heart- and brain-healthy omega-3 fats you need in your diet.

Along with providing immediate health benefits, eating fish also helps to prevent a long list of diseases, from cancer to heart disease, depression to arthritis, making the consumption of fish well worth your time.

Remember, the shorter the time from hook to cook, the better the flavor. And in summer, always put fish on ice immediately after you catch them so they taste their best.

The most important rule when preparing fish is to never overcook it. It’s naturally tender and cooks quickly. When you test the thickest part with a fork and it flakes easily, it’s ready to serve.

All you need now are some recipes to try. That’s where I can help. The following methods of preparation are among our family favorites. Try them yourself to prepare delicious fish your family and friends will rave about. Unless otherwise noted, these recipes are suited to almost any kind of fish you might catch. Bon appétit!

Fish Cakes With Dijon Sauce

When making these scrumptious fish cakes, adjust the ingredients, if necessary, to be sure they are just moist enough to hold together but not so moist they fall apart when cooked. Don’t mess with the cakes while cooking, or they’ll break apart. Flip once.

Serves 4 to 6

Ingredients:

1/2 cup vegetable oil

1 tablespoon chopped green pepper

4 tablespoons chopped green onion

1 pound fish fillets, cooked, flaked

1 egg, beaten

1 tablespoon mayonnaise

6 tablespoons dry bread crumbs

1 teaspoon dry mustard

1/4 teaspoon ground black pepper

1/4 teaspoon cayenne pepper

1 teaspoon seasoned salt

Directions:

Sauté green pepper and green onion in 2 tablespoons oil until soft. Drain.

Mix with remaining ingredients. Chill for at least 20 minutes.

Form into patties, and cook in the remaining oil until golden brown on each side. Serve with Dijon sauce.

Dijon Sauce

Ingredients:

1/2 cup plain yogurt

3 tablespoons dry mustard

1/4 cup mayonnaise

1 tablespoon chopped green onion

2 tablespoons dill pickle relish

2 tablespoons balsamic vinegar

Directions:

Mix all ingredients, and chill until ready to serve. Serve at room temperature.

Blackened Fish With Crawfish Sauce

This Cajun recipe is a real crowd pleaser. You can make it fiery hot by seasoning the fish heavily with the blackening spice and Tony Chachere’s Seasoning, or use less of these ingredients if you prefer less spiciness. We especially like this with catfish, drum and other firm-meated favorites.

Serves 4

Ingredients:

4 (8-ounce) fish fillets

Blackening spice (available in the supermarket spice section)

4 tablespoons butter

2 (10 3/4-ounce) cans condensed cream of shrimp soup

1 soup can half-and-half

1 pound peeled, cooked crawfish tails

1 to 2 tablespoons Tony Chachere’s Original Creole Seasoning

Chopped fresh parsley for garnish

Directions:

Season the fish fillets to taste with the blackening spice.

Heat the butter in a large nonstick skillet until bubbly; then add the fish one piece at a time and sauté until crispy on the outside. Transfer to a warm plate. Add more butter to the skillet if necessary, and cook the remaining pieces of fish.

While the fish is cooking, prepare the sauce in a nonstick saucepan by combining the remaining ingredients (except the garnish) and heating over low heat until warmed through, stirring constantly. Do not allow to boil.

Serve the fish hot with a ladleful of sauce poured over each piece. Garnish with parsley if desired.

Grilled Lemon-Pepper Trout

We often catch a mess of trout to eat, and we love this method of preparation. It works great with salmon fillets, too.

Ingredients:

Any number of pan-dressed trout, about 1 pound each

Extra-virgin olive oil

Minced garlic

Lemon-pepper spice

Directions:

Rub the fish with olive oil; then sprinkle with garlic and lemon-pepper.

Place the fish on a hot grill, and allow to cook until the fish flakes easily when tested with a fork. Turn only once during cooking, but run a metal spatula under the fish every couple of minutes to be sure they don’t stick. Allow 1 fish per serving.

Striper Boil

Many people are under the mistaken impression that stripers, white bass and other temperate bass don’t make good table fare. Not so. If the fish are iced immediately after catching and all dark-red flesh is removed, the resulting fillets are delicious in many recipes, including this favorite.

Ingredients:

5 pounds striper, white bass or similar fillets

1 (16-ounce) package Louisiana Crawfish, Crab & Shrimp Boil

Water

Directions:

Mix the boil spices into a large pot of water according to package directions; then bring to a boil.

Turn off the heat; then add the fish fillets to the pot (a wire basket makes their removal easier), and allow to cook until tender and flaky.

Serve with hot melted butter to dip the fish in, and some previously cooked corn on the cob and new potatoes on the side. This tastes almost as good as real crab.

Ceviche

Ceviche is a uniquely American dish enormously popular in South America, Mexico and the Caribbean. The chemical process that occurs when the citric acid comes in contact with the fish is similar to what happens when the fish is cooked and the flesh becomes opaque and firm. The fish is not actually cooked, but the resulting dish is tasty indeed. Always use freshly caught fish, and if you like, add fresh shrimp or scallops for a special treat.

Serves 4

Ingredients:

1 cup lemon juice

1 cup lime juice

1 pound fresh fish fillets, diced in 1/8-inch cubes

1/2 cup chopped fresh cilantro leaves

2 tomatoes, quartered, seeded, cut in small strips

1 small purple onion, chopped

1 jalapeño pepper, finely diced

Directions:

Mix the lemon and lime juices in a large bowl. Reserve half for the final preparation. Combine the remaining half with the diced fish in a nonmetallic bowl. Cover and refrigerate overnight.

The next day, combine the cilantro, tomato, onion and jalapeño pepper in a mixing bowl. Stir in the fish pieces after straining them and discarding all the marinating juices. Stir in the remaining 1 cup of lemon/lime juice, and refrigerate for 4 hours.

Drain the marinade, and arrange the ceviche in 4 equal portions in bowls or on salad plates. Garnish with citrus-fruit slices. Serve with crackers or tortilla chips.

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