PERCH RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= OVEN BAKED PERCH WITH PARMESAN (10/25/94) (0:13) INGREDIENTS: 1 LB PERCH FILLETS 1/4 CUP OF MILK 1/2 CUP DRY BREAD CRUMBS 2 TBS GRATED PARMESAN CHEESE 1/2 TSP THYME 1 TBS MARGARINE, MELTED DIRECTIONS: DIP FILLETS IN MILK. COMBINE BREAD CRUMBS, CHEESE AND THYME. COAT PERCH WITH MIXTURE. PLACE IN A SINGLE LAYER IN A GREASED BAKING PAN. DRIZZLE WITH MELTED MARGARINE. BAKE AT 450 DEGREES FOR TEN MINUTES OR UNTIL FISH FLAKES EASILY. TIP: FOR A LITTLE DIFFERENT TASTE, REPLACE THE MILK WITH FRENCH SALAD DRESSING. WORKS JUST AS WELL.. TIP NO. 2: DON'T BE AFRAID TO USE FISH THAT NOBODY CALLS PERCH IN THIS RECIPE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- OVEN-BARBECUED OCEAN PERCH (10/24/94) (23:26) INGREDIENTS: 2 LB. OCEAN PERCH 1 CLOVE GARLIC, MINCED 1/2 CUP COOKING OIL 1 CUP CHEDDAR CHEESE, SHREDDED 1 TSP SALT 1 CUP BREAD CRUMBS DASH PEPPER 1 CUP BARBECUE SAUCE DIRECTIONS: CUT FISH INTO SERVING PORTIONS. COMBINE OIL, SALT, PEPPER AND GARLIC. MIX CHEESE AND CRUMBS. DIP EACH PIECE OF FISH INTO OIL; DRAIN; ROLL IN CHEESE-CRUMB MIXTURE. ARRANGE FISH IN WELL-GREASED BAKING PAN. BAKE IN 450 DEGREE OVEN FOR 7 TO 10 MINUTES. SPOON HALF OF BARBECUE SAUCE OVER FISH AND COOK 3 OR 4 MINUTES OR UNTIL FISH FLAKES EASILY. SERVE WITH REMAINING SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- PERCH DE JONGHE (10/23/94) (16:12) INGREDIENTS: 2 TBS BUTTER 1 CLOVE GARLIC, MINCED DASH SALT 1 TBS FRESH CHIVES, MINCED 1 TBS FRESH ITALIAN PARSLEY, MINCED 2 TBS DRY SHERRY WHITE PEPPER 1/2 LB PERCH FILLETS 1/4 CUP FINE DRY BREAD CRUMBS DIRECTIONS: MELT THE BUTTER IN A MEDIUM SKILLET. SAUTE THE GARLIC OVER LOW HEAT UNTIL TENDER, ABOUT 5 MINUTES. REMOVE PAN FROM HEAT. STIR IN SALT, CHIVES, ITALIAN PARSLEY, AND SHERRY. SEASON TO TASTE WITH WHITE PEPPER. ARRANGE THE PERCH FILLETS IN A BUTTERED SHALLOW BAKING PAN. POUR THE BUTTER MIXTURE OVER THE FISH. SPRINKLE BREAD CRUMBS OVER THE TOP. BAKE AT 375F UNTIL BREAD CRUMBS ARE GOLDEN AND FISH IS COOKED THROUGH, ABOUT 10 MINUTES. CRUSTY FRENCH OR ITALIAN BREAD IS ESSENTIAL FOR SOAKING UP THE JUICES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- PERCH OVEN FRIED (10/23/94) (15:47) INGREDIENTS: 1 LB PERCH FILLETS 1/4 CUP MILK 1/2 CUP DRIED BREAD CRUMBS 2 TBS GRATE PARMESAN CHEESE 1/2 TBS THYME 1 TBS MARGARINE, MELTED DIRECTIONS: DIP FILLETS IN MILK. COMBINE CRUMBS, PARMESAN CHEESE, AND THYME. COAT FISH WITH BREAD CRUMBS. LAY ON SINGLE LAYER ON GREASED PAN OR BAKING DISH. DRIZZLE WITH MELTED BUTTER OR MARGARINE. BAKE AT 450 DEGREES FOR 10 MINUTES PER INCH OF THICKNESS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- PERCH PINWHEELS (10/25/94) (0:39) INGREDIENTS: 1 LB PERCH FILLET 10 OZ FROZ. CHOPPED SPINACH 1/3 CAN SHREDDED CARROTS 1 TBS CHOPPED PIMENTO 1 TBS FINELY MINCED ONION 2 TBS MELTED BUTTER 1 TSP LEMON JUICE 1 SALT AND PEPPER 4 THICK TOMATO SLICES 1 EXTRA MELTED BUTTER DIRECTIONS: THAW FISH IF USING FROZEN. THAW SPINACH, DRAIN WELL. COMBINE SPINACH, CARROTS, ONION AND PIMENTO. MIX WELL. COMBINE BUTTER AND LEMON JUICE. PLACE FILLET SKIN SIDE UP ON PIECES OF WAX PAPER (OVERLAP SMALL PIECES TO MAKE EACH STRIP 6X2) BRUSH LEMON BUTTER OVER FISH, SPRINKLE WITH SALT AND PEPPER. SPREAD SPINACH MIXTURE OVER FILLET STRIPS. ROLL UP FILLET. FIT INTO GREASED MUFFIN CUPS. BAKE AT 400 F FOR 20 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- PERCH WHITE GRILLED (10/25/94) (0:22) INGREDIENTS: 2 LB WHITE PERCH FILLETS 3 TBS LEMON JUICE 1 TSP GARLIC POWDER 3 TSP ONION POWDER 2 TSP WORCESTER SAUCE SALT & PEPPER MARGARINE DIRECTIONS: MIX LEMON JUICE, GARLIC POWDER, ONION POWDER AND WORCESTER SAUCE IN A BOWL. SPREAD FISH FILLETS ON ALUMINUM FOIL AND SALT AND PEPPER. POUR MIXTURE OVER FILLETS. SPREAD SEVERAL PATS OF MARGARINE ON TOP THE FILLETS AND SEAL ALUMINUM FOIL. PLACE ON HOT GRILL ABOUT 4 INCHES ABOVE COALS AND COOK FOR 20 MINUTES OR UNTIL FILLETS ARE FLAKY TO THE TOUCH OF A FORK. THIS RECIPE WOULD ALSO WORK IN A OVEN BY REPLACING THE ALUMINUM FOIL WITH A BAKING DISH. FLOUNDER, STRIPED BASS, BLACK BASS, WHITE BASS OR MOST ANY WHITE MEAT FILLETS COULD BE SUBSTITUTED FOR THE WHITE PERCH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- SAVORY GRILLED PERCH (10/23/94) (14:50) INGREDIENTS: 1/4 CUP OLIVE OIL 1 TSP ONION POWDER 1 TSP SALT 1/4 TSP GARLIC POWDER 2 1/2 TBS WORCESTERSHIRE SAUCE 4 TSP LEMON JUICE 4 SMALL FISH, CLEANED DIRECTIONS: COMBINE OIL, ONION POWDER, SALT, GARLIC, WORCESTERSHIRE SAUCE AND LEMON JUICE. BRUSH FISH INSIDE AND OUT WITH MIXTURE. PLACE ON GRILL SIX INCHES FROM HOT COALS. COOK FOR FIVE MINUTES. TURN OVER AND BRUSH WITH REMAINING MIXTURE. COOK THREE MORE MINUTES OR UNTIL FLESH FLAKES AT TOUCH OF FORK. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- SIMPLE SAUCY FISH BAKE 1 PACKAGE (16 OUNCES) FROZEN OCEAN PERCH FILLETS 1/2 TEASPOON SALT 1/8 TEASPOON PEPPER 1 TABLESPOON BUTTER OR MARGARINE 1 PACKAGE (1 3/4 OUNCES) HOLLANDAISE SAUCE MIX 1 PACKAGE (10 OUNCES) FROZEN ASPARAGUS SPEARS OR 1 CAN (19 OUNCES) ASPARAGUS SPEARS, DRAINED PAPRIKA 1 CAN (3 1/2 OUNCES) FRENCH FRIED ONION RINGS THAW FILLETS JUST UNTIL THEY CAN BE SEPARATED. HEAT OVEN TO 475 DEGREES ARRANGE FISH IN UNGREASED BAKING DISH, 11 1/2 X 7 1/2 X 1 1/2 INCHES, LEAVING SPACE IN CENTER OF DISH. SEASON FISH WITH SALT AND PEPPER; DOT WITH BUTTER. BAKE UNCOVERED 15 MINUTES. PREPARE HOLLANDAISE SAUCE AS DIRECTED ON PACKAGE. COOK ASPARAGUS AS DIRECTED ON PACKAGE; DRAIN. REMOVE FISH FROM OVEN. PLACE ASPARAGUS SPEARS IN CENTER OF DISH. POUR HOLLANDAISE SAUCE ON ASPARAGUS; SPRINKLE WITH PAPRIKA. BAKE UNCOVERED 5 MINUTES OR UNTIL FISH FLAKES EASILY WITH FORK. SPRINKLE ONION RINGS ON FISH; BAKE 2 MINUTES LONGER. MAKES 3 OR 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ZESTY BROILED PERCH (11-05-93) (20:37) 1 (1 POUND SIZE) PACKAGE FROZEN PERCH FILLETS, THAWED VEGETABLE COOKING SPRAY 3 TABLESPOONS LEMON JUICE 1 TABLESPOON MARGARINE, MELTED 1 TEASPOON WORCESTERSHIRE SAUCE 1 TEASPOON CHILI POWDER 1 CLOVE GARLIC, CRUSHED 1/8 TEASPOON SALT 1/8 TEASPOON DRY MUSTARD DASH OF PEPPER 2 TABLESPOONS MINCED FRESH PARLEY RINSE FILLETS WITH COLD WATER, AND PAT DRY. PLACE IN A 12 X 8 X 2 INCH BAKING DISH COATED WITH COOKING SPRAY. COMBINE LEMON JUICE AND NEXT 7 INGREDIENTS; STIR WELL, AND POUR OVER FILLETS. BROIL 6 INCHES FROM HEAT FOR 5 MINUTES OR UNTIL FISH FLAKES EASILY WHEN TESTED WITH A FORK. TRANSFER FILLETS TO A SERVING PLATTER; SPOON COOKING JUICES OVER TOP. SPRINKLE WITH PARSLEY, AND SERVE. SERVES 4. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=