I like to cook my freshly caught fish within a couple of hours of catching them. That way I can enjoy the flavor of the fish and the meat is still firm and juicy. Not to mention the fish are much easier to clean and prepare when they are fresh.
But that's not all, the right side dishes can really help to bring out the flavor of the fish and elevate the meal's experience. Today we will go over the whole gambit: new sides to make with fish, different ways to cook your fish, and what to do with the leftovers (if there are any).
Here is what to eat with cooked fish. Cornbread, Mashed Peas, Roasted Cauliflower, Sweet Potato Wedges, Microwave Pickles and Oven-Roasted Asparagus.
Fried Corn Bread has alway been a staple dish at my house growing up and it's simple to cook. You mix (Non-self rising) cornmeal (2/3 cup) with regular white flour (1/3 cup) and an egg if you like (not required) and 3/4 cup of warm water. Mix thoroughly. Let the mixture set for 10 min. Heat on medium high a black iron skillet with 1 cup of lard. Once the lard is hot spoon the cornbread mixture in the hot lard and cook until outside of the cornbread is golden brown. Take out of the pan, let drain on a paper towel. Great with fish.
Here is a simple side that is easy to make and different from the usual fried sides. Their mild flavor will not overpower the taste of the fish. Just add peas to boiling water with a pinch of salt. After 5 minutes or so, drain the peas, add some seasoning, and mash with a potato masher until they have a mushy creamy texture. This recipe is so great and easy that you can even make it while camping.
Cooking fresh fish can take some time. Especially if the fish is fresh out of the water and needs to be cleaned and prepared. Sometimes it helps if the side dish to go along with it isn't as complicated, and Roasted Cauliflower fits the description perfectly. You start by boiling the cauliflower for about five minutes. After it is done cooking, you transfer the florets to a baking sheet and coat them in olive oil, season them to taste. Roast the cauliflower until they begin to brown slightly, then they are good to go.
Sweet Potato Wedges
Here is an excellent twist on the usual Fish and Chips people serve. Sweet Potato wedges add a different and sweet flavor change to the plate. They take longer to prepare and cook, but they taste great and are healthier than regular French fries. You start by preheating the oven to 400 degrees Fahrenheit. Next, you wash the potatoes and then chop them in half, then wedges. Once they are cut to the size you want, you coat them in olive oil, then season them as you like. Finally, put them in the oven to cook for 30-40 minutes. They will give your plate some color and go great if you serve a very savory fish dish.
With just a few ingredients and a microwave, you can prepare this dish in a few minutes. You start with chopping up a cucumber into slices then dicing up onions. Next, add the cucumber slices along with the onions to a plate along with a pinch of salt, a splash of white vinegar, and white sugar to taste. Please put them in the microwave for about six minutes and be sure to stir them around halfway through. You will know when they are done once the onions have become clear, soft, and sweet. Now you have delicious, warm, and fresh pickles to serve with your fish.
Asparagus is another great vegetable to make with fish. It adds a nice balance of healthy greens to a fried fish dish. The great thing about this dish is that it is super easy and can be seasoned in any way you want, making it great for a variety of fish dishes and flavors. You start by setting your oven to 425 degrees Fahrenheit. Prep the asparagus by snapping off the dead ends and lay them out on the pan. Drizzle them with three tablespoons of olive oil to help the asparagus cook and the seasonings to stick. Here you can pick the herbs that suit you. I like to keep it simple with salt, pepper, and parmesan cheese which creates a nice crust without overpowering the taste of the asparagus. Make sure to toss the asparagus, so they are evenly coated thoroughly. Cook for 12 to 15minutes depending on how thick they are. Lastly, sprinkle them lightly with lemon juice before serving.
3 Great Fresh Fish Dishes to Make
Sheet Pan Mustard Maple Salmon with Potatoes and Asparagus
Here is a great dish that makes the entire meal in one pan. This is a great time saver and makes sure the side dishes go with the main dish. The ingredients and preparation are simple. Here is what you need:
• 1/4 cup maple syrup
• Three tablespoons Dijon mustard
• One tablespoon apple cider vinegar
• One teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• 4 (6-ounce) skin-on salmon fillets, preferably about 1 1/4 inches thick
• One tablespoon olive oil
• One bunch asparagus (about 1 pound), trimmed
• 8 ounces fingerling potatoes, halved lengthwise
Here is what you need to do:
1. Place your rack in the middle of the oven and heat to 425°F. Put a rimmed baking sheet in the oven while the oven is heating. Meanwhile, it would help if you marinated the salmon.
2. Whisk your maple syrup, mustard, vinegar, 1/2 teaspoon of the salt, and pepper together in a shallow bowl large enough to hold all the pieces of salmon in one layer. Arrange the salmon in the marinade, skin-side up. Cover and refrigerate for about 10 minutes while the oven heats up.
3. Carefully take the hot baking sheet from the oven. Place the asparagus and potatoes on the baking sheet, drizzle with olive oil and sprinkle with the remaining 1/2 teaspoon of salt. Stir to coat with a wooden spoon or silicon spatula, arrange the potatoes to be cut-side down, and move the vegetables to the edges of the baking sheet. Place the salmon fillets on the center of the baking sheet, skin-side down. Be sure to save any extra marinade in a bowl on the side.
4. Roast until the salmon is cooked through and flakes easily; it usually takes between 8 to 12 minutes. Place a thermometer into the middle of the thickest fillet should read 120°F to 130°F for medium-rare or 135°F to 145°F if you prefer it more well-done. Total cook time will depend on the thickness of the salmon, based on the thickest part of the fillet.
Simple Pan-Seared Salmon
If you have sides that take a bit of work and you want to make the simple main dish, then here is a recipe that works great. This salmon can be paired with almost any kind of side, so it great when you have random ingredients in the fridge that need to be used. Here is what you need:
• 4 (6-ounce) salmon fillets
• Smoked or sweet paprika
• Olive oil
Here is what you will do:
1. Sprinkle the salmon fillets generously with salt and pepper and dust with a bit of paprika.
2. Coat the bottom of a large, heavy-bottomed pan with oil, add a couple of tablespoons of butter, and place over medium-high heat. Once the oil is hot and the butter is melted, add the salmon fillets, skin side down—Cook without moving until the sides are cooked just past halfway up the fillets. Flip and cook, without moving, until the sides are fully cooked, then remove from the heat for medium-rare. Serve warm.
Baked Fish Fillet Sandwich
Sometimes you want that crisp and delicious taste of fried fish without all the hassle and unhealthiness of frying. This recipe provides an excellent and healthier alternative to this by using the oven instead of frying the fish. Here is what you need:
• One tablespoon olive oil or butter
• 1 1/4 cups panko breadcrumbs
• 1/4 teaspoon kosher salt, plus more for seasoning
• 1/2 plus 1/3 cup mayonnaise, divided
• One tablespoon sweet pickle relish
• 1 1/2 tablespoons (4 1/2 teaspoons) capers, coarsely chopped
• Two teaspoons Dijon mustard
• 1 pound cod or tilapia fillets
• Freshly ground black pepper
• Four hamburger or potato buns, split
• Four iceberg or romaine lettuce leaves
• Two medium tomatoes, sliced into rounds (optional)
Here is what you will do:
1. Arrange a rack in the middle of the oven and heat to 425°F. Line a baking sheet with aluminum foil. Toast the panko while the oven is heating.
2. Heat the oil or butter in a large frying pan over medium heat until shimmering or melted. Add the panko and 1/4 teaspoon of the salt and toast, frequently stirring, until evenly light golden-brown, about 5 minutes. Transfer to a pie dish or large shallow plate and let cool completely. (This can be done up to 2 days ahead and stored at room temperature in an airtight container.)
3. Mix 1/2 cup of the mayonnaise, relish, capers, and mustard together in a small bowl to make the tartar sauce; set aside.
4. Cut the fish fillets as needed into pieces that will fit in the buns. Season the fish with salt and pepper. Brush both sides of the pieces with the remaining 1/3 cup of mayonnaise, then dredge in the toasted panko to thoroughly coat, using your hands to press the crumbs into the fish as needed. Place on the baking sheet.
5. Bake until the fish is golden-brown and flaky, 12 to 14 minutes, depending on the thickness of the fish. Remove the pan from the oven. Lightly toast the rolls cut-side up directly on the oven rack, about 3 minutes.
6. Spread the tartar sauce on the cut sides of both the tops and bottoms of the rolls. Divide the lettuce over the bottom halves of the rolls, then top with the fish. Divide the tomatoes over the fish, then close each sandwich with the top halves of the rolls. Cut each sandwich in half and serve.
How to eat leftover fish
Here are 24 ways to eat leftover fish:
· Fish salad
· Fish tacos
· Fish soup
· Fish lime patties
· Fish linguini
· Fish chowder
· Fish dill dip
· Fish and potato casserole
· Fish burgers
· Fish and pickle sandwich
· Fish Lettice roles
· Fish fried rice
· Scrambled eggs and fish
· Fish and corned beef hash
· Spicy fish taco bowl
· Fish and lemon rice
· Fish and avocado quesadillas
· Fish and green onion spread
· Fish crumble salad toppers
· Cooked fish sushi rolls
· Blackened fish burgers
· Fish couscous salad
· Fish Cesar salad
· Fish cornbread
My three favorite ways to eat leftover fish.
Simple and easy to make, fish tacos are excellent use for leftover fish:
1. Reheat the fish at a low and steady heat slowly.
2. Add some citrus and herbs to the fish.
3. Add some cabbage or lettuce to the taco and some softer elements like avocado, then top it with the fish.
Now you finally have a delicious taco using that fish from last night.
Looking to have a fantastic lunch, save money and use up that fish from last night? Salads are a great way to do that. It is incredibly awesome if there is not much fish left to make an entire meal, but you feel bad about tossing it. Here is how:
1. Get your container or bowl and fill it with the greens of your choice.
2. Choose your dressing. This should be based on the fish you cooked last night. Often any sauce or marinade the fish was cooked in works great.
3. Top the salad with your leftover fish and refrigerate.
4. When you are ready to eat the salad, add the dressing or even use a light squeeze of citrus and enjoy.
Soups are a creative way to fill you up using even the smallest amount of leftovers. A nice bowl of fish soup can be the ultimate leftover meal on rainy days or even one where you just want something warm and tasty. These dishes will take a bit more work, but they are worth it. Here is one recipe, for example. Here is what you will need:
• Six bacon slices
• One onion, diced
• Two celery ribs, diced
• Two carrots, diced
• 1 cup (250 ml) corn
• 1 1/4 cups (310 mL) split red lentils
• 1/4 cup (60 mL) all-purpose flour
• 4 cups (1 L) chicken stock
• 2 1/2 cups (625 mL) diced potatoes
• 2 cups (500 mL) half and half cream
• 8 oz (240 g) fresh salmon, diced
• 1/4 cup (60 mL) chopped fresh dill
• 1/4 cup (60 mL) chopped fresh chives
• to taste, salt, and pepper
Here is what to do:
1. In a Dutch oven, cook the bacon over medium-high heat until crisp. Remove the bacon to a paper-towel-lined plate and chop it into pieces after it has cooled down.
2. Add onion, celery, carrots, and corn to the bacon fat and saute for about 5 minutes, until vegetables are slightly softened. Stir in lentils and flour. Cook for 1 minute, stirring constantly.
3. Add chicken stock and potatoes. Cover and bring soup to a boil, stirring occasionally. Turn heat to medium-low and simmer for 10 minutes.
4. Turn heat to low and stir in cream, salmon, and bacon. Simmer for 10 minutes, until salmon is cooked and potatoes are tender.
5. Remove from heat and stir in the herbs—season to taste with salt and pepper.
From fresh out of the lake to leftovers from the night before, fish is a great and nutritional way to bring the joy of camping home to share with family and friends. The dishes in this article are sure to be crowd-pleasers and something you can get creative with. Food and memories unite us on a deep level that will keep you bonded for years to come. So, enjoy your fish and make memories.
But before you have fish to eat you need to know how to catch them everytime.
And you need the best camping stove to cook them on.