Crab Salad

with Tomatoes 

Serves 4
Mixed salad greens, enough for a bed on 4 salad plates
1 1/4 - 1 1/2 lb. fresh Jonah crabmeat (claw and knuckle), lump crabmeat or king crabmeat
4 cups fresh local tomatoes cut into 1-11/4 inch cubes
1 cup thin sliced purple onion cut into about 1 inch lengths
4 lemon wedges, for garnish

Optional - we thought a sprinkling of fresh cooked corn kernels and some avocado slices would make this salad even better!



Vinaigrette
1/4 cup fresh lemon juice
2 T honey
1/4 cup extra virgin olive oil
1 T rice wine vinegar
2 t fresh thyme, chopped, save 4 small sprigs for garnish
Pinch of salt and pepper
Shake ingredients in a closed container, like a ball jar, to emulsify



Scatter a bed of mixed greens on salad plates

Pile tomato and onions on top of greens

Place crabmeat on top and mix around with tomatoes a bit

Drizzle vinaigrette and garnish with lemon and thyme sprig

From > up > North

Herb-Crusted Walleye

This is a quick and easy dinner solution that is a big hit at the table. You can use perch, walleye, tilapia, and probably any other kind of fish you'd like.

I find that everyone likes certain tastes, so feel free to spice it up however you like.

I will sometimes add more of the ingredients on top of the fish before putting in the oven for more flavor.

READY IN - 35 mins

Makes 4 servings

1/2 cup butter

2/3 cup finely crushed saltine crackers

1/4 cup grated Parmesan cheese (optional)

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon salt

1 pound walleye fillets

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Place butter in a 9x13-inch baking dish and melt butter in the oven while it heats.
2. Mix crushed crackers, Parmesan cheese, oregano, basil, salt, and garlic powder in a shallow bowl. Remove baking dish from oven and dip walleye fillets into butter; gently press fillets into crumb mixture to coat both sides of each fillet. Lay the breaded fillets into the baking dish.
3. Bake in the preheated oven until fish is opaque and flakes easily, 25 to 30 minutes.

• PREP 10 mins
• COOK 25 mins
• READY IN 35 mins

dinner time

Panko Crusted Hake with Tomato, Parmesan + Basil

Serves 2
2 6-8 oz. fillets of hake, thick end
2 slices of tomato, about 1/4-1/2 inch thick
3 T grated reggiano Parmesan cheese
2 T basil chiffonade instructions below
Butter, a few dabs for each fillet
1 egg, beaten
Panko crumbs
Balsamic vinegar
Salt and pepper

Preheat oven to 500º

To prepare basil chiffinade, layer several basil leaves on top of each other then roll them tightly lengthwise, then slice very thinly diagonally

Dip fillets in egg wash then coat with panko crumbs

Top fillets with a few dabs of butter

Season with salt and pepper and bake for 7-8 min.




Top fillets with tomato slice and sprinkle with Parmesan (sprinkle some on the fillet too)

Turn heat up to broil and when Parmesan begins to sizzle and brown and fish is barely opaque in the center, plate the fish




Top each tomato with basil chiffonade and sprinkle with a little balsamic vinegar

Grilled "Head-On" Wild Gulf Shrimp

Grilled "Head-On" Wild Gulf Shrimp
Serves 2

8 whole head on wild gulf shrimp (8-10 count per lb.)

1 cup olive oil

1/2 T garlic, minced

Juice from 1/2 a lemon

1 T lemon zest

1 1/2 T fresh thyme leaves, coarsely chopped (save a sprig for garnish)

1 T Italian parsley, coarsely chopped for garnish

Red pepper flakes, pinch

Kosher salt and pepper, pinch

Dab of butter for sauce, optional


With scissors or a small sharp serrated knife, slice along the back of shrimp tail.

Remove dark vein under cold running water, leaving the shell on. If orange or yellow roe or fat is present, you can remove it if you wish, I usually leave it in it tastes good

Combine all ingredients and marinate shrimp for 1-2 hours. Let shrimp come up to room temp.

When ready to grill, let as much marinade as possible drip off of each shrimp and transfer to a plate. If shrimp have too much olive oil on them they will over flame on the grill. While grilling shrimp(about 3 min a side or until just opaque in the center, bring remaining marinade to a boil in a small saucepan. You can add a little butter to sauce if you want. Arrange shrimp on platter and spoon a little of the reduced marinade sauce over them. Make sure to get nice pieces of garlic and thyme over all the shrimp. Garnish with parsley, lemon wedges and a sprig of thyme.

Sautéed Lake Perch

Sautéed Lake Perch

If you happen to be one of those poor kids who has never experienced the joy of catching a perch, come on by the market for free fishing advice there are thousands of perch within 20 miles of Ann Arbor! Or just pick some out of our case for dinner.

1 1/2 c Drakes Batter Mix
pinch of salt
1 egg
1 c half & half
1/2 c canola or peanut oil or clarified butter
1 1/2 lbs. of fresh Lake Perch fillets

Mix Drakes and salt together and set aside. In a small bowl, beat the egg with the half & half.

Heat the oil or clarified butter in a large sauté pan. Dip the perch in the egg wash first, then dredge through the Drakes and carefully place the fillets into the hot pan to brown on each side this should only take a couple of minutes. Remove from the pan and drain on a paper bag or paper towel. Serve immediately with a wedge of lemon, maybe a little tartar or even a lemon-caper-butter.