Ocean Perch Recipes

Species Name: Ocean Perch (Sebastes norvegicus); also known as Golden Redfish

Source: Regulatory Fish Encyclopedia

Baked Perch Supreme

Ingredients:

1 (12 oz.) package Beacon
   Light^® Ocean Perch
1 tbsp. soft butter or
    margarine
1 tbsp. fresh lemon juice

Makes 2 servings

1/2 can cream of mushroom
   soup
1/4 cup milk
1/4 cup dry white wine
   water
1/2 tsp. dried tarragon leaves
1 tbsp. toasted sliced almonds

Directions:

Thaw seafood per instructions. Preheat oven to 400°F. Spread 1 tbsp. of the butter in bottom of a 13x9-inch baking dish. Arrange fish in a single layer. Spread remaining butter over fish. Sprinkle with lemon juice. Mix soup, milk, wine and tarragon. Spread evenly over fish. Bake for about 20-25 minutes or until fish is done (flakes easily when proved with a fork). Garnish with toasted almonds before serving.

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Baked Ocean Perch

Ingredients:

1 (12 oz.) package Beacon
   Light^® Ocean Perch*
1 lemon, sliced thin
1 med. onion, sliced thin
Salt and pepper to taste

Makes 2 servings

1/4 cup sour cream
1/8 teaspoon salt
1/4 teaspoon paprika
1 teaspoon mustard

Directions:

Thaw seafood per instructions. Preheat oven to 400°F. Cover bottom of baking dish with lemon and onion slices. Sprinkle lightly with salt and pepper. Lay fillets skin-side down on top of lemons and onions. Cover and bake 12-14 minutes until browned and fish flakes easily with a fork. Remove cover; combine remaining ingredients and spread over top of fish. Broil 3" below heat until browned.

*Also delicious with Snapper

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Ocean Perch with Cheese Sauce

Ingredients:

1 (12 oz.) package Beacon
   Light^® Ocean Perch
1-1/2 tbsp. butter
1-1/2 tbsp. flour
1/2 tsp. salt

Makes 2 servings

1/4 tsp. dry mustard
1/4 tsp. dried dill weed
dash of cayenne pepper
3/4 cup half-and-half
3/4 cup shredded cheddar
   cheese
2 oz. small salad shrimp

Directions:

Thaw seafood per instructions. Preheat oven to 400°F. Cut perch into serving sized pieces and arrange in a single layer in greased 2-quart baking dish. In saucepan, melt butter, stir in flour and cook until bubbly. Add salt, mustard, dill and cayenne. Remove from heat and gradually stir in half-and-half. Return to heat, stirrintg until thick. Mix in 1/2 cup of cheese and shrimp. Pour sauce over the perch and sprinkle remaining cheese on top. Bake for about 20 minutes, or until fish flakes easily with a fork.

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Grilled Ocean Perch with Pine Nuts

Ingredients:

1 (12 oz.) package Beacon
   Light^® Ocean Perch
2 tbps. pine nuts
2 tbsp. margarine

Makes 2 servings

2 tbsp. chopped chives
2 large lemons, cut into thin
   slices

Directions:

Thaw seafood per instructions. Place the pine nuts on a baking sheet in a single layer and toast in a preheated 350°F oven for about 10 minutes, watching closely until they turn brown. Melt margarine over medium heat and add toasted pine nuts and chopped chives. Stir until nuts are well coated, then transfer to a bowl. Arrange lemon slices on a hot, well-oiled grill. Arrange fillets on top of lemon slices, skin side down, and grill covered for approximately 4 to 6 minutes, or until fish flakes easily with a fork. Do not turn. Carefully remove fillets from the grill and serve topped with pine nut mixture.

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Pan-Fried Almond Ocean Perch

Ingredients:

1 (12 oz.) package Beacon
   Light^® Ocean Perch
1/2 cup milk
1 egg

Makes 2 servings

2/3 cup seasoned
    bread crumbs
3 tbsp. oil or unsalted butter
1/3 cup sliced almonds
lemon wedges (optional)

Directions:

Thaw seafood per instructions. Blend milk and egg in a medium bowl. Dip fillets into mixture and allow excess to drain off. Place breadcrumbs in a shallow dish and dredge to coat. Heat oil or butter in a heavy nonstick skillet over medium heat. Sauté fish skin side up for 4 minutes. Turn over, add almonds and sauté another 3-4 minutes, or until fish flakes easily with a fork. Serve with lemon wedges if desired.

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