RECIPES FOR ALL VARIETIES

“/ hese recipes can be successfully used with
all species of freshwater fish. The better known commercial
varieties available to most Canadian homemakers are perch,
pickerel, pike, smelt, trout and whitefish. Other varieties are
carp, bass, burbot, catfish, blue pickerel and suckers.

Grilled Fish in Foil

2 pounds fish fillets 1 teaspoon salt
6 green pepper rings 4 teaspoon pepper
6 thin onion slices 1 tablespoon butter or other fat

Cut fillets into serving-size pieces. Top each serving with a ring
of green pepper and a slice of onion. Season with salt and pepper;
dot with fat. Package each serving in a steam-tight envelope
of greased heavy aluminum foil. Place foil packages directly
on hot coals of barbecue and cook about 10 minutes or until
the fish flakes easily when tested with a fork. The fish may be
served in the packages.

Makes 6 servings.

Lemon Glazed Fillets

2 pounds fish fillets Y% teaspoon grated lemon rind
1 tablespoon prepared mustard 4 cup brown sugar
3 tablespoons lemon juice or juice 1 teaspoon salt

of 1 lemon Thin lemon slices

Cut fillets in serving-size pieces. Marinate fillets for half an hour
in mixture of mustard, lemon juice, lemon rind, brown sugar
and salt. Place fillets on greased broiler rack, and place 2 to 4
inches from heating unit. Brown one side of fillets. Turn, baste
and brown the other side. During the last few minutes of
cooking time, top with lemon slices. The glaze should bubble
and brown. Allow 10 minutes cooking time for each inch
thickness for fresh fish. If fish is frozen, lower broiler rack in
oven and double the cooking time.

Makes 6 servings.