Baked Stuffed Lake Trout

2 lb. Lake Trout, Whole
1/3 Cup Chopped Onion
1/3 Cup Mushrooms
1 small can, tiny, broken Shrimp
2 Tablespoons chopped Parsley
Salt & Pepper to taste
1/2 Cup Bread Crumbs
1/4 teaspoon Celery Seed
1 Tablespoon Lemon Juice

Clean trout, leaving the head and tail intact and wipe dry.  Debone.  Sauté onions and mushrooms; combine the rest of ingredients.  Fill the trout with dressing and if you want, set together the sides of the fish with heavy thread.  (Remember to remove the thread before serving!)  Rub the trout well with oil and place in an oiled pan.  Cover tightly with foil and bake at 350 degrees for 35 minutes.  4 generous servings.  (From "Kitchi Gami Cookery", Jean B. Humphrey).
Poached Fish Fillets with Cheese Sauce

1 lb. Fish Fillets, any kind
1 Cup Milk
2 Tablespoons cooking sherry or white cooking wine
1/4 Tablespoon Worcestershire Sauce
1/2 teaspoon Salt
Dash of Pepper
1 Tablespoon Flour
3 oz. Sharp Cheddar Cheese, shredded
Dash of Paprika
Put 3/4 Cup of Milk, cooking sherry or wine, worcestershire sauce, salt and pepper into skillet; mix and heat to simmer.  Add fish fillets.  Cover and poach until done.  With a slotted spatula, carefully remove fish to a serving platter.  Cover to keep warm.  Combine 1/4 cup milk and flour in a bowl; stir until flour is dissolved.  Add to simmering liquid in pan and stir well with a wire whisk.  Add grated cheese and stir until melted and thick.  Pour over fillets; sprinkle with paprika and serve.  Serves 2-4. (Developed by the Wisconsin and Minnesota Sea Grant Programs).

Fish Steaks with Lemon-Thyme Marinade (for the microwave)

4 Fish Steaks each about 1 inch thick
1/4 Cup Soy Sauce
1/4 Cup Dry White Wine
4 Tablespoons minced Green Onions
1 Tablespoon Vegetable Oil
1 teaspoon grated Lemon Peel
1/4 teaspoon dried Thyme, crumbled
Arrange fish, thickest parts to the outside, in microwave-safe baking dish.  Combine soy sauce, wine, 3 Tablespoons green onions, oil, lemon peel & thyme.  Pour over fish; turn over to coat both sides.  Marinate 30 minutes, turning fish over once.  Carefully discard excess marinade.  Cover dish with wax paper or plastic wrap.  Microwave on medium-high (70%) 2 & 1/2 minutes.  Turn fish over and sprinkle with remaining green onions.  Cover and microwave on medium-high 2 1/2 minutes longer, or until fish flakes when tested with fork.  Serve immediately.  Serves 4.  (Illinois-Indiana Sea Grant).

Pan Fried Fish
1 lb. Fish Fillets, any kind or 1 lb. dressed Smelt
1/2 Cup Cornmeal
1 Tablespoon Milk
1 Egg
Salt
Pepper
2 Tablespoons Oil or Margarine

Clean and wash fish.  Season with salt & pepper to taste.  Roll in cornmeal, dip in egg diluted with milk or water.  Roll in cornmeal again.  Heat 2 Tablespoons oil or margarine in skillet.  Using low heat, brown the fish on one side, then the other.

Variations:  Soak the fish in lemon juice for 10-15 minutes before frying to bring out the delicate flavor.  Other crumbs can be used instead of the cornmeal:  bread crumbs, cracker crumbs, crushed cornflakes, or flour.  Serves 4  (Minnesota Sea Grant).