Fish Recipes


  • Fresh Fish Fillets, deboned
  • 1/2 cup melted butter
  • Fresh squeezed lemon juice
  • Seasonings: Garlic powder, sea salt, cracked black pepper
  • Enjoy Life Plentils Chips - Gluten Free Garlic & Parmesan - crushed

  • Prepare fish fillets by cutting out bone and red meat. Arrange fillets on parchment paper inside Dutch oven. In a small bowl, combine melted butter, fresh squeezed lemon juice and seasoning. Brush melted butter mixture on top of fish fillets. Crush Gluten Free chips and sprinkle on fish fillets. Drizzle remaining melted butter mixture over crumbs. Bake at 350 degrees for 25 minutes or until lightly browned and fish appears opaque & flakes easily. Enjoy!

    Variations: Try many different flavor combinations by changing the seasonings, type of gluten free chips or even substituting mayonnaise instead of butter!



  • 1/2-pound paddlefish, cut into small chunks (about 1-inch cubes)
  • 2 teaspoons kosher salt
  • 2 teaspoons marjoram
  • 1 teaspoon white pepper
  • 1 tablespoon coarsely chopped fresh rosemary leaves
  • 1 lemon, very thinly sliced
  • 1/4 small red onion, finely chopped
  • 1 clove garlic, minced
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup mayonnaise
  • 1 tablespoon lemon juice

  • Preheat the oven or grill to 425 degrees F.

    Rinse paddlefish under cold running water and pat dry. Cut a piece of foil long and wide enough to encase the fish when folded over the center and folded up on the ends. Position the foil on a large baking sheet and place the fish in the center of the foil. Sprinkle the fish with the salt, marjoram, pepper, rosemary ,onion and garlic. Place the lemon slices over the fish . Evenly drizzle olive oil and fold the edges of the foil up over the fish and crimp to seal. Fold the edges together on both ends to create an airtight package.

    Bake or roast the paddlefish for 12-15 minutes (depends on size of chunks). Remove from oven and serve hot, or continue instructions for cold paddlefish salad. Let cool for 10 minutes, and remove chunks from foil and pour liquid in separate bowl. Remove and discard lemon slices. Shred or cut paddlefish chunks into smaller pieces. To liquid add mayonnaise, lemon juice and salt to taste. Combine and refrigerate overnight. Best served on crackers or with a spinach salad.


    Shrimp Cocktail Sauce
    1 - Cp. Catsup
    1 - Tbs. Ground horse radish
    1 - Tbs. Garlic salt
    5 - Dashes of Tabasco sauce

    Grilled Fish Fillets

    Hot Sauce
    Ranch Salad Dressing
    Worcestershire sauce
    Cajun Seasoning
    Garlic Salt
    Table Salt

    Cook for 8 to 10 minutes.
    Serve with Cheese & Shrimp Cocktail Sauce