After a relaxing afternoon boating and fishing with friends on East Twin Lake in Lewiston, Michigan we reap the bounties of this wonderful, relaxed way of life. A 3.5 pound large mouth bass makes a delicious dinner when accompanied by braised Brussels sprouts with bacon and garlic. I cook the bass en papiotte, Michigan style. After cleaning and descaling, stuff cavity of bass with sliced scallions, lemon slices, and a little butter. Season liberally with thyme, salt, pepper, olive oil, and a splash of white wine. Wrap up tightly with heavy duty aluminum foil. Bake in a 425 degree oven or on a grill with medium high heat for approximately 25-30 minutes. Be careful when opening foil as steam will be hot!
And don’t forget dessert! Hudsonville Ice cream is a Northern Michigan favorite. Try their new flavor, Chicago popcorn carmel. Outrageously good! Vanilla ice cream with pieces of popcorn and a salted carmel swirl! WOW!
Betzabroad...My personal recipe for tasting our big, fat, wonderful world 