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S P O R T I N G C L A S S I C S 1 3 9 oil with paper towels and serve. Lightly salt to taste. Pan-fried potatoes and a green salad (ramps, cress, and branch lettuce if you are fortunate enough to have access to these delicacies from nature) are ideal accompaniments. Grilled Tuna with Orange Basil Sauce 2 6-ounce tuna fillets Orange juice, fresh-squeezed from one orange Lemon juice, fresh-squeezed from one lemon ½ cup extra-virgin olive oil 6 heaping tablespoons finely chopped fresh basil ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper Place tuna fillets in a ziplock plastic bag. Combine remaining ingredients in a mixing bowl and whisk thoroughly. Pour mixture over fillets and marinate for 30 minutes at room temperature. Add a light coating of oil to the cooking grate and set the grill to medium heat. Drain and shake the marinade from the fillets and reserve. Season the fish with salt and pepper to taste. Place the fillets on the grill, and cook four to five minutes per side or until they reach desired doneness. Do not overcook—more than ten minutes for one-inch fillets is too much. As the tuna grills, heat the marinade to boiling on the stovetop, and cook until slightly reduced. When you remove the fish from the grill, pour the hot marinade on the fillets and serve immediately. Serves two. Parmesan Panfish Bream or crappie fillets Shredded Parmesan cheese Salt and pepper to taste Preheat the oven to 325 degrees. Coat a baking dish with nonstick cooking spray, arrange the fillets in a single layer in the dish, and sprinkle generously with cheese. Arrange another layer of fish over the cheese, then top with more cheese. Continue until there are three or four layers of fish. Bake for about 40 minutes, watching carefully so the fish doesn't overcook. Other white, flaky fish, such as walleye and cod, can be prepared this way, although the fillets will be thicker and two layers usually fill the baking dish quite nicely. Whatever fish is used, the dish is done when the flesh flakes readily. Serves six. Catfish Pâté Ugly as homemade sin and sometimes disdained by angling purists, the lowly catfish comes into its own when cooked, whether in stews, served as nuggets, fried whole, or prepared in a variety of other ways. This recipe is a simple one and makes a fine hors d'oeuvre. 1 pound catfish fillets ½ cup water 16 ounces cream cheese, softened 1 garlic clove, minced 2 tablespoons onion, minced 2 tablespoons fresh lemon juice 2 tablespoons Creole seasoning Add salt and freshly ground black pepper to taste. For added spiciness and a bit of color, add ¼ teaspoon red pepper flakes. Poach the fish in the water in a saucepan until it flakes readily; then drain. Combine the drained fish with the cream cheese, garlic, onion, lemon juice, and seasonings in a food processor and run until smooth. Spoon into a container and chill for at least two hours. Serve with crackers or garlic toast points. Serves 16. Note: Most of these recipes are from from Wild Fare and Wise Words, Jim and Ann Casada. Signed copies are $20 plus $5 shipping and handling to Jim Casada, 1250 Yorkdale Dr., Rock Hill, SC 29730.