CookEat Recipe
Panfish Maitre d'Hotel
Six fresh whole bluegill broiled over a brisk charcoal fire and finished with lemon-herb butter.
Method
Steps
Step 1
Have six fresh food-purpose bluegill scaled and gutted while retaining their heads, tails, skin and backbones. Keep them cold until needed and wipe them well. Keep the prepared lemon-herb butter refrigerated until the fish are ready.
Step 2
Mix the tablespoon of refined canola oil, one teaspoon of salt and half a teaspoon of ground black pepper on a plate. Roll all six fish repeatedly in this seasoning.
Step 3
Arrange the fish on a broiler rack over a brisk outdoor charcoal fire. Broil for about four minutes on each side as a guide, until each fish is fully cooked and reaches 70 C at its thickest centre away from bone. Adjust the time to the actual fish and fire.
Step 4
Transfer all six fish to a hot dish. Spread enough finished maitre d'hotel butter over the hot fish to finish them and serve immediately.
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