Fishing Survival

Summer’s Tastiest Fish Recipes

The first order of business after getting a good amount of fish from the waters is learning what you should do with them. The best answer is to prepare them for dinner. Here are the most exciting recipes that you can do with the summer species you got.Β Β 

Roasted Bass And Summer Vegetables

This classic summer fish recipe is adored by the fishing community. This fresh and healthy recipe is easy to prepare.Β 

Ingredients:

For the fish and marinade

  • 1 black smallmouth of largemouth bass
  • Summer garden vegetables
  • 1 tbsp. olive oil
  • 1 tbsp. white wine vinegar
  • Β½ tsp. salt
  • 1 Β½ cups zucchini, choppedΒ 
  • 1 Β½Β  cups grape tomatoes, halvedΒ 
  • 1 cup yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp. olive oil
  • 3 splashes white wine vinegar
  • 1 Β½ tsp. dried basil
  • Β½ tsp. salt
  • ΒΌ tsp. black pepper

Directions:

  1. Preheat your oven to 500ΒΊF. Gut and descale the bass as necessary, and cut into three to four slits on both sides. Then, lay them down on baking sheet lined with parchment paper.Β 
  2. Combine your olive oil, salt, and white wine vinegar. Using a basting brush, begin coating the fish throughout with this marinade. Reach inside the slits and baste.Β 
  3. Have the vegetables ready and mix together in a ziplock bag. Add in the olive oil, white wine, vinegar, salt, pepper, and basil. Afterward, arrange them around the fish with the tomatoes seed side up, and have the zucchini arranged flat on the pan.
  4. Cook in the oven you’ve preheated for around 20 minutes until the thickest portion of the fish reaches 135ΒΊF internal temperature. The cooking time varies depending on how small or large the fish is. Do not overcook.Β 

Catfish Ceviche

Catfish is a favorite Southern delight, and cooking one fresh from the waters even amplifies the tasting experience more. Here’s how to prepare the dish.Β 

Ingredients:

  • 1 lb. US farm-raised catfish fillets, cut into Β½-inch pieces
  • 1 tsp. lime zest
  • 1 tsp. grapefruit zest
  • Β½ cup grapefruit juice, freshly squeezed
  • β…“ cup lime juice, freshly squeezed
  • 1 small red onion, finely diced
  • 1 avocado, pitted, peeled and diced
  • 1 medium tomato, seeded and diced
  • 2 tbsps. extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1 jalapeno, seeded and minced
  • 1 tbsp. fresh cilantro leaves, choppedΒ 
  • 1 tbsp. fresh oregano leaves choppedΒ 
  • 1 Β½ tsp. Kosher salt
  • Β½ tsp. turbinado sugar
  • Β½ tsp. Cumin, toasted and ground

Directions:

  1. Use a large resealable bag to mix in the catfish, grapefruit zest, lime zest, lime juice, and grapefruit juice.Β 
  2. Place the bag with the ingredients into the leak-proof container and store in the fridge for up to eight hours. In between these times, turn around three times and evenly distribute the marinade.Β 
  3. Drain the marinade and place the fish into a large serving bowl. Add in your tomato, olive oil, onion, garlic, jalapeno, oregano, cilantro, cumin, avocado, salt, and sugar, stirring gently to combine. Cover and set inside the fridge before serving. There you go!

Do you have a recipe to share with the Primitive Survivors community? Type in the comments section below!

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