Baked Walleye Fillets

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.
 

Camp-Style Walleye

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 aluminum foil to seal fillets
and grill for 10 to 15 minutes, or until fish flakes with a fork. Absolutely delicious!

Cheesy Walleye Casserole

Spread the spinach in greased 13 x 9 x 2-inch baking dish. Place the Walleye pieces on top.
Sauté the onion in butter until tender. Stir in the soup, milk, Swiss cheese, Cheddar cheese,
curry powder and pepper. Cook over low heat, stirring until the cheese melts. Spoon over the
fish. Top with the cracker crumbs and Parmesan cheese. Bake at 350 degrees for 30 minutes.

Grilled Walleye with Horseradish Sauce

In a reseal able 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.

 

Walleye and 'Kraut Sandwiches

In mixing bowl, combine fish, sauerkraut, pickles, mayonnaise, and horseradish. Mix well. Portion
mixture evenly on half the bread. Top with cheese. Top with remaining bread. Melt margarine in
skillet. Place sandwiches in skillet and grill on each side until golden brown. Serve with chips
or relishes and a cold drink. Makes 4 servings.

Walleye Cooked on Sea Salt

Prepare a bed of Rock Salt in the bottom of a non-reactive pan (a coarse Sea Salt will also work).
A spray bottle of water is used to mist the Rock Salt so the salt will fuse together while cooking.

Place the fish on the bed of salt. A dressing may be placed into the body cavity or a mixture of
vegetables may be used to stuff the cavity. The scales will help prevent the meat from becoming too
salty. A layer of salt is used to cover the fish-you will mist this covering with your water and
bake in a 450 degree oven. The salt will fuse together in this high heat and the fish will stream
in the salt covering.

Cooking time will depend on the size of the fish being cooked. The salt case will be cracked when
you go to serve the dish and care is used to prevent being burned when the steam is released upon
breaking the salt.

Walleye fillets and Cheeks in Green Peppercorn Sauce

4 walleye fillets cut into bite size chunks
2 tablespoons butter
1/2 teaspoon grated lemon rind
12 walleye cheeks *
1 tablespoon green peppercorns **
1 tablespoon fresh lemon juice
salt and freshly ground black pepper

1) heat the butter in large fry pan over high heat until it begins to brown
2) add the lemon rind, fish and cheeks. Brown quickly, stirring carefully.
3) add the green peppercorns and lemon juice quickly, season with salt and
pepper then cover the pan and remove from heat. Let stand, covered, 5 mins.
4) Serve immediately.

* this recipe originally called for scallops but I substituted walleye cheeks.
** if green peppercorns are freeze dried, soak in hot water for 5 mins. before adding to recipe.

Broiled Walleye Recipe

2 lbs of Walleye fillets

Cut fillets into about 1/2" strips

4-5 Tablespoons of Lemon Juice

3-4 Garlic cloves, minced

3 Tablespoons of Soy Oil

3 1/2 Tablespoons White Wine

3 pinches of fresh chopped sweet Basil

Salt & Pepper to Taste


Blend all ingredients together. It should be a paste-like texture.
Place fillet on broiler, skin down. Brush fillet with paste, than sprinkle paprika.
Broil one side, 10 minutes per each inch of thickness. If you prefer a sauce, use
marinade of fresh garlic, Dijon mustard, lemon juice, mayonnaise and soy oil. Garnish
with fresh parsley, and some lemon wedges.
 

Baked Walleye Recipe

½ lb. walleye fillet

8 oz. small, cooked shrimp

2 tbsp butter

2 tsp lemon juice

1 cup whipping cream

1 cup shredded provolone and mozzarella cheese
chopped basil or a hint of parsley

½ tsp salt

lemon wedges

Prepare fish by rinsing and drying the fillet. In a small baking dish, slowing melt
butter. Put the fillets in the dish and add the lemon juice and salt. Place dish in
preheated oven and bake at 375 degrees for 8-10 minutes. In a saucepan, slowly heat
cream to boiling than turn down to medium. Take the baked walleye dish and sprinkle
shrimp over the fillets. Pour the cream over the walleye/shrimp combo and than cover
that with the cheese. Broil until cheese is melted. Remove and sprinkle with the basil
and/or parsley. Use the lemon wedges when served.
 

Walleye in White Wine

Ingredients Instructions
2 small walleye
1 tablespoon finely chopped parsley
1 clove garlic, finely chopped
1 shallot, finely chopped
2 cups bread crumbs
Milk
1/4 pound butter
Salt
Pepper
1 egg yolk
Onions, chopped
Dry white wine
Butter
1 tablespoon flour
Clean and wash two small fish. If they are larger than 3 pounds, you will have to
increase the amount of stuffing. To make stuffing, combine parsley, garlic, and shallot
with bread crumbs, which have been moistened with a little milk. Then add 1/4 pound
butter. Apply salt and pepper. When all is mixed, use an egg yolk for binding.
Essentially, the walleye is cooked in a shallow baking dish because the entire fish must
rest on a bed of onions, which you must first chop, and sauté in butter. The onions
should be yellowed and not browned by cooking. Lay the fish on the onions, and cover
them with a dry white wine. Put the dish in a moderate oven for about 30 minutes; then
remove the pan and pour off the juices into a saucepan. The juices must then be reduced
and thickened by warming with a lump or two of butter and a tablespoon of flour. You might
also add another touch of wine at this point to stimulate the sauce. Put the liquid back
over the fish and the fish back into a now very hot oven. Another 5-10 minutes should suffice.


 

BBQ Walleye

2 lb. walleye fillets, cut in cubes for skewering
sweet red, green and yellow peppers, cut for skewering

small whole onions, cut in half
2 tbs soy sauce

2 tbs teriyaki sauce

1 tbs liquid honey

1 tbs wok sauce

1 tbs Cajun hot fish spices

1/2 tsp Worcestershire sauce

salt and pepper to taste

Mix the last seven ingredients well. Mix the walleye, peppers and onions. Lay in a
deep plate and cover with the sauce mixture. Marinate in the fridge overnight.

When ready to bbq, put fish, peppers, and onion on skewers. Make sure they are well
pressed against each other, keeping in mind that the fish cubes will reduce in size
while cooking. I suggest alternating the peppers for an appealing look.