Ruthie’s Fish Capers


Good Morning Everyone. We’re goin’ ice fishing today. Sawyer is pretty darned excited and I am dreaming of a big lake trout to decorate the fry pan. This will be a first for both of us and the weather looks to be just right. I will have a full report for you tomorrow. Here is a delicious recipe Mary learned from renowned cook and longtime summer resident Ruthie O’Connor when she was living out on Monhegan.

Ruthie’s Fish Capers

white fish fillets
¬Ω cup vegetable oil
1/3 cup lemon juice
¼ cup chopped onion
2T caper4s and juice
2T catsup
2tsp sugar
2tsp worcestshire sauce
4 bay leaves, crushed
2 cloves garlic, finely chopped
salt and pepper to taste
paprika

Combine ingredients, except fish and paprika. Pour sauce over serving size pieces of fish in a shallow baking dish, single layer. Let stand 30 or 40 minutes turning once.
You can then remove fish and reserve sauce for basting or you can bake the fish right in the sauce. Sprinkle with paprika before baking. 350 degrees for 20 to 25 minutes.

And the leftovers, if you manage to have any, make great fish cakes for lunch.

This and other great recipes are available in Mary‚Äôs cookbook,“Ring That Bell”.

Have a great day. Be well. Do Good.