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Fish Story of the Month:
Leaving a bayou in Southern Louisiana, well known for its fishing, a
Cajun was stopped by a game warden. The game warden pulled along side
theCajun's boat and noticed two ice chests full of fish.
"Do you have a license to catch those fish?" the game warden
asked.
"Naw, ma' fren, I ain't got none of dem, no. Dese here are ma' pet
fish,"the Cajun proudly replied.
"Pet fish?!" The warden said.
"You betcha. Pet fish!," said the Cajun. And explained, "Avery
night I takema' pet fish down to de bayou and let dem swim 'round for
a while, and when I think dey had enough swimmin' for da evenin'den I
whistle and dey jumprat back into dese here ice chests and I take dem
home."
"That's a bunch of bull, fish can't do that!" the warden demanded.
The Cajun looked at the game warden and said, "It's de truth, ma'
fren. Here, I'll show you."
So the Cajun carefully picked up each of the two ice chests, gently poured
the fish into the bayou, then sat back in his boat chair, crossed his
arms, and quietly waited.
After several minutes, the game warden turned to the Cajun and said,
"Well?"
"Well, what?"
"Well, how long are you going to let them swim around?", the
warden asked.
"Let who swim'round?"
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How about a recipe from Carol?
"I modified the original - this is what I do for
White Fish with Orange Sauce - for two"
2 large white fish fillets like ling of rock cod
2 Tbls Dijon mustard
1 Tbls fennel seeds
Mix the mustard and fennel seed together and spread on both sides of the
fillets then place on a greased cookie sheet and broil - turn once if
they are thick fillets probably about 5 - 7 min. per side.
For the sauce
2 Tbls orange juice concentrate or I use orange liquor
4 Tbls butter
Heat orange flavor then mix in butter and simmer while the fish is cooking
Wisk it together to make frothy.
Put fish on a bed of greens then drizzle with the sauce. Serve with rice
or
potatoes.
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