MI Ice Guys

Ingredients:

1 lb. panfish fillets
1 lemon
1 tsp. each chopped parsley, chives, and rosemary
1 tb. butter

Directions:

Melt the butter and pour into a shallow baking dish. Arrange the fish fillets in the dish. Cut the lemon in half and squeeze about one tablespoon of lemon juice over the fillets. Sprinkle with the herbs. Slice the remaining lemon half into thin slices, and arrange the slices on top of the fish. Bake in a preheated 450-degree oven for 12 minutes or until fish flakes easily with a fork.

Ingredients:

• 1 tsp lemon pepper
• 1/4 tsp kosher salt
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 6 TBS fresh lime juice, divided
• 2 sliced white onions
• 1-1/2 lb bluegill (crappie or perch) fillets, filleted and cut into 1/2″ strips
• 4 (10″) corn tortillas

Combine lemon pepper, salt, garlic powder, onion powder and 4 TBS of the fresh lime juice in a resealable plastic bag; add fish. Seal and shake; chill 30 minutes.

Grill fish ad onions on cast iron griddle over medium heat 4 to 6 minutes on each side or until fish flakes with a fork.

TOPPINGS:

• Chopped Cilantro
• Fresh Salsa
• Chunky Guacamole or Avocado
• Red Onion Slices
• Tomato Slices
• Jalapenos, sliced
• Mango Salsa
• kosher salt and freshly ground black pepper

Thaw and drain 1 lb of skinless fillets.   Place in quart bag and cover with Italian dressing.

Boil 1 lb bow tie or rotini pasta and drain.

Heat a non stick skillet to medium heat.   Place dressing covered fillets in pan 1 layer deep.   Soft saute until edges of fillets are cooked.   Flip fillets and add hot pasta.  Saute until all fish is just done.   Plate and garnish with parmesan and red pepper flakes.

Ingredients

• 1 cup all purpose flour
• 1 cup yellow corn meal
• 1/4 tsp kosher salt
• 1 Tbsp garlic powder
• 1 Tbsp cracked black pepper
• 1 lb skinless fillet of pan fish

Directions

Mix dry ingredients in a gallon zip top bag, seal and shake vigorously. Add 2-3 wet fillets at a time to bag and shake. Use tongs to float fillets in 350deg vegetable oil. Cook until medium brown. Place on paper towel covered plate to drain.

Ingredients

Directions

1. Cook and stir bacon in a skillet over medium heat until browned, 5 to 8 minutes; drain excess grease. Cook and stir onion and garlic into bacon until onion is translucent, about 5 minutes. Transfer mixture to a slow cooker.
2. Pour chicken stock into slow cooker. Mix corn, potatoes, celery, and carrots into the stock. Season with black pepper and red pepper flakes. Set the cooker to High, cover, and cook for 3 hours.
3. Stir bluegill into the boiling soup. Stir evaporated milk into chowder, heat thoroughly, and serve.