Grilled brookies in Caeser salad dressing marinade

What you need
6-8 whole brook trout.
8-ounce bottle of Caesar salad dressing.
2 tablespoons chopped parsley.

What you do
Make 3 light slashes on each side of trout.
Pour dressing into 9- by 13-inch baking pan. Stir in parsley.
Place fish in dressing and coat both sides. Cover and refrigerate for 3-4 hours, turning occasionally.
Remove fish from marinade and place in grill basket.
Cook over medium heat in covered grill, basting frequently with leftover marinade.
Grill about 10 minutes or until fish flakes easily with fork.

Oysters in a blanket

What you need
12 large oysters
Salt and pepper

What you do
Sprinkle oysters with salt and pepper.
Wrap each oyster in a strip of bacon secured with a toothpick.
Broil 8 minutes or until bacon is crisp.
Serve on well-buttered toast.

Quick and easy tartar sauce

What you need
1 cup mayonnaise
2 tablespoons pickle relish
1 teaspoon lemon juice
1 teaspoon minced onion

What to do
Blend all ingredients together in a small bowl. Refrigerate until ready to use.

Sour cream and corn meal crappies

What you need
Fresh crappie fillets
16-ounce tub of sour cream
Corn meal
Cooking oil
Salt and pepper

What you do
Coat crappies in sour cream with spatula
Roll fillets in corn meal
Salt and pepper both sides of fillets.
Fry in cooking oil in electric fry pan until golden brown.

Pan-fried trout and onions

What you need
3 trout
2 medium-sized onions
2 tablespoons butter
Salt and pepper

What you do
Salt and pepper trout well and place in a frypan covered with hot melted butter.
Add sliced onion.
Turn fish once, frying 6 to 8 minutes per side.
Serve immediately.