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Tilapia Wraps


  • 3/4 cup salsa
  • 1 can (4 oz) chopped green chilies
  • 6 tilapia fillets (6 ounces each)
  • 2 Tbsp olive oil
  • 2 Tbsp steak seasoning
  • 12 flour tortillas, warmed
  • 3/4 cup shredded cheddar cheese

Cooking Instructions

In a small bowl, combine salsa and chilies, set aside. Drizzle fillets with oil, then sprinkle both sides with steak seasoning. Transfer to a large skillet. Cook, uncovered, over medium heat for 5-8 minutes or until fish flakes easily with a fork. Remove from heat. Cut or flake fillets into small pieces, then add the salsa mixture, stirring gently.

Spoon a heaping 1/3 cupful onto each tortilla, then top with cheese. Roll up and serve immediately.

Orange Grilled Whitefish


  • 1 pound whitefish fillet
  • 1/2 cup Italian dressing
  • 1/4 cup water
  • 2 Tbsp orange juice
  • 1 Tbsp Worcestershire sauce
  • 1/2 tsp ground ginger

Cooking Instructions

Cut whitefish into serving size pieces and place in a shallow dish. Combine remaining ingredients and pour over fish. Cover and let stand to marinate about 30 minutes, turning once.

Preheat and oil grill, then place fish on grill skin side down and let cook for 3 to 5 minutes. Flip the fillets over and cook another 3 to 5 minutes. Fish is done when it is firm to the touch, flakes easily with a fork and appears opaque all the way through.

Lime Marinated Orange Roughy


  • 4 Orange Roughy Fillets (6 oz each)
  • 1/3 cup water
  • 1/3 cup lime juice
  • 2 Tbsp honey
  • 1 Tbsp canola oil
  • 1/2 Tbsp dill weed

Cooking Instructions

Place fillets in a 13 x 9 inch baking dish. In a small bowl, combine the remaining ingredients. Set aside three tablespoons of the marinade. Pour remaining marinade over fillets and turn to coat. Cover and refrigerate for one hour.

Drain and discard the marinade. Transfer fillets to a broiler pan coated with cooking spray. Broil 4 to 6 inches from the heat for 4 to 6 minutes on each side, basting frequently with the reserved marinade.

Sauteed Walleye with Wine Sauce


  • 1 lb Walleye Fillet
  • 1 Lemon
  • salt and pepper to taste
  • 1/2 cup white wine
  • 4 Tbsp butter
  • capers, optional

Cooking Instructions

Drizzle the walleye pieces with the juice of 1/2 lemon, then sprinkle with salt and pepper. Preheat oven to 400 degrees and heat a large nonstick skillet over medium high heat. Spray the pan with cooking spray. Cook for three minutes, then turn over. (Note: if the meat does not turn readily, the fish needs to cook a bit longer.) Cook for three more minutes, then transfer to a baking dish in the oven for five minutes more.

Once the fish is in the oven, turn the heat on the stove up to high and pour the wine in the skillet, stirring constantly to deglaze the pan. Let the liquid reduce by half and squeeze in a bit of juice remaining in the lemon. Turn the heat to low, then add the butter one tablespoon at a time. Stir with a whisk. Add capers to the sauce, if desired, and serve over the fish.

Grilled Swordfish


  • 1 Tbsp lemon juice
  • 1 Tbsp olive oil
  • 2 garlic cloves, minced
  • 1 tsp minced fresh rosemary or 1/4 tsp dried rosemary
  • 1 tsp grated lemon peel
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 swordfish steaks (5 oz each)

Cooking Instructions

In a large resealable plastic bag, mix all ingredients except the swordfish. Once well mixed, add the swordfish to the bag, seal well and coat. Refrigerate for one hour. Then drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill swordfish, covered, over medium-high heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish just turns opaque.

Baked Ruby Red Trout


  • Six 8-10 oz Ruby Red Trout Fillets
  • one bunch green onions, sliced
  • 8 oz fresh button mushrooms, sliced
  • 1/4 cup melted butter
  • seasoned bread crumbs

For Seasoned Bread Crumbs:

  • 1 1/2 cups bread crumbs
  • 1/2 cup grated parmesan cheese
  • 2 cloves garlic, finely chopped
  • 1 small onion, finely chopped
  • 1/2 cup extra virgin olive oil
  • 4 oz dry white wine
  • 1/4 cup melted butter
  • juice of one large lemon
  • salt, pepper and oregano to taste

Cooking Instructions

To make Seasoned Bread Crumbs: In medium bowl, combine bread crumbs, parmesan cheese, garlic, onions, olive oil, white wine, melted butter, lemon juice, salt, pepper & oregano until well mixed.

Line cookie sheet with aluminum foil. Brush cookie sheet with butter and place Ruby Red Trout fillets on top, skin side down. Brush top of fillets with melted butter. Season fillets with salt and pepper, sprinkle fillets with chopped green onions and seasoned bread crumbs. Line fish with sliced mushrooms. Brush mushrooms with remaining butter. Bake at 400 degrees for 20 minutes.

Pan Seared Marinated Ono


  • 1 lb Ono steaks cut about 1 inch thick
  • Kosher salt & black pepper
  • Green onion for garnish
  • Marinade:
  • 2 Tbsp sesame oil
  • 2 Tbsp soy sauce
  • 2 tsp fresh grated ginger
  • 2 cloves minced garlic

Cooking Instructions

Mix marinade ingredients and marinate the fish for about 30 minutes. Heat a non-stick pan over medium-high heat. Salt and pepper the fish to taste, then sear in pan for 1 to 2 minutes per side or until desired doneness. Garnish with green onion.

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Sauteed Bay Scallops with Lemon and Thyme


  • 1 lb Bay Scallops
  • Kosher salt & black pepper
  • 2 Tbsp butter (divided)
  • 1 tsp olive oil
  • 2 Tbsp minced shallots
  • 1/4 cup white wine
  • 2 Tbsp lemon juice
  • 1 tsp chopped thyme

Cooking Instructions

Rinse scallops and pat dry. Sprinkle with salt and pepper. Add oil and 1 tbsp butter to large skillet, heat over medium/high heat for 1 minute. Add scallops to pan, a few at a time, cooking 1 to 2 minutes per side or until they are golden brown on the outside but still translucent in the middle. Place scallops on a heated pan and cover with foil. Return skillet to burner and add shallots and cook for about 2 minutes. Remove from heat and stir in remaining tbsp of butter. Return scallops to pan and toss in sauce. Serve immediately.


Baked Opah with Lemon Dill Butter


  • 2 8 oz servings Opah
  • 1 tsp kosher or sea salt
  • 1/2 tsp black pepper
  • 1 tsp rosemary
  • 1/2 cup white wine
  • 2 Tbsp lemon juice
  • Olive Oil
  • Whole Lemons
      For Lemon Dill Butter:
  • 1/2 stick butter
  • 2 Tbsp lemon juice
  • 2 tsp dill

Cooking Instructions

Preheat oven to 210 degrees. In a bowl, combine salt, pepper, lemon juice, 1 Tbsp olive oil, and wine. Mix together and brush over fish. Heat a frying pan over medium heat. Once hot sear fish for 1 to 2 minutes per side. Slice lemons and layer them in the bottom of a baking dish with a little salt and pepper. Bake uncovered for about 20 to 25 minutes or until desired doneness.

Lemon butter sauce: Melt butter then mix in lemon and dill. Baste it over the fish once it has been plated.


Roasted Arctic Char with Fennel


  • 2 fennel bulbs with fronds
  • 3/4 tsp kosher or sea salt
  • 1 1/2 lb Arctic Char fillet
  • 3 Tbsp extra-virgin olive oil plus additional for drizzling
  • 1/2 tsp black pepper
  • 1 orange, cut into wedges

Cooking Instructions

Put rack in lower third of oven and preheat to 425 degrees. Cut stalks from fennel bulbs, then chop the fronds to measure 1/4 cup. Remove any discolored parts from bulbs and quarter bulbs lengthwise, then cut lengthwise into 3/4 inch slices.

Toss fennel with oil, 1/2 tsp salt, and 1/4 tsp pepper in a 13×9 glad or ceramic baking dish. Cover tightly with foil and roast 10 minutes. Remove foil and roast another 5 minutes.

Meanwhile, rinse fish and pat dry. Sprinkle with remaining 1/4 tsp salt and pepper. Put fish skin side down on fennel in baking dish, spooning some of the fennel over the fish. Roast, uncovered, until fish is opaque and cooked through, for about 10 to 12 minutes.

Sprinkle fennel fronds and drizzle olive oil over fish. Serve with orange wedges for squeezing over fish.