6 oz. butter
12 bluegill fillets
1 cup flour
1/3 cup diced celery
1/2 bunch green onions, chopped
1/2 large green pepper, diced
6 oz. mushrooms, quartered
1/2 tsp. seasoned salt
1/2 tsp. white pepper
1 tsp. Old Bay seasoning
3 T. ketchup
2 oz. white wine
1 T. chopped fresh parsley
Melt butter in saucepan over medium-high heat. Dredge bluegill fillets in flour and cook in butter until done. Place on tray; keep warm in oven. In same saucepan, add celery, onions and green pepper; cook 3 minutes. Add mushrooms and cook 2 additional minutes. Stir in seasoned salt, pepper, Old Bay seasoning, ketchup and white wine. Cover and simmer over low heat until vegetables are tender. Remove from heat and pour over bluegill fillets. Sprinkle with parsley.
James Mullen
East Meredith, New York
From— The Water’s Bounty: Member Fish Recipes