There is nothing better than a satisfying, home-cooked dinner with a glass of good wine (Lindemans Bin 65 Chardonnay 2005). I picked up some wild perch from Lake Victoria at Fairway today on my way home from the gym. I have vowed never again to eat farmed fish since I read that some farmed tilapia from Vietnam comes from the polluted Mekong Delta--eww!
Anyway, I adapted Emily's flounder recipe to cook the perch--here's how it goes: Marinate the fish in a shallow dish in which you have combined about a tablespoon each of lime juice and soy sauce. (You can also add some chopped parsley if you have it.) While that's marinating, saute 3 sliced button mushrooms in some oil, then put the fish and marinade atop the mushrooms, cover, and cook a few minutes until the fish is done and flakes easily. If you have company, increase the ingredients accordingly. Tonight I dined alone.
I also took the rest of the baby carrots and asparagus and roasted them with a little olive oil in the meantime. After they were done, I sprinkled them with Chef's Salt (a homemade mixture of late chef Louis Szathmary consisting of 1 cup salt, 1 tablespoon Spanish or Hungarian paprika, 1 teaspoon freshly ground black pepper, 1/4 teaspoon white pepper, 1/4 teaspoon garlic salt). This makes a lot, but never fear--it doesn't spoil and is especially wonderful on scrambled eggs.
I could really taste the difference between this wild fish and the farmed fish I had the last time I made this--long live all wild things!