Miscellaneous

Courtesy of Maureen Theiler
Winner of 2005 Spring Mack Days cook-off. Thank you for your participation!! Same day make and set aside 4-6 cups fresh herb bread crumbs. Canned ones are too dry and sour dough changes the taste. 

Spread: Combine and refrigerate

1 1/2 cups real mayonnaise
1 large dill pickle, minced
1 cup pecans, finely chopped
Juice of 1/2 large lemon
2 tablespoons finely minced dill Cakes: Combine-let stand 10 minutes then shape into 6 patties.
4 cups cubed lake trout fillets
1-1 1/2 cups finely prepared bread crumbs from herb bread
1/2 cup minced onion
1 egg, well beaten with 1 tablespoon water
Salt & pepper to taste

Coat patties in remaining bread crumbs to cover. Fry in med-hot skillet with 2 tablespoons butter and 2 tablespoons olive oil. Fry till crusted, turn once. Set aside. To SERVE: slather aeoile on both sides of a bun or bread, top with greens; add patty with slices of dill pickle.

Courtesy of Maureen Theiler
Combine 1 1/2 cups pecans with 2 tablespoons pepper corns-red, white, green, and black. Process till finely ground.

Dredge the fillets in the combination and fry in a med-hot non-stick fry pan with 3 tablespoons butter & 2 tablespoons olive oil till browned and crusted. Turn once. Cooking time should be about seven minutes. Longer and the fillets will be dry. Serve with greens dressed with Huckleberry vinaigrette. 

Huckleberry Vinaigrette Recipe:
½ cup Huckleberry Vinegar (see recipe)
¼ cup canola oil
2 tsp. sugar
½ tsp. Dijon-style mustard
1 Tbsp. finely chopped onion
¼ tsp. salt 
Combine all ingredients in a blender or food processor. Cover and blend or process until nearly smooth. Serve immediately or cover and store in the refrigerator for up to 1 week. Stir before using. Makes about 1 cup. 

Huckleberry Vinegar Recipe:
Place 1 cup huckleberries in a medium bowl; set aside. In a medium stainless-steel, nonstick, or enamel saucepan combine ¼ cup sugar and 2 cups white wine vinegar. Bring just to boiling over medium-high heat, stirring to dissolve sugar. Pour vinegar mixture over berries in bowl. Cool slightly. Cover; let stand at least 8 hours. To store, transfer vinegar to a clean 1-quart jar. Cover tightly with a nonmetallic lid (or cover with plastic wrap; tightly seal with metal lid). Store in a cool, dark place for up to 6 months. Stir before using.

This recipe prepares approximately 2½ cups. 

8 oz crushed pineapple, drained
1/3 cup chopped onion-I used yellow but next time I’ll try green
1/4 cup honey
3 Tbs. soy sauce
2 Tbs. hoisin sauce-go to the Oriental section of your grocery
2 Tbs. lime juice
2 Tbs. white wine or apple juice
2 teaspoons grated & peeled fresh ginger
1 1/2 teaspoons cornstarch
2 jalapeno chilies, finely chopped
1 garlic clove, chopped
4 lake trout fillets

Mix all ingredients except fish stir well. Set aside. Place fish in a baking dish and pour sauce over the fillets. Bake at 425 degrees for 15 minutes. Serve over hot steamed rice. Freezes well for left over’s.  

From 2005 & 2006 Fall Mack Days

Lake trout fillets sliced in 1/2″ pieces. 

2 cups flour
1/2 cup cornmeal
2 Tbs. salt
2 Tbs. ground mustard
2 Tbs. paprika
2 Tbs. garlic salt
1 Tbs. celery salt
1 Tbs. pepper
1 teas. ground ginger
1/2 teas. dried thyme
1/2 teas. dried oregano
Combine all ingredients. Place 1/2 – 1 cup in large resalable plastic bag.
2 eggs
1/2 cup milk-Mix milk and eggs together

Dip fish fillets in egg mixture. Place fillets-a few at a time in bag with breading mix and shake or roll in breading. Fry in hot oil until golden brown. Note-Works great on chicken-after browning pieces-place in the oven to finish cooking. 

From 2005 & 2006 Fall Mack Days

6-8 potatoes-cut into quarters
6-8 carrots-sliced into 1” pieces
4-6 onions-sliced
½ cup of salt
5 lbs. Fillets-cut into pieces (golf ball size)
Butter
Lemon Pepper
Parsley

Bring 1 gallon of water and the salt to a boil in a large kettle. Add vegetables to boiling water.  Keep water at a rolling boil at all times to keep salty taste from becoming too strong.  Boil 10 min. Add fish-keep water boiling-boil for another 10 minutes.  Cook until fish flakes easily with a fork.  Do not overcook.  Drain water off.  Place on platter and drizzle with melted butter.  Sprinkle with lemon pepper and parsley.  Feeds a crowd!

Combine: 
1/2 cup brown sugar
1 cup vinegar
2 Tbs. soy sauce

Bring to a boil and add:
1 tomato
1-2 onions (cut into wedges)
2 green peppers-sliced
8 oz. crushed pineapple or pineapple tidbits w/juice.

Mix.  Add 2 Tbs. cornstarch that has been mixed with 2 Tbs. of water, and cook and stir until the mixture is thickened.  Add 3 teaspoons of  vegetable oil to the mixture. Take 2 Tbs. of melted butter and brush over 4 lake trout fillets in a baking dish (use a rack in the baking pan if you have one available).   Bake at 350 degrees for 15-20 min.  Drain and place fillets on bottom of the pan.  Pour half of the sauce over the fillets and bake for 25-30 min.  Place on serving plate or container and cover with remaining warmed sauce.   

2 lake trout fillets-skin removed
1 cup crushed saltine crackers
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/2 stick butter or margarine, melted
2 tablespoons olive oil

Cut lake trout fillets into small serving size pieces. Mix the crackers, salt, celery salt, and garlic salt in a bowl.  Dip the fillets in melted butter then in the crumb mixture.  Heat oil and fry fillets for 5 minutes or until golden brown and turn and cook the other side.  Remove and serve.

Fillets of trout, leave the skin on Grill using high heat or hot coals. Grill fish hot and fast. Spray racks with oil before grilling-saves on the clean-up

Place fillets on the grill skin side down and baste with lemon juice and lemon pepper. Cook until the skin turns black and flip fillets over carefully. Remove the skin and baste with lemon juice and sprinkle with lemon pepper.  Cook until bottom side is golden.  Flip back and cook skinned side until golden.

4 fillets of lake trout
1/2 cup grated Parmesan cheese
1/2 cup bacon flavored crackers for a smoky taste or saltines, crushed
1/2 cup cornmeal
1/4-1/2 teaspoon garlic salt
Pinch pepper
2 eggs
1/2 cup milk
1/2 cup vegetable oil

Lemon wedges and/or snipped fresh chives or parsley, optional Rinse fillets in cold water, pat dry.  In a shallow bowl, combine the cheese, cracker crumbs, cornmeal, garlic salt and pepper.  In another bowl, beat eggs and milk. Dip fish in the egg mixture, then gently roll in the crumb mixture.  In a skillet, fry fish in oil for 5-7 minutes or until the flesh is easily removed from the bones, turning once. If desired, garnish with lemon, chives and/or parsley.

1 cup pancake mix
1 egg
1 can soda-7-Up or Sprite
2 cups flour
Seasonings: salt, pepper, seasoned salt

Mix pancake mix, egg, and soda together.  Put in refrigerator at least 20 min. Mix flour, and seasonings together.  Roll strips of fish in flour and dip in batter. Fry at 375 degrees until golden and crispy.  

Preheat oven to 400 degrees F.

2 lake trout fillets-skin off-wash and pat dry
Mix the following ingredients together:
1/2-1 cup ground nuts-use almonds, walnuts, etc.
1 teaspoon paprika
1/2 teaspoon salt
1 minced garlic clove-optional or a little chopped onion
Dried parsley, Italian herbs, etc. whatever you like or leave them out.

Press the fillets into the nut mixture-coat both sides. Bake in an un-greased baking pan until crispy and the fish flakes easily.  (15 minutes approx.)

Lake trout fillets-skin on

Italian or Greek salad dressing

Marinate fillets in dressing for at least 30 minutes.  Salt and pepper to taste.  Grill on medium heat skin side down until fillets flake easily. 

Lake trout fillets-skin off
Sliced onion
Butter-lemon pepper, salt-& parsley
Apple juice-if desired marinate fillets overnight in fridge in juice.

Place fillets on lightly greased or sprayed foil.  Sprinkle with lemon pepper and a little salt.  Add thinly sliced butter pats on top of fillet and a layer of thinly sliced onion.  Loosely place another layer of foil on top of fillet and place on grill-medium heat.  Grill for 20 minutes or until fish flakes easily.  Place on platter and drizzle with melted butter and sprinkle with parsley.

Lake trout or whitefish fillets sliced into taco sized pieces
Flour tortillas

Marinade Ingredients

• 1 Chipotle pepper, chopped
• 1 teaspoon sauce from pepper can
• 1 crushed clove of garlic
• Juice of ½ lemon and lime
• 2 Tablespoons olive oil
• 1 Tablespoon soy sauce
• ¼ teaspoon oregano

Combine ingredients in a blender. Put a small amount in a separate container to use on tacos after assembly. Place fish and marinade in zip lock bag and soak for at least 15 minutes.

Prepare the coleslaw with cilantro 1 hour ahead of time

• 4 cups red or green cabbage-shredded
• ½ onion-purple sliced thin
• ½ cup vinegar
• ¼ cup fresh cilantro-chopped-optional
• ¼ cup granulated sugar
• ½ teaspoon salt

Combine cabbage and onion. Mix remaining ingredients and toss with cabbage mixture
Let sit for 1 hour

Grill fish on the grill using a topper so fish doesn’t fall into grill until browned. Turn and lightly cook. Do not overcook.

Heat the tortillas, stack with grilled fish, and cabbage mixture
Drizzle with set aside marinade mixture, lime juice if desired,and can be topped with a little sour cream or plain Greek yogurt

4-(2 lb.) lake trout
4 strips bacon-chopped
1 large onion-diced
Potatoes-diced or rice (the more you use, the thicker the soup)
Carrot-1 or 2-diced
1/2 cup butter (1/4 lb.)
1/2-1 gallon milk

Bake or boil fish and remove bones. Brown bacon and add onions-cook until onions are tender.  Boil potatoes just until barely fork tender-drain water-add bacon, onions, butter.  Cover with milk and simmer.  Add salt and pepper to taste.  Thicken with 2 tbs. corn starch mixed with 1/4 cup water, if desired.

½ cup prepared biscuit mix
¼ cup milk
1 egg
1cup cornmeal
2 tsp. Cajun seasoning
¼ tsp. Salt
1 ½ pounds lake trout fillets

Combine biscuit mix, milk, and egg together and mix well. In a separate bowl-combine cornmeal, seasoning, and salt. Dip fillets in wet mixture and then in dry mixture.  Fry in hot oil.  Serve with Ranch Dressing.

¾ c. tomato; chopped, seeded, peeled
2 tablespoons basil; fresh, chopped
2 teaspoons vinegar
2 teaspoons olive oil
¼ teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon Louisiana Hot Sauce
6 Lake Trout steaks

Place marinade ingredients in a food processor, and process until smooth.  Pour into a shallow dish; add the steaks and turn to coat.  Cover and marinate refrigerated for 1-2 hours turning occasionally.  Remove fish from marinade, reserving marinade.  Grill steaks 5 min. on each side, basting occasionally with the reserved marinade.

1 Lake Trout  2-4 lbs.
1 large onion
Butter
½ bottle of hot sauce (Tabasco)

Using foil to lay the lake trout body on-put 3 or 4 pats of butter inside the fish.  Add the onion and the hot sauce.  Seal the foil around the body of the fish.  Cook on a grate over coals long enough to make sure the fish is cooked through.  (20-30 minutes)  The skin will stick to the foil and leave the meat ready to eat.

Fillet the fish and cut into manageable sizes.

Cover all sides of the fish with your favorite Cajun seasoning. Heat cast iron pan until hot. Take the seasoned fillets and dip in melted butter, drop into the hot pan and seer each side black.

1 cup of smoked, skinned, de-boned, and flaked lake trout. (I have used boiled lake trout without the smoke and it works well.)

Mix with 1cup sour cream, 1cup salad dressing, 1 tsp. dill weed, 1 Tbs. Worcestershire.  If desired, add-chopped red, green, or yellow onion, chopped celery, chopped egg, paprika, horseradish, and capers.  Serve with crackers. 

Lake trout fillets
Cut up onion, tomatoes, green peppers
Butter
Paprika, salt, and pepper

Place fillet on a piece of foil, cover with veggies, and add a pat of butter.  Sprinkle with the seasonings, wrap in foil and place on grill or bake in oven until the fish flakes easily.

Lake trout fillets

Cooking spray

Seasonings-use your favorite Cajun, garlic or onion powders, salt, pepper, paprika, etc.

Spray the fillets with the cooking spray and season each side with your seasonings. Spray again-if you are using skinned fillets a mesh basket to grill with works great or with the skin on grill on that side first until the fish just begins to flake, turn carefully and grill for just a short time longer.

1 cup clam juice or fish stock
1 cup dry white wine or dry vermouth
1 ½ cup heavy cream
1 bunch green onion tops, cut into 1-in. lengths
Salt and white pepper to taste
2 ½ lb. Lake Trout fillets
Fresh coarsely ground black pepper, as needed
6-8 tablespoons butter, melted
Kosher salt to taste
Fresh chives or green onion tops

In a medium saucepan over med.-high heat, combine clam juice or fish stock with wine or vermouth. Reduce by three-fourths.  Add cream; reduce to l cup.  Place green onion tops in a blender; pour sauce over onions.  Let stand for 5 minutes, then puree.  Strain; season to taste with salt and white pepper.  Return to saucepan; simmer.  Hold over low heat.  Grind coarse black pepper to taste over lake trout fillets.  Press in lightly with the heel of your hand.  Brush with melted butter; season to taste with kosher salt.  Grill lake trout on a clean oiled grill over hot coals starting with the peppered side down.  Remove to heated plates.  Top with sauce.  Garnish with fresh chopped chives or thinly sliced diagonally cut green onion tops.  Serve at once.  Serves 6  (Tip: Sauce may be made ahead.  Store in preheated thermos for several hours or refrigerate until needed.  If refrigerated, heat slowly and serve immediately or the fresh green color will soon be lost.)

Ingredients:
2 Pounds lake trout fillets – cut into strips 1-inch wide
2 Limes
2 Eggs
1 Cup all-purpose flour
8 Tortillas
Vegetable oil
Salt, pepper, or seasoning of your choice

Juice the lime and drizzle over the lake trout fillets. Mix the eggs with flour a little at a time until you have a thin batter. Add the seasonings to the batter. In a large pan pour the oil to a depth of 1 or 2-inches (the thicker the fish, the more oil required). Bring the oil to a temperature of 375 degrees. Dip the fish in the batter and carefully place the strips in the oil. Fry until the batter has turned golden brown. Turn once. Remove the fish and drain on a paper towel(s). Warm the tortillas in a microwave or in a pan on the stove. Place the fish in the warmed tortillas and serve. Add a fresh salsa, chopped lettuce tomato’s, sour cream and Tabasco (for a real kick).

4 servings

Ingredients:
2-3 pounds lake trout fillets with skin on or off, cut into 1 1/2 to 2 inch strips
3/4 cup frozen pineapple concentrate
1/2 bottle beer (optional)
1/4 cup soy sauce
1/2 white onion peeled and sliced thinly
2 garlic cloves coarsely chopped
1 tsp oregano-fresh works or used dried
1 tbs. chili powder-more or less depending on hot taste  
¼ cup cilantro coarsely chopped

Sauce:
1 cup sour cream
1 lime
1/2 tsp. sugar

Taco stuffing:
1/2 red or green cabbage quartered and very thinly sliced into ribbons
1 avocado-diced
Salsa or hot sauce
1 dozen or more flour tortillas

Directions:
Start preheating grill to med. temp. Place lake trout aside, then in a large bowl mix next eight ingredients well. Add fish and marinate 15-45 minutes, do not leave longer . While fish is marinating, place sour cream in a small bowl and squeeze in lime juice and sugar. Stir to combine, set aside. To grill lake trout, wipe grill with an oil saturated paper towel before placing skin side down on grill or aluminum foil. Close lid and grill for 3-4 minutes until flesh in middle just becomes opaque. Remove to platter. if skin sticks, leave it.

Assembly:
Heat tortillas on both sides until puffy and just starting to get golden spots-place on a clean towel or make foil packet to keep them warm. Take warm tortillas and place pieces of grilled fish, cabbage, cilantro, avocados and drizzle the sour cream mixture over all.