Hungarian Carp in Paprika Sauce
Recipe type: Wild Game
Serves: 4
  • 4 Carp fillets (6 ounces each)
  • 1 lemon; juiced
  • 1 1/4 teaspoons unsalted butter
  • 1/2 Cup coarsely-chopped onion
  • 1 teaspoon paprika
  • 1 1/4 green bell peppers; seeded, diced
  • 1 1/4 tomatoes; peeled, diced
  1. Preheat oven to 350 degrees.
  2. Drizzle fish with lemon juice. Marinate 20 minutes in refrigerator. Melt butter in a heavy non-reactive saucepan over medium heat.
  3. Saute onions 4 to 5 minutes until tender. Sprinkle with paprika. Stir in green peppers and tomatoes and bring to a boil. Arrange fish on bottom of a buttered casserole.
  4. Cover with sauce and bake 20 to 25 minutes, basting occasionally.

Suggested Wine: Gewnrztraminer, Sauvignon Blanc, or Chardonnay

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