Perch

Perfect for any holiday Number of Servings:  6 Ingredients:  For each plate: 3 each breaded Bell Perch fillets 1 Tbsp. basil, fresh shaved 1 Tsp. orange juice 1/4 Tsp. orange zest 2 c. (8 oz.) linguini, cooked 1 oz. olive oil 6 oz. roasted garlic tomato sauce 1/4 tsp. lemon zest 1/8 c. parmesan cheese, grated 2 slices garlic bread Roasted Garlic Tomato Sauce: 3 Tbsp. olive oil 1/2 c. onion 2 Tbsp. garlic, roasted 15.5 oz. (1 Ea.) diced tomato, canned 1/3 c. tomato paste 1.5 Tbsp. lemon juice 1 tsp. lemon zest 1/2 Tbsp. basil, minced fresh 1 tsp. salt 1/2 tsp black pepper Instructions:  Prepare the Main dish:1. Cook the linguini until al dente crisp to the bite and cool and reserve for reheating.2. Prepare the perch by pan frying in oil until golden brown and fully cooked.3. Heat the pasta in a pot of hot water, strain and add this to a large bowl and toss this with the pasta sauce, orange and lemon zest and orange juice.4. Separately add the perch to a bowl and toss fillets in olive add the basil and orange zest.5. Place the pasta seasoned with parmesan cheese in a serving bowl. Top with the perch and serve with garlic bread. Garnish with chopped basil for garnish and zest.Roasted Garlic Sauce: Serves 61. Preheat a medium sauce pan with the olive oil. Once hot enough to saute add the onions, garlic and cook until lightly brown on a medium heat.2. To this add the diced tomato, tomato paste, lemon zest and lemon juice.3. Bring to a slow simmer to 15 minutes add water to adjust thickness is to thick.4. Finish with the Basil and season with salt and pepper. Allow this to sit before serving. Source: Bell Aquaculture

Simple but tasty recipe Number of Servings:  1 Ingredients:  For each plate: 3 each breaded Bell Perch fillets, cooked 1 oz. chipotle sour cream 1/4 c. black bean & corn salad 1/4 c. shredded iceberg lettuce 1 each tortilla 2 oz. salsa, prepared 1 c. chips, kettle cooked 2 each lemon wedge 1 each parsley sprig Black Bean & Corn Salad: 1 c. black beans, drained 1 c. kernel corn, drained 1/4 c. plum tomato, diced 1/4 c. red onion, diced 1/4 c. red Pepper, diced 1/4 c. green pepper, diced 1 1/2 tsp. garlic, minced 1/4 c. cilantro, minced 3 Tbsp. lime juice 1/4 cup olive oil 1 Tsp. kosher salt 1/2 tsp. black pepper Chipotle Sour Cream: 1/3 c. sour cream 1/4 c. chipotle, paste 1 Tbsp lime juice 1/2 tsp. garlic 1/4 tsp. salt Instructions:  FOR THE BLACK BEAN SALAD: Combine all the ingredients in a bowl and mix well and reserve for service refrigerated.FOR THE SOUR CREAM: Combine all the ingredients in a bowl and reserve for serviceTo assemble the wrap warm it with a damp towel over it in a microwave for 15 seconds the tortilla skin will be more pliable. Spread the chipotle sour cream from end to end over the tortilla skin. Place the black bean salad in the center of the wrap with the cooked fish on top, place shredded iceberg on this and fold the end over and roll to seal the wrap. Cut on the bias and server overlapping each on a plate. Serve with Kettle chips and salsa. Garnish with parsley and lemon.Source: Bell Aquaculture

Great for any night of the week Number of Servings:  1 Ingredients:  6 breaded Bell Perch fillets, cooked 3 oz. beurre blanc sauce 4 oz. asparagus, or vegetable of choice, steamed 3/4 c. rice pilaf, packaged or prepared per spec 1 each lemon crown 1 each parsley sprig Chopped parsley as desired Beurre Blanc Sauce: 1/2 Tbsp. olive oil 2 Tbsp. red onion 1/2 tsp garlic, minced 1/2 c. white wine 1 Pint heavy cream 6 oz. whole butter, unsalted soft 2 Tbsp. lemon juice 1 Tbsp. capers 1 Tbsp. parsley, chopped fresh 1/4 c. Dijon mustard, country style 1/2 tsp. salt 1/4 tsp. black pepper Instructions:  PREPARATION:1. Prepare rice according to recipe or spec.2. Pan fry the breaded perch and hold in a warm oven is needed.TO PREPARE THE BEURRE BLANC SAUCE: 1. Place a medium sauce pan on a medium heat with the olive oil in it. Add the onion and garlic once oil is heated cook for 2 minutes until aromatic.2. To this add the wine, lemon juice and capers and reduce by half. Add the cream and bring the cream to a slow simmer and reduce the cream by half or until it begin to get slightly thick.3. Remove the cream reduction for the heat and add softened butter to the cream whisk it into the cream to melt and emulsify with the cream. Once fully added bring to the burner and temper it to a decent heat.4. Add seasonings, mustard and reserve for service.Add the seasoned asparagus to the plate, prepared rice and overlap the cooked perch center plate. Place the sauce over and under the perch and garnish with parsley and lemon crown.Source: Bell Aquaculture

Here is a great way to start your day! Number of Servings:  12 Ingredients:  2 c. all-purpose flour 1/4 c. firmly packed brown sugar 1 tsp baking powder 2 large eggs 1/2 tsp baking soda 1 lb. Bell Yellow Perch, browned 1/2 c. butter or margarine 1 c. (8 oz.) sour cream or yogurt 3/4 c. granulated sugar 1/2 c. chopped pecans Blueberry Sauce: 1/2 c. granulated sugar 2 T cornstarch 1/2 c. water 2 c. fresh or frozen blueberries 1/2 tsp lemon juice Additional sour cream for accompaniment (optional) Instructions:  1. Mix flour, baking powder and soda. Set aside.2. Beat butter until fluffy. Add sugar, brown sugar and eggs, one at a time, beating each addition for 1 minute.3. Add flour mixture to butter mixture. Fold in browned Bell Yellow Perch and sour cream.4. Pour into lightly greased 9x13x2 inch pan.Sprinkle nuts on top. (At this stage, may be covered and refrigerated overnight and baked in the morning.)5. Bake at 350⁰ (175⁰C) for 35 to 40 minutes. Cool slightly. Serve warm with blueberry sauce.6. For Blueberry sauce: Combine sugar and cornstarch, add water and blueberries. Cook over medium heat until thick and bubbly. Cook and stir 2 minutes more. Remove from heat and stir in lemon juice.7. To serve cut into squares, drizzle with blueberry sauce and top with a dollop of sour cream if desired.Makes 12 servings.Source: Bell Aquaculture

Seafood Alternatives: Catfish, Trout, Perch, Ocean Pout, Monkfish, Orange Roughy, Tilapia Number of Servings:  4 Ingredients:  2 Tablespoons mayonnaise 2 Teaspoons Dijon mustard 2 Teaspoon mustard seeds 4 (6-8 oz.) Nile perch fillets 1 Teaspoon dried dillweed Instructions:  Combine the first 3 ingredients; mix well. Arrange fillets in a lightly greased baking sheet. Spread mustard mixture over each fillet. Sprinkle with dillweed. Bake at 350°F for 20 minutes or until fish flakes easily when tested with a fork. Garnish with fresh dillweed. Serve immediately.