Celebrate the Fourth with some combustible Cleveland cuisine

Fire in the sky? That happens every summer. Fire on the water? That hasn't happened around here in 40 years.

So to honor Cleveland's environmental achievement, why not bring a little piece of the 1969 Cuyahoga River fire to your backyard BBQ? All you need to do is catch a bass from our beloved Cuyahoga and follow the simple steps below. It'll be a real burning river feast (not to be confused with this).

Burning River Bass

1 lb. Small mouth bass filet (from Cuyahoga River)

2 Orange slices

½ tbsp Orange zest

Dried fennel

Olive oil (do not use motor oil for authentic 1969 flavor)

Bottle of Sambuca

Salt & Pepper

Cut thin slits in filet. Sprinkle salt & pepper over cleaned fish, and brush on a coat of oil. Squeeze orange over fish and sprinkle on orange zest.

Place on bed of fennel and bake in oven at about 350 degrees F for 6-9 minutes, depending on weight and mercury content. Flip halfway through cooking, adding more orange juice and zest. After cooking, place on serving dish (don’t use paper plates) and evenly pour ½ oz. of Sambuca to fish. Light on fire and serve. Then drink the rest of the bottle of Sambuca to kill any germs.

The EPA recommends you only eat this once a month. Seriously.