Greek Fish Salad

Chef John Schumaker and Belinda Jensen show us just how to make that famous Greek Fish Salad.  Click on the video to watch!

Sweet Mesquite Salmon

Chef Greg Kamis shares a very easy and tasty way to cook up your salmon.  Not only is it good to eat, it is also one of the healthiest fish for you.  Click on the video to watch it now!

Snow Goose & Wild Rice Stoup

After his first spring snow goose hunt, Scott Doheny decided to make a dish that would help tenderize the goose meat. What he came up with was his founding classic, Scottie's Snow Goose and Wild Rice Stoup. "Stoup falls somewhere between the consistency of a soup and a stew but utilizes basically the same ingredients," Doheny says. "I often make it for family Christmas parties or wild game dinners, and it goes so fast that I rarely get a chance to eat it myself."

Here's the recipe:

In a caste iron skillet, place:

• Six strips bacon, cut into small pieces.
• Cook until crisp, set aside, and leave two tablespoons bacon grease in pan.

In skillet, add:

• Two cups snow goose breasts or thighs or both, cubed.
• Season with salt and pepper and sauté until cooked. Set aside pieces on paper towel.

In same pan, sauté:

• One cup fresh mushrooms until cooked.

In separate sauce pot, add:

• One and a half cups snow goose stock (use chicken stock as substitute), ½ cup each diced onion and carrot, and two cloves minced garlic.

Cook until tender, then add:

• One can (10 3/4 ounces) of cream of potato soup. (Note: Doheny also likes to add cubed day-old baked potatoes to the recipe).

Stir mixture, then add:

• Two cups half and half, bacon, snow goose meat, mushrooms and one cup cooked wild rice (more if you like), and pepper to taste.
• Simmer for about 45 minutes, remove from heat, and serve with shredded Swiss cheese and minced fresh parsley.

View More Waterfowl Recipe's

Fish Sitr Fry

Chef John shows us yet another way to cook up those tasty fish.  This is different than most fish recipe's, but you might be pleasantly surprised.  Here's how you make it.

Ingredients:

• 3 cups fish fillets, sliced into finger sized pieces, skin on
• 1 cup onions, sliced 1/4"
• 1 cup carrots, sliced 1/4"
• 1 cup celery, sliced 1/4" thick on the bias
• 1 cup red pepper, sliced 1/4" thick, 3"long
• 1 cup fresh mushrooms, sliced 1/4"
• 1 1/2 tbsp. vegetable oil or saffron oil
• 1 Tbsp. cornstarch
• 1 Tbsp. soy sauce
• 1 tsp. fresh ginger root, minced fine
• 2 cups chicken stock, fish stock or clam broth
• 4 cups cooked white rice

Directions:

Peel and cut vegetables.  In a wok or heavy saute pan heat oil until smoke hot.  Add vegetables and cook for 3 minutes turning gently to keep from burning.  Combine cornstarch, soy sauce, fresh ginger and chicken stock.  Add to vegetables and bring to a simmer.  Add fish, tossing gently and cook until fish is tender and sauce is clear.  Remove and serve over white rice.

Extra Tips

• Firmer fish fillets work best  (bass)
• leaving skin on fillets helps keep the fish pieces intact
• The vegetables look and cook best if sliced chinese style or on the bias
• This is an easy campfire dish when made in a heavy iron pan.  The hotter the fire the better

Easy Pan Fish Chips

The most simple and effective way to cook up those tasty sunnies and crappies just might go something like this.  This method is by far the most popular way to cook fish, but for some, it is often over looked.  Give this simple pan fish recipe a try the next time you hit the water.  Here is Chef John's recipe on how to do it...

Ingredients:

• 20 pan fish fillets
• 3 Tbsp. vegetable oil
• 1 1/2 cups seasoned flour
• 2 Tbsp. clarified butter
• 1 lemon, cut into wedges
• salt to taste

Directions:  Scale fish and leave the reason for leaving the skin on is to help hold the fillets together.  It is alright to remove the skin if you are in a hurry or don't want to scale the fish).  In a large skillet heat the oil until hot.  Roll fish fillets in seasoned flour and shake off the excess.  Add butter to oil.  Place fish in oil, skin side down.  Fry for 1 1/2 to 2 minutes.  Turn gently and fry until golden brown.  Fish will appear milky white and flake when done.  Remove from pan and place on absorbent paper towels.  Serve with lemon and kosher salt.  Enjoy!