Fish Recipes

Pan-fried Walleye

Walleye fillets

Cajun Fried Walleye or Bass

1/2 cup Bisquick
1/4 cup milk
1 egg
1 cup cornmeal
2 tsp. cajun seasoning
1/4 tsp. salt
1 1/2 pounds walleye or bass fillets
oil for frying

Whisk together the Bisquick, milk and egg in a medium bowl. Mix the cornmeal, cajun seasoning and salt in shallow dish. Dip the fillets into the wet batter first, then dredge in the cornmeal mixture. Fry the fillets in hot oil until golden brown, turning once. Drain on paper towels and serve. Ranch dressing makes a great dipping sauce for this.

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Sauteed Steelhead Steaks

3 tbls. olive oil
4-8 steelhead steaks, about 1 inch thick
1 cup chopped onion
2 cloves garlic, minced
1 tsp. basil
1 tbls. parsley
2 ripe tomatoes, peeled, seeded and chopped
1/2 tsp. Salt
pepper to taste

Heat oil in good sized skillet. Add the steaks and saute for 2-4 minutes, turn and finish cooking. Remove the steaks and keep them warm. Add onions, garlic and seasonings to the skillet and cook for about 2 minutes then add the tomatoes. Arrange the steaks over the mixture, cover and cook over a medium low heat for about 10 minutes, until the fish flakes easily with a fork.

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water
salt
1/4 of a lemon, sliced
1 pound of perch fillets, cut into bite sized pieces
seafood cocktail sauce

Boil water with salt and lemon added in a 3-quart pan. Reduce the heat to about medium and add the perch pieces. Cook for several minutes, until fish is opaque and beginning to curl up. Remove the fish and drop it into iced water. When fish has cooled completely, drain and serve with cocktail sauce as you would shrimp.
 
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1/4 cup lemon juice
1/4 cup lime juice
1 tsp. minced garlic
1/4 tsp ground ginger
1 tbls. brown sugar
1/4 tsp. pepper
1/2 tsp. Salt
1/2 tsp. Dill weed
1 1/2 pounds fillets

Combine all ingredients except fish and mix well. Place fillets in a large ziplock bag and pour the marinading mixture over them. Push out air and seal the bag. Refrigerate for at least 3 hours, turning the bag over midway. Spray the broiler ban with nonstick cooking spray. Remove the fillets from marinade and place them on the pan. Broil for 8-10 minutes, until fish is firm and opaque, and easy to flake with fork.

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walleye or other firm fish fillets
1 orange, quartered
butter
sesame seeds
garlic powder
onion powder
parsley
Parmesan cheese (optional)

Rub the bottom of a glass bake dish with a small amount of butter or margarine. Lay fillets in one layer in the dish. Squeeze 2 or 3 orange quarters over the fish, then sprinkle sesame seeds, garlic powder, onion powder and parsley over the top. Sprinkle a little Parmesan cheese over the top if desired. Bake in a hot oven, 425 degrees for 10 - 15 minutes, or until fish flakes easily with a fork.

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1 1/2 cup orzo
1 cup minced onions
1 tbsp. minced garlic
1 tsp. olive oil
6 to 10 med. size perch fillets
3/4 cup white wine or defatted chicken broth
1/2 tbsp. salt
1/2 tsp. red-pepper flakes
1/2 tsp. dried dill
1/2 cup minced parsley
1/2 cup grated Parmesan cheese
Juice from one lemon

Cook orzo in a large pot of boiling water (follow package directions). Fry perch fillets in olive oil about half way done and place on paper towel to dry. Drain pan of old oil. In the same pan with 1 tbsp. olive oil, over med.-high heat, cook onions and garlic for 5 min.Cut perch into small cubes and add to pan. Cook, stirring, for 5 min.Add lemon juice, wine, salt, pepper flakes, and dill and bring to boil and cook for 2 - 3 min. Add cooked orzo, parsley, and Parmesan. Toss well. (This dish is particularly good the next day, just warm and add lemon juice.)
 
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1/2 pound cooked and flaked panfish or other fish
1/2 small onion
2 ounces self rising flour
1/2 teaspoon chopped parsley and/or other favorite herbs or spices
Salt and pepper
2 eggs
milk
cooking oil

Mix fish, onion, flour, seasons, and eggs. Add sufficient milk to make a soft consistency. Heat oil until hot. Drop in tablespoons of the fish mixture. Fry until golden brown.

Return to Top   20 bluegill fillets
1/2 cup catsup
1/2 cup milk
1 heaping tbsp. horseradish
1 egg
dry breading (Drakes, Frying Magic, or other)
vegetable or peanut oil

Lightly beat the egg and mix it with the milk. Soak the bluegill fillets in milk/egg mixture while preparing breading and oil. Pour 1/8 of an inch of oil in electric skillet and heat to 375 degrees. Place breading mixture in a large zipper-style bag. Add 6 or 8 fillets, close top, and shake until fillets are evenly covered. Drop coated fillets in hot oil and cook for 3 to 3 1/2 minutes on each side. Continue cooking more fillets. Serve hot with a dipping sauce of the catsup and horseradish. Bluegills may be served as an appetizer or entré.

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Butter (softened)
Fresh dill (chopped)
Fresh parsley (chopped)
Chives or marjoram
Tomato (diced)
Walleye *Add desired coating to fish

Add dill, parsley, and chives (or marjoram) to softened butter. Mix well. Add fresh ground pepper - set mixture aside. Sauté walleye in butter. Cook 2 minutes per side or until golden brown. In separate pan, sauté diced tomatoes in their own juices. Once warm, remove tomatoes onto serving dish, leaving tomato juice in pan. Add butter herb mixture to tomato juice and melt together. Place walleye onto bed of tomatoes, drizzle herb butter sauce over all. Garnish.
 
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Wilt spinach, drain and spread on a sheet of aluminum foil. Arrange fillets on top of spinach, set aside. Mix together, the mayonnaise, lemon juice, minced garlic clove, ground mustard, salt and pepper and spread over the wallege fillets.
Cover with the chopped pecans. Fold aluminum foil making sure all edges are sealed.Bake at 375 for 20-25 minutes or until fillets flakes easily with fork.

Return to Top   1 cup of fish, cooked and flaked
1/4 cup diced green pepper
1/4 cup diced onion
4 or 5 green olives, finely chopped
1/2 cup of your favorite grated cheese
1/2 teaspoon minced parsley
Salt and pepper to taste
1/4 cup mayonnaise

Mix all the ingredients. Spread about a tablespoon on cocktail rye bread slices or your favorite cracker. Place on a cookie sheet and put under the broiler until cheese starts to bubble. You can dress them up by putting a tiny piece of tomato or pimento and a small slice of olive or green pepper on each. The recipe makes about four servings.
 
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Cook the bacon and reserve two tablespoons of bacon drippings. Place the drippings in a large pan that has a cover. Add onion, carrot, and celery to the pan and cook for about five minutes, stirring. Stir in the fish, potatoes, lemon juice, water, salt and pepper. Bring to a boil, then reduce heat and simmer, covered for about 10 minutes. Blend in the milk and the corn. Stir and heat - do not boil - until heated through. Sprinkle each serving with the crumbled bacon.

Return to Top   1 1/2 pounds walleye fillets
1/8 cup diced green onions
3 tablespoons butter, melted
2 tablespoons lemon juice
1/2 teaspoon dill weed
1/4 teaspoon salt
3 tablespoons butter
3 tablespoons plus 1 1/2 teaspoons flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup milk

Heat oven to 450 degrees. Spray non-stick oil in a 13X9 bake dish. Arrange the fillets in the dish. Combine melted butter, diced green onions, lemon juice, dill, and salt and spread over the fillets. Cover with foil and bake for about 25 minutes, until fish is firm and opaque. Drain the liquid from the fish into a 2-cup measure and cover the fish with foil to keep it warm. Add water (or a mixture of water and white wine) to the liquid until you have 1 1/3 cups. Melt 3 tablespoons butter in a saucepan and stir in flour, salt and pepper. Blend in the cooking liquid mixture and milk. Cook, stirring constantly until mixture thickens and bubbles. Pour over the fish and serve.

Return to Top  1 pound walleye fillets, cut into 3/4 inch pieces
(any other firm or smoked white fish will work)
6-8 oz. piece of salt pork
1 3/4 cups chopped onion
1 1/2 cup chopped celery
1 teaspoon dried thyme
1/2 cup crushed saltine crackers
1 1/2 pounds potatoes, peeled, cut into 1/2 inch pieces
2 cups bottled clam juice (or-chicken stock)
1 1/2 cup half and half
1/2 cup whipping cream (or 1/2 cup more half and half)
1/4 cup chopped fresh dill (or dried dill to taste)

Stir salt pork in heavy dutch oven or medium stock pot on medium to low heat about 20 minute until rendered. Discard pieces. Add chopped onion, celery and thyme, simmer until golden brown. Add finely crushed crackers and stir 3 minutes or until browned. Add clam juice or chicken stock, potatoes and bring to boil. Reduce heat and simmer about 15 minutes or until potatoes are tender. Add walleye and simmer for another 5 minutes or until cooked through. Add half and half and cream and let simmer another 5 minutes. Do not boil. Mix in dill. Season with salt and pepper to taste. Serves 6.

Return to Top  Place perch fillets in a bowl of iced water. Make a dredging mixture by mixing 2/3 flour to 1/3 corn meal. Heat about half an inch of cooking oil in a large deep skillet until a drop of water added to the skillet sizzles. Put flour mixture in a flat pan or on a plate. Dredge fillets in the flour mixture and fry until nicely golden, turning once. This is a good recipe for people who like a very light coating of batter.

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1 1/2 pounds salmon fillets (preferably skin on)
1/2 cup French dressing
2 tbsp. lemon juice
1/4 tsp. Salt
1 small can french-fried onions
1/4 cup grated parmesan cheese

Preheat oven to 350 degrees. Wash the fillets and cut in serving size pieces, then place in a shallow dish. Mix the dressing, lemon juice and salt. Pour the sauce over the fish and let stand in refrigerator for at least an hour, turning once. Remove the fish from the sauce and place in a greased shallow baking dish. Crush the french-fried onions and mix with the parmesan then sprinkle over the fish. Bake for 25 - 30 minutes or until fish flakes easily with a fork.

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3/4 pounds walleye fillets

1/2 cup milk
1 egg, beaten
1 tablespoon water
1 cup crushed Italian seasoned croutons
2 tablespoons margarine or butter
2 tablespoons peanut oil

Place fish in a small bowl with milk. Stir to coat and place in refrigerator for 30 minutes. In another bowl mix egg and water. Drain milk and add egg wash to the fillets. Chill for 15 minutes then drain and dredge the fillets in the crushed croutons. Fry the fillets in oil/butter mixture at a medium heat for three - four minutes (or until golden), turning once.

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4 slices bacon
1/2 cup chopped onion
1/2 cup diced carrots
1/2 cup chopped celery
1 pound yellow perch (or other fish) cut in 1-inch chunks
1 can cooked potatoes, diced
1 cup water
salt
pepper
1 cup milk
1 can creamed corn

Makes 4 servings

Cook the bacon and reserve two tablespoons of bacon drippings. Place the bacon drippings in a large pan that has a cover. Add onion, carrot and celery to the pan and cook for about 5 minutes, stirring constantly. Stir in the fish, potatoes, water, salt and pepper. Bring to a boil, then reduce heat and simmer, covered for about 10 minutes. Blend in the milk and the corn. Stir and heat - do not boil - until heated through. Sprinkle each serving with the crumbled bacon.

Return to Top 8 - 10 bullfrog legs
4 tablespoons lemon juice
2 tablespoons butter
2 tablespoons olive oil
1 glove garlic or minced garlic)

Add lemon juice to bowl of water and soak frog legs several hours. Add olive oil to skillet. Pat frog legs dry with a paper towel and place in skillet. Cook over medium heat turning once after undersides are golden brown. Sprinkle diced chives over frog legs. Add 2 tablespoons of cooking wine to oil. Cover and steam several minutes until golden brown. Serves three to four people.

Return to Top   2 catfish fillets (between 4-6 ounces each)
8 - 12, medium to small shrimp, peeled and deveined
1 red bell pepper, julienned
Cajun spice (available in most grocery stores)
1 T olive oil
1 T peanut oil
Your favorite rice
Fresh chopped parsley for garnish (if desired)

Prepare rice before starting catfish - this dish comes together quickly. Place oil in pan or electric skillet over medium high heat. Sprinkle Cajun seasoning to taste on filets (do not dredge). When oil is hot place fillets in pan, adjust heat as necessary. Cook 3-4 minutes then turn. Add shrimp and peppers about one minute after flipping. Cook another 3-4 minutes, making sure not too over cook the shrimp. Remove pan from heat. Spoon rice onto middle of the plate then place catfish on the rice followed by shrimp and bell peppers. Garnish with chopped parsley.
 
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Beat 2 eggs and add one can of beer. For the dry mix use a 1:1 ratio of Jiffy Corn Muffin Mix and Frying Magic. Deep-fry the fish using olive oil or corn oil. The dry mix can also be seasoned with salt and pepper if desired.

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Heat oil to 350 degrees in an electric skillet or deep fryer. (For a stove top skillet, use ½ inch of oil and a deep fry thermometer to maintain desired temperature). While the oil is heating, mix all the tartar sauce ingredients together in a small bowl. In a one-gallon zip top bag, thoroughly mix the flour, corn meal, seasoning salt, and garlic powder.

Add 8-10 filets to the bag with flour mix, seal, and shake to coat evenly. Remove filets, gently shake off excess flour, and place in hot oil. Cook until light golden brown. Total cooking time will be 2-4 minutes depending on size and thickness of filets. If pan frying, turn filets over half way through cooking time. Remove filets from oil using a slotted spoon, and place in a pan lined with paper towels. If desired, place the uncovered pan in a 225 degree oven to keep warm while subsequent batches of filets are being prepared. Serve with tartar sauce.

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1½ lb saugeye fillets
Salt and pepper
2T capers and juice
2 red peppers
1/3 C bread crumbs
¼ C parmesan cheese
2-3 cloves of garlic, minced
1/2t thyme
Cooking oil

Mix bread crumbs, parmesan cheese, and thyme, set aside.

Roast red peppers under a broiler, turning them as the skin blackens. Place peppers into a paper bag for 5 minutes, making sure the bag is closed (this will help with the skin-removal process). Remove peppers from bag, and pull the blackened skin off of peppers. Remove seeds and stems, slice into thin strips.

Cut saugeye into bite-sized pieces (about 1-inch). Season the fish with salt and pepper. Heat oil in a pan, Sauté fish for 5-10 minutes or until cooked through, adding garlic during the last few minutes of cooking.

Remove pan from heat and add peppers, capers, and half of the bread crumb mixture. Stir well, and spoon into a shallow baking dish. Sprinkle the rest of the bread crumbs over fish, and place under broiler until browned.

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In a large bowl, mix together fish, onion, green pepper, adding desired amounts of salt and pepper. Mix whisked egg and lemon juice to the fish mixture. Add Bisquick. Form into patties and fry in heated oil. Makes 12 two-inch catfish cakes.

**Patties can also be broiled on a lightly greased cookie sheet. Flip once so patties can brown on both sides. Bake for 10-15 minutes at 400 after broiling.

Tarter sauce:
Mayo
Sweet or dill pickle relish
Salt & pepper
Worcestershire sauce
Hot sauce
Lemon juice

Mix all ingredients to taste.

 

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10-15 small fish fillets, (suggested fish - crappie, bluegill, yellow perch)
1 can spray-on olive oil
1 c. bread crumbs
1 c. milk
Garlic powder
Salt
½ package Taco Seasoning Mix
Package of small, soft, white corn tortillas

Baja sauce:
½ c. mayonnaise
½ c. plain yogurt
¼ c. chopped fresh cilantro
2 tbsp lemon juice
½ package Taco Seasoning Mix
2 tbsp salsa
 
Toppings:
Chopped tomato
Shredded cabbage

Preheat oven to 375-degrees. First, prepare the fish. In a medium-sized bowl, combine bread crumbs, garlic powder, ½ of the taco seasoning mix, and salt to taste. Dip individual fillets in milk, and transfer to bread crumb mixture until completely coated on all sides. Place on a cookie sheet, lined with aluminum foil. Repeat until all fillets have been breaded. Spray all sides of breaded fillets with a light coating of olive oil. Place in pre-heated oven for 10 to 15 minutes or until golden brown
and slightly crispy.

While fish is baking, mix together in a separate bowl, all ingredients for the Baja sauce. Place in refrigerator until fish is ready. When fish is done baking, heat the tortillas in the stove until warm, or microwave for 35 seconds. Assemble tacos by adding 2-3 fillets, shredded cabbage, and Baja sauce to each tortilla. Top with chopped tomato. Serve.

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1lb Walleye fillets
1 can (6 0z.) crabmeat (drained – cartilage removed)
½ cup parmesan cheese
½ cup mayonnaise (can also use “light”)
1 teaspoon lemon juice
paprika – optional

Bake fillets in a greased 8” pan @ 350 degrees for 18-22 minutes (just until done – will flake easily). Combine remaining ingredients and spoon over fish fillets. Broil 5” from heat for 5-8 minutes. Sprinkle with Paprika and serve. Yields 2-4 servings.

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Fish and Spinach Salad
 
1 pound fish fillets (walleye, perch) 
6 oz. fresh spinach torn into bite-size pieces
1 can (16oz.) chilled and drained bean sprouts
1 stalk celery, cut diagonally
4 large green onions sliced
12 cherry tomatoes
 
Ginger dressing:
1/4 cup salad oil
3 tablespoons white vinegar
2 teaspoons sugar
1 ¼ teaspoon salt
1 teaspoon soy sauce
½ teaspoon ground ginger
1/8 teaspoon pepper

Poach or steam fish – prepare ginger dressing by pouring all ingredients in jar and shaking well. Makes ¾ cup dressing
  
Break fish into bite-size pieces. Pour dressing over fish, cover and refrigerate for at least 1 hour. Toss with remaining ingredients.  

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6 tablespoons of milk
3 teaspoons lime juice
1 teaspoon of Dijon mustard
1 cup cornflake crumbs
4 walleye fillets
olive oil cooking spray
garlic powder
salt and pepper

Pre-heat oven to 450. Mix together milk, lime juice, mustard, garlic powder, salt, and pepper. Place the corn flake crumbs in a flat container. Dip the fish in the milk mixture and then in the cornflake crumbs, coat both sides. Place fish on non-stick baking sheet. Spray with olive oil cooking spray. Bake until lightly brown, about 10 minutes. Turn the fish and spray the other side with olive oil cooking spray. Bake until crisp.

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1-pound fresh walleye
12 ounces dried Chinese egg noodles or spaghetti
 
Sauce for noodles:
1/4-cup vegetable oil
3 cloves garlic, minced
1 tablespoon peeled, minced fresh ginger
1 orange, zested and juiced
1 teaspoon frozen orange juice concentrate, thawed
¼-cup soy sauce
2/3 cup sweet hot chili sauce (set 1/3 cup aside for walleye glaze)
¼ cup shredded carrots
¼ cup chopped peanuts

Set walleye and 1/3 cup sweet hot chili sauce aside. In stockpot over high heat, bring about 8 cups of water to a boil. Add the noodles and cook, 7 to 10 minutes. Drain and place in a large bowl. Set aside. Mix all other ingredients, pour the dressing over noodles, and toss well. Let sit for at least 10 minutes in the refrigerator.

Coat the walleye well with the remaining chili sauce, and place in the oven broiler. Broil for about 5 minutes on each side, basting frequently with sauce. Walleye is done when it flakes easily with a fork.

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Walleye with Garlic and Wine Sauce
 
2 good sized walleye fillets
Salt and freshly ground black pepper
Flour, for dredging
4 tablespoons butter
2 ounces chopped garlic
½ cup sliced mushrooms
1 small diced tomato
 
Garlic Wine Sauce:
3 cloves garlic, minced
1 cup chicken bouillon, heated
1/4 cup white wine
 lemon pepper
 
About ½ pound linguini, cooked
Lemon wedges, for garnish
 
Season both sides of the walleye with salt and freshly ground black pepper. Coat both sides of the walleye fillet with flour. Heat the butter in a medium nonstick skillet over medium-high heat and cook the walleye on one side for 2 to 3 minutes, or until golden. Turn the fillets over and cook until fish is opaque and cooked through.
 
Remove to a plate and keep warm. Add the garlic, sliced mushrooms and diced tomatoes to the fish pan and cook until mushrooms are golden and most of the liquid has evaporated. Add the bouillon, wine and lemon pepper and simmer until thickened and reduced.  Salt and pepper to taste.  Serve over linguini and top with the pan sauce.  Serves 2.

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Walleye with Citrus Panko Coating 
 
Walleye Fillets
Panko (Japanese bread crumbs)
2 Tbs. grated parmesan cheese
Cilantro or other herbs (your favorite)
½ stick butter
juice of 1/2 orange
juice of 1 lime
salt and pepper
 
Clean and pat dry the walleye fillets. Melt the butter and mix it with the juices and a little salt and pepper. Wash and dry fresh herbs like cilantro, dill, parsley or other favorites, and chop finely (dry herbs may be substituted). 
 
Mix together the panko, parmesan, herbs and a little salt and pepper. Dip both sides of the fillets in the butter mixture, then roll in panko mixture. Place in a shallow baking pan that has been sprayed with cooking spray. Place under the broiler for about four minutes, turn carefully and continue broiling until bread crumbs are browned and fish flakes easily with a fork.

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Seafood Enchiladas  
 
Vegetable stock
1 lb fish fillets
1C chopped onions
½ C water
1 can mild enchilada sauce
1 can hot enchilada sauce
2 C shredded cheddar cheese
¾ C sliced black olives
3 hard cooked eggs, chopped
1-4oz can chopped green chilies, drained
8 flour tortillas – 8 inch
1C shredded Monterey Jack cheese
 
Poach fish fillets in stock until fish flakes, 9 to 12 minutes depending on size of fillets. Cool fish slightly, flake meat and set aside.
 
Heat oven to 350F. Heat skillet, cook onions and water over med. heat, drain onions and set aside. Combine mild and hot enchilada sauces in skillet and heat. In medium mixing bowl combine fish, onions, ½ cup olives, 2/3 of both cheeses, 2 chopped eggs and the chilies. 

To assemble enchiladas, dip a tortilla in the heated sauce and place in a 9x13 baking dish. Spoon ½ cup of the fish mixture down the center of the tortilla and roll. Pour remaining sauce over rolled enchiladas. Cover dish with foil and bake for 30 to 35 minutes until sauce bubbles around edges. Remove foil and top with remaining cheeses, olives and egg. Re-cover and bake for 5 to 10 minutes or until cheese is melted.

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Mustard and Dill Plank-Grilled Salmon

 

¼ cup Dijon mustard

2T honey

2T fresh dill, chopped

1t mustard seeds

1t salt

up to 1 ½ lbs of salmon or other fish

Cedar grilling plank

 

Soak the plank in water for at least 1 hour. Pre-heat the grill and mix together the mustard, honey, dill, salt and mustard seeds while waiting. Set this mixture aside. Heat cedar grilling plank face-down for five minutes. Once heated, turn plank and place salmon on pre-heated side. Cover the fillet with the mustard mixture. Cook for 10-12 minutes, removing salmon just before it is fork tender.

 
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Fried Rice with Fish

 
1 ½ cups rice

salt and pepper

3 tsp. oil

small bunch green onions

2 cloves garlic, crushed

½ pound mushrooms, sliced

2 tbsp. oyster sauce

can of water chestnuts, sliced

8 to 10 ounces of fish fillets, your favorite kind

splash of white wine

splash of orange juice

fresh cilantro, chopped

 
Cut fish fillet into a few small pieces and put in a bowl with the oyster sauce. Refrigerate for about 30 minutes. Cook rice according to package directions and set aside. Heat oil in a wok or large pan. Add garlic and mushrooms and cook for three to four minutes. Stir in the water chestnuts and fish and stir fry until the fish is cooked throughout and flaky. Stir in the chopped cilantro, white wine, orange juice, cooked rice, and green onions and stir fry another minute or two until hot.

 

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Walleye Florentine

 

2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 lb. walleye fillets
3 tablespoons chopped onion
2 tablespoons butter or stick margarine
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper

1/8 teaspoon ground nutmeg
1 1/2 cups fat-free milk

1 tablespoon grated Parmesan cheese
1/4 teaspoon paprika

Sprinkle spinach in a 13 x 9 x 2-inch baking dish coated with nonstick cooking spray. Top with fillets.

 

In a saucepan, sauté onions over medium-low heat in butter until tender. Stir in flour, salt, pepper and nutmeg until blended. Gradually add milk and bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Pour over fish fillets; sprinkle with Parmesan cheese and paprika. Bake uncovered, at 350 degrees for 20 minutes or until fish flakes easily with a fork.

 
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Sesame Salmon

1 or two green onions, diced
2 tablespoons soy sauce
2 tablespoons lime juice and a little lime rind
1 tablespoon rice vinegar
1 teaspoon minced ginger
2 tablespoons honey
¼ teaspoon dried Chinese mustard powder
pinch of dried red pepper
 
Canola oil
1 pound salmon fillets, skin on one side, in four pieces
1 teaspoon toasted sesame seeds
 
Mix the first 8 ingredients in a bowl.  Put salmon in a zip closure bag and add 4 tablespoons of the soy mixture and let marinade in refrigerator for about 15 minutes.
Put canola oil in a stainless fry pan and heat to medium.  Turn on the broiler of oven.  Place the salmon, skin side down in the skillet and cook for 3 to 3 ½ minutes.  Finish under the broiler until done, about 3 more minutes.  Drizzle reserved marinade and sesame seeds over the fillets and serve. ** To toast sesame seeds, place in a small dry skillet and heat over medium-low heat, stirring constantly for a few minutes, until lightly browned.

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