MINI-MENUS: Cook your catch from the Rodeo

Pam Griffin

Pan Roasted Mackerel with Vegetables and Herbs

4 to 6 (7-oz.) mackerel fillets 2 Tbsp. olive oil, plus extra for drizzling 1 large yellow squash, diced 1/2 large red bell pepper, diced 1 medium onion, large diced 1 large tomato, small diced 1 small eggplant, large diced 3 cloves garlic, minced 1 lemon, sliced 1 tsp. fresh rosemary, chopped 1 tsp. fresh oregano, chopped 1 Tbsp. fresh parsley, chopped Kosher salt to taste Fresh ground pepper to taste

Preheat oven to 350. Preheat a large ovenproof sauté pan over medium high heat. Add 2 tablespoon of olive oil to the pan.

Season mackerel fillets lightly with salt and pepper. Add seasoned fillets to heated pan and sear fillets on both sides.

Add squash, bell pepper, onion, tomato, eggplant and garlic to pan with fish. Season vegetables with salt and pepper. Sprinkle rosemary and oregano over fish and vegetables.

Place pan in oven uncovered for 10 to 12 minutes or until fish is cooked throughout and vegetables are crisp tender.

Remove from oven and garnish with chopped parsley and a drizzle of olive oil. Serve family style. Makes 4-6 servings.

Grilled Amberjack with Artichoke Mushroom Sauce

2 lbs. amberjack fillets 1 Tbsp. lemon juice 2 cups fresh, chopped mushrooms 4 Tbsp. butter, divided 3 Tbsp. all-purpose flour 1 tsp. salt 1 tsp. white pepper 2 cups whipping cream 3 Tbsp. sherry 3 oz. Swiss cheese, chopped 1 Tbsp. bacon bits 1 (14-oz.) can artichoke hearts

Cut fish into serving-size portions. Brush fish with lemon juice and grill over medium hot coals until fish flakes easily. Keep warm.

Cook mushrooms in 1 tablespoon butter until tender. Remove from pan and set aside.

In the same pan, melt the remaining 3 tablespoons butter. Blend in flour, salt and pepper; add cream, sherry, cheese and bacon bits. Cook until thick, stirring constantly.

Add mushrooms and artichokes. Serve warm over fillets. Makes 6 servings.