Steamed Pickerel

Those master anglers say that the pickerel have not been in abundance this year around Michigan and that perhaps they've all went to Canada. If you are one of the lucky ones who have a few to throw over the campfire, then here's a tasty way to cook 'em up. For two people you'll need:

2 ea            8 oz pieces of pickerel
1/4 ea.         red onion, sliced thin
1 TB            lemon pepper
1/8 cup         dry white wine
4 oz.           butter

Place a piece of tin foil on the table. Lay the fish down, meat side up. Sprinkle with the wine, onions, pepper and butter. Fold up the edges being careful not to let the wine ooze out and place over the grill or campfire for about 15 minutes. A super side dish is steamed veggies.

That lemon pepper is one of my favorite spices to use for fish. It is available at your local grocer. Perhaps the best tip I can give you for cooking seafood is to make sure the fish is fresh, because that can make all the difference in the world. If you can't find pickerel, salmon or white fish can easily be substituted. And as always, a creative cook is a good cook.

The wine you use in the cooking should be the same you set on the table. Tabor Hill, with a Lake Michigan Shore appellation, makes a nice Chardonnay. It's nice to note that Michigan is making great strides in the winemaking area with four distinct appellations now. Look out Napa and Sonoma! And as always, a creative cook is a good cook.