5. Fish & Seafood


  1. Blackened fish (walleye, trout, red snapper etc)
  2. Cedar Wrapped Mediterranean Salmon
  3. Crab
  4. Lobster
  5. Salmon – 3 recipes
  6. Scallops
  7. Shrimp –
  8. Walleye – coconut
  9. Walleye – nut crusted
  10. Walleye – Parmesan


1. Blackened fish

I make this with walleye but trout, catfish or red snapper would be equally good. I cook this outside in an electric skillet because I don’t have an iron skillet.  I also just sprinkle the spices on because I don’t want to overpower the fish.  So, I keep the extra spices in a bag for the next time I make it.


1/2 tablespoon paprika1/2 teaspoons dry mustard1/2 teaspoon cayenne pepper1/2 teaspoon ground cumin1/2 teaspoon black pepper1/2 teaspoon white pepper 1/2 teaspoon garlic & onion pwdr1/2 teaspoon salt1 cup butter, melted4-6 fillets walleye (or trout or redsnapper etc)


1. In a small bowl, mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, onion, garlic and salt; set aside. Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes. (I use elec skillet)
2. Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture,
3. Place fillets into hot pan without crowding. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred appearance, about 2 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish.


2.. Cedar Wrapped Mediterranean Salmon

  • 3T finely chopped sun dried tomatoes
  • 2 T ch kalamata olives
  • 1 T minced garlic
  • 1 T olive oil
  • 1/4 tsp fresh thyme
  • Cedar Papers – soaked
  • 16 oz salmon filet

combine tomatoes, olives, garlic, oil & thyme in small bowl and season with salt and pepper.  Prehead grill, place filet, skin down on counter, spoon tomatoe mixture on top of salmon, put soaked cedar on top of mixture and tie on with twine.  Cook on grill.  cook about 5 min per side.

 3. Crab – Buy good crab is almost the whole secret.  Then don’t overcook, just warm gently (since crab is generally already cooked)

4. Lobster – Buy good crab and let it thaw slowly in the fridge (fast thawing makes it tough).  Then pull the lobster out of the shell before you cook it and gently cook it in melted butter – lots of melted butter.  It will be much more tender than boiling in shell

5.  Salmon- again, get good salmon and thaw in refrigerator.  Marinate in 1/2 c soy sauce, 1/2 tsp garlic powder, 1/2 c olive oil .  Then cook on grill

Salmon #2


  • 4 salmon steaks (6 oz each)
  • 1/4 cup olive oil
  • 1 tbsp lemon juice
  • Sea salt and fresh ground black pepper to taste
  • Sauce:
  • 20 fresh basil leaves
  • 1/3 cup dry white wine
  • 2 cloves garlic
  • 1 cup heavy cream
  • 1 tbsp fresh lemon juice
  • 2 tbsp unsalted raw grass-fed butter
  • Sea salt and fresh ground black pepper to taste
  • Directions
  1. Preheat grill to high.
  2. Rinse salmon under cold water, drain, and blot dry. Brush salmon on both sides with olive oil. Season with lemon juice, salt and pepper.
  3. Combine basil, wine, and garlic in a blender and process until a smooth puree forms. Transfer to a small heavy saucepan. Stir in cream.
  4. Bring to a simmer over medium heat, taking care not to let cream boil over. Stir frequently for 10–15 minutes, until sauce is reduced by half. Add butter and lemon juice, continuing to stir. Once the butter is incorporated into the cream mixture, remove from heat and season with salt and pepper. Cover and keep warm.
  5. Grill salmon until it just starts to fully flake. Remove from heat. Spoon sauce over salmon and serve.

Salmon #3 – slow baked salmon

Baking salmon in a low-temperature oven slowly melts the fat between the flesh and leaves the fillets incredibly moist and tender. Lemon and thyme, a classic Mediterranean combination, add another layer of flavor without sacrificing this dish’s elegant simplicity.

    • 1 1/2 tablespoons extra-virgin olive oil, divided
    • 4 6-to 8-ounces boneless salmon fillets, skin on
    • 1 tablespoon chopped fresh thyme
    • Zest of 1 lemon
    • Kosher salt and freshly ground black pepper
    • 4 lemon wedges (for serving)
    • Preheat oven to 275°F. Line a rimmed baking sheet with aluminum foil. Brush with 1/2 tablespoon oil. Place salmon fillets, skin side down, on prepared baking sheet. Mix remaining oil, thyme, and lemon zest in a small bowl. Spread thyme mixture over salmon fillets, dividing equally. Season with salt and pepper. Let stand 10 minutes to allow flavors to meld.
    • Bake salmon until just opaque in center, 15-18 minutes. Serve with lemon wedges.

Per serving: 308 calories, 16 g fat, 0.1 g fiber

6. Scallops

  • 1 # sea scallops (about 16 scallops)  Remove the tough abductor muscle from the side of each scallop (some scallops are sold with the muscle already removed). If you feel any grit on the scallops, rinse them under cold water. Pat the scallops dry with paper towels; surface moisture impedes browning.
  • Roll the wash, dried scallops in self rising flour and fry in fry daddy 4 minutes – I cooked 4 at a time., transfer the scallops to a plate, and set them in a warm spot. Let the pan cool for a minute before you make the sauce.  Sauce is amazing, so I am going to double or triple amount.
. For the sauce:
                    • 3 T butter
                    • 2 T finely diced green onion or grated onion
                    • 1/2 c white wine
                    • 1 T parsley
                    • 1/2 tsp lemon zest or 1 T lemon juice
                    • 1/2 c heavy cream
                    • salt & pepper
  •  Sauté onions until they begin to soften, about 1 minute. Add the wine and simmer until reduced by about half, another 1 to 2 minutes. Add the herbs and lemon zest. Reduce the heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce. Return the scallops and any accumulated juices to the pan. Gently roll the scallops in the sauce to warm them through.

7. Garlic Shrimp on grill.  mix olive oil and minced garlic and use to marinate shrimp with the shells on.  Put on skewer and grill.  The shell will hold in flavor and keep it from drying out.  Then peel when cooked and dip in favorite dip

Shrimp #2

Spaghetti Squash with Basil-Parsley Pesto and Sauteed Shrimp

1 4-pound spaghetti squash
1 to 2 tablespoons olive oil
Salt and pepper
BasilParsley Pesto Sauce

For the Shrimp:
1 pound raw shrimp, peeled and deveined
2 tablespoons olive oil
3 cloves garlic, minced
For Serving:
pine nuts
Lemon wedges
Parmesan cheese


Roast the Spaghetti Squash:
Preheat the oven to 400 degrees F.
Chop the tip and the tail off of the spaghetti squash, and stand the squash up-right on a cutting board. Carefully cut the squash in half length-wise – gravity will help you chop from top to bottom.
Use a spoon to scoop the seeds out of each of the halves.
Rub about a tablespoon of olive oil over the flesh of each half. Sprinkle generously with salt and pepper.
Place both halves cut-side down on a baking sheet.
Roast the squash for 45 to 50 minutes or until the flesh is tender. Remove from oven and allow squash to cool about 10 minutes.
When the squash is cool enough to handle, use a fork to gently scrape spaghetti-like stands. Place the “spaghetti” into a large serving bowl and set aside.
Sauté the Shrimp:  In a large skillet, heat the oil to medium.
Carefully place the shrimp on the hot skillet, and add the garlic.
Allow shrimp to cook until it begins to plump and turn pink, about 1 to 2 minutes.
Flip shrimp to the other side and allow it to cook an additional 1 to 2 minutes, or until cooked through. Lower the heat to medium-low, and add the pesto sauce and prepared spaghetti squash. Fold everything together and cook until everything is hot.
Serve heaping portions with pine nuts, fresh lemon wedges, and grated parmesan cheese

8. Coconut Walleye:   debone walleye (if it has been fileted well, you just need to go right along the middle of each half and I cut the row of bones out.  Then rinse boneless filets.  Make batter of

  • 1 egg,
  • 1/2 tsp baking powder,
  • 2/3 c beer,
  • 1-2 T coconut flour.  Stir and let sit a minute and the batter will thicken ( coconut flour “grows”).  Dip each walleye filet in
  • regular flour and shake off excess, then dip in batter, then in
  • finely chopped organic coconut.  I get all filets coated and put on paper plates in refrigerator until I am ready to cook.  To cook, heat enough coconut oil to be about 1/4″ deep.  Put filets in and let them brown on one side, gently turn over and brown on other.

9. Nut Crusted Walleye

  • chopped 1/3 c walnuts, 1/3 c pecans & 1/3 c almonds in blender & mix (or if you are in a hurry just use almond meal)
  • bowl with coconut flour
  • bowl with 2 eggs & 1 T cream
  • bowl of finely chopped nuts

Debone Walleye, cut each half into about 4-6 pieces.  Dip in flour & then tap it to get most off.  Then dip in egg mixture, then in nuts.  Put in freezer while heat canola oil in fry daddy.  Use basket to cook about 3 pieces at a time about 3 minutes.  Sprinkle with salt, pepper & pkg spices for Ranch dip while fish drains on paper towel

  • Thin slice Jicama – thin as potato chips.  After the walleye is finished cooking, cook the jicama – they will be like slightly sweet potato chips.  sprinkle with popcorn salt.
  • Make guacamole with ripe avocado and salsa.

Guacamole is good on top of fried fish

10. Walleye – Parmesan- Debone Walleye, cut each half into about 4-6 pieces.  Dip in flour & then tap it to get most off.  Then dip in egg & cream mixture, then in :

  • 2/3c parmesan
  • 1T paprika
  • 1T parsley
  • 1 T almond “flour” – optional

Then cook in  a skillet with coconut oil until done.

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