Fish is such a versatile entree. You can bake, broil, fry, steam, and grill it. The flesh of the fish is delicate and tender. Of course, if it is a humpback whale, it may take time to find appropriate recipes. But whatever the type, or size, preparing fish is relatively easy and
it does taste better because someone you know caught it.

Crappie and Bluegill - should be deboned. The tender filet can be covered in butter
cracker crumbs such as Ritz Crackers, in cornmeal or in flour and added spices.
Lightly panfry the little beauties until golden brown, drain on paper towels and serve.
Tartar sauce can be used or just a slice of lemon. A sprinkling of chopped parsley
over the fish and you have a beautiful platter to present.

Accompaniments: French fries, coleslaw, and fresh fruit. A feast for the eyes as well as the palate! Dessert idea: German Chocolate Cake slices

Stuffed Fish:

A whole fish adds drama to any dinner setting. It makes for a very impressive main
course for a formal dinner.

Ingredients:

2-4 lb. whole fish, such as sea bass or trout

2 Tbs. melted butter

Stuffing:

1 tbs. butter

1 onion, small, very finely chopped
1 cup fresh breadcrumbs, white (non-seasoned)

4 ozs. fresh mushrooms, chopped

1 hard-cooked egg, peeled and chopped

a sprinkling of salt and pepper

1 tsp. fresh garden dill

2 tsp. chopped fresh curly parsley

Just a pinch of nutmeg

Sauce:

1/2 cup dairy sour cream

Just a sprinkling of sugar

1/2 lemon (for juice and for grated rind)

Sprinkling of salt and pepper

Chopped parsley as garnish

Baked Halibut -

Ingredients:

2-3 lb. halibut or whitefish

4 tbs. melted butter

3/4 cup grated American cheese

1/4 cup all-purpose flour

1-1/2 tbs. Parmesan cheese

2 cups whole milk

2 tbs. lemon juice (squeezed from a fresh lemon)

1 tsp. salt

1/8 tsp. pepper

Remove the skin and bones from the halibut.

Wash fish in salted water and dry completely with paper toweling. Cut into serving-size portions. Place fish filets in well greased flat pan sized to accommodate them in a single-layer. Sprinkle with the salt and pepper. Broil the fish approximately 12 mins. about 2” from the flame.

Prepare a cream sauce using the melted butter, blending in the flour slowly and completely until the sauce is smooth. Slowly add the milk. Simmer the sauce for 4 mins. stirring constantly. Season with salt and pepper to tastePlace the broiled fish filets in a well-buttered 2-quart casserole dish and brush with the lemon juice. Pour the cream sauce evenly over the fish. Sprinkle the shredded American cheese and the Parmesan over the top. Bake in a 350 oven for 20-25 mins. Bake until fish is lightly browned and flakes easily with a fork. Place under a broiler for 1 mins. to brown.
Serve with carrot/slaw salad, fresh, tender asparagus spears, and raspberry sherbet for dessert.

So grab those fishing poles and head out to the lakes, rivers, and streams.

Serve fish for dinner and be proud of your “catch of the day.”

©Arleen M. Kaptur 2002

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