Captain Ron Westrate & Captain Kevin Westrate

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Recipes - Saugatuck Fish Boil

Serves 6 to 12 people.

  1. add 3/4 to 1 cup of salt to 4 to 8 qts of water. Bring to boil.
  2. Add the potatoes and boil for 15 min. Add onions and carrots to the boiling water if desired.
  3. Keep the water boiling and if you are using 8 qts of water-add another 1/4 cup of salt
  4. Boil for 5 minutes
  5. Add the fish (in a colander or cheese cloth) and boil for 10to 15 min (depending on the thickness of the fillets) or until the fish flakes apart easily.
  6. Remove and drain the food.( Do not stop the boiling until all the food has been removed)
  7. Serve the fish with drawn butter as you would with lobster.

It is essential that the water keep boiling, if it cools for any length of time the fish will brine. The purpose of the salt is to raise the boiling pt. of the water, it does not salt the fish or food unless the water stops boiling.

Captain Ron’s Charcoal Broiled Fish
  1. Lay fillets on a hot grill (skin side down). After 2 to 4 min. turn fillets over and peel off and discard the skin.
  2. Baste constantly to keep the fish from drying.
  3. When you suspect the fillets are 1/2 done, cut the fillet in half and check (meat will flake easily). If half done turn the fillet and cook and baste the same length of time on the other side.

Optional:
Fillets may be marinated before cooking by placing fillets skin down in a flat pan and sprinkle with Teriyaki sauce liberally. Let stand for 1 hour. Use the Teriyaki sauce in the basting sauce.

Note:
Capt. Kevin uses honey in place of the brown sugar and Teriyaki sauce that has pineapple in it.

Paula’s Baked Salmon Strips

Cut salmon filet into 1 to 11/2 inch wide strips.
Roll the strips in flour.
Dip the strips in beaten egg white.
Then roll each strip in a mixture of Panko and Parmisian cheese.

Place stips on a cookie sheet that has been greased with olive oil and place in an preheated oven and bake at 450 degrees for 15 to 20 min. 

Dipping sauce optional:
  1. 1/3 cup plain yogurt
  2. 1/3 cup mayo
  3. 1 T. Dijon mustard
  4. 2 T. flat chopped parsley

Eat as you would chicken strips. 

Heather’s Salmon Burgers

2 lbs. raw salmon (no skin)
3 Garlic cloves
1 Tsp ginger or more to taste
4 Tbs Soy Sauce
2 tsp oil (or more if veggies are added)
1 Tbs grill seasoning such as Montreal Steak Seasoning
1 Tsp onion powder (omit if using chopped onions as a veggie)
Oil for frying

Note:  You can add in any kind of chopped veggie you choose, (mushrooms, peppers, onions, etc).  The more veggies you add—the more oil you will need.

Cut raw salmon into chunks and place in food processor and pulse until it is the consistency of ground beef.  In a large bowl, mix salmon with garlic, ginger, soy sauce grill seasoning, onion powder and the 2 tsp of oil (you may want to try flavored oil).  If you are adding chopped veggies (with additional oil), mix them in at this time as well.  Form into 4 large patties. 

Heat the frying oil in a pan and over medium-high heat. 

Add the patties and cook until preferred doneness, flipping once.  Rule of thumb is that 2 min. on each side will give you rare; 4 min. on each side will give you well done. 

Serve with choice of condiments. 

Capt. Kevin’s Cajun Charcoal Salmon

Start with a salmon or trout fillet that has been skinned.

Hand rub both sides of the fillet liberally with olive oil.

Hand rub a creole seasoning on both sides of the fillet. I use McCormicks Creole Seasoning, however any cajun seasoning will work.

Place the fillet on a grill that has had the grate oiled to avoid sticking and grill until fillet flakes easily.

Admiral Pat’s Canned Salmon

Wash and blot dry skinned salmon fillets.
Cut in 2 in chunks.
Pack tight in pint jars.
On top of the fish in the pint jars place:
1. 1 tsp. salt
2. 1 tsp. lemon juice
3. Add 1 Tbs of ketchup if you want pink salmon.

**Do Not Add Water**
Pressure Cook at 15 lbs for 90 min.

Use the canned salmon to make salmon patties or we use it in place of tuna for spreads and casseroles.

Dawn’s Blackened Trout

Ingredients:
1 tbs paprika
2 teaspoons dry mustard
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon dried thyme
1 teaspoon salt
3/4 cup unsalted butter melted
6 4 oz fillets of trout (skinned) (6 avg. servings)
1/4 cup unsalted butter melted

Directions:
1. In a small bowl, mix together all the dry ingredients in a bowl and set aside. Heat a heavy cast iron pan on high heat until extremely hot, About 10 min.
2. Pour 3/4 cup of melted butter into a shallow dish. Dip each fillet into the butter, turning once to coat both sides. Sprinkle both sides of fillets with dry mixture and gently pat the mixture into fish.
At this point I would but the iron pan outside on your gas grill on high, since there will be a lot of smoke and you may not want the smell in the kitchen.  Or you may want to heat the pan on the grill.
3. Place fillets into the hot pan without crowding. Carefully pour about a teaspoon melted butter over each fillet. Cook until fish has a charred appearance, about 2 min. Turn fillets, spoon 1 teaspoon melted butter until charred , Repeat with remaining fish.

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