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Marinade

Lemon-Wine: (Used to Cook Steelhead on the Fishin' Kitchen 
Show)
 2 cups of white, dry wine
 2 tbs. lemon juice or one freshly squeezed lemon
Salt to taste
Dash of Cayenne pepper, Allspice, Garlic powder.

 Mix all ingredients together and stir well. Use as a marinade allowing fish to
soak in the juices for up to two hours in refrigerator. Cook fishing lightly greased
baking pan at 350 degrees for 20 minutes or until done. 

Recipes

St. Lawrence Mock Shrimp  ( as seen on the Fishin' Kitchen)
One or two fillets of pike, pickerel, muskie or yellow perch.
seafood cocktail sauce.
ice cube
lemon wedges

Slice fillets in strips approx. three inches x 1/2 inch.
Place in pot of boiling water and cook until water boils again.
Remove strips from pot and place on ice cubes immediately.
Serve like shrimp with cocktail sauce.

Fried Striper Ole  (as seen on the Fishin' Kitchen)
four striper fillets
12 oz. of salsa
two table spoons margarine
   Fry fillets in margarine until nearly done.  Spread salsa on top and complete cooking until flakey.

Simple Cajun Catfish
Catfish fillets
Promise Margarine
Phillips Seafood House Blackening Powder

Melt small amount of margarine in teflon coat frying pan. Sprinkle blackening powder onto fish as you fry over medium heat. 

Baked Salmon with tomatoes, ginger and dill (as seen on the
Fishin' Kitchen)
Ingredients:
2 Salmon Fillets
Extra Virgin Olive Oil
2 Blanched Tomatoes
Ginger Powder
2 garlic cloves
Fresh dill
Salt and pepper

 Preheat oven to 350F Arrange salmon fillet in baking dish rubbed with olive oil. Blanch, peel, seed and slice tomatoes. Arrange tomatoes on fish. Add one clove chopped garlic to each filet; add ginger, chopped fresh dill, salt and pepper. Bake until fish is cooked but still moist. Unlike most fish, salmon does not turn opaque when fully cooked.
Note:  Blanching tomatoes is easy and a good way to preserve them. Simply quick-boil tomatoes until skin wrinkles, after which remove, peel and slice. Seeds may be left in or out. Place in bags or containers to freeze or use right away in sauces, stews etc.)

Asian Striper (as seen on the Fishin' Kitchen) 
Serves four
Four striper fillets
1/4 cup soy sauce
2 tbs. sesame oil
1 tbs. minced ginger root. 
3 sliced scallions

Lay individual fillets on pieces of aluminum foil. Mix  the rest of ingredients and pour equal amount on top of fillets.  Seal fish in
foil and back for 20 minutes at 425 degrees. 

Stuffed Trout or Bass
Ingredients:
1 8-12 inch fish
Lemon juice to taste 
1/4 cup olive oil
1 tsp cayenne
Parsley
Touch of garlic powder

 Pre-heat oven to 350F. Sprinkle with lemon and let stand for 20 minutes, drain. Coat fish with oil and spices.

Stuffing: 
1/3 cup shredded almonds
 2 tbsp olive oil  
1 cup parsley chopped
 3 cloves garlic crushed
 Allspice to taste
 Sauté nuts in oil until lightly brown. Add parsley and spices and sauté for 1 minute.
 Stuff raw fish with the mixture. Sprinkle fish lightly with oil.  Wrap in foil and bake for 30-40 minutes or until fish is tender and easily flaked.

Quick-Bake Fillets
1/2 pound fillets of any white freshwater or saltwater fish, like bass, walleye, cod,etc.
1 tomato, peeled and chopped
1/4 teaspoon basic, crushed
1 tsp butter or margarine
1 tbs. grated Parmesan cheese
salt and pepper
1 1/2 tsp. chopped green onion
1/4 tsp. oregano, crushed
1/2 cup shredded Monterey Jack cheese

Cut fish into serving pieces, place in buttered baking dish. Sprinkle with salt
and pepper.  Combine tomato, onion and seasonings; spoon over fillets.  Dot
with butter.  Bake 450 F 8-10 minutes or until fish flakes easily when tested 
with a fork.  Sprinkle with cheeses, bake until melted. Serves two.

Tasty Poached Fish a la the microwave
2 fillets, white freshwater or saltwater fish like flounder, talapia or catfish
1 onion sliced very thin
1/4 cup white wine
a sprinkling of nutmeg
1 tbs. butter or margarine
a few drops of honey
salt and pepper to taste

Cook onions in microwave with margarine (butter) until translucent, about 1 minute on high setting.  Stir in wine and spices, plus salt and pepper to taste.  Add fillets, turning to coat.  Cover with plastic wrap and cook on high about 8 minutes, basting fish and turning pan after four minutes.