• 2 pounds trout
• 1/3 cup chili sauce
• 4 Tablespoons Dijon mustard
• 2 Tablespoons prepared horseradish
• 1/3 cup apricot jam

Wash fish. Mix together remaining ingredients and put fish into it and let it sit in refrigerator for at least an hour. Grease grill and cook for about 5 to 6 minutes per side or until done.

• 2 pounds catfish fillets
• 1 teaspoon paprika
• 1/2 teaspoon salt or seasoning salt
• 1 teaspoon lemon pepper
• 1 cup self rising flour
• 1 cup beer of your choice
• 2 cups oil for frying

Wash and dry catfish. Mix paprika, lemon pepper, salt and flour together, add beer gradually to make a smooth batter. Heat oil for frying. Cover fillets in beer batter and fry in hot oil for about 4 to 6 minutes per side or until golden brown.

• 6 to 8 catfish fillets
• 1 quart 2% or whole milk
• 4 Tablespoons salt or seasoning salt
• 4 Tablespoons apple cider vinegar
• Lemon pepper to taste
• 1/2 stick butter or margarine
• 3 Tablespoons lemon juice
• 4 Tablespoons orange juice
• 1 teaspoon brown sugar
• 2 teaspoons paprika

Mix together the milk, salt and vinegar. Soak catfish in this for at least 2 hours. Remove catfish from milk and sprinkle with desired amount of lemon pepper.

Combine butter or margarine, lemon juice, orange juice, brown sugar, and paprika in a small saucepan and heat until butter melts.

Place catfish in a baking dish and pour butter mixture over top. Let sit for at least 1/2 an hour. Place catfish on grill about 8" from flame and baste often with butter mixture. Grill until brown, about 6 to 8 minutes per side.

• 4 to 6 red snapper steaks
• salt to taste
• lemon pepper to taste
• paprika to taste
• 1/2 stick butter or margarine
• 1 teaspoon italian seasoning
• 4 Tablespoons lemon juice
• 1 teaspoon brown sugar
• 1/3 cup white cooking wine

Sprinkle salt, lemon pepper, and paprika on fish. In saucepan combine remaining ingredients and heat until butter melts. Put fish in a pan and poor butter mixture over top and marinate for at least 1/2 an hour. Broil 8" from flame, basting with butter mixture every 2 minutes or so. Cook about 10 minutes per side or until fish flakes when poked with a fork.

• 5 to 6 pound whole haddock
• 1 box of your favorite stuffing mix prepared according to box directions
• 1/4 cup all purpose flour
• 1 teaspoon lemon pepper
• 1/2 cup melted butter

Clean and scale whole fish. Remove head, fins, and tail if desired or just leave it whole. Stuff fish with stuffing. Mix flour and lemon pepper. Dredge fish in flour mixture the brush with melted butter.

Broil for about 15 minutes per side, brushing with butter every 5 minutes until done.

• 4 to 6 salmon steaks
• Prepared yellow mustard
• 1/3 cup butter
• 1/2 cup apple cider

Clean salmon. Spread with mustard on all sides. Melt butter in skillet and add apple cider. Saute salmon for about 8 to 10 minutes per side or until done, just don't overcook.

• 1 quart milk
• 4 Tablespoons salt or seasoning salt
• Lemon pepper to taste
• Paprika to taste
• 1/2 cup all purpose flour
• 1/2 cup cornmeal
• 2 cups canola or vegetable oil for frying
• 1/2 stick butter or margarine
• 2 teaspoons honey
• 4 to 6 whole catfish fillets, about 1 pound each

Mix milk and salt together. Soak catfish in this for at least 2 hours. Remove from milk and pat dry, sprinkle with lemon pepper and paprika on both sides. Combine flour and cornmeal and dredge catfish with it. Heat oil, butter, and honey in skillet to high temperature for frying. Fry fish fast, about 8 to 10 minutes per side.