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Try some great fish recipes ...

Fish Steaks With Lemon-Thyme Marinade (for the microwave)

  • 4 fish steaks each about 1 inch thick

  • 1 Tbsp. vegetable oil

  • 1/4 cup soy sauce

  • 1 tsp. grated lemon peel

  • 1/4 cup dry white wine

  • 1/4 tsp. dried thyme, crumbled

  • 4 Tbsp. minced green onions

Arrange fish, thickest parts to the outside, in microwave-safe baking dish. Combine soy sauce, wine, 3 Tbsp. green onions, oil, lemon peel and thyme. Pour over fish; turn over to coat both sides. Marinate 30 minutes, turning fish over once. Carefully discard excess marinade. Cover dish with wax paper or plastic wrap. Microwave on medium-high (70%) 2 minutes. Turn fish over and sprinkle with remaining green onions. Cover and microwave on medium-high 2 minutes longer, or until fish flakes when tested with fork. Serve immediately. Serves 4.
From: Cooking Your Catch, by Marie Zhuikov, 6 pp brochure. (C10)

Basil's Barbecued Smelt

  • 2 lbs. dressed smelt

  • barbecue sauce

  • 1/4 cup chopped onion

  • 2 1/2 Tbsp. butter

  • 2 1/2 Tbsp. chopped green pepper

  • 1 Tbsp. tomato sauce

  • 1 Tbsp. sugar

  • 1/4 tsp. pepper

  • 1 clove finely chopped garlic cooked until tender in butter

Simmer barbecue sauce ingredients for five minutes. Cool. Marinate fish in sauce for 45 minutes, turning once. Place fish on broiling rack, broil for 5 to 10 minutes, basting with sauce. Turn and repeat, until the fish flakes easily. Serves 6.
From: Smelt: Dipnet to Dish, by Jeff Gunderson. 8 panel brochure. (C6)

For more fish recipes go to our Web site at: www.seagrant.umn.edu/fisheries/

By Sea Grant Staff
July 2010

Return to July 2010 Seiche

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