Uploaded July 2019 | Updated September 2026, 1 day ago
I found a recipe online that looks like a real winner. It’s tilapia with a Romano cheese crust. I’m eager to try this with our fresh-caught bluegill. Let’s try catching some for this recipe! Click on SHOW MORE for info on the tackle, lake, recipes and much more.
- - - - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -
THE BOAT: Bass Hunter EX purchased, 2018. See here: basshunter.com/bass-hunter-ex.html.
THE MOTOR: Minn Kota Endura C2-55 Trolling Motor (36" Shaft), 55 LBS of thrust. Purchased on amazon, 2018.
THE LURE: A 1½ inch soft plastic crawfish on a 1/32 oz. lead jig head; brands unknown.
THE SPINNING REEL: Garcia REVO2SX10, purchased 2018.
THE SPINNING ROD: Daiwa SMD401ULFS Spinmatic-D SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 LB test).
THE SPINNING REEL LINE is SpiderWire, Ultracast, Invisi-Braid in 10 LB test, 2 LB mono equivalent.
THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. It has a max. depth of 12 feet.
FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp.
WHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12 inches, and to release the bigger ones. This rule is usually the opposite in large public lakes.
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” baseball cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!
VIDEOGRAPHY:
The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.
BACKGROUND MUSIC is called “Daley’s Reel,” performed by Nat Keefe with the Bow Ties, downloaded from YouTube Audio Library.
- - - - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - -
LOW-CARB CREAMED SPINACH
Origins of this recipe are lost, but I’ve changed it more to my liking anyway.
3 TBS butter
1 TBS finely chopped garlic
16 oz. of spinach leaves
1 box (8 oz.) of cream cheese
½ teaspoon or none at all, as the cheese is salty enough
1 teaspoon of Italian seasoning
6 TBS of parmesan or Romano cheese, grated or shredded
INSTRUCTIONS:
Put butter in large skillet and melt it over medium-low heat. Add garlic and cook for 2 to 3 minutes. Add the spinach, and toss it in the melted butter.
When the spinach is wilted down to about half the volume, add the cream cheese in two stages, 4 ounces at a time. Stir it in. After the first 4 ounces melts, add the second 4 ounces. Stir it in.
When the cream cheese is melted, sprinkle on the salt (if using) and Italian seasoning, and stir in.
Stir in grated or parmesan or Romano.
PECORINO ROMANO CRUSTED FISH
Romano Crusted Fish inspired by the recipe found here: deliciousbydre.com/parmesan-romano-crusted-tilapia
1 to 1½ LBS bluegill or small bass fillets
Olive oil spray
Salt and pepper
3 TBS mayonnaise
2 TBS sour cream
2 TBS lemon juice (1 lemon)
1 tsp basil
1 tsp oregano
1 tsp fresh cracked black pepper
1 cup grated pecorino Romano
INSTRUCTIONS:
Preheat oven to 375 degrees.
Line baking pan with foil and spray with olive oil.
Place bluegill fillets on sprayed foil, sprinkle with a dash of fresh cracked salt and pepper, and set aside while oven reaches desired temperature.
Mix all the remaining ingredients together into a paste.
Place bluegill fillets in oven and bake for 9 minutes. Then remove them from the oven and spread the paste evenly onto the top of each fillet with a brush.
Place bluegill back into oven and switch the oven from the bake setting onto the broil setting for 1½ to 2 minutes keeping an eye on them. Pull them out when they become just golden.
Remove from oven and squeeze fresh lemon on top of fish before serving (optional).
this recipe serves 3 or 4 depending upon the total weight of fish used.
I found a recipe online that looks like a real winner. It’s tilapia with a Romano cheese crust. I’m eager to try this with our fresh-caught bluegill. Let’s try catching some for this recipe! Click on SHOW MORE for info on the tackle, lake, recipes and much more.
- - - - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -
THE BOAT: Bass Hunter EX purchased, 2018. See here: basshunter.com/bass-hunter-ex.html.
THE MOTOR: Minn Kota Endura C2-55 Trolling Motor (36" Shaft), 55 LBS of thrust. Purchased on amazon, 2018.
THE LURE: A 1½ inch soft plastic crawfish on a 1/32 oz. lead jig head; brands unknown.
THE SPINNING REEL: Garcia REVO2SX10, purchased 2018.
THE SPINNING ROD: Daiwa SMD401ULFS Spinmatic-D SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 LB test).
THE SPINNING REEL LINE is SpiderWire, Ultracast, Invisi-Braid in 10 LB test, 2 LB mono equivalent.
THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. It has a max. depth of 12 feet.
FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp.
WHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12 inches, and to release the bigger ones. This rule is usually the opposite in large public lakes.
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” baseball cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!
VIDEOGRAPHY:
The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.
BACKGROUND MUSIC is called “Daley’s Reel,” performed by Nat Keefe with the Bow Ties, downloaded from YouTube Audio Library.
- - - - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - -
LOW-CARB CREAMED SPINACH
Origins of this recipe are lost, but I’ve changed it more to my liking anyway.
3 TBS butter
1 TBS finely chopped garlic
16 oz. of spinach leaves
1 box (8 oz.) of cream cheese
½ teaspoon or none at all, as the cheese is salty enough
1 teaspoon of Italian seasoning
6 TBS of parmesan or Romano cheese, grated or shredded
INSTRUCTIONS:
Put butter in large skillet and melt it over medium-low heat. Add garlic and cook for 2 to 3 minutes. Add the spinach, and toss it in the melted butter.
When the spinach is wilted down to about half the volume, add the cream cheese in two stages, 4 ounces at a time. Stir it in. After the first 4 ounces melts, add the second 4 ounces. Stir it in.
When the cream cheese is melted, sprinkle on the salt (if using) and Italian seasoning, and stir in.
Stir in grated or parmesan or Romano.
PECORINO ROMANO CRUSTED FISH
Romano Crusted Fish inspired by the recipe found here: deliciousbydre.com/parmesan-romano-crusted-tilapia
1 to 1½ LBS bluegill or small bass fillets
Olive oil spray
Salt and pepper
3 TBS mayonnaise
2 TBS sour cream
2 TBS lemon juice (1 lemon)
1 tsp basil
1 tsp oregano
1 tsp fresh cracked black pepper
1 cup grated pecorino Romano
INSTRUCTIONS:
Preheat oven to 375 degrees.
Line baking pan with foil and spray with olive oil.
Place bluegill fillets on sprayed foil, sprinkle with a dash of fresh cracked salt and pepper, and set aside while oven reaches desired temperature.
Mix all the remaining ingredients together into a paste.
Place bluegill fillets in oven and bake for 9 minutes. Then remove them from the oven and spread the paste evenly onto the top of each fillet with a brush.
Place bluegill back into oven and switch the oven from the bake setting onto the broil setting for 1½ to 2 minutes keeping an eye on them. Pull them out when they become just golden.
Remove from oven and squeeze fresh lemon on top of fish before serving (optional).
this recipe serves 3 or 4 depending upon the total weight of fish used.
