Recipes

These recipes have been chosen to feature Piedmont Aquaculture's current products. Tried and true family recipes that are easily prepared and with ingredients found in your local market.

Recipes by Category:


Rainbow Trout

Bacon-wrapped Barbecued Trout

4 whole trout, cleaned (approx 3 lbs)
3/4 cup melted butter
1-1/2 oz pkg dry onion soup mix
1/2 lb. Sliced bacon
1/4 tsp pepper

Thaw trout if frozen. Combine melted butter, soup mix and pepper and baste the trout. Wrap bacon slices around fish and secure with toothpicks. Cook over medium-hot coals for 10-15 minutes. Turn and baste. Cook 10-15 minutes longer or until trout flakes easily with a fork. Serves: 4
* TIP: for best results on the BBQ, place trout on grill 4-6 inches from hot coals. To retain moisture, cook naturally folded, not flat. To turn, trout will roll easily on its rounded back. When removing from grill, slide spatula under trout from head to tail. To help prevent sticking, spray cold grill with non-stick product before heating.

Salmon (Rainbow Trout) Cakes

2 cooked potatoes, peeled
1 lb salmon or trout cooked and flaked
1 large egg
1/2 cut cracker crumbs
1 tbsp fresh chopped dill
2 tsp hot pepper sauce
1 tbsp prepared horseradish
3/4 tsp salt 1 tbsp butter or margarine
1 tbsp olive oil

Jalapeno Mayonnaise:
1/3 cup mayonnaise
2 tsp fresh chopped dill
1 tsp green pepper sauce
- Mash potatoes in large bowl, add salmon, egg 1/4 cup of the cracker crumbs, dill, hot pepper sauce, horseradish and salt. Stir well.
- Shape mixture into 4 inch round and 1/2 inch thick patties
- Place remaining cracker crumbs on small plate
- Dip salmon cakes in crumbs to coat.
- Heat butter and oil in skillet over medium high heat
- Cook cakes 4 minutes on each side
- Blend mayonnaise ingredients and serve with cakes.

Rainbow Trout Gumbo

3 tbsp vegetable oil
2 tbsp flour
2 cups hot fish stock
1 medium onion, chopped
2 cloves garlic, minced
1 stalk celery, diced
1/2 cup finely diced ham
1/4 tsp cayenne pepper 2 cups puréed tomatoes
1 cup tomato juice
1/2 tsp Worcestershire sauce
salt and pepper
1 lb fish fillets cut into 1 inch pieces
1/2 cup diced bell pepper

- In large heavy saucepan, combine 2 tbsp vegetable oil with flour. Cook over low heat for 10-15 minutes until brown
- Gradually stir in hot stock and cook over medium heat until mixture thickens, about 2 minutes; cover and remove from heat
- In skillet over medium heat, cook vegetables in remaining 1 tbsp oil until tender, about 3 minutes. Add ham and cayenne pepper; cook 1 minute
- Add vegetable mixture to liquid mixture with tomatoes, tomato juice and Worcestershire sauce. Bring to boil and season. Gently stir in fish and bell pepper. Reduce heat and simmer 5 minutes until fish is cooked. Serves 6-8

Trout Fillets Piquants

2 lbs trout or salmon fillets
1/2 cup fine bread crumbs
1/2 cup melted butter
1 tbsp vinegar
1 tbsp lemon juice 1 tbsp Worcestershire sauce
1 tsp prepared or dry mustard
1 tsp salt
1/8 tsp pepper
1/8 tsp paprika

- Preheat oven to 450 F
- Grease glass pan and place dry fillets, sprinkle with bread crumbs
- Mix all other ingredients, drizzle onto fish
- Bake 15-20 minutes


Catfish

Catfish Baked on a Bed of Salsa and Spinach

1 tbsp extra virgin olive oil 1 lb fillets but into 4 portions
2 cloves minced garlic Ground black pepper, to taste
10 oz rinsed baby spinach 1/2 cup crumbled feta cheese
1 cup tomato salsa, drained (use metal strainer
Yield 4 servings.

- Heat oven to 450 F. Coat and 8 inch square or other small glass baking dish with cooking spray
- In large skillet over medium low, heat oil, add garlic and stir until it begins to color, about 1 minute
- Add spinach, a handful at a time, and cook until wilted
- Stir in salsa; remove from heat
- Arrange half the spinach mixture in a layer on the bottom of prepared baking dish. Arrange fish in a single layer over it. Season with pepper
- Spread remaining greens mixture onto fish, then sprinkle with feta cheese
- Bake for 20 minutes or until fish is opaque
- Serve with some of the pan juices poured onto each portion. Approximate Nutrition per serving: 215 calories, 8 g fat, 22 g protein, 13 g carbohydrates, 3 g fiber

Indonesian Catfish with Cucumber Salad

16 Wooden skewers (soak and refrigerated for 1 hour)
1/4 cup soy sauce
1 tbsp vinegar
1 tsp packed brown sugar
1/4 tsp ground ginger
1 clove garlic, crushed
4 catfish fillets, each about 6 oz

Cucumber Salad:
2 cucumbers, thinly sliced
1 onion, thinly sliced
1/2 cup vinegar
1 cup water
1/2 tsp salt
1 tsp liquid, non-sugar sweetener
1 tbsp chopped parsley
Combine and refrigerate for several hours. Will hold in fridge for several days.

- Combine soy sauce, ginger, brown sugar, ginger and garlic in small bowl. Stir well and set aside
- Cut catfish fillets lengthwise into 4 thin strips (two will be longer)
- Thread one catfish strip onto each wooden skewer. Cover with marinade and refrigerate for several hours.
- When ready to serve, grill skewers for 3 minutes per side and serve warm on a bed of cucumber salad.

Grilled Catfish with Mustard-Dill Sauce

1/3 cup fat-free plain yogurt
2 tbsp reduced-fat mayonnaise
2 tbsp snipped fresh dill or 2 tsp dried dill 2 tsp Dijon mustard
4 catfish steaks (about 6 oz each
Salt and pepper to taste

- In small bowl, combine yogurt, mayonnaise, dill and mustard; cover and refrigerate
- Sprinkle fish with salt and pepper. Grill, broil or pan sear until fish flakes easily with fork
- Serve with sauce


Yellow Perch

Perch with Yogurt Sauce

1/2 cup plain yogurt
2 tbsp mayonnaise
1/4 cup chopped spinach
1/4 cup fresh parsley
salt and pepper 2 tbsp butter
1/2 cup chopped red onion
1/2 tsp fennel seeds, coarsely chopped
1-1/2 lbs Piedmont Classic perch fillets

- In bowl, whisk together yogurt and mayonnaise until smooth. Blend in spinach, watercress and parsley. Season to taste with salt and pepper.
- In large non-stick skillet, melt butter over medium high heat. Add onion and fennel seeds; cook until onion is softened, about 2 minutes. Remove and add to sauce.
- Reduce heat to medium, add perch, flesh side down and cook, in batches 1 minute per side.
- Remove fish and keep warm.
- Remove pan from heat, add yogurt sauce and warm gently. Pour sauce over fish and garnish with watercress springs and thinly sliced red onion, if desired. Yield: 4 servings

Crispy Perch with Tomato Salsa

3 medium tomatoes, chopped
3 green onions, minced
1 clove garlic, minced
1/4 tsp hot pepper sauce
2 tbsp chopped fresh coriander, basil or parsley
Salt and pepper to taste 2/3 cup cornflake crumbs
1/3 grated parmesan cheese
2 eggs, beaten
1-1/2 lbs Piedmont Classic perch fillets
1/3 vegetable oil

Salsa
- In small bowl, combine tomatoes, onions, garlic, hot pepper sauce and coriander; season to taste with salt and pepper
- In shallow dish, combine cornflake crumbs and Parmesan cheese. Season to taste with salt and pepper.
- In separate shallow dish, add beaten egg
- Pat fish dry with paper towels
- Dip fish first in egg, then crumb mixture
- Place on large tray or waxed paper and let dry 5 minutes
- In large skillet, heat oil over medium high heat until sizzling but not smoking.
- Add fish, and cook in batches 2 minutes each side until golden
- Reduce heat and change oil if necessary.
- Drain fish on paper towels. Serve with salsa. Yield: 4 servings


Shrimp

Garlic Shrimp

2 dozen large fresh shrimp 1/4 cup melted butter
1/4 cup olive oil 1/2 cup toasted bread crumbs
1/4 cup chopped fresh parsley 1/2 cup fresh grated Parmesan cheese
3 cloves minced garlic
1/2 tsp dried crushed red pepper
1/4 tsp pepper

- Peel and devein shrimp. Arrange in 7x11” baking dish.
- Pour oil over shrimp. Combine parsley and next 3 ingredients.
- Sprinkle over shrimp. Cover and bake at 300 for 15 minutes.
- Turn shrimp over. Drizzle with butter and sprinkle with breadcrumbs and cheese.
- Bake, uncovered, 5-10 more minutes. Yield 2 servings.


Other Fish Recipes

Crunchy Herb Roasted Fish

2 lb firm white fish fillets
2 cups fresh bread crumbs 2 tbsp chopped fresh dill
2 tbsp chopped flat leaf parsley
2 tsp grated lemon zest 2 tbsp unsalted butter, melted
1 red chili pepper, seeded and minced Salt and freshly ground black pepper to taste

- Preheat oven to 400 F.
- Place fish fillets on a rimmed baking sheet lines with parchment paper
- In medium bowl, combine rest of ingredients; press over fish
- Bake for 12-15 minutes or until fish is firm and cooked through and topping is crisp
- Serve with lemon wedges and a simple green salad
- Approximate nutrition per serving (fish only) 292 calories, 8 g fat, 42 g protein, 10 g carbohydrates, 1 g fiber

Poached Fish in Hot and Sour Broth

1-2 tbsp low sodium soy sauce
2 lb fish fillets, 1 inch thick, pin bones removed
4 cups homemade OR low sodium chicken broth
1/4 cup honey
3 tbsp tomato paste
2-1/2 tbsp cider vinegar 12 quarter-size slices from a piece of ginger root
1/4 tsp hot pepper sauce
1/4 cup finely chopped scallions, both white and light green parts, for garnish
1/4 cup coarsely chopped cilantro, for garnish

- Drizzle soy sauce on both sides of the fish fillets. Cover and refrigerate while you make the hot and sour broth
- In large skillet or saucepan over medium heat, combine the chicken broth, honey, tomato paste, cider vinegar, ginger and hot pepper sauce; cook for 12 minutes, stirring occasionally and skimming foam as necessary.
- Add the fillets, cover and reduce heat to medium low. Cook for 6-8 minutes until fish is firm to touch and center is almost opaque (not fully cooked)
- Turn off heat and let fish sit in broth for 2 minutes. Divide into 4-5 servings. Approximate nutrition per serving: 296 calories, 5 g fat, 42 g protein, 19 g carbohydrates, 1 g fiber.

Grilled Fish Satays

1/4 cup vegetable oil
2 tbsp red wine vinegar
1 clove garlic, minced
2-1/2 tsp chili powder
salt and pepper to taste 1-1/4 fillets, skin removed cut into ¾ x 5 inch strips
1 small zucchini, sliced 1/4 inch thick
3 small firm tomatoes
1/2 cup corn relish

- In small bowl, whisk together oil, vinegar, garlic and chili powder. Season to taste with salt and pepper
- Place fish strips in shallow dish with zucchini; pour marinade over, tossing gently to coat. Cover and refrigerate at least 30 minutes.
- Quarter tomatoes, then halve each quarter. Thread fish onto wooden skewers. Place zucchini slice and tomato piece on one end of each skewer.
- Place skewers on slightly oiled grill and BBQ over hot coals 4-6 inches from heat, 2 minutes per side. Serve with corn relish. Makes 4 services (approximately 18-24 skewers.

Piedmont Classic Fish Recipe

1 lb Piedmont fish fillets (any species)
2 or 3 garlic cloves chopped and minced
1/2 tsp pepper
1/2 tsp salt
1/3 cup Parmesan cheese
1/2 cup Italian bread Crumbs
Olive oil to coat fish

- Preheat oven to 450 F
- Mix garlic, salt, pepper, oil. Marinate fish for 10 minutes on each side
- Mix bread crumbs and Parmesan cheese, then roll fish in crumb mixture
- Bake fish for 10-15 minutes depending on thickness.
- Garnish with lemon slice and serve with tartar sauce over rice Serves: 2


Related Links

Monterey Bay Aquarium
US Farm Based Catfish
United States Freshwater Prawn and Shrimp Growers Association