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Terry53 |
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| walleye express |
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 Member Posts: 2680 Location: Essexville, MI./Saginaw Bay. | Terry. Like a good steak, I don't think you can ruin a whitefish any way you cook it, unless you burn it.  But my favorite is baking or grilling it. I scale the fish. Cut slices into the body about every 3 inches. Stuff the stomach cavity with miniture shrimp, mushrooms and Bay leaves. Season the outside of the fish with lemmon, garlic powder, Parsley flakes and onions if desired. Put slices of butter in the slices you made on the fish. Rap in aluminum foil. 20 to 30 minutes on 350 in the oven or the same time on the grill. And then don't talk to me or get in my way, while the master goes to work.  Edited by walleye express 12/10/2004 2:56 PM | ||
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| Terry53 |
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| walleye express |
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Member Posts: 2680 Location: Essexville, MI./Saginaw Bay. | Terry. I never sucked on a fish bone before, until I tried this recipe.:) And I forgot to mention that either Uncle Bens, Rice-a-roney or plain cooked white rice from a rice cooker, is a good idea with the meal. I often mix the miniture shrimp, mushrooms and bay leaves into the rice and top that off with a few splashes of La'Choy soy sauce. Dammit, now my own mouth is watering.  Edited by walleye express 12/11/2004 1:14 PM | ||
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| JLDII |
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| Dan, my friend, your love of good food definitly is greater than your love of poetry and art, now please pass the fish!! | |||
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