Tasty Fish Recipes from southwest Wyoming

     Baked Athens Style Lake Trout
     Works well with any trout or salmon fillets



·         6 small Lake Trout boneless fillets (16-20 inch fish)

·         One small bottle (24 oz) of spaghetti sauce

·         4 tablespoons of parsley flakes

·         Sauce ingredients below

Mix sauce:
·         1/4 teaspoon of oregano
·         1/4 cup of olive oil
·         3 tablespoons of flour
·         1 teaspoon of paprika
·         1 teaspoon of garlic salt
·         1/2 teaspoon of lemon pepper
·         2 tablespoons of lemon juice
·         Cover bottom of baking dish or pan (~3 qt) with spaghetti sauce
·         Place fillets on top of sauce (cut fillets to fit)
·         Cover fillets with mixture and parsley flakes
·         Cover dish with foil
·         Bake for roughly 1-hour at 3500, removing foil for the last 15-minutes
·         Serve cooked fillets/sauce on top of vermicelli with a vegetable side and garlic bread

Grilled Lake Trout

Fillet fish but leave skin on.  Remove any bones.  Turn grill on to medium heat and let warm up.  Lightly oil both sides of fillets with olive or vegetable oil to keep fillets from sticking to grill.  Season meat side of fillet with lemon pepper and garlic salt to taste.  Place skin side down on grill and cook for 5-6 minutes.  Turn fillets over and peel skin off using tongs or fork.  Skin should peel off easily if cooked well enough.  Sprinkle more spices on exposed skin side if desired.  Cook another couple minutes and flip back over and cook for one more minute or so to put grill marks on it and you’re done.  You can add bread crumbs to the meat side before grilling for a different taste.  You can also use this technique with a cedar plank. 
Barbeque Lake Trout
Teriyaki Marinade

1 or 2 Lake Trout (18-24 inches) (scaled, filleted, leave skin on)
Juice of one or two fresh lemons (medium)
¼-1/3 cups packed brown sugar
Teaspoon garlic powder (not garlic salt)
1/3-1/2 cup Soy sauce
Mix ingredients and put into a large Ziploc bag with fillets for minimum 20 minutes, preferably:  2-3 hours in a refrigerator
Cook on grill with skin side down over medium heat.
Cook until flesh flakes and edges start to brown.  Approximately 6-10 minutes.
Note:  Adjust sugar and garlic to taste.

Poor Man’s Lobster
By Unknown

About a pound of cubed burbot
2-3 cups of water
1 tablespoon of vinegar
1 teaspoon of Old Bay seasoning
1 teaspoon of lemon pepper
Melted butter, seasoned with garlic salt
Boil water and add vinegar, Old Bay, lemon pepper, and cubed burbot.  Fish will float to the surface when complete (few minutes).  Dip burbot in melted garlic butter and enjoy.
Pan-Fried Burbot
By Flaming Gorge Resort

Roll of Ritz crackers
1-2 tablespoon flour
Garlic salt to taste
Lemon pepper to taste
Cajun spice to taste (optional)
1-2 eggs
1 cup milk
Burbot fillets
Cooking oil
In a Ziploc bag, crush crackers, add flour and season with garlic salt, lemon pepper, and Cajun spices (optional), and set aside.  Mix egg and milk in a small bowl.  Dip fillets in egg/milk mixture and then shake fillets in Ziploc mixture until covered.  Let covered fillets rest on plate.  Pour cooking oil in frying pan and bring to medium heat.  Fry fish until golden brown and it begins to flake (flip while cooking if not covered completely in oil.  Let fillets cool on paper towel and serve!
Boiled Burbot
By Flaming Gorge Resort

2 lbs burbot fillets
10 cups water
Old Bay seasoning
1 lemon
1 cup butter
Cut burbot into bite sized cubes.  Bring water to a boil, add Old Bay seasoning to taste (start with 1 Tablespoon and increase for more flavor).  In a separate pan, melt butter slowly over low heat; add juice from one lemon to butter.  When water is at a rolling boil, add cubed burbot and cook until meat rises to the top of the water.  Remove with slotted spoon and place in serving bowl.  Dip cooked burbot in warm butter and lemon mixture and enjoy!

Grilled Burbot
By Triblive.com
2 burbot fillets, fresh or thawed
1 tablespoon olive oil
2 tablespoon lemon juice
1/2 teaspoon garlic powder
Pinch of tarragon
1/2 teaspoon paprika
Brush the fish with a mix of olive oil, lemon juice, garlic powder and tarragon, and then sprinkle them all over with paprika.  Broil the fish in the oven or barbecue them on a grill for six to eight minutes, then serve.
Burbot Chowder
By Aaron Kern

3 lbs burbot fillets, cut into bite-sized chunks after grilling or steaming (see directions)
8 slices bacon
Fresh parsley leaves (optional)
1 bunch scallions, chopped
8 garlic cloves
1 tbsp ground thyme
4 cups Vegetable broth OR 3 cuts vegetable broth and 1 8-oz bottle of clam juice.
2-lb potatoes, skin on, diced.
4 cup frozen corn
1/2 tsp salt or to taste
1 tsp black pepper or to taste
4 8-oz cans creamed corn
2-12 oz cans evaporated fat-free milk
1/2 cup smoked Gouda, Muenster, Havarti, or Brie. Something that is creamy and rich once melted.
1 cup or so instant potato flakes
1 tsp Worcestershire sauce
1-2 tsp Old Bay Seasoning or to taste (see below)
1/2 tsp red pepper flakes or to taste (optional, but recommended for those that like just a touch of spice). It sounds weird, but it works.
Cook bacon in a large pot, remove, and crumble. Set aside. Add to scallions, thyme, garlic salt, black pepper to bacon drippings and sauté 5 minutes.  Raise heat, and then add potatoes and broth.  Bring to a simmer and keep at low simmer, uncovered, about 15 minutes.  Add both types of corn, Worcestershire sauce, and evaporated milk.  Simmer another 15 minutes, stirring occasionally to blend ingredients.  Cut heat; stir in potato flakes a couple tablespoons at a time until you have it as thick as you want.  Add cheese.
Either grill or steam fillets marinated in a little olive oil and the Old Bay seasoning and then add the already cooked fish to the soup as it is cooling down.  Grilled would be Aaron’s favorite way, as it adds a nice smokiness and char flavor.  Garnish bowl of soup with the crumbled bacon and parsley leaves.
Burbot Hash
By Alaska Department of Fish and Game

3 cups burbot, simmered in lemon stock
6 small cooked potatoes
3 small cooked carrots
1 ½ onions
4-6 TB oil
1 ½ tsp. dehydrated parsley flakes salt & pepper
Put the fish, from which all bones have been removed, potatoes, carrots, and onion through the food chopper.  Add the parsley; mix well, and season to taste.  Put oil in frying pan, add the hash, and cook slowly, until browned.  Serves 6-8.
Creamed Burbot and Vegetables
By Alaska Department of Fish and Game

1 cup steamed, flaked burbot
1 cup diced cooked carrots
1 cup cooked peas
2 cups thin white sauce
Directions:  Mix together all ingredients; season to taste.  Serve hot on buttered toast, baking powder biscuits, fried noodles or waffles.  Serves 6.
Stuffed Tomatoes
By Alaska Department of Fish and Game

1 ½ cups steamed flaked burbot
3 tsp chopped parsley
6 TB bread crumbs
6 TB fish broth
Salt and pepper
3 tomatoes
Directions:  Mix well the first four ingredients, season to taste.  Cut tomato in half.  Scoop out the seeds and pulp, and fill with the fish mixture.  Place in a greased baking dish and bake for 20 minutes in a moderate (350oF) oven.  During the baking period, baste with melted butter mixed with hot water. Serves 6.
Robb Keith 307-875-3223

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