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Catch ‘Em and Cook ‘Em Like a Boss: 5 Best Fresh Fish Recipes [PICS]

Pohuski

There is nothing better than being a self-sufficient angler, catching and cooking your own dinner like a boss. 

Here are the best recipes compiled from anglers all around the country.

Try them out and pass them around!

Herb Crusted Halibut

Pohuski

What you need:

  • 3/4 cup panko bread crumbs
  • 1/3 cup chopped fresh parsley
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh chives
  • 1 tablespoon olive oil
  • 1 teaspoon lemon zest
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 halibut fillets

What to do: 

  1. Preheat the oven to 400 degrees F.
  2. Line a baking sheet with foil.
  3. Combine panko bread crumbs, parsley, dill, chives, extra-virgin olive oil, lemon zest, sea salt, and black pepper in a bowl.
  4. Coat the fish with the herb mixture.
  5. Bake in oven until crumb topping is golden brown and fish flakes easily with a fork, 10 to 15 minutes.

Recipe courtesy of allrecipes.com

Baked Fish, Spinach, and Tomatoes in Foil Packets

The Kitchn

What you need: 

  • 1 pound fish fillets, about 1-inch thick
  • 2 large handfuls baby spinach leaves
  • 1 quarter red onion, thinly sliced
  • 20 or so cherry tomatoes
  • 4 sprigs fresh thyme
  • 1 lemon, cut into wedges
  • Salt and pepper
  • Olive oil or butter

What to do: 

  1. Preheat the oven to 400°F.
  2. Remove any pin bones from fish.
  3. Cover baking sheets in foil and place a bunch of spinach on each.
  4. Lay one fish fillet on each bed of spinach.
  5. Season generously with salt and pepper.
  6. Sprinkle each fillet with onion, tomatoes, and thyme.
  7. Give each fillet a squeeze of lemon and a drizzle of olive oil (or butter).
  8. Curl up the foil and make a little package.
  9. Bake for 18 to 22 minutes, until the fish is opaque.
  10. Open the packets carefully to avoid spilling the juices.
  11. Eat straight from the packets or transfer to a plate.
  12. Spoon some of the juices over top.
  13. Enjoy!

Recipe courtesy of thekitchn.com

Fried Catfish Kabobs

Cooking Channel TV

What you need: 

  • Oil, for frying
  • 1 cup sweet chili sauce
  • 2 tablespoons soy sauce
  • 1 1/2 tablespoons Worcestershire sauce
  • 3 teaspoons hot sauce
  • 1 1/2 pounds catfish fillets, cut into cubes
  • 2 tomatoes, cut into wedges
  • 1 large onion, cut into wedges
  • 3 cups cornmeal
  • 3 tablespoons Cajun seasoning
  • 20 slices bacon
  • Special equipment: 20 long wooden skewers

What to do: 

  1. Heat the oil in a tall pot to 350 degrees F.
  2. Combine the chili sauce, soy sauce, Worcestershire sauce and hot sauce. Add the catfish cubes, tomatoes and onions and coat.
  3. Combine the cornmeal and Cajun seasoning in a separate bowl.

To assemble the kabobs:

  1.  Skewer a piece of bacon and then a cube of catfish.
  2. Alternate between skewering tomatoes, onion, fish and bacon.
  3. Roll the kabobs in the cornmeal mixture, drop in the oil in batches and fry until golden brown, about 3 minutes.
  4. Serve on the stick!

Recipe courtesy of cookingchanneltv.com

Sea Bass with Citrus and Soy

Epicurious

What you need:

  •  1/2 cup pineapple juice
  • 1/2 cup orange juice
  • 1/3 cup soy sauce
  • 3 tablespoons finely chopped peeled fresh ginger
  • 2 tablespoons oriental sesame oil
  • 1/8 teaspoon cayenne pepper
  • 4 6-ounce sea bass fillets
  • Chopped green onions

What to do:

  1. Mix first ingredients in a glass baking dish. Save the green onions.
  2. Add fish, drizzle in liquid.
  3. Chill a few hours, flip the fish a couple times.
  4. Place steamer rack in large skillet-add fish.
  5. Pour liquid into skillet under rack and bring to boil.
  6. Cover skillet and steam fish until just opaque in center, about 10 minutes.
  7. Remove from rack.
  8. Boil marinade until thick; spoon over fish and top with green onions.

Recipe courtesy of epicurious.com.

Jerk Fish

jamieoliver.com

What you need:

  • 4 of your favorite fish, gutted and scaled
  • 2 limes, cut into wedges

Jerk Marinade Ingredients:

  • 1 tbsp black peppercorns  
  • 1 tbsp allspice berries
  • 3 bay leaves
  • 1 pinch of ground cloves
  • ½ tbsp muscovado sugar
  • 2 tbsp thyme
  • fresh coriander, chopped
  • 2 Scotch bonnet chillies, finely chopped
  • 2 cloves of garlic, finely chopped
  • fresh ginger, peeled and finely chopped
  • 2 spring onions, finely sliced
  • 1 lime, zest of olive oil
  • 2 tbsp golden rum

Corn Salsa Ingredients:

  • 3 corn on the cob
  • 1 mango, chopped
  • 4 spring onions, finely sliced
  • ½ bunch fresh coriander, chopped
  • 2 tomatoes, chopped
  • 3 limes, zest and juice

What to do:

  1. Lay the fish in a shallow oven dish.
  2. For the marinade, pound the allspice berries, peppercorns and bay leaves until fine.
  3. Mix in the cloves, sugar and honey, add the herbs, chillies, garlic and ginger and mix it all together.
  4. Add the chopped green tops of the spring onions, the lime zest, a drizzle of oil, a pinch of salt and the rum, if using.
  5. Mix well.
  6. Pour the marinade over the fish.
  7. Leave in the fridge to marinate for a few hours. The longer the better.
  8. Prepare the salsa.
  9. Heat a pan until very hot, and cook the corn cobs for 5–10 minutes, until charred.
  10. Cool, then carefully remove the kernels.
  11. Add the corn kernels with the mango, spring onions, coriander and tomatoes.
  12. Season to taste, add the lime juice and zest, olive oil, and mix.
  13. Preheat the oven to 400 F.
  14. Bake for 15–20 minutes, until cooked. Should be flaky.
  15. Serve each fish whole with the salsa on the side, with the lime wedges to squeeze over.

Recipe courtesy of jamieoliver.com

Being self-sufficient feels good. Especially when you are eating like you are in a five-star restaurant!

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Catch ‘Em and Cook ‘Em Like a Boss: 5 Best Fresh Fish Recipes [PICS]