What to do when the fish dies and you can't release it.
Perch Skillet Supper with Orzo
from the Ohio Department of Natural Resources - Division of Wildlife Website
Perch Skillet Supper with Orzo
from the Ohio Department of Natural Resources - Division of Wildlife Website
1 1/2 cup orzo
1 cup minced onions
1 tbsp. minced garlic
1 tsp. olive oil
6 to 10 med. size perch fillets
3/4 cup white wine or defatted chicken broth
1/2 tbsp. salt
1/2 tsp. red-pepper flakes
1/2 tsp. dried dill
1/2 cup minced parsley
1/2 cup grated Parmesan cheese
Juice from one lemon
Cook orzo in a large pot of boiling water (follow package directions).
Fry perch fillets in olive oil about half way done and place on paper towel to dry. Drain pan of old oil. In the same pan with 1 tbsp. olive oil, over med.-high heat, cook onions and garlic for 5 minutes.
Cut perch into small cubes and add to pan.
Cook, stirring, for 5 min.Add lemon juice, wine, salt, pepper flakes, and dill and bring to boil and cook for 2 - 3 minutes. Add cooked orzo, parsley, and Parmesan. Toss well. (This dish is particularly good the next day, just warm and add lemon juice.)