Pan-Grilled Blue Gill and White Pepper Cabbage

Fish is a great source of Omega-3s and some varieties are low in calories. This plate of pan-grilled bluegill and cabbage seasoned with white pepper and garlic is less than 200 calories! Delish! and Oh-so-good-for-you.

I am blessed because my brother-in-law loves to fish year round, including ice fishing. So, even in the winter, I have access to as much fresh bluegill as I can eat. I am typically NOT a fish lover, but I do enjoy this recipe. It doesn't taste fishy all, and it's super simple to make.





For each serving you will need,

3-4 sides bluegill (fillets are often called sides with panfish)
Garlic powder
Chili powder
Black pepper
1 Lemon, cut into wedges
Non Stick Spray

Sprinkle fish with seasonings to your own taste. Heat griddle until water drops sizzle when dripped onto the surface. Spray with non-stick spray. Lay fish on griddle, skin side up, and cook until golden on one side, squeeze lemon juice over each piece and then turn carefully with spatula. Cook on the skin side until the skin starts to brown and pull away from the fish. If it starts to curl, flatten it gently and hold for a few moments with the spatula. Turn the fish once more and cook until it just starts to flake. Drizzle with more lemon juice and serve.

Before you start your fish, put 4 cups of water into a sauce pan with a tsp of garlic powder, a half tsp of black pepper and a half tsp of white pepper. Slice cabbage into strips and place in water. Boil until just tender. Drain and serve with the fish. It's a great combo.