A freshwater plate: northern pike over buttered greens, cooked with a close eye and a hot pan.
Rinse and pat the northern pike dry, then season and dredge it in seasoned cornmeal until well coated.
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Freshwater & River
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A freshwater plate: crappie and tartar sauce, cooked with a close eye and a hot pan.
Freshwater & River
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Bluegill with almonds -- seared with a hard crust and rested before the knife.
Freshwater & River
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Slow and simple yellow perch with herb butter, full of deep, wood-smoke flavor.
Freshwater & River
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Rainbow trout done right: with a pan sauce, with real technique and a good rest.