Bass, filleted
1/4 cup orange juice
1/4 cup extra virgin olive oil
1/6 to 1/4 cup prepared (plain or fancy, i.e. Grey Poupon) mustard
1/4 cup apricot preserves or orange marmalade

Blend together last four ingredients and cover fish fillets with the marinade for 2 hours.
Make a fire on one side of a covered grill.
Place fish in a wire basket and grill (covered) on the side without the flame for about 7-10 minutes per side. Baste with remaining marinade while grilling. Finish briefly on the flame side but be careful that the marinade does not blacken.

Whats your favourite ‘catch of the day’ fresh fish recipe?

Happy fishing in the kawarthas!

4 8-to-10 ounce fresh lake perch or other white fish
3/4 cup finely crushed saltine crackers (20 crackers)
1/4 cup grated Parmesan cheese
1 tablespoon snipped parsley
1/3 cup all-purpose flour
1/8 teaspoon pepper
3 tablespoons lemon juice
1 beaten egg
3 to 4 tablespoons shortening or cooking oil
Mixture of herbs such as parsley, rosemary and dill
Lemon slices

In a shallow bowl, combine the crushed crackers, grated Parmesan cheese, and snipped parsley. In another shallow bowl, combine the flour and pepper. Place lemon juice and egg in separate bowls. Dip fish in lemon juice, then in flour mixture, then in egg, and finally in the cracker mixture.
In a 12-inch skillet heat shortening or cooking oil. Add fish in a single layer. Fry over medium heat for 5 to 7 minutes or till brown. Turn fish; fry for 5 to 7 minutes more or till fish flakes easily when tested with a fork. Drain on paper towels. Serve fish with lemon. Garnish with parsley, rosemary, and dill if desired. Serves 4.

Whats your favourite ‘catch of the day’ fresh fish recipe?