Gimli Fish Stores Winnipeg Recipes Online » Manitoba Pickerel Fish Recipes Gimli Fish Winnipeg Walleye

Pickerel/Walleye Cheeks

admin — Fri, 11 Sep 2009 07:06:57 +0000

Thaw before using. Do not refreeze before cooking. These delicate boneless morsels may be used in appetizers, salads, and chowders or they may be marinated or poached for use in a special entrée. Use walleye/pickerel cheeks in any recipe calling for scallops or one of the following:

Stir Fry:

454 g (1lb) walleye/pickerel cheeks in 25-40 ml (2-3 tbsp) hot oil flavored with a few drops of sesame oil 5 ml (1tsp) shredded fresh ginger for 3-4 minutes. Add 250ml (1 cup) each of snow peas and bean sprouts and 10 ml (2 tsp) each of light soy sauce and Chinese cooking wine. Cook together 2-3 minutes until done.

Sauté:

454 g (1lb) walleye/pickerel cheeks in 25-40 ml (2-3 tbsp) melted butter for 3-4 minutes until done. Season lightly with salt and pepper and serve with melted butter (flavoured with garlic or your favorite herbs).

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Lemon Pickerel Fillets

admin — Wed, 09 Sep 2009 02:02:48 +0000

Here’s an easy and tasty method for preparing pickerel.

Ingredients:

1 cup (250 ml) fine cracker crumbs
½ tsp (2 ml) pepper
1tsp (5 ml) paprika
1 egg
½ cup (125ml) whole milk
4 fresh pickerel fillets
3 tbsp (45 ml) butter
1 lemon, cut in wedges

Procedure:

In a bowl, combine cracker crumbs, pepper and paprika.
In separate bowl, whisk together egg, and milk. Dip fillets into milk mixture and then into crumbs.
In skillet, melt butter over low heat. Add and cook for 15 to 18 minutes or until flaky, turning once.
Squeeze lemon over cooked fillets and serve immediately.

Makes 4 servings

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Gimli Fish Store Winnipeg Manitoba

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Jackfish Lodge Crispy-Fried Pickerel

admin — Sun, 30 Aug 2009 01:17:49 +0000

The sweet and firm freshwater pickerel- one of the most delights- was featured at the Saturday evening feast.

Ingredients:

2 cups (500 ml) Saltine cracker crumbs
2 lb (1 kg) Pickerel fillets, skinned
¼ cup (50 ml) All-purpose flour
¼ cup (50 ml) Milk
Vegetable oil deep-frying
1 Egg
Salt

Procedure:

Place flour in shallow bowl; in separate shallow bowl, whisk together milk and egg. In another shallow bowl, place cracker crumbs.
Using sharp knife, cut fillets diagonally into 2-inch (5 cm) wide pieces. In deep fryer, heat oil to 375 °F (190 °C). Meanwhile, dip fish, 1 slice at a time, into flour, shaking off excess, then into milk mixture, then into cracker crumbs, pressing on both sides to coat thoroughly.
Fry a few pieces of fish at a time for 3 to 4 minutes or until golden and fish rises to top of fryer. Transfer to paper towel-lined platter; sprinkle with salt to taste.

Makes 6 servings

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Gimli Fish Store Winnipeg Manitoba

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Grilled Pickerel with Fresh Tomato Salsa

admin — Sat, 29 Aug 2009 07:14:45 +0000

The pickerel’s mild flavor is complemented nicely by the tangy fresh salsa.

Ingredients:

1 (2 ½ lb/1.25 kg) whole pickerel or steelhead trout, cleaned and scaled
¼ tsp (1 ml) each salt and pepper
4 lemon slices
2 springs dill
1 tbsp (15 ml) vegetable oil

Fresh Tomato Salsa

2 plum tomatoes, chopped
½ cup (125 ml) diced cucumber
¼ cup (50 ml) chopped sweet onion (such as Vidalica or Spanish)
2 tbsp (25 ml) chopped fresh oregano or parsley
2 tsp (10 ml) lemon juice
¼ tsp (1 ml) salt
Pinch pepper

Procedure:

Fresh Tomato Salsa: In bowl, toss tomatoes, cucumber, onion, oregano, lemon juice, salt and pepper; set aside.
Sprinkle cavity of fish with half each of the salt and pepper. Arrange lemon slices and dill inside; skewer closed. Brush each side of fish with oil; sprinkle with salt and pepper.
Place fish on grill over medium heat; close lid and grill, turning once for about 30 minutes . Serve with salsa. Makes 4 servings.

Tips:

To serve whole fish, cut off head and tail and discard. Using knife, slit along top of backbone. Cut top side of the fish in half crosswise to backbone; slide halves off bones. Remove backbone and discard. Cut remaining side in half. If pickerel is different size, follow the guideline for cooking 10 minutes per inch (2.5 cm) of thickness.

Gimli Fish Winnipeg Manitoba Fish Seafood Recipes Online

Gimli Fish Store Winnipeg Manitoba

www.gimlifish.com

Karen Fish

admin — Mon, 24 Aug 2009 21:20:51 +0000

Karen Food Sunday, June 28, 2009 Pickerel Recipes Sweet Lake Winnipeg Pickerel is now in Season until July 10th. Recipe as featured on Beverley Watson’s CBC Weekend Morning Show. 1. Parchment Paper Fish Per Fillet: 1 fillet Pickerel – now on sale at Gimli Fish 1/2 carrot, peeled and then peeled into strips 1/2 leek whites, julienned pinch sea salt pepper to taste 3-5 basil leaves, chiffonade (use your favourite herb) parchment paper spray olive oil* Preheat oven to 400ºF. Place fish on top of very lightly oiled parchment paper. Place basil, carrot, leek and pinch of salt and pepper on top of fish. Lightly spray with olive oil. Seal paper and place in oven or on top of grill for up to 20 minutes in the oven, depending on thickness of fillet. If using a BBQ, place fish on upper level and not directly over the heat. The fish is so delicate. Paper will puff up. Remove and serve immediately. *I like to use a truffle oil olive oil blend. Enjoy! 2. Tomato Saffron Poached Pickerel (Makes 4 servings) 1 shallot minced 1 tbs olive oil 1 chopped tomato 2 cloves garlic, minced 1/4 teaspoon Saffron* 1/4 red pepper flakes 1/2teaspoon thyme 3 tablespoons tomato puree 1 cup dry white wine ¼ cup orange juice (makes a very fresh flavour) 4 fillets Pickerel Salt and pepper to taste Sauté shallot in olive oil and cook until translucent. Add tomato, Saffron, garlic, red pepper flakes, thyme, tomato puree and wine. Cook on medium heat until well incorporated. Add Pickerel Fillets on top of sauce. Cook on high for a minute (varies by thickness of fish) and turn fish pieces over. Continue cooking until fish begins to flake. Remove from heat and serve. Enjoy! Labels: 100 mile diet, diabetes-friendly, fish, Karen’s own recipes, slow food posted by Karen Food at 3:12 PM 0 Comments: Post a Comment << Home About Me Name: Karen Food Location: Winnipeg, Manitoba, Canada View my complete profile Ras el Hanout is a delicious and versatile Moroccan blend of over 25 spices. The spice blend can be used on grilling a variety of meats such as lamb, beef, elk, bison, goat and chicken. I like a few pinches in scrambled eggs. For all recipes for Ras el Hanout within my blog, search within this blog for any of these key words: Moroccan, Ras el Hanout, or Tajine. Please read Elatia Harris’ article found: http://3quarksdaily.blogs.com/3quarksdaily/2008/07/chef-of-the-nor.html for more information on spices and inspirations of cooking. Enjoy! 1. Ras el Hanout 2. Turkish Baharat Turkish Baharat is now available only online. It is used for a variety of dishes that I will highlight in the blog as well as used as rubs for grilling meats and vegetables. Enjoy! Previous Posts Birthday celebrations menu Weekend Morning – Local Asparagus 2 ways Lamb, Morel Mushrooms and Eggplant Fiddleheads – their own posting this time around Sunday’s Event Slow Cooker Recipe – Lamb with ras el hanout and s… Reposting with new information! Kerala Chicken Curry Rich Moroccan Soup By Request – Bitter Gourd Vattichularthiathu – AKA…

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