Sunday, June 10, 2012



My husband loves to fish.  Yesterday morning, at some hour before my eyes could peel themselves open, I heard "I'm taking the kids fishing."  Then somewhere about lunchtime, my love and our little pickles returned bearing sunburns and their prizes of the day.  Four little perch and a little catfish.  No question about it--lunch was already in the making!
This meal embraces the rustic and fresh feel of summer.  Green beans picked fresh in the morning with fresh garden garlic and onions.  (Rustic Beans recipe here)   Fish straight from the river.  Truly a meal inspired by the glory of food in its natural state. 

  Here's what we did:

Dilled Perch on the Grill

Perch, cleaned
Fresh dill sprigs
Lemon slices
Sea Salt and Pepper

Coat one side of aluminum foil with olive oil and lightly baste the outside of each fish with olive oil.  Sprinkle the skin with salt and pepper.  Place a fresh dill sprig and lemon slice inside the fish.  Wrap with the foil.  Place over heated coals on grill for about 10 minutes and flip to cook the other side for about 10 minutes.  Fish is done when cooked through.  Serve with fresh lemon slices.

Catfish Dill Bites

For one small catfish:
Catfish, rinsed and dried, cut in bitesize pieces
1 egg
1/4 cup fresh ground white basmati rice flour
1/2 tsp. sea salt
1/4 tsp. dried dill
Coconut oil (unscented), for frying

Whisk egg in small dish.  In separate bowl, combine rice flour, salt, and dill.  Heat coconut oil in skillet.  Dip catfish in egg, then dredge in flour mixture, repeat.  When oil is heated, place catfish in skillet being careful not to splatter.  Cook about 2-3 minutes on each side or until fish is cooked through.  Serve with fresh lemon slices.

Yes, his shirt says "My dad rocks."  I agree.



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