Walleye
Baked
Walleye Fillets
• 2 lb.
walleye fillets
• 1/3 c. chopped green onion
• 1/4 lb. mushrooms, sliced (1 cup)
• 1 tsp. salt
• 1/4 tsp. fresh ground white pepper
• 1 tsp. leaf marjoram, crumbled
• 2 Tbsp. dry white wine
• 2 tsp. lemon juice
• 1/4 c. shredded Monterey Jack cheese or mild Cheddar
• 1/4 c. fresh bread crumbs
• 1/2 c. (1 stick) butter or margarine, melted
• 2 Tbsp. chopped fresh parsley
Butter a baking
dish, large enough so fish just slightly overlaps. Preheat
oven to 400¡F. Spread green onions and mushrooms
over the bottom of the dish and place fish over top.
Season with salt, pepper and marjoram. Sprinkle with
wine, lemon juice, cheese and bread crumbs. Drizzle melted
butter over the crumbs. Bake for 4 minutes, then loosely
place foil over fillets; do not seal the edges. Bake
an additional 7 minutes or until fish is done.
This
recipe has been generously contributed by www.fishingworks.com.
Camp-Style
Walleye
• walleye
filets
• butter
• salt and pepper
• lemon juice
• tin foil
This one's
easy. Put two fillets in aluminum foil. Put a few pads
of butter on each fillet. Salt and pepper to taste and
sprinkle with lemon juice. Fold alluminum foil to seal
fillets and grill for 10 to 15 minutes, or until fish
flakes with a fork. Absolutly delicious!
This
recipe has been generously contributed by www.fishingworks.com.
Grilled
Walleye with Horseradish Sauce
• 2 pounds walleye fillets
• 1 cup Lawry's Herb & Garlic with Lemon Juice Marinade
• 1 teaspoon Lawry's Seasoned Salt
• 1 teaspoon Lawry's Lemon Pepper
• 1/4 cup butter
• 2 tablespoons horseradish
• 2 teaspoons fresh dill, minced
In a resealable plastic bag or container, place the fish
fillets and Lawry's Herb & Garlic with Lemon Juice
Marinade. Marinade in refrigerator for 30 minutes. Remove
fish from marinade and drain; sprinkle with Lawry's Seasoned
Salt and Lemon Pepper, to taste. Spray grill with non-stick
cooking spray; cook on hot barbecue grill or in hot broiler
3 to 5 minutes per side, or until fish flakes. In a small
saucepan, melt butter. Remove from heat, stirring in horseradish.
Spoon mixture on fillets; sprinkle with dill and serve.
Serves 6.
This recipe has been generously contributed
by www.fishingworks.com.
Walleye with
Parmesan-Peppercorn Crust Fish Recipe
- 1/2 cup corn meal
- 1/2 cup parmesan cheese
- 1 table spoon course ground pepper.
Coat both sides of fillets completely. Coat pan with vegetable
oil or vegetable spray. Bake fillets at 350 for 12 minutes.
While fillets are in the oven you can make the optional
garlic cream sauce. Pour 1/2 cup of real cream into a small
saucepan. Mix in 1 tablespoon of fresh chopped garlic into
the pan and simmer on low heat until cream reduces in half,
add salt, pepper to your taste. Put cooked fillets on plate
and eat with or without sauce, depending on your calorie
needs. Serve with risotto or rice pilaf and vegetables.
This recipe has been generously contributed
by www.nobonesaboutit.com.
Walleye
Cakes
- 1 pound cooked (microwave) walleye fillets, flaked
- 1 stalk celery, chopped (more if preferred)
- 1/4 cup onion, chopped (more if preferred)
- 2 Tbsp. mayo
- 1 large egg slightly beaten
- 1 Tbsp. chopped fresh parsley or 1 tsp. dried
- 1 tsp. fresh lemon juice or bottled
- Few drops of hot pepper sauce (more or less if you
want)
- 1/2 tsp. salt.
- 3/4 cup Ritz cracker crumbs
- 3 Tbsp. Veg Oil
Sauté onions and celery in the oil. Mix into walleye
and add all other ingredients except the cracker crumbs.
Form into patties and coat each side with cracker crumbs
like you would for salmon patties. Brown in butter or margarine.
Serve with lemon wedges. A sauce to serve with cakes can
be made with 1/4 cup mayo and 1/4 cup sour cream and 2
Tbsp. chopped fresh dill weed or 2 tsp. dried. Optional:
salt to taste. (Use more or less dill to suit your taste.)
This recipe has been generously contributed
by www.lake-erie-fishing.com
