Ingredients:

1 slab of gar meat 6″ wide, 8-10″ long, 3/4″ thick
1 15oz. bottle ketchup
1/4 cup hot sauce
1/2 cup chopped celery
1 onion, chopped
4 tablespoons soy sauce
1/2 cup chopped green onions
1 tablespoon salt
2 Teaspoons black pepper
2 Cups water
1 Lemon

Directions:

Mix all ingredients except the meat and lemon in a large, shallow glass baking dish. Add the meat, cover and marinate overnight in the refrigerator. The next day, stir it up and place in a 400° oven for about 1 hour. Check twice during cooking and rake the juice over the meat. Squeeze lemon juice on the fish before serving.

Submitted by Steve Gibbs

Ingredients:

2 pounds carp
¼ pound butter
2 finely chopped onions
3 tablespoons tomato paste
¼ pound chopped mushrooms
salt
red pepper
flour
water

Directions:

Roll carp in flour seasoned with salt and red Pepper. Sear in butter. After removing carp, saute’ onions and mushrooms. Add tomato paste and a little water. Put carp in and stew until well done.

Submitted by Jason Wright

Ingredients:

2 pounds northern pike fillet, cut in 2 inch cubes
1 sweet bell pepper
1 medium onion, julienned
1/2 can carrot, julienned
1/2 cup celery, chopped
1/4 cup olive oil
2 tablespoons lemon juice
4 ounces vegetable broth
4 ounces coconut milk
3 teaspoons curry powder
1 teaspoon turmeric
4 cups rice
salt and pepper, to taste

Directions:

Prepare rice according to package direction. Take several tablespoons of olive oil to lightly coat fish. Sprinkle with rumeric on both sides and salt if you like. Place in baking dish sprinkle with lemon juice. Bake at 400 till fish starts to flake slightly. While fish is in the oven, sautee vegetables in remaining oil, leave a little crunch to them add broth, curry powder, reduce heat to simmer add fish, rinse fish baking dish with coconut milk to deglaze pan. Add coconut milk to fish and veggie mixture simmer till fish starts to flake. Place in serving dish and serve with rice fresh fruit and flat bread on side.

Submitted by Heather Anderson

Ingredients:
16 bluegills, filleted, boiled, chopped
1 cup bread crumbs
1/4 cup finely chopped onions
1/4 cup mayonnaise
2 T. prepared horseradish
1/8 tsp. pepper
Butter

Directions:

Combine all ingredients except butter; mix well. Shape into patties. Fry in butter until browned. Serve on Kaiser rolls with choice of topping.

Submitted by Heather Anderson