During Lent is when we can find a variety of frozen and fresh fish on sale at the grocery store. Freshly caught and dressed fish when at the lakes is probably the best fish that you will ever eat. Sometimes my husband’s brother gives us fresh fish from his fishing trips to Lake of the Woods and it is so good! Fish should not have a “fishy odor” if it is truly fresh. Frozen fish at the store is probably better quality than purchasing fresh fish that is on ice as it has been processed quickly and keeps it flavor. Frozen fish is good for about 3 months in the freezer. Our son-in-law freezes fish they catch at Sakakawea in water to keep the quality. When thawing fish, run COLD water over the wrapped fish but do not thaw completely before cooking or thaw in the refrigerator. Fish is done when it goes from a translucent stage to opaque; usually milky white. I have taken advantage of the great sales this past week on frozen fish with tilapia being a favorite. It is hard to judge how much fish to prepare, but 3/4 pound per person should be a nice serving.

Broiled Tilapia Parmesan

2 Pounds of Tilapia fillets

1/4 Cup softened butter

1/2 Cup Parmesan cheese

3 Tablespoons mayonnaise

2 Tablespoon lemon juice

1/4 Teaspoon dried basil

1/4 Teaspoon black pepper

1/4 Teaspoon onion powder

1/8 Teaspoon celery salt

Preheat broiler and grease broiler pan or line pan with greased aluminum foil. Combine parmesan cheese, butter, mayo, lemon juice and seasonings in a small bowl; mix well and set aside. Arrange fillets in a single layer on broiler pan, broil for 2-3 minutes a few inches from the heat. Flip fillets and broil a couple of more minutes. Remove fish from oven and cover them with the cheese mixture on the top side; broil about another two minutes until topping is browned. Fish should flake easily; be careful to not overcook.