The World's Best Fish Recipe

If your house is like mine, your husband/father/brother/son likes to go out and bring home the bacon...or wild game of some sort. And then you're left scratching your head saying, "What do I do with a dead fish?" Or "how do I prepare elk meat?"

For years Tyler would bring home a fish and expect me to prepare it. And being the doting, loving, submissive wife I am (haha! *snort*), I always obliged. So for years we ate fish seasoned with butter, garlic and dill. Sounds good, right? No. Wrong. It's not good. Wild fish taste like what they eat. What do they eat in a lake or river? A lot of moss and bugs. Yeah. Ew. Butter and dill are great on a salmon or a halibut. But they don't go well with moss.

After that I dreaded Tyler going fishing because I didn't want to have to make whatever he caught. I think he dreaded it too because he didn't want to have to eat it. But then we found a couple of really good recipes, and now we LOVE when he brings home fresh fish!

This is his most recent spoil. Caught from Henry's Lake here in Idaho. Tyler was pretty proud of it. I always look at raw food suspiciously. If it still has scales and fins (or fur or feathers) it's not quite food yet. As soon as it's nicely packaged and sitting on the shelf at the grocery store, then I think of it as food. Anyway, here is the recipe that had no name, so I gave it one:)

The World's Best Fish Recipe

1 salmon fillet (we never catch salmon around here, so we use trout. I'm sure you could buy salmon and use this recipe. And when it says fillet, it's not talking a little chunk of fish, it's talking one half of the fish meat that has been cut away from the scales and bones to make a nice portion of fish.)
2 cups fresh lemon juice (we use concentrated lemon juice, so we only use about a fourth to a half of the called amount)
1 cube butter (yes, it pains me to say that Tyler uses real butter in this recipe. I didn't find this out until last night when he replied, "why do you think you like it so much?")
1 T Fish seasoning of choice (we use Old Bay, but you could use a designated fish seasoning, dill, garlic blend, thyme, a mixture of all kinds of seasonings...)
1/4 cup brown sugar (essential ingredient)
lemon zest (we do without)
black pepper

Preheat the over at 350*.
Make a tin foil bowl (on a cookie sheet) and place the fillet inside. Melt the butter and mix with lemon juice, seasoning, pepper, and brown sugar. Drizzle the butter mixture over the fish.
Once the oven is preheated, switch to broil. Put the fish on the upper rack. Check on the fish after 8 - 9 minutes. Pull the meat using a fork. If the meat is pink and flaky, the fish is done.
Once preheated, switch to broil.

Mmmmm. Look at all that butter! That's liquid gold in our house!


It really is very tasty. It's sweet and tangy and you can't even taste moss:) I hope you get to use this recipe sometime. Pin It