Instructions

1. Brush fillet portions of eelpout lightly with oil or melted butter, and sprinkle them with salt, pepper or other seasonings as desired. Place them six inches under a preheated broiler, and broil for six to 10 minutes -- depending on their thickness -- until well browned and just opaque in the thickest section.

2. Arrange the fillets in a buttered or oiled baking dish, and cover them with a thin layer of white cream sauce. Sprinkle the dish with buttered breadcrumbs, and bake for 25 to 30 minutes at 350 degrees Fahrenheit until the fish is cooked and the crumbs are golden.

3. Oil the fillets lightly and season them to taste, then grill them over a charcoal or gas flame. Add a few flakes of hardwood to the fire, for an outdoor "campfire" flavor.

4. Pan-sear the fillets in a hot skillet until browned on each side, then turn down the heat and add a splash of white wine and a small piece of cold butter to the skillet. Swirl the skillet to combine the wine and butter, and baste the fillets frequently with the mixture. Add a sprinkle of fresh herbs, immediately before serving.

5. Cut the fillets into thick chunks, like sections of sausage. Poach them gently in your favorite lemon-lime soda, or in salted water with plenty of lemon juice. Drain the eelpout portions once they're cooked through, and serve them with melted butter for dipping. This is sometimes referred to as "Minnesota lobster."

6. Bread or batter your eelpout fillets, and deep-fry them for homemade fish and chips.