Fish Fish Fish and more Fish

I am not a seafood person. I'm sure I've discussed this before. I think though, it was only because I did not have good experiences with it in the past.  I ate shrimp twice (I wont mention names but at a very popular seafood chain restaurant), and both times I got very ill. I mean throwing up in the middle of the night, and not being able to control my bowels ill.  What were the chances that I'd get food poisoning both times? Plus, other people ate the same shrimp (granted not in the same amount as I) and had no signs of it. So, I started to believe I was allergic to shellfish. 

I also hate fish that taste like fish. I really dislike a strong fish taste, and every fish I ever ate had that same taste. Before not too long ago every type of sushi I ever ventured to taste was chewy and so gummy that I couldn't get it off the roof of my mouth. 

Eventually I gave up. I stopped trying. 

Until recently and things are starting to look up for my seafood fairing appetite. I decided to give fresh water fish and seafood another try for it's health benefits. Since then, I've had some amazing sushi and pretty tasty fish. I've realized it depends on a lot of things. For one, the species of fish and for two, how it's prepared. So, don't eat at a particular restaurant, don't eat sushi from the chinese buffet and make sure the fish doesn't smell life...fish!

The other day my family and I went fishing. And I was lucky enough to catch a decent size perch. I had no intention of keeping it. However, it died in the process and I am certainly not one to waste. No life will ever go in vain. Even if it is a fish. So, we brought it home. I was taught how to fillet it, which seems like the most difficult part.

I then came up with this recipe. It's got a lil' kick, but as you know I love a little kick in my palate. I'd also like to say it taste nothing like fish. In fact, it's probably the best tasting fish I've ever had. Maybe it was because I caught it myself and there is just something gratifying about catching/ growing your own food. 

Pepper Encrusted Perch

1 tsp garlic powder

1/2 tsp red pepper flakes

1/4 tsp cayenne pepper

1 tsp italian seasoning

1 tsp beef granules

1 tsp black pepper

1/2 tsp salt

1/2 lemon

2 fresh perch fillets

2 tablespoons lemon grapeseed oil

1 tblsp fresh parsley, chopped

1/4 red onion, chopped

Mix the first 7 ingredients to create a spice mixture. Dab perch fillets with a dry paper towel to rid it of any moisture; so it gets crusty. Coat the fillets in the spice mixture.

Coat bottom of skillet with grapeseed oil. Wait until it gets hot enough to create a good sear. Sear fillets ~2 minutes on each side (depending on size of fillet). Remove from skillet, squeeze a bit of fresh lemon juice over the fillets and top with chopped onion and parsley.