Use your favorite seafood breader, or mix 1 cup plain flour with 2 T Old Bay, salt and pepper to taste. Dredge tilapia, flounder, or catfish fillets in breader, shake off excess.  Place in hot pan with a small amount of Smoked Canola Oil and brown on each side (do not cook completely).  Remove fish and add 2T butter, 2T capers, and the juice of 1/2 lemon.  Mash capers with a fork and reduce mixture.  Add fish and add 1/2 cup good white wine.  Place in 300 degree oven for 10 minutes.  Place fish on plates and top with the sauce.  Great served with Zatarain’s yellow rice.

Lightly coat salmon with Smoked Canola Oil and season with dried dill.  We prefer cooking on a western red cedar plank in front of a bed of oak coals in the fireplace.  You can cook in 225 degree oven for one and a half hours.  This is wonderful when served with Camp Fire Grits.  Life is great!