Freshwater Feasts

By El Lower, Michigan Sea Grant GLANSIS research associate

A few weeks ago, I attended a foraging event and came home with a number of treats, including locally-caught bluegill (Lepomis macrochirus) and some fresh common milkweed (Asclepias syriaca) shoots. With just a small amount of each ingredient on hand, I wanted to put together a dinner to celebrate these native fish and plants on a hot early summer day. The end result is two dishes that went great together, but which you can prepare individually if you prefer. And to learn more about bluegill and common milkweed, check out these articles from MSU Extension!

“Wait, milkweed is edible?!” some of you might ask – absolutely, and not just for monarch butterflies! Generations of foragers (myself enthusiastically included) have enjoyed the young shoots, unopened flower buds, and young seed pods of this plant with no ill effects when properly prepared. The shoots, buds, and pods do need to be blanched in salted boiling water to remove toxic compounds called cardenolides, but once this is completed and they’re used in a recipe like other vegetables, the results are delicious, with a flavor a little like asparagus and peas. As always, when trying unfamiliar foraged foods for the first time, eat a small amount first and don’t consume more if you experience stomach upset.

It’s important to note that common milkweed is an important plant for pollinators like the beloved monarch butterfly, which uses it as a host, so harvesting responsibly is key. If harvesting young shoots, only take a few per patch, and only take a small cluster of flower buds or pods from each plant. This allows the plant to regrow and stay healthy for the season to keep providing its ecological benefits! While some might argue against eating a plant that’s so important to butterflies, recognizing it as a food source for humans too encourages more people to get to know and love it rather than just seeing it as a weed or merely ornamental. With more people growing it to enjoy its beautiful flowers, the butterflies it attracts, and the summertime treats it can provide, there will be plenty for both insects and people to enjoy!

Honey-herb bluegill

This bluegill recipe is adapted from foraging expert Hank Shaw’s recipe for Greek honeyed fish, which has a surprise ingredient that packs in a lot of flavor: ouzo, an anise-flavored liqueur. Don’t be put off if you don’t like the black licorice flavor this spirit is known for – in combination with the other ingredients, the single shot of ouzo blends with the honey and oregano into a beautiful sweet-and-savory herbal flavor. If you don’t have ouzo, any anise-flavored liquor will work great: I used absinthe the first time I made this recipe because I happened to have some in my home bar, but pernod, sambuca, anisette, or anything similar will do.

Ingredients:

• 1 lb bluegill fillets (or use any other panfish or lean white fish)
• 3 minced garlic cloves
• 2 tablespoons chopped fresh oregano (or 2 tsp dried)
• 1 tablespoon chopped fresh thyme (or 1 tsp dried)
• 2 tablespoons fish sauce
• 2 tablespoons honey
• 1 shot of ouzo, absinthe, or another anise-flavored liqueur
• Pinch of red pepper flakes
• Flour (enough to dust your fish)
• Olive oil (enough to coat pan)
• Salt and pepper to taste

Instructions:

1. Cut the fish into bite-sized pieces, salt generously, and set aside while prepping your other ingredients.
2. Add olive oil to a large skillet and heat over high heat. Dust the fish pieces in flour until lightly coated and set them in the pan, then turn the heat down to medium-high. Brown the bites of fish on both sides, then take them out of the pan and set them on a paper towel-lined plate to drain while you make the sauce.
3. Add the garlic to the remaining oil in the pan and fry for 30 seconds. Add the fish sauce, honey, red pepper flakes, and chopped herbs, and swirl to combine. Remove the pan from the heat and add the ouzo (to prevent the alcohol from catching fire!), stir, and then place back on heat until mixture thickens to a syrupy consistency.
4. Add the fish to the pan, turn off the heat, and toss to combine. Season with a lot of fresh-ground black pepper and any additional salt you may need, and serve right away.

Milkweed shoot pasta

Ingredients:

• 1 box short pasta (I like penne or rotini for this recipe)
• 10-15 tender young milkweed shoots, ideally with unopened flower bud clusters attached
• 1 small bunch of asparagus
• 4 cloves garlic, minced
• 3 tablespoons butter
• 1 tablespoon soy sauce
• Juice and zest of one lemon
• Pinch of red pepper flakes
• Parmesan cheese to finish
• Large handful of arugula (optional)
• Salt and pepper to taste

Instructions:

1. First, blanch your milkweed shoots: bring a pot of salted water to a boil, then add your milkweed and cook for one minute. Remove the milkweed and immediately plunge the shoots into a bowl of cold water, which will help them maintain their bright green color. The milkweed is now ready to be used in your recipe.
2. Bring another pot of salted water to a boil and cook your pasta according to package instructions. Reserve a little of the pasta cooking water to emulsify the sauce.
3. While the pasta cooks, chop your asparagus and blanched milkweed shoots into short pieces of approximately the same size. In a large skillet over medium heat, add the butter to melt, add the garlic and red pepper flakes to cook for about 30 seconds. 
4. Add the chopped asparagus and milkweed. Cook for two to three minutes, until vegetables are bright green and tender-crisp, then add the soy sauce and lemon juice and zest.
5. Add the cooked pasta to the pan and stir to combine, adding a little reserved pasta water to help the sauce stick to the vegetables and noodles. Add an optional handful or two of arugula to wilt gently in the residual heat. Season with salt and pepper as needed.
6. When ready to serve, top with a sprinkle of parmesan cheese and enjoy!