Spooner Hatchery

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Pan-Fried Trout

July 8, 2020 by SpoonAdmin Leave a Comment

Pan-Fried Trout

Trout has such a fabulous flavor of its own that it doesn't need much fussing around to make it better. In fact, the more you leave it alone, the better it tastes, if you ask me.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine American
Servings 4 fly fishers

Equipment

  • camp skillet

Ingredients
  

  • 1.5 pounds trout or salmon 2 large – preferably with skin on
  • 2 tablespoons olive oil more moreif needed
  • 1/4 teaspoon salt to taste
  • 4 garlic cloves diced
  • 3 tablespoons lemon juice freshly squeezed
  • 2 tablespoons white wine
  • 2 tablespoons butter softened
  • 2 tablespoons parsley chopped

Instructions
 

  • Season the top of fish fillets with salt (generously). Fish fillets will have skins on the bottom – no need to season the skins.
  • In a large skillet,heat 2 tablespoons of olive oil on medium heat until heated but not smoking. Add fish fillets skin side up – flesh side down. Cook the flesh side of the fish for about 3-5 minutes on medium heat, until lightly browned.
  • Flip the fillets over to the other side, skin side down (add more oil, if needed). Cook for another 2-4 minutes on medium heat.
  • Remove the skillet from heat, close with the lid, and let the fish sit for 5-10 minutes, covered, in the skillet, until flaky and cooked through completely.
  • Remove fish from pan. Add diced garlic, lemon juice, and white wine to the same pan with oil. Cook on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 1 tablespoon of chopped parsley, and 2 tablespoons of butter, turn off heat, to the sauce, stirring, until the butter melts and forms a creamy mixture.
  • Add fish back to the pan, spoon sauce over the fish, top the fish and sauce with the remaining 1 tablespoon of parsley, and serve.
Keyword campfire, trout

Recipes Tagged: pan-fried, trout

Grilled Walleye with Pecan Butter

July 7, 2020 by SpoonAdmin Leave a Comment

Grilled Walleye with Pecan Butter

Oh my. What could be better than walleye, butter and pecans all in one bite?
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Course Main Course
Servings 4 people

Ingredients
  

  • 2 tbsp butter softened
  • 1 tsp chopped fresh chives
  • 1 tsp orange juice
  • 1/4 cup chopped pecans toasted
  • 2 fillets walleye
  • coarse ground pepper to taste

Instructions
 

  • Heat grill. Cut a 12-inch square of aluminum foil and spread softened butter on foil.
    In small bowl, combine butter, chives, orange juice and 2 tbsp of the pecans; mix well.
    Place foil on grill over medium heat 4 to 6 inches from coals. Sprinkle fillets with pepper. Place on foil; cook 8 to 12 minutes or until fish flakes easily with fork. During last minute of cooking time, top fillets with pecan butter. Remove from heat; place on serving platter. Sprinkle with remaining pecans.

Recipes

Baked Fish

July 7, 2020 by SpoonAdmin Leave a Comment

Baked Fish

Super simple but delicious recipe, If you don't happen to be near an oven — like you're camping or sitting around the campfire at home — try this in a foil pack. Tear off a generous portion of aluminum foil, coat the inside with butter, lay the fish down, close it up and place it over the coals. Watch it carefully! Fish cooks fast.
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Course Main Course
Servings 4 fish eaters

Ingredients
  

  • 1 lb fish fillets
  • 1 tbsp melted butter
  • 1 tbsp dijon mustard
  • 1/2 tsp thyme
  • 1 lemon, sliced

Instructions
 

  • Heat oven to 350. Place fish fillets in 8 or 9-inch squarebaking dish. In small bowl, combine butter, mustard, thyme. Spread mixture overfish. Cover dish with foil. Bake at 350 for 20 to 30 minutes or until fishflakes easily with a fork. Serve with lemon wedges.

Recipes Tagged: baked fish, fish fillet, fresh fish

Read recents posts on our blog

  • Musky Recaps for 2024 February 15, 2025
  • 2025 Renew or Join December 2, 2024
  • FISH Rocks?! November 3, 2024
  • 2024 Annual FISH Meeting November 3, 2024
  • DNR Investigating Disproportionate Number Of Stocked Female Walleye From Two Hatcheries March 22, 2021

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Gov Tommy G. Thompson Hatchery

P. O. Box 22 – Spooner, WI 54801
Information: 715.635.4147

Our Mission

Increase conservation awareness through educational programming, outdoor exploration and exhibits at the Governor Tommy Thompson Hatchery.

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