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
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.