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REC TOPPER: A tasty alternative to traditionally cooked fish

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outdoors Grand Forks, 58203
Grand Forks North Dakota 375 2nd Ave. N. 58203

Ice fishing has been good this winter, and the following recipe from Kris Winkelman, who hosts the “Kris’ Kitchen” segment on husband Babe Winkelman’s outdoors TV show, offers a tasty alternative to the traditional pan-fried or grilled fish. Walleye is the main ingredient, but perch, crappie or similar fish would work just as well. The second recipe, Coconut Grouse Strips, features ruffed grouse, but pheasant — or even chicken, if you’re in a bind — would be satisfactory choices.

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Walleye Linguine

Put a new spin on Italian with this amazing meal that will please your whole family, no matter what country you’re from. Bravo!

1½ walleye fillets cut into bite-size pieces

2 tablespoons butter

2 shallots (sliced)

2 garlic gloves (crushed)

1 can minced clams (drained)

1 cup chicken broth

½ cup white wine

2 tablespoons lemon juice

½ cup chopped parsley

¾ teaspoon oregano

¾ teaspoon basil

2 tablespoons corn starch (mixed with water to thicken)

¼ cup sour cream

2 teaspoon butter

1 box linguine noodles

In a skillet, saute shallots and garlic in butter and then add broth, wine, lemon, parsley, basil, oregano and clams with juice. Bring to a boil and add fish. Cook until fish flakes. Add cornstarch mixture, stir until thickened. Cook noodles while making sauce. Once done, drain and add sour cream and butter to noodles. Add fish mixture, mix well and serve.

Coconut Grouse Strips

“I’ve always said, there’s no way to screw up cooking grouse. They’re that good!” Kris Winkelman says. “But here’s a way to really bring out some new qualities in their natural flavor.”

2/3 cup multi-grain crackers (about 8-10)

1/3 cup coconut, flaked

9 ounces mango chutney

3 tablespoons lime juice

1 teaspoon curry powder

4 grouse breasts (cut into strips)

Heat oven to 375 degrees. In a gallon plastic bag, crush crackers, add coconut and shake. In a small bowl, stir together chutney, lime juice and curry powder. Dip strips into chutney mixture and place in your gallon bag cracker mixture. Take out and place on a cookie sheet coated with nonstick spray. Bake for 25 to 30 minutes until brown.

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