Recipes Page

These recipes are all creations or interpretations of Chef Dave Goodwin...Thats right I am a real live chef by trade, this internet thing is not my day job!

I work for the "6 Continent Hotels And Resorts" company based at the "Kitchener Holiday Inn" These are just a few ideas to start things off. If you have any recipes you would like to post here just submit them on the Recipe, And Picture Submissions page. Or if it's a recipe your looking for just give me the scenario at Ask The Expert and I will promptly give a couple of different recipes to choose from, and I will add them to this page as well.

For delicate flavored fish such as Perch or speckled Trout I would always recommend a mild flavoring as to leave as much of the fillets natural flavor as possible....it is very easy to over power light flavored fish. (Some other things to keep in mind when deciding how to cook a fish.... the colder the water the milder the taste, the larger the fish the stronger the taste.)

All the following recipes are based on 2 medium sized fillets and are not meant to be taken as exact portions.....what you think a medium fillet may not be the same size that I think it is....so use your best judgment.

Click below to learn:

The ever popular Beer Battered fish

(I would only recommend this method for a larger stronger tasting fish such as a large pike or Bass)

1cup of your favorite beer

1/4 cup salted water

1Table spoon of baking powder

1tsp granulated garlic (powder)

Sift the salt, baking powder, garlic, and flour together into a mixing bowl and create a hole in the middle of the flour mixture. Next beat the eggs into the beer and whisk into the flour mixture in the center of the flour slowly. Then add the water slowly until you get a nice creamy consistancy....you may not need all the water. Finally dry the fish fillets and dredge them through some seasoned flour, dip them in the batter and deep fry.

Lemon pepper piccatta

( I would recommend this for a medium to strong fish such as large walleye or Large Trout)

1/2 cup of flour

1/4 cup cornmeal

1 Table spoon of lemon juice

2 Tablespoons of cracked black pepper

1tsp vegetable oil

Mix all the dry ingredients together in a bowl. Pat dry your fillets and dredge through the four mixture. In a hot pan melt the butter and mix with the oil, then fry the fillets on one side until golden, flip the fillets and drizzle with the lemon juice and continue until cooked.

(I would recommend this dish for a light tasting fish such as Perch or small walleye, or small trout)

1 Tsp basil (fresh or dried)

Hand full of spinach

1Tsp salt and pepper

Pat the fillets dry, and rub them with the oil. Then season the up cooking side with salt, pepper, and the basil.Place the fish on a baking sheet and layer the spinach on top. Then slice the onions, tomato's, and lemons and layer them once over the spinach seasoning in between each layer with salt and pepper. Finally bake at 350F for approximately 15- 20min and serve with a sprinkle of parmesan cheese. ( for a smokey twist try roasting the fillets on a cedar plank)

En popilotte ( the French classic)

(I would recommend this for any range of flavor...be aware this dish will intensify the natural flavor)

1 large piece of parchment paper

2 stalks of celery

6 medium sized button mushrooms

2 tsp of white wine

2 small bunches of parsley

Pat the fillets dry. julienne(cut into small strips) the carrots, onions, and celery. Then slice the mushrooms and lemon thin. Cut the paper into two equal sized squares( they must be atleast twice the size of the fillet). Place a nest of the julienne vegetable in the center of the paper, then place the fish over top. Then place the sliced lemons on top of the fish, and the mushrooms around the bottom. Pour the wine over top of the lemons and place the parsley on top. Now fold the paper over top to make a parcel and crimp the edges as to keep as much steam inside as possible when cooking. Bake on an oven sheet at 300F for 20min. Open the paper a la minute (last minute) carefully to avoid a steam burn and serve.

Oriental styled BBQ Marinade

( this is recommended for a larger stronger flavored fish such as Salmon or Large Trout)

1 cup of your favorite BBQ sauce

1/4 cup soy sauce

2 Tablespoons Five spice or all spice

1 Tsp chopped ginger

1/4 cup Sesame oil.

Mix all of the above together in a bowl and reserve 1/4. Pat the fillets dry and emerse in the marinade for 2-3 hours. Brush the BBQ clean and oil the grill.

wipe as much of the marinade off as possible and grill. Mix the remaining 1/4 of the marinade with 1-2 oz of plum sauce and brush it over the cooked salmon as you would with any BBQ sauce. When finished serve with a stir fry or an oriental salad.

Louisiana Southern fried Catfish

(this can be used for another strong flavored fish as well)

1/2 cup cornmeal

1/2 cup bread crumbs

1/4 cup Cajun spice (or equal parts cayenne pepper, paprika, garlic powder,thyme, oregano, cumin, white pepper,then add powder chicken or vegetable base to dull the heat of the cayenne)

1 cup of butter milk (if you have none mix 1 tsp of lemon juice in some milk and let it sit for 10 min then proceed)

Let the fillets sit emersed in the buttermilk for 10 mins or so. mix all the dry ingredients together in a bowl, then (do not pat dry) dredge the fillets through the dry mix, then through the milk then in the dry mix again for a thicker breading. Finally deep fry for 3 mins or pan roast( sear on both sides and finish in the oven) for 10-12min. at 400F Note: the thicker the batter and fillet the longer the cooking time.

Broiled parmesan crusted perch

(this is definitely a milder flavored fish dish)

1/4 cup of grated romano or parmesan cheese

1/4 cup bread crumbs

tsp fresh basil (or dry)

tsp salt and pepper

1tablespoon of vegetable oil

Mix all the ingredients together except the butter. Work the butter into the dry mix until the mix slightly sticks together when squeezed(may need a little more butter depending on the absorbency of the bread crumbs) Lightly oil and season the fillets then broil them in the oven until they are 50% cooked, then crumble the mixture over top of the fillets and return to the broiler until they are golden brown.

Cilantro roast Rainbow trout with grilled vegetable stuffing

(this is a whole fish recipe for a larger trout 10lb for smaller fish reduce the amounts of the ingredients appropriately)

2 bell peppers (red and green)

1 bunch cilantro (or 1/4 cup dried)

2 large portobello mushrooms caps

1tsp salt and pepper

1 Tablespoon lime juice

1cup cooked rice(sticky rice such as Basmatti or sushi rice)

Wash all the vegetables and pat them dry,and cut them into large pieces. Finely chop the cilantro and reserve.Then lightly oil the vegetables and grill them on the BBQ until they have nice grill marks (not to soft) Then place them in a bowl and mix with Cilantro and let stand until cool. Then drain off any excess moisture and cut into smaller bite size pieces and mix with the cooked rice and lime juice.After the fish has been cleaned (not filleted) fill the center with the cool stuffing. then season with salt and pepper, and oil all surfaces of the fish, then wrap in tin foil and bake at 350F for 20-30 min or BBQ on low.


	Recipes The Bragging Room Directory These recipes are all creations or interpretations of Chef Dave Goodwin...Thats right I am a real live chef by trade, this internet thing is not my day job! I work for the "6 Continent Hotels And Resorts" company based at the "Kitchener Holiday Inn" These are just a few ideas to start things off. If you have any recipes you would like to post here just submit them on the Recipe, And Picture Submissions page. Or if it's a recipe your looking for just give me the scenario at Ask The Expert and I will promptly give a couple of different recipes to choose from, and I will add them to this page as well. Note: For delicate flavored fish such as Perch or speckled Trout I would always recommend a mild flavoring as to leave as much of the fillets natural flavor as possible....it is very easy to over power light flavored fish. (Some other things to keep in mind when deciding how to cook a fish.... the colder the water the milder the taste, the larger the fish the stronger the taste.) All the following recipes are based on 2 medium sized fillets and are not meant to be taken as exact portions.....what you think a medium fillet may not be the same size that I think it is....so use your best judgment. Click below to learn: how to fillet fish The ever popular Beer Battered fish (I would only recommend this method for a larger stronger tasting fish such as a large pike or Bass) 1cup of your favorite beer 2 whole eggs 1/4 cup salted water 1Table spoon of baking powder 1tsp of salt 1tsp granulated garlic (powder) 1 cup of flour Sift the salt, baking powder, garlic, and flour together into a mixing bowl and create a hole in the middle of the flour mixture. Next beat the eggs into the beer and whisk into the flour mixture in the center of the flour slowly. Then add the water slowly until you get a nice creamy consistancy....you may not need all the water. Finally dry the fish fillets and dredge them through some seasoned flour, dip them in the batter and deep fry. Lemon pepper piccatta ( I would recommend this for a medium to strong fish such as large walleye or Large Trout) 1/2 cup of flour 1/4 cup cornmeal 1 Table spoon of lemon juice 1tsp of salt 2 Tablespoons of cracked black pepper 1tsp butter 1tsp vegetable oil Mix all the dry ingredients together in a bowl. Pat dry your fillets and dredge through the four mixture. In a hot pan melt the butter and mix with the oil, then fry the fillets on one side until golden, flip the fillets and drizzle with the lemon juice and continue until cooked. Florentine (I would recommend this dish for a light tasting fish such as Perch or small walleye, or small trout) 1 Tomato 1 Lemon 1 Onion 1 Tsp basil (fresh or dried) Hand full of spinach 1Tsp olive oil 1Tsp salt and pepper Pat the fillets dry, and rub them with the oil. Then season the up cooking side with salt, pepper, and the basil.Place the fish on a baking sheet and layer the spinach on top. Then slice the onions, tomato's, and lemons and layer them once over the spinach seasoning in between each layer with salt and pepper. Finally bake at 350F for approximately 15- 20min and serve with a sprinkle of parmesan cheese. ( for a smokey twist try roasting the fillets on a cedar plank) En popilotte ( the French classic) (I would recommend this for any range of flavor...be aware this dish will intensify the natural flavor) 1 large piece of parchment paper 1 Large carrot 2 stalks of celery 1 small onion 6 medium sized button mushrooms 1 lemon 2 tsp of white wine 2 small bunches of parsley Pat the fillets dry. julienne(cut into small strips) the carrots, onions, and celery. Then slice the mushrooms and lemon thin. Cut the paper into two equal sized squares( they must be atleast twice the size of the fillet). Place a nest of the julienne vegetable in the center of the paper, then place the fish over top. Then place the sliced lemons on top of the fish, and the mushrooms around the bottom. Pour the wine over top of the lemons and place the parsley on top. Now fold the paper over top to make a parcel and crimp the edges as to keep as much steam inside as possible when cooking. Bake on an oven sheet at 300F for 20min. Open the paper a la minute (last minute) carefully to avoid a steam burn and serve. Oriental styled BBQ Marinade ( this is recommended for a larger stronger flavored fish such as Salmon or Large Trout) 1 cup of your favorite BBQ sauce 1/4 cup soy sauce 2 Tablespoons Five spice or all spice 1 Tsp chopped ginger 1/4 cup Sesame oil. Mix all of the above together in a bowl and reserve 1/4. Pat the fillets dry and emerse in the marinade for 2-3 hours. Brush the BBQ clean and oil the grill. wipe as much of the marinade off as possible and grill. Mix the remaining 1/4 of the marinade with 1-2 oz of plum sauce and brush it over the cooked salmon as you would with any BBQ sauce. When finished serve with a stir fry or an oriental salad. Louisiana Southern fried Catfish (this can be used for another strong flavored fish as well) 1/4 cup flour 1/2 cup cornmeal 1/2 cup bread crumbs 1/4 cup Cajun spice (or equal parts cayenne pepper, paprika, garlic powder,thyme, oregano, cumin, white pepper,then add powder chicken or vegetable base to dull the heat of the cayenne) 1 cup of butter milk (if you have none mix 1 tsp of lemon juice in some milk and let it sit for 10 min then proceed) Let the fillets sit emersed in the buttermilk for 10 mins or so. mix all the dry ingredients together in a bowl, then (do not pat dry) dredge the fillets through the dry mix, then through the milk then in the dry mix again for a thicker breading. Finally deep fry for 3 mins or pan roast( sear on both sides and finish in the oven) for 10-12min. at 400F Note: the thicker the batter and fillet the longer the cooking time. Broiled parmesan crusted perch (this is definitely a milder flavored fish dish) 1/4 cup of grated romano or parmesan cheese 1/4 cup bread crumbs tsp fresh basil (or dry) tsp salt and pepper 2oz butter 1tablespoon of vegetable oil Mix all the ingredients together except the butter. Work the butter into the dry mix until the mix slightly sticks together when squeezed(may need a little more butter depending on the absorbency of the bread crumbs) Lightly oil and season the fillets then broil them in the oven until they are 50% cooked, then crumble the mixture over top of the fillets and return to the broiler until they are golden brown. Cilantro roast Rainbow trout with grilled vegetable stuffing (this is a whole fish recipe for a larger trout 10lb for smaller fish reduce the amounts of the ingredients appropriately) 1 zucchini 2 bell peppers (red and green) 1 red 1 bunch cilantro (or 1/4 cup dried) 2 large portobello mushrooms caps 1tsp salt and pepper 1tsp olive oil 1 Tablespoon lime juice 1cup cooked rice(sticky rice such as Basmatti or sushi rice) Wash all the vegetables and pat them dry,and cut them into large pieces. Finely chop the cilantro and reserve.Then lightly oil the vegetables and grill them on the BBQ until they have nice grill marks (not to soft) Then place them in a bowl and mix with Cilantro and let stand until cool. Then drain off any excess moisture and cut into smaller bite size pieces and mix with the cooked rice and lime juice.After the fish has been cleaned (not filleted) fill the center with the cool stuffing. then season with salt and pepper, and oil all surfaces of the fish, then wrap in tin foil and bake at 350F for 20-30 min or BBQ on low.