Archive for July 2013

Bluegill Stirfry


3 TBS canola oil
8-10 ounces bluegill fillets, chopped
1 cup green onions, diced
1 cup fresh mushrooms, diced
1 cup fresh asparagus, diced
1 cup green bell pepper, diced
1/2 tsp Old Bay seasoning
1 garlic clove, minced
2 TBS teriyaki sauce
cooked rice


Heat up a wok or a skillet and add the canola oil. When hot add all of the ingredients except the cooked rice. Fish is done when it flakes easily.

Bluegill Fajita’s


1 tsp lemon pepper
1/4 tsp kosher salt
1/4 tsp garlic powder
1/4 tsp onion powder
6 TBS fresh lime juice, divided
1-1/2 lb bluegill (crappie or perch) fillets, filleted and cut into 1/2″ strips
4 (10″) corn tortillas


Combine lemon pepper, salt, garlic powder, onion powder and 4 TBS of the fresh lime juice in a resealable plastic bag; add fish. Seal and shake; chill 30 minutes.

Grill fish, covered with grill lid, on a grill rack coated with nonstick cooking spray over medium heat 4 to 6 minutes on each side or until fish flakes with a fork. You may broil if you wish instead of grilling.

Load up each tortilla with fish and your favorite toppings such as Chopped Cilantro, Fresh Salsa, Chunky Guacamole or Avocado, Red Onion Slices,
Tomato Slices, Jalapenos, Homemade Mayonnaise,Mango Salsa or kosher salt and freshly ground black pepper.

Liberty Lake 7/3/13

Took Justina and her friend out fishing this evening after the weather cooled down some. We caught a total of 8 bluegill, most of them little dinks. Still had a blast spending time with my daughter.




Menu Title