Blackened Great Slave Lake Fish Fillets. Barry Davenport, Yellowknife

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1 Blackened Great Slave Lake Fish Fillets Barry Davenport, Yellowknife * firm Great Slave Lake fillets (trout, lincod or whitefish) * / cup melted butter * Tbsp canola oil Spice Mix * Tbsp paprika * tsp each: salt, onion powder, garlic powder, and cayenne pepper * / tsp black pepper * / tsp each: thyme and oregano Combine spices in small bowl, mix thoroughly and sprinkle on flat plate, all but a pinch or two. Melt butter in flat dish large enough to dip fillets. Heat a large skillet with oil on high. Dip each fillet in butter and then roll in seasonings to coat both sides. Cook fillets until underside looks charred; turn and repeat. Place one fillet on each plate, sprinkle with set-aside spice blend. Top with mango salsa. MANGO SALSA * ripe mango, peeled and diced * / cup cucumber, peeled and diced * Tbsp jalapeno, finely chopped * / cup red onion, diced * Tbsp lime juice * / cup cilantro leaves, roughly chopped * Salt and pepper

2 World Famous Whitefish and Clam Chowder Beatrice Lepine, Hay River * slices bacon fried crisp and crumbled * / cup onion, diced * cups each: boiling water, diced potatoes * lb frozen whitefish fillets (easier to cut up into cubes when frozen, but fresh can also be used) * can baby clams (0 oz/00 ml), rinsed * cans evaporated milk (6 oz/7 ml) * cups skim milk * /8 tsp black pepper * Salt to taste * Parsley flakes CULINARY NOTE: For a thicker broth, substitute whole milk or light cream for the skim milk; reduce evaporated milk to can. Fry bacon in skillet until crisp, remove bacon and drain on paper towel; reserve Tbsp of bacon drippings. Sauté onion in the Tbsp drippings. Add sautéed onions and drippings to a large pot. Add boiling water and potatoes. Cook until potatoes are just tender. Add whitefish fillets, cut into ¼ inch cubes, simmer until fish is cooked ( to 7 minutes). Add bacon bits, drained rinsed clams, milk, evaporated milk, pepper, salt and parsley flakes. I also add the Victorian epicure spice mixture for seafood and fish, but it is just as good without it. Bring to a simmer, do not boil. Serves 8 to 0 people. Serve with Red River Bannock. *A certain friend calls my soup World Famous. I make it at Christmas time and send a bowl over to their house. I am not so self-promoting.

3 Poor Man s Lobster Doris Caudron, Hay River * Great Slave Lake burbot * Water * -6 Tbsp salt and sugar (equal portions of each) * Butter * Salt & pepper * Garlic, crushed (to taste, but too much will overpower the fish flavour) CULINARY NOTE By adding sugar, you ll have that familiar sweetness of lobster Cut burbot into bite size pieces. Boil water in a large pot; add equal portions of salt and sugar. In a separate small pan, heat butter, salt, pepper and crushed garlic to create dipping sauce. When water boils, add burbot pieces and cook for or minutes; usually I wait until it comes to the top. If you boil it too long, it will get hard. Check one piece to see if it s cooked. Then drain in colander and put in serving bowl. Dip in hot sauce and eat. Serve as an appetizer. Taste and texture is like lobster.

4 Jean Carter s Trout n Toppings Fillets Jean Carter, Hay River Marinade * / cup butter (melted) * juice from half a lemon * minced garlic clove * / tsp Back Eddy Lemon Herb Pepper seasoning * / tsp dried parsley Tartar Sauce * cup mayo * Tbsp sweet green relish * tsp prepared mustard * Tbsp finely chopped onion * tsp dried parsley You ll need about pound of trout or white fish Mix marinade together and spread over the fish with a pastry brush. Let sit for minutes. If using a barbeque, heat to 00 F. Mix up tartar sauce. Cook fish for about 8-0 minutes, depending on the thickness of the fillet. To see if it s ready, use the sharp edge of a pancake flipper and lightly press the fillet. If it goes down easily the fish is cooked. Slather on some tartar sauce and enjoy! If it doesn t turn I don t want to hear about it. There should be enough marinade for fillets. They can be barbecued, broiled, baked in the oven, or fried in a pan on the stove or campfire. Very easy and very delicious.

5 Jiggling Lemon Trout Joanne Rozestraten, Yellowknife *. lbs (0.7kg) of Great Slave Lake trout, cut into pieces * bay leaves * Tbsp each: flour, canola oil, butter * cloves garlic, crushed * A big squeeze of lemon juice * Coarse sea salt * Tbsp capers, rinsed * / cup ( ml) dry white wine * Tbsp parsley A fast-moving, tangy dish worthy of the mighty Great Slave Lake trout! 6 Catch a Great Slave Lake trout, or get some fillets locally. Cut fillets into pieces and toss lightly in flour, then heat the canola oil and Tbsp of butter in a well-seasoned cast iron fry pan. When hot, add the pieces of floured Great Slave Lake Trout, don't crowd the pan (fry in two batches if needed). Add the garlic and bay leaves and jiggle the pan to keep things moving. Flip the pieces until they are golden brown on both sides. Remove pan from heat and add the white wine, capers, sea salt and pepper and then return to a mediumhigh heat, letting everything bubble away. Keep jiggling the pan until only a little wine is left, then add the rest of the butter, lemon juice and parsley leaves. Jiggle the pan until everything comes together and thickens. Serve over rice or a piece of garlic toast!

6 Coconut and Red Curry NWT Fresh Fish Fillets Krista Ingram, Yellowknife * firm NWT Fresh Fish fillets (trout, lincod) * tsp coconut or canola oil * / cup finely minced shallots or red onions * tsp grated ginger * tsp curry powder * / tsp ground coriander * cup coconut milk (light or regular) * Tbsp each Thai red curry paste, brown sugar and freshly squeezed lime juice * Tbsp minced fresh cilantro Heat oil in skillet over medium heat. Add shallots and stir until tender, about minutes. Add ginger, curry and coriander and stir for 0 seconds. Add coconut milk, curry paste, brown sugar and lime juice. Simmer, uncovered for minutes. Mixture will thicken slightly. Stir in cilantro. Add fish fillets to the skillet. Gently cover fish with sauce. Reduce heat to medium-low. Cover and cook about 7 minutes, or until fish is cooked through and flakes easily with a fork. Serve fish fillets with the hot curry sauce spooned over top.

7 Leela s Whitefish Fillets Leela Gilday, Yellowknife * White fish fillets * Soy sauce * Egg * Ginger & garlic * Brown sugar * Butter * Flour or cornmeal * Cayenne pepper * Thyme (or other fresh seasonings) Marinade: mix together some soy sauce, a beaten egg, some chopped ginger and garlic, and brown sugar. Place fillets in ceramic or glass dish, cover with marinade. Let sit for hours. Coating: Mix flour or cornmeal with salt, pepper, cayenne pepper, thyme, or other favourite herbs. Heat up the pan and add some butter once it spits, turn heat down to medium. Roll fillets in flour mixture and place into the pan. Cook - minutes per side, just until brown. Goes well with rice or salad and fries. Yum!

8 Golden Fish Cakes Todd Sasaki, Yellowknife * lb (0g) skinless firm white fish * / cup dry bread crumbs * green onions, thinly sliced * / cup fresh parsley * egg, lightly beaten * tsp Di jon mustard * / tsp each salt & pepper * tsp oil If you like a little CRISP with your fish, this is the recipe for you! In a food processor, pulse fish into small pieces; transfer to large mixing bowl. Stir in bread crumbs, green onions, parsley, egg, Dijon and salt and pepper; shape into 8 thick patties (/ inch thick). Heat oil over medium heat; fry fish cakes, turning once, until golden brown and hot throughout (8 to 0 minutes). Serve with wedges of fresh lemon, and tartar sauce. Serves.

9 Pan Fried Whitefish Alex Debogorski, Yellowknife * Ibs Whitefish fillets * / c Seasoned flour (salt & pepper) * / c - / c Olive oil * Fresh dill * Lemon Chop up fresh dill and add to seasoned flour mixture. Wipe fish with damp cloth and cut to serving size of your choice. Dip fish in flour mixture and coat completely. Fry fish in hot oil until brown, flip over and brown the other side. Garnish the dish with lemon and dill, enjoy! Sometimes I make a lemon dill sauce for veggies too... You can dress it up as you like, just use your creativity!

10 Whitefish Tacos Heyck Family, Yellowknife * White fish fillets * / c Olive oil * / Lime (juice) * Cayenne pepper * / c Milk * / c Each red & green cabbage * / c Mayonnaise * tsp Vinegar * tsp Sugar * Hot sauce * Flour tortillas * Avocadoes * Cilantro 6 Marinade: mix together ¼ cup of olive oil, juice of ½ a lime, a sprinkle of cayenne pepper, salt and pepper to taste. Pour marinade over fillets (skin removed & deboned) in a dish & let marinate in fridge for ½ hour. Slaw: chop up ½ head of red & ½ green cabbage and a handful of cilantro, mix. Slaw dressing: mix ½ cup of milk, ½ cup of mayonnaise, tsp of white vinegar, tsp of sugar. Toss with slaw. Sprinkle cayenne pepper or a dash of your favourite hot sauce on, salt to taste. Pan fry marinated fillets in a little bit of butter and/or olive oil until cooked through. Warm some flour tortillas. Flake cooked white fish onto a tortilla. Top with slaw. Serve with sliced avocadoes, sprigs of cilantro and lime wedges.

11 Great Lake Fish Steak Snowking, Yellowknife * Trout fish, no guts * Dried willows * Salt Make a fire with dried willows. Take one trout no guts and throw it on the grill. Cook it over the fire 'til the skin falls off. Flip it over and grill the other side. Put salt on it. Eat.

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