Walleyes galore. They sure have been abundant this year–in a word, the ‘eyes have been prolific!
This week’s recipe is one we do at the lodges and it’s been met with approval from everyone who has it. In fact, while I was at Mim a couple week’s ago, the visiting group called Valda out for a round of applause, they liked it so much.
What I love most about this recipe is that is a no fuss, no mess recipe. Take a piece of foil and butter or oil it. Add breadcrumbs, lemons and then lay fish on top, season liberally with salt and pepper–a few filets in each foil wrap is good. Top with more lemon slices, onions, chopped garlic, peppers and croutons. I like to add a splash (a generous one at that!) of white wine on top to steam into the fish. Pop it in the oven and cook for 15 mins and voila! Walleye pockets. You can experiment with different toppings and spices…asparagus and dill or cilantro, lime and chilies. The possibilities are endless! Serve with some rice and you have it made. Until next time!