The Melting Pot 2.0

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---------- Recipe via Meal-Master (tm) v7.02 Title: TWO BRINES FOR SMOKING FISH Categories: Fish Servings: 1 ----------------------------------BRINE #1---------------------------------- 4 c Water Plus your choice of 1/2 c Salt Flavorings 1/2 c Sugar ----------------------------------BRINE #2---------------------------------- 4 c Water 1 c Salt, regular or curing 1 c Rock salt Plus your choice of 2 c Brown sugar Flavorings It is recommended that you rub in flavorings just before putting the fish into the smoker, although you can also put flavorings into either of the above brines; in other words you can prepare a brine marinade flavored with garlic, shallots, tarragon, dill, thyme, or whatever you fancy. After brining in the flavored brine, fish should washed off and dried before smoking. Smoked fish will keep for a solid year, at least if they are frozen in airtight plastic bags from which the air has been exhaled. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: TROUT SAUTEED IN BUTTER Categories: Fish Servings: 4 Salt and pepper 6 tb Unsalted butter 4 Fresh trout, dressed Parsley sprigs A few Tbsp. flour Lemon wedges As every angler knows, skillet-size brook, brown, and rainbow trout are never more tasty than when prepared this way. Can there be any tastier dish than the one that comes from this happy marriage of fresh trout and butter? But for best results, a few words of warning: a basic rule of fish cookery is that fish, unless deep fried, should be cooked slowly. Yet, at the same time, one wants the flesh moist but with the outside golden brown. Furthermore one wants to be able to serve trout whole, not in broken chunks, the result of sticking. One other word: since trout are delicately flavored, I do not "flour" trout with cornmeal but with flour. However, either way, the trout will be delicious. Salt, pepper and coat the trout by rolling them in the flour. Melt the butter in a big iron skillet. When the butter is hot (over medium heat) but has not yet shown color, lay in the trout and turn the fire low. A steady, low heat will do two things: cook the trout slowly and at the same time brown the trout. You must police the process continuously, and it will take 15-20 minutes, depending on the size of the trout. Just as soon as the flour coating has set on the down side, loosen each trout from the skillet, shaking the skillet gently to keep the slow browning trout free. After 10 minutes of slow browning, turn each trout carefully and repeat the above process. When you serve the trout, pour a bit of the butter over each and garnish with a sprig of parsley and a wedge of lemon. SAUTEED QUICK MEUNIERE ──────────────────────────────────────── If you wish, add a couple of pats of butter to the skillet after the trout has been served, melt them, squeeze in a tablespoon of lemon juice, turn up the heat, and stir. Then pour this lemon-butter sauce over each trout. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: TRUITE AU BLEU (BLUE TROUT) Categories: Fish Servings: 4 2 tb Butter 1/2 ts Thyme 1 Shallot of scallion, minced 2 tb Minced fresh parsley 1 Rib celery w/leaves/chopped 1 Bay leaf 1 Carrot, thinly sliced 3 c Water 1 Dressed trout, head and all 1 c White wine or dry vermouth But cut into chunks 3 tb Tarragon vinegar 1 tb Salt 5 Whole 10" trout 6 Peppercorns This dish is basically trout poached in a vegetable court bouillon flavored with a cut-up trout. It is a lovely way to offer the delicacy of trout, and can be either a fish course, if the trout are 6-8 inchers, or a main course if the trout are 10-11 inchers. As a fish course for a game dinner serve the trout cold ( in an aspic if you wish-see below). In a big saucepan or deep skillet with lid melt the butter and saute' the vegetables until the shallot is just soft. Add the single cut-up trout and the remaining ingredients (except whole trout), bring to a bubble, and simmer for ten minutes or so. Add the dressed whole trout, cover, and simmer slowly for about 20-minutes. If the dish is a main course, remove the fish, drain, and serve immediately with melted butter and lemon juice or herb butter. If the dish is just a fish course, allow the fish to cool in the liquor and serve the drained trout with a slice of lemon. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: TROUT SERVED COLD IN ASPIC Categories: Fish Servings: 4 1 Poached trout Parsley 1 c Tomato sauce Lemon slices 4 ts Gelatin If you'd like to serve the trout as a fish course in aspic, let the trout cool in the liquor, then remove and drain the trout. Strain the liquor the trout were simmered in, add to it the tomato sauce, and over fire stir in the gelatin. Stir over low heat just until the gelatin melts. Set gelatin liquid in refrigerator until it cools but is not as yet "set." Arrange trout in a flat dish, pour over them the aspic, and allow to set. Arrange parsley and then lemon slices around the trout and serve. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: TROUT AND VEGETABLES IN FOIL Categories: Fish Servings: 4 4 10" trout Salt and pepper 2 Carrots 3 Ribs celery Juice of 1/2 lemon 1/2 ts Thyme 2 sm Onions 4 ts Butter This delicious dish can be prepared for a noon campfire if the camp itself has a blender or food processor in its kitchen or prepare before the trip at home. If the fish is to be a sizable one, be sure to take enough foil in one piece; if the servings are to be individual for each guest, then cut the foil accordingly. Clean the trout and sprinkle inside and out with lemon juice, salt, pepper and herbs. Put vegetables through the food processor, mix well and strain. Saute vegetables in butter until they are soft, and stuff each fish before wrapping loosely in foil. Place in ashes or on cookie sheet in 450 degree oven for 15-20 minutes. Serve. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: FILLETED TROUT WITH MACADAMIA NUTS AND FRIED CAPERS Categories: Fish Servings: 2 4 tb Butter 1/4 c Macadamia nuts, sliced Splash of dry white wine 3 tb Heavy cream 2 Trout filleted Oil for deep frying 1/4 c Fish stock, OR half clam 1/8 ts Tomato sauce Juice, half water 2 tb Capers Salt and fresh pepper A very special way a doing trout fillets, inspired by a dish created by chef Seppi Renngli at the Four Seasons. In a skillet large enough to hold the fillets melt about 3 tablespoons butter and, when almost sizzling, add trout. Saute on one side for about 3-minutes, turn, cover for a minute, and then saute the other side. A total of 6-7 minutes should do it. Salt and pepper the fish and remove to a warm place, add nuts for a moment to the pan to toast, then toss over the trout fillets. Meanwhile, in a separate small, sturdy pan, heat enough oil so that a small strainer can be lowered into it. Let capers drain in the strainer. Returning to the trout pan, splash in tablespoon or two of wine, then add stock and cream and boil down rapidly, stirring in just a taste of the tomato paste and a little more butter. When reduced and slightly thickened, spoon this little bit of pan sauce over the fillets. Now quickly lower the capers into the almost smoking oil. Let them sputter and sizzle a few seconds, then remove the strainer and shake free of oil. Distribute fried capers in neat piles at either end of the fillets and serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: SPRING TROUT AND FIDDLEHEAD Categories: Fish Servings: 4 4 10" freshly caught trout 4 qt Boiling water 1/4 c Salad oil Salt and pepper 1/4 c White flour Butter Fiddlehead ferns Dash of garlic powder 1/4 c Cornmeal Clean the fish well in cold water. Dredge in both flours to which salt, pepper and garlic powder has been added. Fry in hot oil, turning once when skin is crisp. Cook the fiddleheads in boiling water. Boil for 3 minutes only. Fiddleheads will be cooked, yet very crisp. Remove from water and drain. Dot with pats of butter. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: TROUT CREPES Categories: Fish Servings: 20 -----------------------------------CREPES----------------------------------- 4 Eggs 1 c Flour 1 c Water ----------------------------------FILLING---------------------------------- 1/3 Minced onion 2/3 c Sauterne 1/4 ts Pepper 1/4 c Flour 1 Clove garlic, minced 4 c Cooked, skinned, deboned 1 1/3 c Milk Trout 1/3 c Butter 1/2 ts Salt In cooking the crepes, before filling and rolling up with the trout mixture, a 6-inch skillet is handy. Makes 20 crepes. NOTE: To make crepes, mix the ingredients for the batter together thoroughly and let rest for at least 1 hour. Brush skillet with a little butter, heat until almost smoking, and pour enough batter to thinly cover bottom of pan after it is tipped to spread evenly to edges. Cook over medium heat, turning when bubbles appear on surface; cook other side until lightly browned. Repeat, making 20 crepes in all, set aside. Cook and stir onion and garlic in butter until onion is tender. Remove from heat. Blend in flour, salt, and pepper. Cook over low heat, stirring, until mixture is bubbly. Remove from heat. Stir in milk and wine. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in trout pieces. Fill each crepe with 2 tablespoons filling. Heat crepes at 350 degree oven for 10 minutes. Serve crepes topped with remaining filling. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: FILLET OF STEELHEAD BONNE FEMME Categories: Fish Servings: 4 Head, tail, backbone of fish 1/3 c White wine 4 tb Butter Salt and pepper 6 Peppercorns 2 lb Fillets of steelhead 1 c Hollandaise sauce ** Cucumber and lemon slices 2 Shallots, sliced 1 Bouquet garni 1 1/2 tb Flour 1/4 ts Thyme, 1 c Water 1/2 ts Tarragon 4 tb Milk 1/2 lb Mushrooms -----------------------------HOLLANDAISE SAUCE----------------------------- 2 Egg yokes 1 pn Cayenne Salt 1/4 lb Cold butter, 8 pieces Fresh lemon juice This lordly French dish is prepared in a variety of ways, but basically it is fish fillets served with two sauces and mushrooms in between. The fillets from small salmon, walleye, lake trout, and channel cat are all superb prepared in this fashion. If the two sauces seem too time-consuming just note that this dish is excellent if only the wine sauce is used. Put the fish head, etc., peppercorns, and shallots into the water and wine, bring to a boil, then simmer gently for 30 minutes. Strain and set aside. Arrange the fillets in a shallow glass or earthenware fireproof dish that has been liberally buttered. Add the bouquet garni. Pour in the reserved fish stock and poach in a 325 degree oven for 20 minutes. Saute the sliced mushrooms in 2 tablespoons of butter for 5 minutes, coating and stirring a couple of times. Reserve. Prepare the hollandaise and hold it by covering with a lid. Make the wine sauce by melting 2 tablespoons of butter in pan, then stir in the flour and cook a few minutes. Turn off heat, pour in the liquor from the poached fillets, then stir and thicken over the fire. Add the milk, then stir until it bubbles. Season to taste. To assemble: lay the fillets on a fireproof dish and cover with the wine sauce. Now dot the top with mushrooms. Ladle the hollandaise sauce over all and glaze under the broiler. Garnish with cucumber and lemon slices or with watercress. HOLLANDAISE SAUCE In a very heavy pot set over a flame tamer, whisk the eggs until they are well blended, turn lemon-colored, and start to thicken. Be sure heat is low. Add 1 tablespoon of lemon juice when thickening starts. Start adding butter one piece at a time, whisking each piece until is absorbed with the eggs. Continue until all the butter is used up. It should take about 2 minutes, at which point the sauce will be thick. If at any point you sense that the is about to separate, quickly add a teaspoon of cold milk or cream. Now whisk in about 1 more teaspoon of lemon juice, a pinch of salt, and optional cayenne. Taste to see that the sauce is lemony enough for your taste. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: TROUT STUFFED JAPANESE STYLE Categories: Fish Servings: 4 1/4 lb Mushrooms, sliced Skin, head and tail 2 tb Vegetable oil 3 Scallions, cut in 1/2" 1 c Seeded, sliced in 1/4" Including greens 4 Eggs, lightly beaten 8 Strips of bacon Strips, red or green pepper 1 c Bean sprouts 2 ts Soy sauce 2 Ribs celery, sliced 4 Trout, 8-10 oz. boned with Mix the vegetables together. In a large skillet or wok heat oil, then toss in the vegetables and stir fry for 2 minutes. Add the eggs and soy sauce and continue to toss and cook for another minute until eggs begin to coagulate. Stuff each of the 4 trout with one-fourth of the vegetable mixture--the filling will expand the opening by about an inch. Wrap 2 slices of bacon around each trout, tucking the ends under the trout. Bake in a large baking dish so trout are not touching in preheated 500 degree oven about 15 minutes, until skin is crisp and the fish is opaque to the bone. Test after 12 minutes. Vegetables will remain crisp. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: BAKED STUFFED LAKE TROUT, SALMON, OR WALLEYED PIKE Categories: Fish Servings: 6 1 ts Salt 1 Stuffing recipe 1 Carrot, thinly sliced 1 Bay leaf White pepper 1 1/2 c White wine 1 Rib celery, thinly sliced 1 Lemon, sliced very thin 6 lb Fish, dressed 4 tb Butter, melted 3/4 ts Dried marjoram 2 Shallots, thinly sliced ------------------------------CELERY STUFFING------------------------------ 3/4 c (4 ribs) 1/2 Chopped onions 1/2 c Bread crumbs 1/4 ts Savory Chopped celery 4 tb Butter Salt and fresh black pepper 1/4 c Chopped celery tops -------------------------FENNEL / TARRAGON STUFFING------------------------- 2 tb Chopped parsley 6 tb Butter, melted 1/2 ts Fennel seed 1 1/2 c Roughly torn fresh 2 tb Chopped fresh tarragon Bread crumbs Salt and fresh pepper Marjoram goes well with fish, and here's a recipe that uses it both in and on the fish. Neither lake trout nor salmon need be scaled, but do scale the pike. A whole baked fish on a garnished platter always looks good to guests. Salt and pepper the fish inside and out, then stuff it and sew up or skewer the opening. Place in a buttered pan and lay lemon slices along its length. Stick a toothpick in each slice. Add the vegetables, marjoram, bay leaf, and white wine and bake, uncovered, for about 35 minutes in a 400 degree oven, basting first with the melted butter and then with the liquid in the pan. CELERY STUFFING Saute the chopped celery and onions in butter in a small skillet for 15 minutes, until tender but still with a little bite. Add the chopped celery tops and the bread crumbs. Season to taste with salt, pepper, and savory. Makes 1 cup. FENNEL SEED AND TARRAGON STUFFING Mix all ingredients together and stuff fish. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: FRIED LAKE TROUT Categories: Fish Servings: 1 1 Lake trout 1 c Sour cream 1/2 ts Salt 1/2 ts Lemon juice 2 tb Butter Cornmeal for dredging 1/4 ts Lemon pepper Shotening for frying Clean and wash the fish and cut into serving pieces, leaving the skin on. Salt and pepper and coat throughout with cornmeal. In a fry-pan bring 1/4-1/2 inch of shortening to high heat, add fish, and fry for approximately 4 minutes; turn, and cook 3 minutes more. Fish should be nicely browned. Put fish on hot serving platter. Pour off the fat from the pan and replace with butter, add the sour cream, and stir with a spoon to loosen any greables. Cook several minutes, but do not boil. Remove from heat, add lemon juice, stir, and pour over trout. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: PAN FRIED BLACK BASS WITH MAITRE D'HOTEL SAUCE Categories: Fish Servings: 4 ----------------------------MAITRE D"HOTEL SAUCE---------------------------- 1/2 Clove garlic, smashed 1 tb Lemon juice 1/4 c Butter 1/8 ts Pepper 1/2 ts Salt 1 tb Finely minced parsley ----------------------------------THE FISH---------------------------------- 1/4 c Yellow cornmeal 1/4 c Flour 4 1-lb. bass, dressed and 4 tb Butter And skinned Salt and fresh pepper This recipe includes a very simple sauce that enhances sauteed, broiled or baked fish. It can be made in camp if you brought parsley and usually impresses any old "fried fish angler." Make the sauce first. In a bowl set the butter out to soften. Then cream it with a fork and then a spoon until it is light and fluffy. Work in the salt and pepper. Mix the smashed garlic and the lemon juice, then work this liquid into the butter. Take a bit of time to do this. Mix in the parsley and serve in a gravy boat with a spoon. Pan fry the bass remembering to brown the fish on both sides but not to over cook. Serve hot on hot plates and pass the sauce. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: SMALLMOUTH A LA SPEDNIK SAUTEED BASS MEUNIER Categories: Fish Servings: 2 2 1 1/2-lb. bass, dressed, 1/3 c Yellow cornmeal Heads and tail removed, 1/3 c Flour Skinned 1 tb Vinegar 5 tb Butter Parsley for garnish Salt and pepper Dredge the whole bass or fillets in a mix of cornmeal, flour, salt and pepper, and saute slowly in the melted butter over medium heat until well browned. Turn carefully with a spatula and brown the other side. When the fish has turned opaque, remove to a warm platter and garnish with parsley. Stir vinegar into the fat and "greables." Heat and pour over fish. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: BAKED WALLEYE IN SOUR CREAM Categories: Fish Servings: 5 Salt and pepper 2 tb Finely minced onion 1 c Sour cream 1/2 c Bread crumbs 1 3-lb. walleye, scaled and 2 tb Soft butter Dressed 2 tb Lemon juice 1/4 ts Thyme 5 Strips bacon 1/2 c Grated Parmesan cheese Scale but don't skin the walleye and pick a 3-3 1/2-pounder. Salt and pepper the fish. Mix the minced onions with soft butter and spread inside and outside the fish. Lay the bacon strips on the bottom of a shallow baking dish and lay in the fish. In a bowl mix the sour cream, thyme, grated cheese, bread crumbs, and lemon juice and spread the mixture over the fish. Bake at 325 degrees for about 30 minutes. Serve with tossed salad and baked potato. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: FILLETS (OR STEAKS) OF WALLEYE MORNAY Categories: Fish Servings: 5 2 1/2 lb Fillets or steaks Of hot sauce 4 tb Butter Marjoram Salt 2 Egg yolks, beaten 1 Onion, minced 1 c Cream Juice from 1/2 lemon 1 c Fish broth 1/2 ts Tarragon OR 6 tb Grated cheese Pinch of cayenne OR dash Place fillets or steaks in a saucepan, just cover with cold water, add salt, lemon juice, and cayenne, bring to a bubble, then turn down heat and simmer for 10-12 minutes. Remove fish, but retain the fish broth. Place fish in buttered baking dish. Stir together 1 cup fish broth and the cream. Melt 3 tablespoons of the butter and add minced onion, tarragon or marjoram. Cook just until onions are soft. Stir in flour and cook a minute or two. Then off hat, stir in 2 cups of the fish broth until smooth. Return to low heat, stirring until sauce begins to thicken. Spoon 2-3 tablespoons of the sauce into the beaten eggs, then stir the beaten eggs slowly into sauce. Add the cheese, stirring all the while and cook until uniform. Pour the sauce over the fish, dot with remaining butter, and bake in preheated oven at 375 degrees for about 10-minutes to brown the sauce. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: WALLEYES IN RED WINE SAUCE Categories: Fish Servings: 4 Salt and fresh pepper 1 tb Tomate pureee 1 c Boiling water 6 tb Olive oil 4 Walleyes, cleaned 2 tb Capers 2 Bay leaves 2 Cloves garlic, minced 2 tb Flour for dredging 3 tb Chopped parsley 1/2 ts Thyme 1 c Red wine 1 Onion, minced Salt and pepper the fish and dredge in flour. Shake off excess. In a heavy saucepan saute the onion in 2 Tbs. olive oil. When translucent, add the garlic and slowly saute another minute. Stir in 2 tablespoons flour, blend well, and cook, stirring for a minute or two. Off heat pour in the wine and boiling water; whisk thoroughly. Return to heat, whisking as the sauce thickens. Add bay leaves, thyme, and tomato puree. Let simmer while you sear the fish. In a pan large enough to hold the 4 walleyes in one layer, heat the remaining oil and when hot, but nor smoking, sear the fish quickly on each side. Now, pour the red wine sauce over the fish. Bring to a boil, then quickly lower the heat. Cover and let simmer for about 15 minutes. Just before serving remove the bay leaves, adjust the seasoning (the sauce will probably need salt and pepper), toss the capers in, and sprinkle with chopped parsley on top. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: DEVILED WALLEYE FILLETS Categories: Fish Servings: 6 1 sm Onion, very finely diced 1 1/2 tb Dijon mustard 3 tb Lemon juice 1 ts Soy sauce 1/2 sm Green pepper, chopped Salt and pepper 1/2 c Bread crumbs 1 pn Cayenne or dash of 1/4 lb Butter (1 stick) Tabasco 1/2 c Grated provolone 2 lb Walleye fillets OR Parmesan Saute the onion and green pepper in the butter until soft, then add mustard, soy sauce, cayenne, and lemon juice. Stir in crumbs and cheese. Salt and pepper the fillets, lay them on foil broiler liner, and broil for 5 minutes about 4 inches from the flame. Turn the fish, cover evenly with the bread-vegetable-cheese mixture, and broil another 6-8 minutes. Serve. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: GRATIN OF WALLEYE Categories: Fish Servings: 4 2 lb Walleye fillets 5 tb Cooking oil 2 tb Parsley, minced 1/2 c Bread crumbs Salt and pepper 2 Cloves garlic, chopped fine 2 tb Capers (W/juice) 1/2 ts Powdered thyme 2 Green peppers Roasted peppers lend a wonderful flavor to fish dishes. Prepare this dish in a shallow baking dish or baked in individual gratin dishes if available. Wash and pat the fillets dry, then dice into 1-inch squares. Season with salt and pepper. Wash, then dry the green peppers and roast them under the broiler, turning them as the skin blackens. Place the peppers in a paper bag, seal by twisting the top, and set aside for 5 minutes or so. Then remove and, with finger, push and pinch off most of the blackened skin. Cut in half, remove the seeds and stems and slice into thin strips. Put the oil in a big skillet and saute the garlic until it is translucent. Then scrape in the fillet squares from your cutting board, turn up the heat, and cook, stirring constantly for about 5 minutes. Off heat, add and mix thoroughly the peppers, parsley, capers, and half the bread crumbs into which you have mixed the thyme. Spoon into baking dish and sprinkle the rest of the crumb-thyme mixture over all, and place under the broiler for a minute or two to brown. Serve with tossed salad and baked potatoes. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: WHITE PERCH IN BEER BATTER Categories: Fish Servings: 4 6 tb Flour With lemon juice 1/4 Can (3 oz.) beer 1/2 ts Dill weed or tarragon 2 tb Yellow cornmeal 1 ts Salt 4 White perch scaled and 1 tb Paprika Sprinkled inside and out 4 tb Lard or cooking oil The original "best of Denver" Candlelight recipe. Mix the flour, cornmeal, dill or tarragon, salt, and paprika in a bowl, then add the beer and beat until smooth. Dip the fish in the beer batter one at a time. Heat the lard in an iron skillet and saute the fish 8-9 minutes to the side. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: PAN FRIED OR SAUTEED YELLOW PERCH Categories: Fish Servings: 4 6 sm Yellow perch 4 tb Butter 7-9 " long Cornmeal 4 tb Bacon fat or lard 1 Lemon (opt.) Salt and pepper Dress, scale, and what the fish, pat dry, salt and pepper, then dredge them in the meal or meal-flour combination. Heat the fat until it is hot enough to cook at once, but not burning, sputtering hot. Lay in the fish, turn heat down to barely a medium flame, and begin to brown the fish. Keep the fish loose from the pan bottom with a thin metal spatula. Taking 8-10 minutes to a side (turn heat low if it seems to fry too fast), brown the fish slowly until crisp. Do not overcook. When the flesh is opaque the fish is done; one hopes it's all browned by then. Add 4 Tbs. butter to the skillet after removing the fish and squeeze in the juice of a lemon, stir the fat and juices to loosen the dredgings, and pour over the browned fish. VARIATION: After removing the fish from the skillet, toss about 1/3 cup of chopped black walnuts. Brown lightly with the remaining butter and sprinkle over the fish before serving. -----