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OHIO CLASSICS: FAVORITE YELLOW PERCH RECIPES FROM THE BUCKEYE STATE
Picante Perch Chowder
Alan Lakis - Avon Lake, Ohio
Course:Soup
Servings:4
Ingredients & Instructions:
¼ cup butter
3 medium red cooking apples
1 ½ pounds yellow perch
1/3 cup Dijon mustard
1 teaspoon sugar
2 cups white wine
1 cup clam juice
1 tablespoon sliced green onion
Heat oven to 350°. In skillet, melt butter over medium heat. Add apples slices and cook for 6-8 minutes. Remove from heat and set aside. Spray baking dish with vegetable cooking spray. Arrange perch fillets, slightly overlapping, in prepared dish. Spread mustard and sugar evenly over fillets. Layer apple slices over and around the perch. Pour wine and the clam juice over the fillets. Bake for 15 minutes, or until the perch is firm and opaque. Serve with hot cooked rice or egg noodles, if desired.
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