Echo 1/20

[Jig-fisher]

I tried a new recipe for the perch. Perch with a Lemon Piccata sauce. Oh my! This was excellent.  We love fish tacos, but I just wasn't in the mood for all the prep. My wife thought this was one the best fish dishes I have ever made. 

Pat dry the fillets. Season each side with oregano, paprika, garlic salt and black pepper. Dredge each piece in flour and set aside for about 5 min. Heat 1/3 cup of olive oil over medium heat in a pan along with 1 tbsp of butter. Cook all pieces, turning 1/2 way through. Perch fillets are fairly thin, so just about 2 minutes per side. Remove the fillets and set aside. 

Now for the sauce. Combine 1/2 cup of chicken broth, and 2 tbsp of lemon juice. Melt 2 tbsp of butter in the same pan. Add the broth to the pan and simmer for a couple of minutes. Then add the fillets back into the pan, spooning the sauce over the fish. Remove after a minute or 2. You just want to heat the fillets back up. 

You can garnish with some parsley or red pepper flakes if you like. Serve immediately.  Spoon a little sauce over the fish when served. Pair with a lemon rice or favorite side dish. Not much left, everyone had seconds.

[MrShane]

I tried a new recipe for the perch. Perch with a Lemon Piccata sauce. Oh my! This was excellent.  We love fish tacos, but I just wasn't in the mood for all the prep. My wife thought this was one the best fish dishes I have ever made. 

Pat dry the fillets. Season each side with oregano, paprika, garlic salt and black pepper. Dredge each piece in flour and set aside for about 5 min. Heat 1/3 cup of olive oil over medium heat in a pan along with 1 tbsp of butter. Cook all pieces, turning 1/2 way through. Perch fillets are fairly thin, so just about 2 minutes per side. Remove the fillets and set aside. 

Now for the sauce. Combine 1/2 cup of chicken broth, and 2 tbsp of lemon juice. Melt 2 tbsp of butter in the same pan. Add the broth to the pan and simmer for a couple of minutes. Then add the fillets back into the pan, spooning the sauce over the fish. Remove after a minute or 2. You just want to heat the fillets back up. 

You can garnish with some parsley or red pepper flakes if you like. Serve immediately.  Spoon a little sauce over the fish when served. Pair with a lemon rice or favorite side dish. Not much left, everyone had seconds.

[dubob]

Check out my recipe post over on the Off Topic Board.  

[MrShane]

Check out my recipe post over on the Off Topic Board.  

Hey Bob!
Looks delicious!
I know you know your way around a kitchen and all that, and I know you know what you are doing.
But….there is No WAY you are getting me to eat a Merganser Nugget!!

[dubob]

Check out my recipe post over on the Off Topic Board.  

Hey Bob!
Looks delicious!
I know you know your way around a kitchen and all that, and I know you know what you are doing.
But….there is No WAY you are getting me to eat a Merganser Nugget!!

Attempting that is NOT on my bucket list.  But, if you did try it, you would not know it wasn't made with a mallard.  Seriously!