Baked w-Garden Veggies:

Cut fish into 2" to 3" pieces place in baking dish add the following mixture and bake covered for 25 minutes. Remove covering baste with drippings and put in oven for a final 5 minutes.

About 3-5 pounds fresh white fish.

1 stick butter
1 bunch green onions
1 white onion chopped
1 green bell pepper seeded and chopped
1 clove garlic peeled and chopped
1/2 cup vegetable stock
salt and pepper
1 tsp cayenne pepper (optional)

Melt butter in pan add vegetables and sauté until soft. Add vegetable stock and reduce (light boil) for 5 minutes. Add fish to baking dish and add vegetable mixture on top. Cover and cook as per above.

Beer Battered and Fried:

1 Bottle of Your Favorite Beer
4 Eggs
1 Teaspoon of Paprika
1 Teaspoon of ground Pepper
2 Cups of Butter Milk Pancake Mix
2 Bags of Slivered Almonds. The bag is about 6 x 8 inches
4 Drops of Vanilla Extract
2 Drops of Orange Extract
1 Wahoo Tenderloin

Brown the Slivered Almonds in butter.
Drain and completely dry the Almonds.
Allow the Almonds to cool to room temp.
Mince the Almonds to about 1/2 the slivered size.

In a 9 inch pie pan:
Sift the Pancake Mix and add the Almonds, Paprika, Pepper, and blend completely.

In a different 9 inch pie pan:
Scramble the eggs and add 1/2 the bottle of beer, add the Vanilla Extract, Orange Extract, blend the batter completely. Drink the other half of the beer.

Slice the Wahoo completely through in 1 1/4 inch steaks. Slice each of the Wahoo steaks in the middle, BUT DON'T GO ALL THE WAY THROUGH. Leave at least a 3/8 inch thick section. Unfold the Wahoo steak . . . Butterflyed Wahoo!

Dredge butterflied Wahoo in Egg-Beer batter. Coat completely. Dredge in Mix. Coat completely.
Dip back into Egg-Beer batter. Dip back into Mix. Place the battered and breaded meat into a very hot and lightly oiled pan. Turn frequently. Cooking time is dependent on heat. Cook until the coating is a deep golden brown.

Grilled w-Lemon Butter Sauce:

Grill fish over hot fire until it flakes - don't overcook it!

Lemon butter sauce as follows...

2 sticks of low salt butter
3 tbsp fresh cream (half-half)
1/2 cup chicken stock
1/3 cup dry sherry
juice from 2 lemons
1/3 cup white wine vinegar
1 bunch of chopped shallots (1 cup)
1/2 cup green onions
1 clove chopped garlic or tbsp of garlic from jar
2 sprigs of chopped tarragon
2 sprigs of chopped parsley
2 bay leaves
3 tbsp capers
1 tbsp whole pepper corns
1 tsp white pepper
1 tsp cayenne pepper (optional)

Saute shallots, onions, pepper corns, capers and garlic in a half stick of melted butter until soft. Add wine vinegar, stock and sherry deglazing any residue on the side of the sauce pan. Whisk in cream and add remaining butter in cubes. Once the butter is melted add the herbs and ground pepper. Reduce under low heat for 20 minutes, stirring with the whisk. Strain the entire mixture with a strainer and add the lemon juice. Mix and serve over hot fish.

Turman Tackle: Any of the following series: Brass Jet Head w-Mylar Skirts - Brass Jet Head w-Rubber Skirts