Shared Plates: August 2017 Contest Winner

Recipe: Fresh Lake Perch with Roasted Asparagus, Potatoes & Greek Yogurt Tartar Sauce


Published:

Shared Plates: August 2017 Contest Winner

Submitted By:

@mixmytable

On the weekends, we treasure family adventures to the local farmers market picking up locally sourced fresh goodies, talking to the growers, and learning about our food. We especially look forward to what the owner of Mackinac Fish Market recently caught.

On this particular day, we spotted freshly caught lake perch. For the fish, we enjoy keeping the recipe quite simple with a light breading so as to not overpower the delicate nature of the perch. Roasted asparagus adds a great visual to the plate and complements the fish well. The twist on the tartar sauce comes by adding a light and refreshing flavor combined with a little tang and smooth texture from the Greek yogurt.

This recipe is pretty easy to prepare and is perfect for dining al fresco on a hot Michigan summer day. Don’t forget to pair with a crisp white wine such as a pinot gris. Enjoy! 


Fresh Lake Perch with Roasted Asparagus, Potatoes & Greek Yogurt Tartar Sauce

Ingredients

1 bunch fresh asparagus, trimmed
4 tablespoons olive oil, divided (plus more for sautéing the perch)
3 teaspoons lemon zest, divided
1 teaspoon crushed garlic
Salt and pepper
½ pound baby potatoes
4 tablespoon unsalted butter (1/2 stick), divided
1 cup Greek yogurt (use a thick Greek yogurt, like Fage)
1 ½ tablespoon whole grain Dijon mustard
Juice of half a lime
¼ teaspoon fresh dill, finely chopped, plus more for garnish
Tabasco sauce (a dash or two)
3 cups breadcrumbs
2 eggs
Splash of whole milk
2 cups flour
2 pounds fresh lake perch
Lemon wedges

Directions

For the asparagus:
Preheat oven to 400 degrees F. Cover baking sheet with parchment paper or aluminum foil.
Arrange asparagus on the sheet and drizzle with 2 tablespoons olive oil.  Spread 1 teaspoon lemon zest along with 1 teaspoon crushed garlic over the asparagus, and season with salt and pepper.
Place on the middle rack and let roast for about 20 minutes until slightly softened yet still crispy with lightly browned edges. Remove and let rest.

For the baby potatoes:
In a small pot over medium heat, add baby potatoes, 2 tablespoons of butter, and a dash of olive oil. Season with salt and pepper. Cover with and cook for about 15 minutes, or until potatoes have softened, stirring occasionally.

For the Greek yogurt tartar sauce:
In a medium-sized bowl, combine the yogurt, whole grain Dijon mustard, lime juice, finely chopped dill, and a small dash of Tabasco sauce. Mix until smooth. 

For the perch:
Prep the breadcrumbs and egg wash. Add lemon zest and dash of salt and pepper to breadcrumbs in a gallon-sized Ziploc bag. For the egg wash, whisk together 2 eggs, a splash of milk, and a dash of Tabasco sauce in a medium-sized bowl.
Add 2 cups of flour to a second gallon-sized Ziploc bag. Add perch a few pieces at a time to coat with flour (shake the bag lightly). Remove perch and dip in the egg wash, then remove and add to the bag of breadcrumbs (again shake lightly). 
Set pan over medium heat, add 2 tablespoons of butter, and a little salt and pepper. When oil and butter has hit medium heat, it will sizzle with a tiny drop of water. Add the perch to the pan sautéing on each side until lightly brown, about 3 minutes per side (do not overfill the pan). Repeat the process working in batches and adding olive oil as necessary to the pan.
Plate the perch, asparagus, and baby potatoes. Garnish with reserved freshly chopped dill and lemon wedges. Serve with the Greek yogurt tartar sauce on the side.

Edit Module
Edit Module Edit ModuleShow Tags

Archive »Related Content

Shared Plates: August 2018 Winner

Recipe: Frozen Rose Popsicles

Shared Plates: January 2018 Winner

Recipe: Ancho and chili-roasted delicata squash with tahini maple vinaigrette, pomegranate seeds, and toasted hazelnuts

Shared Plates: February 2018 Winner

Recipe: Sweet Potato Burger Topped with Lemon Mayonnaise

Shared Plates: March 2018 Winner

Recipe: Sweet and Savory Kale Salad

Shared Plates: April 2018 Winner

Recipe: Hoisin Lettuce Cups
Edit Module
Edit ModuleShow Tags

Most Popular

  1. Review: Testa Barra Wows with Contemporary Dishes
    The Macomb Township restaurant serves Italian fare that is on par with the surging Detroit food...
  2. Michigan-Made, Mother Nature-Approved Tools for Your Kitchen
    Ditch disposables and opt for reusable products
  3. Exploring Metro Detroit’s Tiki Trend
    Mutiny Bar and Lost River serve up island vacations with every drink
  4. A Deeper Look into the Racial and Ethnic Tensions Dividing Metro Detroit
    From the city to the suburbs, existing segregation could be hindering the region’s progress
  5. A Look at the Inexplicable Exclusion of Detroit Tigers’ Lou Whitaker from the Baseball Hall of Fame
    Writer Michael Betzhold investigates the Major League slip-up
  6. 3 Eateries that Focus on People, Profit, and the Planet
    These triple bottom line businesses are part of Detroit’s FoodLab organization
  7. Q&A: Nancy Barr, Curator of Photography at the Detroit Institute of Arts
    Plus, information about the DIA’s upcoming exhibit, Lost & Found
  8. This Vegan Catering Company Celebrates the ‘Natural Beauty of Food’
    Plus, tips on how to create your own photo-worthy grazing board
  9. Meet the Makers: Salt Textile Studios
    This textile maker wants her creations to be unique to ‘here’
  10. Your Guide to Environmentally Friendly Organizations in Metro Detroit
    These 10 local businesses are paving the way for a healthier and happier planet