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      Members Only Fluid Forum View   08/08/2017

      Fluid forum view allows members only to get right to the meat of this community; the topics. You can toggle between your preferred forum view just below to the left on the main forum entrance. You will see three icons. Try them out and see what you prefer.   Fluid view allows you, if you are a signed up member, to see the newest topic posts in either all forums (select none or all) or in just your favorite forums (select the ones you want to see when you come to Fishing Minnesota). It keeps and in real time with respect to Topic posts and lets YOU SELECT YOUR FAVORITE FORUMS. It can make things fun and easy. This is especially true for less experienced visitors raised on social media. If you, as a members want more specific topics, you can even select a single forum to view. Let us take a look at fluid view in action. We will then break it down and explain how it works in more detail.   The video shows the topic list and the forum filter box. As you can see, it is easy to change the topic list by changing the selected forums. This view replaces the traditional list of categories and forums.   Of course, members only can change the view to better suit your way of browsing.   You will notice a “grid” option. We have moved the grid forum theme setting into the main forum settings. This makes it an option for members only to choose. This screenshot also shows the removal of the forum breadcrumb in fluid view mode. Fluid view remembers your last forum selection so you don’t lose your place when you go back to the listing. The benefit of this feature is easy to see. It removes a potential barrier of entry for members only. It puts the spotlight on topics themselves, and not the hierarchical forum structure. You as a member will enjoy viewing many forums at once and switching between them without leaving the page. We hope that fluid view, the new functionality is an asset that you enjoy .

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looking for fish taco recipes

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Here's a pretty easy one. Just deep fry your fish the way you normally would with your favorite batter then throw the corn tortilla in the fryer for about 5-10 seconds. Place the fish in the tortilla and cover it with fine chopped cabbage (you can buy it in the store bagged up already) then (and here's the key ingredient) prepare a white sauce stirring togehter equal parts 50/50 of sour cream and mayonaise with a little milk to get it to the consistancy of salad dressing. Pour the while sauce over the cabbage and fillet and try not to eat your hand shoveling the whole delicous works in at once!!

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Try this:

Tortilla-Wrapped Fish

6 tablespoons olive oil

2 C. diced, peeled Yukon Gold potatoes

2 medium yellow onions, diced

4 garlic cloves, minced

2 ripe tomatoes, diced

1 bunch oregano, chopped

1 cup chopped pitted green olives

½ teaspoon black pepper

Juice of 2 limes

½ cup vegetable oil

18 small corn tortillas, recipe follows

6 ounces fish

2 limes, cut in wedges for garnish

In large skillet heat olive oil over high heat. Sauté potatoes, shaking the pan frequently, until golden brown, about 5 -7 minutes. With slotted spoon transfer to a mixing bowl.

In same skillet sauté onions, about 5 minutes. Add garlic and sauté for another minute. Add tomatoes, oregano, and cook an additional minute. Remove from heat and stir in olives. Add mixture to mixing bowl. Add pepper. Stir well to combine and set aside.

Heat the grill or preheat oven to 450 degrees. In another skillet, heat vegetable oil until hot, but not smoking. Using tongs, dip each tortilla in the oil, and cook for about 30 seconds each side. Drain on a paper towel.

Season fish fillet with salt and pepper.

On tin foil, arrange 3 tortillas so they overlap in the center to form a triangle. Place fish fillet in the center. Divide potato mixture into 6 parts and mound 1 portion evenly over the fillet. Fold over tortillas to enclose the stuffing, forming a triangle. Wrap the fish in tin foil. Repeat the wrapping and mounding process with the remaining fillets.

To bake, place the packets directly on the oven rack and cook for 20 - 25 minutes.

To serve, unwrap and discard the foil and, with a spatula, transfer the fish to plates. Open the tortillas to resemble the leaves of a flower. Though they can be eaten, the real purpose of the tortillas is to add moisture and flavor. Serve with lime wedges as garnish.

On a grill, or in a large skillet over medium heat, brush olive oil. Cook tortillas in batches until golden brown, about 2 minutes per side

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