Here’s a recipe for a tasty sauce to elevate your fish for a special meal, brought to us by our very own Sporting Chef, Scott Leysath.

This is a simple sauce for fish that can be prepared in the blender in just a few minutes. You can heat it slowly in a saucepan, but, if you do, don’t bring it to a boil. Simply spoon it over just-cooked fish.

Note: I also add a dash or two of a green hot sauce. If you use a red hot sauce, it may give the sauce an unflattering brown color.

2/3 cup marinated artichoke hearts

1 cup fresh basil leaves

1 lemon, juice only

2 garlic cloves, minced

2 tablespoons almonds, lightly toasted in a 325-degree oven

3 tablespoons grated Parmesan cheese

1/4 cup olive oil

Salt and pepper

Combine artichoke hearts and the next five ingredients in a blender or food processor. Pulse to process until mixture is almost pureed but still a little chunky. While motor is running, add oil in a thin stream until emulsified. Season with salt and pepper to taste.

You’ll find more recipes to prepare using the meat and fish that you’ve harvested yourself in every issue of MidWest Outdoors, available by subscribing on our website.