Spoonbill are large freshwater fish caught on lakes and in rivers.
Spoonbill fish, most commonly referred to as paddlefish, are North America's oldest and largest species of freshwater fish. A prehistoric relative of the sturgeon, spoonbills are valued for their black roe, which is processed into caviar. These fish possess long, spoon- or paddle-shaped snouts that serve as rudders and plankton detectors. Having no teeth, adult spoonbills feed by filtering minute organisms through specialized gills. The meat is white and firm, and can be smoked, brined, grilled, baked or pan-fried.
Instructions
Baked spoonbill
1. Pre-heat the kitchen oven to 350 degrees F. Combine the salt, pepper, fish seasoning, garlic powder, cornmeal and flour in a pie tin or flat dish.
2. Remove any bits of red meat or fat from the fillets or steaks. Rinse them well in cold water and lightly pat dry with paper towels.
3. Dredge the fish in the cornmeal-flour mixture, lightly coating both sides. Place the fillets or steaks on a clean plate.
4. Drizzle about 1/4 cup of olive oil into the baking dish, using a clean paper towel to thoroughly coat the bottom.
5. Place the seasoned fish fillets in the baking dish and bake for about 30 minutes, or until the fish flakes easily with a fork. Using a spatula, remove the baked fish to a serving platter.
6. Place the baking pan over low heat on top of the stove. Melt the butter and add the wine, a pinch of fresh thyme, and the juice from one-half of the lemon. Scrape the pan with the spatula to loosen any bits on the bottom. Stirring constantly, heat for about one minute. Add salt and pepper to taste.
7. Pour the butter sauce over the fillets and garnish with fresh lemon slices. Sprinkle with fresh, chopped parsley.
Tags: baking dish, fillets steaks, freshwater fish, salt pepper, with fresh