Uploaded December 2017 | Updated September 2026, 1 day ago
The ice kept me from fishing. We also found a boat leak. But I found an easy buttered cod recipe. I have a freezer full of nice little bluegill fillets. I wonder if we could substitute them for the cod. Click SHOW MORE for the recipes.
CAULIFLOWER TABBOULEH SALAD
Recipe taken from here: therealfoodrds.com/cauliflower-tabbouleh-salad
INGREDIENTS
Salad:
2 TBS olive oil
4 cups riced cauliflower (about a 15-16 ounce bag or 1 medium cauliflower, grated)
½ large cucumber, diced
2 stalks (1 to 1½ cups) celery, diced
10 oz. of grape tomatoes (40 to 50), halved
4 to 6 green onions, white and green parts thinly sliced
¼ to ½ cup packed mint leaves, minced
1 cup fresh flat-leaf parsley, minced (1 big bunch)
Dressing:
3 Tbsp. olive oil
Juice of 1 lemon (about ¼ cup)
1 or 2 cloves garlic, finely minced
1 TBS of Tahini (optional)
½ tsp. salt, or to taste
¼-½ tsp. black pepper, or to taste
INSTRUCTIONS
1. Place a large skillet over medium heat. Add 2 TBS. olive oil. When oil starts to shimmer, add the riced cauliflower and stir. Continue heating and stirring until cauliflower starts to become tender, about 5 minutes. Remove from heat and continue to stir for a couple more minutes to help the moisture evaporate as the cauliflower cools. Spread onto a baking sheet and set in the refrigerator while you make the dressing and chop the veggies.
2. Finely mince the garlic (or use minced garlic from a jar) then whisk dressing ingredients in a small bowl if you don’t have a blender.
3. When cauliflower is cool, place in large bowl with cucumber, celery, tomatoes, onions, mint and parsley.
4. Pour dressing over salad and stir to combine. Taste and adjust spices as needed. Serve immediately or refrigerate for 30 minutes to allow flavors to combine.
BUTTERED BLUEGILL IN SKILLET
Recipe inspired by the recipe here: valentinascorner.com/buttered-cod-skillet
INGREDIENTS
1 to 1½ LBS of bluegill fillets
¾ stick unsalted butter to start frying fish
¾ stick unsalted butter sliced into the number pats to match the number of fillets
Seasoning-
½ tsp garlic powder
¾ tsp salt
½ tsp ground pepper
1½ tsp smoked paprika
A few lemon wedges on the side
Parsley or cilantro sprinkled over cooked fish
INSTRUCTIONS
Stir together ingredients for seasoning in a small bowl.
Season both sides of the bluegill with the seasoning. (I used a shaker)
Heat ¾ stick butter in a large skillet over medium-high heat. Once butter melts, add bluegill to skillet.
Cook 2 minutes.
Turn fish over, top with the pats of butter and cook another 2 minutes. Butter will completely melt and fish will cook through.
Drizzle bluegill with fresh lemon juice and add some parsley. Serve immediately.
The ice kept me from fishing. We also found a boat leak. But I found an easy buttered cod recipe. I have a freezer full of nice little bluegill fillets. I wonder if we could substitute them for the cod. Click SHOW MORE for the recipes.
CAULIFLOWER TABBOULEH SALAD
Recipe taken from here: therealfoodrds.com/cauliflower-tabbouleh-salad
INGREDIENTS
Salad:
2 TBS olive oil
4 cups riced cauliflower (about a 15-16 ounce bag or 1 medium cauliflower, grated)
½ large cucumber, diced
2 stalks (1 to 1½ cups) celery, diced
10 oz. of grape tomatoes (40 to 50), halved
4 to 6 green onions, white and green parts thinly sliced
¼ to ½ cup packed mint leaves, minced
1 cup fresh flat-leaf parsley, minced (1 big bunch)
Dressing:
3 Tbsp. olive oil
Juice of 1 lemon (about ¼ cup)
1 or 2 cloves garlic, finely minced
1 TBS of Tahini (optional)
½ tsp. salt, or to taste
¼-½ tsp. black pepper, or to taste
INSTRUCTIONS
1. Place a large skillet over medium heat. Add 2 TBS. olive oil. When oil starts to shimmer, add the riced cauliflower and stir. Continue heating and stirring until cauliflower starts to become tender, about 5 minutes. Remove from heat and continue to stir for a couple more minutes to help the moisture evaporate as the cauliflower cools. Spread onto a baking sheet and set in the refrigerator while you make the dressing and chop the veggies.
2. Finely mince the garlic (or use minced garlic from a jar) then whisk dressing ingredients in a small bowl if you don’t have a blender.
3. When cauliflower is cool, place in large bowl with cucumber, celery, tomatoes, onions, mint and parsley.
4. Pour dressing over salad and stir to combine. Taste and adjust spices as needed. Serve immediately or refrigerate for 30 minutes to allow flavors to combine.
BUTTERED BLUEGILL IN SKILLET
Recipe inspired by the recipe here: valentinascorner.com/buttered-cod-skillet
INGREDIENTS
1 to 1½ LBS of bluegill fillets
¾ stick unsalted butter to start frying fish
¾ stick unsalted butter sliced into the number pats to match the number of fillets
Seasoning-
½ tsp garlic powder
¾ tsp salt
½ tsp ground pepper
1½ tsp smoked paprika
A few lemon wedges on the side
Parsley or cilantro sprinkled over cooked fish
INSTRUCTIONS
Stir together ingredients for seasoning in a small bowl.
Season both sides of the bluegill with the seasoning. (I used a shaker)
Heat ¾ stick butter in a large skillet over medium-high heat. Once butter melts, add bluegill to skillet.
Cook 2 minutes.
Turn fish over, top with the pats of butter and cook another 2 minutes. Butter will completely melt and fish will cook through.
Drizzle bluegill with fresh lemon juice and add some parsley. Serve immediately.
