stuffed trout
SHIRLEY COLEMAN
MONKTON, VERMONT
This is an easy recipe that’s special enough for
company. It’s a delicious treatment for your fresh
trout.
2 bacon strips, cooked and
crumbled
1⁄ 2 cup fresh coarse bread crumbs
1⁄ 4 cup chopped onion
2 tablespoons chopped fresh
parsley
1⁄ 8 teaspoon salt
1⁄ 8 teaspoon pepper
4 dressed trout ( 1⁄ 2 pound each)
In a medium bowl, combine the first six ingredients; mix well. Stuff 1⁄ 4 cup into cavity of
each trout. Place on a lightly greased rack in
a shallow roasting pan. Bake at 350° for 35-40
minutes or until fish flakes easily with a fork.
Yield: 4 servings.
walleye veracruz
ROBERT & LINDA NAGLE
PARK RAPIDS, MINNESOTA
Living in Minnesota lake country, we’ve naturally
had to come up with a variety of recipes for fresh
walleye. This is a favorite of ours that has Mexican
flair. We sprinkle the fish with lemon-pepper, then
top it with slices of onion, green pepper and tomato.
4 walleye or catfish fillets
( 6 ounces each)
2 teaspoons lemon-pepper
seasoning
1 medium red onion, sliced and
separated into rings
1 medium green pepper, sliced
into rings
1 large tomato, sliced
1⁄ 4 cup sliced ripe olives
[ 1] Place the fillets in a 13-in. x 9-in. x 2-in.
baking dish coated with nonstick cooking
spray. Sprinkle with lemon-pepper. Layer with
the onion, green pepper, tomato and olives.
[ 2] Cover and bake at 350° for 25-30 minutes
or until fish flakes easily with a fork. Yield: 4
servings.
CAJUN-STYLE CATFISH
cajun-style catfish
1⁄ 2 cup chopped onion
1⁄ 2 cup chopped celery
1⁄ 2 cup chopped green pepper
1 tablespoon olive oil
1 can ( 141⁄ 2 ounces) diced
tomatoes and green chilies,
undrained
1⁄ 2 cup sliced fresh mushrooms
1 can ( 21⁄ 4 ounces) sliced ripe
olives, drained
1⁄ 2 teaspoon garlic powder
4 catfish fillets ( 6 ounces each)
1⁄ 4 cup grated Parmesan cheese
[ 1] In a large skillet, saute the onion, celery
and green pepper in oil until tender. Add the
tomatoes, mushrooms, olives and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated
through.
[ 2] Place the catfish in an ungreased 13-in. x
9-in. x 2-in. baking dish. Top with vegetable
mixture; sprinkle with Parmesan cheese.
Bake, uncovered, at 400° for 15-20 minutes
or until fish flakes easily with a fork. Yield: 4
servings.
IRENE CLIETT
CEDAR BLUFF,
MISSISSIPPI
This dish features
the green pepper,
onion and celery
combination
common to Cajun
dishes, but it’s
not too spicy. It’s
a colorful and
flavorful way to
serve our locally
raised catfish.
HUNTING & FISHING COOKBOOK
