Grilled Perch Recipes

The Chesapeake Bay is a prime area known for some of the best seafood in the world. The cooks and gourmets have long toyed with the infinite variety of fresh fish there. The Bay has been known primarily for the blue crab. However, other seafood abound. Catfish, Bluefish, perch, redfish and clams also offer indescribable culinary pleasures.

I was born and raised in Annapolis, Maryland on the bay and have always had a love affair with the kitchen that the results of its waters. Catfish have the distinctive long whiskers on kittens. Ugly, but they are my favorite fish. Now, however, I buy farmed fillets or nuggets and not having to deal with one of the body.

Catfish is a popular favorite in the kitchen because of its versatility and adaptability to almost all the techniques of cooking grill for frying. These fish are suitable for fast and easy in stews, appetizers and salads. They are delicious and sweet and performance of mouth-watering meals.

This hearty stew was inspired by the cuisine of the Chesapeake Bay. The recipe uses dried herbs and spices, but you can substitute fresh, if you wish. Catfish nuggets are found in many supermarkets.

Catfish Stew 2 tablespoons. canola oil or olive oil

1 large onion, coarsely chopped

1 green or red pepper, chopped

1-1 1 / 2 lbs. cat nuggets cut into pieces

1 / 2 c.. cumin

1 tsp tea. curry powder

1 tsp tea. Italian seasoning

1 / 2 c.. thyme

1 / 2 c.. basil

1 / 2 c.. celery seed

1 / 2 c.. red pepper flakes

1 / v. 2-1 tea. garlic salt

1 / 4 c.. cracked black pepper

1 can white beans, drained

4 cups water

Heat oil Pour into a Dutch oven. heat over medium heat until hot. Sauted peppers and onions for 5 minutes. Add catfish and cook about 1 minute to blend flavors. Add water, beans and remaining ingredients. Cover and simmer for about 15 minutes. Stir occasionally to prevent sticking. Serve over hot rice steamed. Makes about 4 servings