If the man of your house dreams of spending Father's Day with a fishing rod in hand, you may have to put the steaks back in the freezer Sunday night.
Consider his luck as the opportunity to try fish you might not usually find on a restaurant menu or in the seafood case: freshwater perch, bluegill, croaker and wild trout.
The first step to cooking them (after they're cleaned, of course) is to recognize many of these fish are more delicate in taste and texture than the salmon or tuna you may be accustomed to throwing on the grill.
"You have to go with delicate flavoring," says Darin Linebaugh, chef at Helen's Garden in Canton, which frequently features trout and catfish on the menu.
His tastes tend toward two extremes -- light seasoning, such as salt, pepper, olive oil and lemon, or a blackening, as in his recipe for blackened trout. "Blackening seems to complement the delicate flavors," he says.
While grilling is a great way to prepare trout or catfish, it's a good idea to cook the fish over foil so it doesn't fall apart on the grate, Linebaugh says.
Small fish, such as yellow perch and bluegill, don't lend themselves to grilling, but they still can be served up in style, says chef John Shields of Gertrude's restaurant at the Baltimore Museum of Art. "A lot of local fishermen end up with a lot of these little fish," Shields says.
Four-inch bluegills may not do much for the ego, but they still can make a flavorful meal.
"I like the small fish," Shields says. "They have a really nice flavor."
A simple way of preparing them is to fry them in a cornmeal-and-flour batter with a touch of creole sauce, he says.
Another recipe, which he learned from Chesapeake Bay fisherman Michael Paul Dahl and features in his Chesapeake Bay Cooking cookbook, calls for crab and Old Bay seasoning to create fish sticks from small fish.
If your guy is headed to the Chesapeake Bay, he may come back with croaker. Betty Duty, administrator of the Maryland Watermen's Association, says she likes cooking the croaker that get caught in her husband's crab pots. An easy recipe is to dip them in an egg bath and then flour and cornmeal, add a little salt and pepper and fry them in butter, she says.
Another easy way is to cut the fillets into pieces and put them in a corn-and-potato chowder.
"I think the croaker is highly underrated," she says.
Capt. Jim Brincefield a charter boat captain in Deale, likes croaker so much that he is often called Capt. Croakerhead.
"We didn't have any croakers here for a while," says Brincefield. "They came back in the 1990s. ... They are fun to catch."
Brincefield said he prefers their flavor to that of the bluefish, which he considers too gamy.
"I like a fish in the middle," he says. "I like a good flavor, but I don't like to be overpowered by it."
He's been working on a recipe that uses his wife's turkey stuffing and puts it inside the croaker. "I've been tweaking it. It's pretty tweaked," he says.
4 ripe avocados, soft but not dented or mushy
1 tablespoon lime or lemon juice
4 cloves minced garlic
1 tablespoon Dijon mustard
3/4 cup extra-virgin olive oil (divided use)
kosher salt, ground black pepper and ground cumin to taste
2 heads of romaine lettuce
four 8-ounce fillets deboned trout
1 tablespoon prepared blackening seasoning
Preheat grill to medium heat. Peel and roughly chop avocados. Toss avocados with lime juice, garlic, mustard and 1/2 cup of olive oil. Add salt, pepper and cumin to taste; refrigerate until use.
Cut romaine into halves and drizzle halves with remaining olive oil. Grill romaine 3 minutes per side, remove from grill and keep warm until you're ready to serve.
Lightly dust flesh side of trout with blackening mix, then lightly spray flesh side of fish with cooking spray. Grill trout flesh-side down for 3 minutes, flip, then grill skin-side down for 3 minutes. Place trout over romaine half; top each with avocado mix.
- Chef Darin Linebaugh of Helen's Garden
Per serving: 1,058 calories; 52 grams protein; 88 grams fat; 13 grams saturated fat; 19 grams carbohydrate; 12 grams fiber; 129 milligrams cholesterol; 297 milligrams sodium
Capt. Jim's Stuffed Croaker
3 teaspoons salt
1 teaspoon fresh ground pepper
6 fresh croakers, 2 to 3 pounds each
1/4 stick butter (divided use)
1 teaspoon JO crab spice or Old Bay crab spice
1 stick butter
3 cups fresh chopped onion
2 cups fresh chopped celery
2 cups fresh chopped mushrooms
1 cup fresh chopped green peppers
2 cloves fresh garlic, minced real fine
4 fresh tomatoes, peeled, seeded and chopped into small pieces
6 cups soft bread crumbs (not croutons)
1 teaspoon salt
Sprinkle salt and pepper inside and outside of fish. Place in baking dish sprayed with cooking spray. Melt the butter and brush half of it onto the fish inside and outside.
Preheat the oven to 325 degrees and bake fish for about 15 minutes. While you are baking the fish, make the stuffing.