Baked Fish, Easy Recipe, Simply DELICIOUS!

  • This recipe works for any medium-thick fillet (1/2″ – 1″), including walleye, salmon, trout, even bass
  • Simple ingredients, easy preparation, indescribable deliciousness
  • Can also be prepared on the grill, simply use heavy-duty aluminum foil instead of the baking dish
We like this healthy, delicious dinner meal with a dinner salad and a small portion of carbohydrates, like cooked noodles, brown rice or a sliced red potato. Add a squeeze of your favorite tropical fruit as an option, like this sweet Florida juice orange from Lee County, Fl.  Undescribable deliciousness!

By Fern Fisher

Ingredients:

  • Pam spray or Olive Oil
  • Hellman’s real mayonnaise
  • 1 large salmon fillet (you can use any fish fillet)
  • 1 sweet white onion
  • ½ tsp ea of ground thyme, garlic powder, paprika, cayenne pepper and salt
  • ¼ cup bread crumbs
  • Aluminum Foil
  • Pinch of Black Pepper
  • 1 fresh orange, lime or lemon
  • Source of 375F heat (grill ofr oven)

When we met with winter friends in Fort Myers, Florida –  after their return from a trip to an Alaskan island in the middle of salmon season, they honored our get-together with a few vacuum-packed frozen silver salmon fillets. It was a mouth-watering trip all the way back to our kitchen, just thinking about this special-gift dinner! This recipe is so simple and so delicious. Try it!

  1. Spray middle area of a baking dish of size to hold the fillet with olive oil or Pam. Place the fish fillet skin side down in the baking dish and spread a thin coating Hellman’s mayo to the top of the fillet.
  2. Slice the onion thin and place several pieces across the fish on top of the mayo.
  3. Dry mix the ground thyme, garlic powder, paprika, cayenne pepper and salt with the bread crumbs and lightly disperse over the fillet.
    Once the mayo, onions, and seasonings are in place, cover the baking dish with aluminum foil and place into the oven set at 375 for 35-40 minutes.

     

  4. Preheat the oven to 375 and cover the baking dish with aluminum foil.
  5. Place the fish into the oven for 35-40 minutes, or until the fish fillet turns white. Remove from the oven, use a spatula to cut into portion size pieces and serve the fish. At your option, squeeze the juice of an orange, lime or lemon, your personal preference, over the fillet portion on your plate.
  6. We like this healthy and delicious dinner meal with a small dinner salad and a small portion of carbohydrates like cooked noodles, brown rice or sliced red potato.

Enjoy!

Mmmm, so good.

Best Tasting Venison Burgers, Ezy-Peezy & Fast

By Fern Fisher

This is the easiest, fastest, most tasty and quick recipe for delicious venison burgers.

Everyone that visits our humble abode says they love it, so I’m sharing it with you all. Please let me know what you think.

Hand-form the burgers, place on foil, to get ready to make a “foil bag” to place on grill.

Ingredients:
1 lb ground venison
½ lb lean ground beef
2 eggs (beaten)
1 cup Italian seasoned bread crumbs, adjust with the addition of water to mix for proper burger forming/consistency
1/2 cup finely chopped Vidalia onion
1 tsp salt
½ tsp pepper
4 tablespoons finely chopped garlic
Hellman’s Mayonaisse

Red, yellow or green pepper – slice ¼ inch wide to place on top of burgers before cooking, as noted below

Combine all the ingredients by hand in a mixing bowl.

Mix ingredients.
Combine all the ingredients as noted above except for the pepper slices. Add ½ – 1 cup water to make mix pliable and to allow the ingredients to exchange flavor. Hand form 1/2 to 3/4 inch thick burger patties and set aside.

Cooking:
Place the burgers individually in aluminum foil. Lightly coat the area with olive oil where the burger will be placed. Add a thin layer of Hellman’s mayonnaise to the top of each burger, as shown, then add 2 strips of your sliced sweet pepper.

Then close up the aluminum foil making it a bag-like compartment, making the foil almost airtight. Leave one end slight open and add 2 oz of water to the bag. Close the open end and place the foiled burgers on the outdoor grill or in a 325-degree oven for about 15 minutes to 20 minutes (when the meat reaches 165F minimum).

Add a thin layer of Hellman’s Mayo, two slices of sweet pepper – your choice of variety, fold and form the top of bag and ends of the bag to form a pouch. Add a few ounces of water to one end of bag, place on a hot backyard grill. Done in 15-20 minutes. Soooo good.

The foil keeps the moisture in and allows the meat to cook in its own juices. It’s a mini-pressure cooker and cooks very fast. The water inside does not escape and so this helps to keep it from burning and over-cooking.

This is easy and using your backyard grill, you can cook 30 burgers for a small army or visitors group all at once in this manner. Other options include adding a full slice of onion and a sliced mushroom before sealing the foil.

Once cooked, add a leaf of lettuce, a slice of tomato, a slice of cheese and your favorite condiments.

Poached Venison Burgers – so simple, so delicious

We all look for better ways to share in the bounty of fat-free deer meat found on our lands across this great country, here is one easy recipe that will make old, new or tough deer meat, as tasty as can be.  Joe Forma photo

By Fern Fisher

Many of my outdoor guide friends in the mid-west and northeast use this recipe, or a recipe quite similar to this one, to share in the bounty of fat-free deer meat found and harvested on our lands across this great country.  It’s easy, tasty and healthy.

Ingredients:

  • 1 pound ground venison
  • 1 egg
  • 1/2 cup seasoned bread crumbs, adjust with addition of water to mix for proper burger forming consistency
  • 1/4 -1/2 cup finely chopped sweet onion
  • 2 tbsp. minced garlic
  • ¼ cup tomato ketchup
  • 3-4 tsp Olive oil for coating alum foil
  • 1 can Campbell’s mushroom soup
  • 1 large fresh Portabella mushroom
  • 1 fresh sweet pepper, color of your choice
  • Salt, Pepper, ground Chives

Mixing ingredients: Add the beaten egg, garlic, sweet onion, ketchup, a ½ tsp of salt and ½ tsp of black pepper to the ground venison.  Add enough water to make the mix pliable, the ingredients will combine to a delicious flavor.  Add enough Italian bread crumps to keep mixture from becoming too watery.  Form about 4-5 burger patties by hand that are about 1/2 to 3/4 inch thick.

Poaching – Can use Grill or Oven: Cut some aluminum foil large enough to fold around two burgers so a seam can be made on the top for two burger patties. Coat the area where the burgers will be placed with a few drops of olive oil.  Place the burgers.  Add one full tablespoon of undiluted Campbell’s mushroom soup to the top of each burger. Top with slices of Portabella mushroom, top with thin slices of sweet onion and thin slices of red, yellow or green pepper.  Then close up the aluminum foil making it a bag-like compartment, making the foil almost airtight.  Before closing completely, place 3-4 Tbsp. of water inside the folded foil with the burger (for steam).

Place the foiled burger in a 325 degree oven for 15 minutes, or on a grill (low) for 20-25 minutes.  The goal is for a finished burger that is done, but not over-done.  Remove from heat just when the water you added has been boiling for 2-3 minutes (you can hear it if you’re on the grill).

The foil keeps all the moisture in and allows the meat to cook in its own juices.  It’s a mini-pressure cooker!  This is easy and if you prepare ahead of time, you can cook 30 – 40 burgers for a small army of visitors all at once.

Add a slice of fresh sweet onion, a fresh leaf of lettuce, a fresh slice of tomato and your favorite topping condiments.  My family simply enjoys the flavor without any additional toppings.  Another option, of course, is to add a slice of your favorite cheese.

Of course, all of this on a hard roll of your choice, unless you’re watching the carbs.

So good, bet you can’t eat just one, enjoy!