Recipe of the Week - Wilderness North

Celebrating 30 Years of Wilderness North  –          

Recipe of the Week

Krista cooking, Wilderness North staffFor those of us with kids, September is always a busy month now that school is back in session. There’s shopping for school supplies and clothing/uniforms, packing lunches, stocking the fridge/pantry, not to mention dealing with work and year end. With so much going on, who has time to cook let alone think of what to make for a nice sit down family meal… Luckily there are many ‘one pot meals’ or easy grilling ideas like this week’s Walleye Omelette that use many common ingredients one normally on hand.

Originally designed for a shore lunch, meals like this make for an easy and healthy sit down family dinner that can be made any time of year …provided you have fresh fish of course! To take it from the camp fire to the table, I would recommend serving this dish with a nice chilled bottle of Peller Estate Chardonnay. This smooth easy drinking white easily compliments any meal with its subtle apple and pear undertones–perfect for unwinding after a busy day at the office!
Happy Cooking!

Walleye Omelette

cooking with Wilderness NorthIngredients:

  • Two large pieces of foil
  • 2-4 walleye fillets (depending on size)
  • Margarine or cooking spray
  • 1 can diced tomatoes, drained (or 1 fresh)
  • ½ cup of diced peppers (green/red or both)
  • 1 diced small onion
  • ½ cup of sliced mushrooms
  • 1-2 diced garlic cloves
  • Several artichokes (optional)
  • ¼ cup of Italian bread crumbs
  • Juice from ½ a lemon or lime
  • Dash of Hot sauce
  • Italian salad dressing and balsamic vinegar to drizzle
  • Seasonings:
    • lemon pepper,
    • course pepper/freshly ground peppercorns
    • paprika,
    • dill weed
    • fresh parsley


  • Thoroughly wash all fillets and then pat dry with paper towel.
  • Grease 1 piece of foil with cooking spray or margarine and place on top of the other one to make a cross.
  • Lay fillets in the middle of greased foil and season with desired seasonings.
  • Cover seasoned walleye with vegetables and drizzle with Italian salad dressing, balsamic vinegar, and a dash or two of hot sauce.
  • Lightly dust with bread crumbs providing an even coating.
  • Add lemon juice and loosely wrap fish with foil, folding over the ends and top seam.
  • Place packet over hot white coals, or on the grill on high, and cook for 8-10 min moving front to back or turning once to ensure even heat. Fish is cooked when it is a nice white colour.
  • Remove from heat, lay on diner plate, open, and enjoy the fresh aromas!

Serve and Enjoy

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