5 Must Make Fall Fish Recipes


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With cold weather approaching, we’re all seeking the savory deliciousness of comfort foods. Fish may not seem like an obvious choice, but with a convincing list of health benefits, these savory recipes will easily become a staple in your winter repertoire.

Cod Chowder with Bacon, Butternut Squash, and Thyme

Photo: iStock

With savory flavors of smoked paprika and bacon, this heart fall chowder will warm your bones while getting more fish into your diet.

What you need:

  • 4 slices thick-cut bacon, chopped
  • 1 onion, chopped
  • 3 celery ribs, finely chopped
  • 2 tablespoons fresh thyme, divided
  • 1 small butternut squash, peeled, seeded, and diced
  • 1½ tablespoons flour
  • 3½ cups vegetable stock
  • ½ cup clam juice
  • 1 pound skinless cod fillets, cut into large pieces
  • ½ cup heavy cream
  • A pinch of cayenne and smoked paprika

What to do:

  1. In a large pot, cook the bacon over medium-high heat until crisp, about 3 minutes.
  2. Add onion, celery, and 1 tablespoon thyme.
  3. Cook, stirring frequently, until the vegetables are tender, 8 to 10 minutes.
  4. Stir in the squash and flour.
  5. Cook, stirring until the flour beings to brown, about 2 minutes.
  6. Stir in the stock and clam juice and bring the mixture to the boil.
  7. Reduce the heat to medium-low and simmer until the squash is tender 10 to 12 minutes. Season with salt and pepper.
  8. Add the cod, cover, and simmer until the fish flakes, 4 to 5 minutes.
  9. Stir in the cream and cayenne. Divide among bowls, sprinkle with the remaining thyme and serve.

Walleye Cakes with Horseradish Sour Cream Sauce

Photo: iStock

Simple. Flavorful. Filling. Crab and salmon cakes are the standard, but can be an acquired taste for some. Walleye is a light white fish that takes on the characteristics of what it’s cooked with, perfect for the pickier seafood eater.

What you need:

Fish cakes

  • 1½ pounds fresh walleye, cleaned and deboned
  • 1¼ cups mashed cooked potatoes, cooled
  • 2 eggs, beaten
  • 2 teaspoons salt
  • 1 teaspoon fresh pepper
  • 1 bunch green onions, minced
  • ¼ teaspoon ground cardamom
  • 1½ teaspoons grated orange zest
  • 1 tablespoon chopped fresh cilantro
  • 2 tablespoons chopped fresh parsley
  • Flour or cornmeal
  • 4 tablespoons vegetable oil

Sauce

  • ¾ cup sour cream or yogurt
  • 1½ teaspoons Dijon mustard
  • 2 tablespoons freshly grated horseradish or 1 tablespoon prepared horseradish
  • ½ teaspoon salt
  • 2 tablespoons chopped fresh dill
  • ¼ cup milk

What to do:

  1. For the sauce, add all the ingredients and mix to combine.
  2. Refrigerate until ready to use.
  3. Grind the walleye in a food processor until finely chopped.
  4. Mix together the eggs, salt, pepper, green onions, cardamom, orange zest, cilantro, and parsley in a medium bowl.
  5. Add the fish and potatoes, and stir to combine.
  6. Shape the mixture into 2-inch patties, and dust with flour or cornmeal.
  7. Heat oil in a skillet until hot.
  8. Sauté the cakes until golden brown on both sides, about 3 minutes per side. The cakes should be firm, but not dry. Serve the fish cakes with sauce.

Creamy Spinach Stuffed Flounder

Photo: iStock

This speedy and wholesome recipe is a great alternative to chicken cordon bleu and lets you prepare an elegant meal without spending all day in the kitchen.

What you need:

  • 1 (10-ounce) package chopped, frozen spinach, thawed, and squeezed dry
  • 1 (8-ounce) package garden vegetable cream cheese, divided
  • 4 (3-ounce) flounder or sole fillets
  • 2 tablespoons milk
  • ½ teaspoon lemon juice
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper

What to do:

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. In a small bowl, combine the spinach and ¾ cup cream cheese.
  3. Spoon onto each fillet, and roll up.
  4. Place the fish, seam-side down, in a greased 8-inch square baking dish.
  5. Bake uncovered for 25 to 30 minutes, or until the fish flakes with a fork.
  6. In a small microwave-safe bowl, combine milk, lemon juice, salt, pepper, and the remaining cream cheese.
  7. Microwave on high for 30 to 60 seconds, and stir until smooth.
  8. Spoon the sauce over the fish, and serve.

Pizza with New Potatoes, Smoked Trout, and Goat Cheese

Photo: iStock

Anything smoked is delicious. It’s science. However, smoked fish can lack versatility, and is often only used as a bagel topping or appetizer. This tasty pizza recipe gives new life to smoked trout and puts a hearty meal on the table.

What you need:

  • 2 (7-ounce) dough balls, rolled out
  • 4 medium fingerling potatoes, sliced very thinly on a mandolin
  • Olive oil
  • Kosher salt and freshly ground pepper
  • 4 ounces smoked trout, crumbled
  • 4 ounces semi-soft goat cheese, thinly sliced or crumbled
  • 2 small spring onions, sliced into very thin rings
  • 2 ounces Niçoise olives, pitted, optional
  • ¼ cup crème fraiche
  • 1 tablespoon prepared horseradish
  • Fresh dill sprigs or lemon thyme leaves

What to do:

  1. Preheat oven to 550 to 580 degrees Fahrenheit.
  2. Lay potato slices in a single layer over the dough.
  3. Drizzle with olive oil and season with salt and pepper.
  4. Scatter the trout and cheese evenly over the potatoes, then top with onions and olives.
  5. Mix the crème fraiche and horseradish together and set aside.
  6. Transfer the pizzas to the oven and cook until the crust is crisp and the top is beginning to brown.
  7. Drizzle with horseradish sauce, scatter herbs over, slice, and serve.

For best results, buy fresh fish when you can. Up for a challenge? Try cooking your fish outdoors on your grill or smoked.

 

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