The Complete Guide To Fly Fishing

Suggested Recipes

One can catch a variety of fish using the fly fishing strategies outlined in this ebook, but the two most frequently encountered fish are salmon and trout.  Here are some favorite trout and salmon recipes you can use when it comes time to enjoy your catch at the dinner table.

Trout Recipes

APRICOT TROUT

Ingredients

1 Whole Trout
1 Cup uncooked Brown Rice
3-5 Slices Dried Apricot

Instructions

Preheat your oven to 350 degrees.  After preparing the rice according to its directions, allow it cool.  Chop the apricot slices and mix them into the rice.  You will the stuff the rice and apricot mixture into the body cavity of your whole trout.  Place the fish in a well-greased baking dish, cover it, and bake for about 40 minutes. 

CRABBY TROUT

Ingredients

1 Whole Trout
½ tube Ritz crackers
1 can crab meat
1/4 stick butter or margarine

Instructions
Preheat your oven to 350 degrees.  Melt your butter and crush your crackers.  Open and drain your can of crab meat--drain it well, as excess liquid can be problematic for this recipe.  Mix the crackers, butter and crab together.  The mixture may seem dry, but that is expected.  Pack the stuffing into the body cavity of your whole trout and place it in a well-greased baking dish.  Cover the dish with aluminum foil and poke a few holes in the top.  Bake for approximately 40 minutes.
Crush the crackers while you melt the butter, Open the can of seafood meat and drain it. It is important to get as much liquid out as possible. Mix the crackers, butter and crab or shrimp together. Do not worry; it is supposed to be pretty dry.
Pack the stuffing mix into the body of the trout.

FOIL TROUT

Ingredients

1 whole trout
2 tbsp olive oil
1/4 tsp garlic powder or ½ clove chopped garlic
1/3 cup chopped onion
2 strips bacon
Aluminum Foil

Instructions
Preheat your oven to 350 degrees.  This recipe can be used in campfire situations over a hot bed of coals, too.  Lay a strip of bacon onto the aluminum foil and set your trout on top of the bacon.  Drizzle olive oil over the fish and then sprinkle it with garlic and onion.  Place the second piece of bacon on the trout.  You may then salt and pepper to taste.  Fold the foil around the trout in an airtight manner.  Cook in the foil for approximately 20 minutes.  If you are preparing the meal on coals, be sure to turn the first once at the 10 minute mark.

NEWSPAPER TROUT

Ingredients

1 whole trout (fillets don’t work well with this recipe)
1 lemon, sliced thin
1 handful fresh herbs
4 tbsp olive oil
1 newspaper
Cotton string

Instructions
Unfold newspaper and lay out 5-7 sheets.  Place trout in middle of paper then Rub the fish inside and out with olive oil and sprinkle it liberally with fresh herbs.  Place some of the herbs into the body cavity.  Place lemon slices under, atop and within the fish.  Fold the paper over the fish and tie is using the cotton string.  Soak the paper-wrapped fish in water until it is completely drenched and then grill for approximately one-half hour, turning once at the fifteen minute mark.  Do not worry if the paper should singe or dry out during cooking--this is expected.

CHEESY BAKED TROUT

Ingredients

2 trout fillets
Salt and Pepper
1 cup dry brown rice
4 slices cheese (any kind)
3 tbsp butter or margarine
2 tbsp mayonnaise

Instructions
Preheat the oven to 350 degrees and place your trout in a well-greased baking dish.  Sprinkle salt and pepper over the fish.  Cover the trout and bake it for approximately 25 minutes (until the fish breaks apart fairly easily).  While the trout is baking, prepare your rice.  Then, combine the butter cheese and mayo in a microwave able bowl.  Microwave on high temperature in 30 second increments, stirring between each cycle until the mixture is well melted.  Divide the rice and place a filet on top of each serving.  Top the trout with cheese sauce.
BEER TROUT

Ingredients

1 lb trout fillets
1 bottle dark beer
1 tbsp baking soda
2 c flour
½ tsp salt

Pour three-fourths of an inch of oil into a frying pan and heat on medium-high.  Preheat your oven to 275 degrees.  Slice each filet into 4 portions.  Combine flour, baking soda and salt on a plate or other shallow dish.  While mixing the dry ingredients, add the beer until the mixture reaches a consistency similar to pancake batter.  Cover each of your fish pieces in the batter and fry them for seven to ten minutes until the batter is crispy and light brown in color.  You will then place the pieces on a cookie sheet and bake them for an additional ten minutes.

TROUT CEVICHE

Ingredients

1 lb fresh trout fillets
6 lemons
1/4 c fresh cilantro
3 plum tomatoes
1 bell pepper
1 med onion
½ tsp dry oregano
½ c Sprite or 7-up
Dice onion, tomatoes and pepper.
Mince oregano.

Instructions

This recipe allows the acids of the other ingredients to “cook” the trout.  Slice filets into bite sized pieces and place them along with the oregano, cilantro and vegetables in a fairly large glass bowl.  Power the lemon-lime soda over the ingredients, add lemon juice and mix well, being careful not to damage the fish.  Refrigerate for at least six hours to allow the acidity to do its jobs.  Enjoy cold.

TASTY BAKED TROUT
 
Ingredients
 2 pound trout fillet, cut into 6 pieces
 4 tablespoons lime juice
 1 medium tomato, chopped
 1/2 medium onion, chopped
 4 tablespoons cilantro, chopped
 1/2 teaspoon olive oil
 1/4 teaspoon black pepper
 1/4 teaspoon salt
 1/4 teaspoon red pepper

Instructions

Preheat your oven to 350 degrees.  Rinse and dry the fish and place them in a baking dish.  In another bowl or dish, mix the other ingredients and then pour them over the trout.  Bake for approximately 20 minutes or until desired level of tenderness is reached.

DRUNKEN TROUT

Ingredients
2 Trout Fillets Skin removed
1/4 cup Soy Sauce
1/4 cup Bourbon
1 cup water
1/4 cup brown sugar
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice

Instructions

Cut the filets into serving-sized pieces.  Mix all of the other ingredients in an adequately sized plastic or wooden bowl.  Marinate the trout pieces in the liquid for around two hours in the refrigerator.  After marinating, grill or broil the filets for approximately five minutes on each side, or until the desired level of tenderness is achieved.

CRISP TROUT

Ingredients

2 Trout Fillets Skin removed
1 Cup finely crushed Saltine Crackers
1/2 teaspoon salt
1/2 teaspoon celery salt
1/2 teaspoon garlic salt
1/2 Stick Butter or Margarine, melted
2 tablespoons Olive Oil

Instructions
Cut trout into serving-sized pieces. Mix crushed crackers, salt, celery salt, and garlic salt in a medium bowl.  Then, dip the filets in melted butter and then into the crumb mixture.  Coat both sides thoroughly.  Heat olive oil to “medium” temperature in a skillet.  Fry the filets for about 5 minutes on each side.

Salmon Recipes

LIME DILL SALMON

 Ingredients

 1 pound salmon fillet
 1 heaping teaspoon dried dill leaves
 1 medium lime
 2 tablespoons butter
 1/4 teaspoon salt
 1/2 teaspoon pepper

Instructions
Preheat your oven to 350 degrees. Line a baking dish with foil and place salmon in the dish. Sprinkle dill evenly over salmon, then squeeze juice of half the lime over the fish. Sprinkle salmon with salt and pepper and then add 1 tablespoon butter over the fish. Cover tightly with foil and bake for approximately 20 minutes, then remove from oven. Squeeze remaining lime over salmon, and add remaining butter.

BAKED DILL SALMON
 
Ingredients
 1 1/2 pounds salmon fillets, skin removed
 1 teaspoon dill weed
 1/2 teaspoon onion salt
 1 lemon, sliced

Instructions

Preheat your oven to 425 degrees.  Coat your baking dish with cooking spray and place the fish in the dish, sprinkling it with onion salt and dill.  Place a lemon slice atop each filet.  Cover the fish and bake for approximately 20 minutes. 

HERBED SALMON STEAK
 
Ingredients

 1 tablespoon all purpose flour
 4 8-ounce salmon steaks, rinsed and patted dry
 2 tablespoons plus 2 teaspoons unsalted butter
 2 tablespoons lemon juice
 1/2 cup dry white wine
 1 teaspoon dried basil
 1/2 teaspoon dried tarragon
 1/2 teaspoon dried rosemary, crumbled
 2 tablespoons minced onion flakes

Instructions

Flour both sides of the salmon stakes.  Melt butter over medium temperature in a heavy non-stick skillet.  Add the salmon and cook in the skillet for approximately five minutes on each side.  In a bowl, combine all other ingredients and then pour that combination over the salmon.  Cook for another ten minutes, turning the steaks once, or until the fish is thoroughly cooked.  Keep the fish moist by basting frequently with juiced from the pan during the cooking process.

SALMON BAKE
 
Ingredients

 1 pound salmon fillets
 1 teaspoon oregano, dried
 2 cloves garlic; minced
 Pepper to taste
 1 tomato, thinly sliced
 1 small onion, thinly sliced
 2 tablespoons parsley, chopped
 1/4 cup dry bread crumbs
 1 tablespoon vegetable oil

Instructions

Preheat your oven to 450 degrees.  Coat a shallow baking pan with cooking spray and place the filets in the pan.  Sprinkle garlic, pepper and oregano over the fish.  Then layer tomato, onion and parsley on top.  Mix bread crumbs with oil in a separate bowl and the spoon them over the top of the fish dish.  Bake for approximately ten minutes or until the fish flakes easily with a fork.

GRILLED SALMON
 
Ingredients

 6 medium salmon steaks
 4 cloves garlic, crushed
 1/4 teaspoon dried dill weed
 1 cup fine dry breadcrumbs
 1/3 cup olive oil
 1/2 cup chopped parsley
 1 teaspoon salt
 1/4 cup butter, softened

Instructions

Grease your broiler pan and place salmon on top.  Add oil, parsley, dill, garlic and salt together in a separate container and mix.  Stir in the breadcrumbs.  Brush salmon steaks with butter and broil them for about 8 minutes while 4 inches from the heat or until the fish flakes easily with a fork.  Spoon the garlic mixture onto each steak and spread.  Then brown fish for additional one or two minutes in order to brown the topping.
GRILLED SALMON SANDWICHES
 
Ingredients

 4 3-oz. salmon fillets, skinned
 1/2 teaspoon tarragon, dried, crushed
 1/4 teaspoon salt
 1/8 teaspoon black pepper
 2 teaspoon olive oil
 2 cloves garlic, minced
 1/4 cup chicken broth
 1 tablespoon sweet pickle relish
 2 teaspoon lemon juice
 Pinch of cayenne pepper
 1 1/2 cup Boston lettuce leaves
 1/2 cup plum tomatoes, sliced
 4 slices Pumpernickel bread

Instruction

Spray an indoor grill (preferably a ridged grill like a “Foreman”) with cooking spray and preheat.  Sprinkle both sides of the fish with salt, pepper and tarragon.  Grill Salmon for five minutes or until salmon is cooked through.

In a small skillet, heat oil and Sautee garlic for a few minutes.  Then stir in broth, relish, lemon juice and cayenne.  Cook for another three minutes, stirring frequently.  Allow the sauce to boil and reduce slightly. 

Divide lettuce and tomato over four pieces of break.  Place a piece of filet on each slice, drizzling sauce over the top.  Serve the sandwiches open-faced.

PAN-SEARED SALMON

Ingredients

 4 salmon fillets, 6 oz. each
 2 tablespoons olive oil
 2 tablespoons capers
 1/8 teaspoon salt
 1/8 teaspoon ground black pepper
 4 slices lemon

Instructions

Preheat a skillet over medium heat. Coat salmon with olive oil, then place in preheated skillet and increase heat to high. Cook for 3 minutes. Sprinkle with capers, salt and pepper.  Turn the filets. Cook 5 minutes more on other side, or until browned. Salmon is done when it flakes easily with a fork.

CHILI SALMON
 
Ingredient

 1 tablespoon balsamic vinegar
 1 teaspoon chili powder
 1 tablespoon honey
 4 (4 oz. each) salmon fillets
 Salt

Instructions

Place salmon on lightly greased baking sheet or broiler pan. Season with salt. In small bowl, combine vinegar, honey and chili powder; mix this all together well and spread the mixture over the fish.  Roast for about 15 minutes at 400 degrees or until the fish reaches your preferred texture.

CRANBERRY SALMON
 
Ingredients
 1 tablespoon fresh ginger root, minced
 2 cloves garlic, minced
 1/4 cup honey
 1/4 teaspoon pepper
 1 1/2 lb. salmon fillets, 4 fillets, skinless
 1/4 cup soy sauce
 1 cup whole berry cranberry sauce

Instructions
Combine all of the ingredients (except of the salmon) and blend them thoroughly.  Place the fish in a well-greased baking pan and then spoon the mixture evenly over the filets.  Bake fish at 350 degrees for about ten minutes or until the salmon reaches your preferred level of doneness.

MOROCCAN SALMON

 Ingredients
 2 tablespoons almonds, chopped, toasted
 Black pepper, to taste
 28 oz. canned tomatoes, whole, peeled, coarsely chopped
 Cayenne pepper, to taste
 2 tablespoons cilantro, chopped
 3 cups cooked couscous or rice
 2 cloves garlic, minced
 1 teaspoon grated fresh lemon peel
 3/4 teaspoon ground cumin
 4 teaspoons honey
 1 1/2 teaspoons lemon juice
 1 tablespoon olive oil
 1 small onion, sliced
 36 oz. salmon fillets
 Salt, to taste

Instructions
Sautee garlic and onions in olive oil until both are golden.  Then add tomatoes, honey, lemon peel, cumin and tomato liquid.  Simmer the mixture for around fifteen minutes, stirring in lemon juice, salt, pepper, and cayenne to meet your tastes.  Season the salmon with salt and pepper.  Broil them about 4 inches from heat for approximately 10 minutes for each inch of thickness (measured from the thickest portion of the filet).  Top the filets with the sauce and the sprinkle with almonds and cilantro.
HONEY GINGER GRILLED SALMON

Ingredients
 1 teaspoon ground ginger
 1 teaspoon garlic powder
 1/3 cup soy sauce
 1/3 cup orange juice
 1/4 cup honey
 1 green onion, chopped
 1 1/2 pounds salmon fillet, cut into 4 pieces

Instructions

Combine garlic, soy sauce, orange juice, honey, green onion and ginger in an airtight plastic bag, which you will close tightly and then shake to mix.  Place the filets in the bag and seal it shut.  Put the bag in the refrigerator for at least a half hour, turning occasionally.  Remove the salmon ad grill for approximately 15 minutes or until it flakes easily with a fork.  Brush the fish with excess marinade during the last five minutes of cooking.