BAKED MUSKELLUNGE - MUSKIE - MUSKY
Muskellunge (also known as muskie or musky) are large freshwater fish of North America. They are the largest member of the pike family, and are primarily found in the Great Lakes Region. Cooking time is approximate based on the size of the fish. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Free Of...
Time 55m
Yield 20 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350F and grease a baking pan.
- Clean and rinse fish thoroughly.
- Rub with butter and sprinkle with salt and pepper.
- Place fish in prepared pan and bake, allowing 10 minutes for each pound.
- It may be necessary to baste the fish if it is sufficiently large to require more than one hour.
- Use 2 tablespoons butter in one cup of water and baste every twn minutes if necessary to prevent fish from drying out.
Nutrition Facts : Calories 81.4, Fat 9.2, SaturatedFat 5.8, Cholesterol 24.4, Sodium 65.4, Protein 0.1
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Asad_ Mughal
[email protected]Overall, this is a good recipe, but it could be improved with a few tweaks.
Really cool Kid
[email protected]I would have liked more detailed instructions on how to prepare the fish.
Obsa Kenasa
[email protected]The recipe was easy to follow, but it took longer than I expected.
Jubauer Islam
[email protected]The muskie was a bit dry, but the sauce helped to make it more moist.
mona n ronin bear
[email protected]I'm not a big fan of fish, but I really enjoyed this dish.
Md Kaled
[email protected]This is a great recipe for a special occasion dinner.
PRECIOUS NNEOMA ONYEKACHI
[email protected]I used a different type of fish (cod) and it still turned out great! The recipe is very versatile.
Bisho Chokroboty
[email protected]The baking time was spot-on, and the fish was cooked perfectly.
Blessing Okaiteye
[email protected]I've never cooked muskie before, but this recipe made it easy and delicious.
Raheel Babar
[email protected]The muskie turned out so tender and flaky, and the crispy skin was the perfect contrast. This is definitely a dish I'll be making again!