Fish Recipes Sundin: "Bluegills Sautéed with Dill Sauce" (Click Images To Enlarge)

Ask hall of fame fishing guide Jeff Sundin what his favorite fish is to catch and without doubt, the reply will be Sunfish. Widely sought nationwide, sunfish, bluegills, pumpkinseeds, sun perch or bream, whatever you call them, are widely available and a blast to catch. Let’s not forget, these scrappy fish are not only fun to pursue, but they are delicious to eat too!

Here's a delicious recipe for preparing sunfish that is both easy and fast. Endorsed by longtime Minnesota fishing guide Jeff Sundin, this dish, sautéed bluegills in dill sauce will surely be a big hit on your fishing vacation, or at your next family gathering.

Ingredients for sautéed bluegills are readily available and inexpensive. Butter, dill, lime, sour cream and of course, sunfish.

Serving size of about 3 or 4, 8-to-9-inch size sunfish (6-to-8 fillets) per person, are suggested. Large fillets, if used should be split to remove the center line pin-bones. Preparation time, 10 to 15 minutes.

Bluegills Sautéed; Ingredients Sunfish Fillets, 6 to 8 per person suggested Butter, about 2 Tablespoons per serving Salt & Pepper, Sprinkle to Taste Dill Sauce; Ingredients Sour Cream 1 cup Mayonnaise 1/2 cup Dill 1/4 cup fresh finely chopped or 5 teaspoons dried Garlic, granulated or powder 1 teaspoon Kosher Salt 1/2 teaspoon Black Pepper 1/8 to 1/4 teaspoon to taste Lime or Lemon Juice, 1 Tablespoon fresh lime or 2 Tablespoons fresh Lemon

Preparation of Sautéed Bluegills in Dill Sauce

Combine and Whisk ingredients to prepare dill sauce.

Heat butter in sauté pan, cook fillets for about 3 minutes, until lightly browned.

Gently turn over fillets and repeat until fillets are lightly browned and ready for dill sauce.

Cover bluegill fillets with thin layer of dill sauce and gently roll to turn. Cook until sauce is warmed and thoroughly mixed. Thin with small amount of water or milk if desired.

Cooking time averages about 10 minutes, but varies slightly depending on the size and number of your fillets. Fillets are ready to serve when flaky and lightly browned. Save unused portion of dill sauce for use with other fish, or vegetable dishes.

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