Observer: Cooking up delicious walleye
Observer: Cooking up delicious walleye
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Now is a perfect time to share walleye recipes among readers and catchers.
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Cooking up delicious walleye
The fish are biting!
If you fish and consume your harvest, you already know that the high-protein filets are so tasty. Lake Erie is red-hot with tightly-packed schools of walleye between Dunkirk and Barcelona. If you fish and consume your harvest, you already know that the high-protein filets are so tasty. Now is a perfect time to share walleye recipes among readers and catchers.
First, an easy-bake fish dinner classic from my better half. Fern says, “The ingredients are simple; just check your kitchen before you start. You’ll need a tablespoon or two of olive oil, a tablespoon or two of Hellman’s real mayonnaise, one pound of any ¢ -1” thick fillet fish (walleye), one sweet white onion, ¢ tsp each of ground thyme, garlic powder, paprika, cayenne pepper and salt, ™ cup bread crumbs, a pinch of black pepper, a fresh orange, lime or lemon (your choice), some aluminum foil, and a working oven or grill to provide a heat source. I like 375F degrees for my oven temp.”
Choose a Pyrex plate or a baking dish large enough to hold the fillets, then lightly spray the bottom with olive oil or Pam. Place the fish fillet on the baking dish (skin side down if it has skin), then spread a thin coating of Hellman’s mayo to cover the top of the fillet. In a cup or small bowl, dry mix the ground thyme, garlic powder, paprika, cayenne pepper, black pepper and salt with the bread crumbs, and lightly sprinkle this mix over the fillet. Then slice a sweet onion thin, and place one or two thin slices across each fish on top of the mayo. Preheat the oven to 375F (or use a grill). Cover the baking dish with aluminum foil and cook for 30-35 minutes or until the fish fillet turns flaky white. The FDA recommends cooking fish to a minimum internal temp of 145F, but the aluminum foil cover keeps the fish’s moisture intact even when the temp is above that.
With freshwater fish, I want to be sure they are cooked. Doing things this way, the fillets just fall apart. Delicious. Remove from the oven, use a spatula to remove for serving to individual plates. At your option, squeeze the juice of an orange, lime or lemon, your personal preference, over the fillet portion on your plate. Add hot sauce on the side if you like. We enjoy this healthy and delicious dinner meal with a garden salad and a small portion of carbohydrates such as cooked noodles, brown rice, or a sliced red potato. This recipe is so good that you may want to cook more quickly!
Cooking up delicious walleye
The fish are biting!
If you fish and consume your harvest, you already know that the high-protein filets are so tasty. Lake Erie is red-hot with tightly-packed schools of walleye between Dunkirk and Barcelona. If you fish and consume your harvest, you already know that the high-protein filets are so tasty. Now is a perfect time to share walleye recipes among readers and catchers.
First, an easy-bake fish dinner classic from my better half. Fern says, “The ingredients are simple; just check your kitchen before you start. You’ll need a tablespoon or two of olive oil, a tablespoon or two of Hellman’s real mayonnaise, one pound of any ¢ -1” thick fillet fish (walleye), one sweet white onion, ¢ tsp each of ground thyme, garlic powder, paprika, cayenne pepper and salt, ™ cup bread crumbs, a pinch of black pepper, a fresh orange, lime or lemon (your choice), some aluminum foil, and a working oven or grill to provide a heat source. I like 375F degrees for my oven temp.”
Choose a Pyrex plate or a baking dish large enough to hold the fillets, then lightly spray the bottom with olive oil or Pam. Place the fish fillet on the baking dish (skin side down if it has skin), then spread a thin coating of Hellman’s mayo to cover the top of the fillet. In a cup or small bowl, dry mix the ground thyme, garlic powder, paprika, cayenne pepper, black pepper and salt with the bread crumbs, and lightly sprinkle this mix over the fillet. Then slice a sweet onion thin, and place one or two thin slices across each fish on top of the mayo. Preheat the oven to 375F (or use a grill). Cover the baking dish with aluminum foil and cook for 30-35 minutes or until the fish fillet turns flaky white. The FDA recommends cooking fish to a minimum internal temp of 145F, but the aluminum foil cover keeps the fish’s moisture intact even when the temp is above that.
With freshwater fish, I want to be sure they are cooked. Doing things this way, the fillets just fall apart. Delicious. Remove from the oven, use a spatula to remove for serving to individual plates. At your option, squeeze the juice of an orange, lime or lemon, your personal preference, over the fillet portion on your plate. Add hot sauce on the side if you like. We enjoy this healthy and delicious dinner meal with a garden salad and a small portion of carbohydrates such as cooked noodles, brown rice, or a sliced red potato. This recipe is so good that you may want to cook more quickly!
Cooking up delicious walleye
The fish are biting!
If you fish and consume your harvest, you already know that the high-protein filets are so tasty. Lake Erie is red-hot with tightly-packed schools of walleye between Dunkirk and Barcelona. If you fish and consume your harvest, you already know that the high-protein filets are so tasty. Now is a perfect time to share walleye recipes among readers and catchers.
First, an easy-bake fish dinner classic from my better half. Fern says, “The ingredients are simple; just check your kitchen before you start. You’ll need a tablespoon or two of olive oil, a tablespoon or two of Hellman’s real mayonnaise, one pound of any ¢ -1” thick fillet fish (walleye), one sweet white onion, ¢ tsp each of ground thyme, garlic powder, paprika, cayenne pepper and salt, ™ cup bread crumbs, a pinch of black pepper, a fresh orange, lime or lemon (your choice), some aluminum foil, and a working oven or grill to provide a heat source. I like 375F degrees for my oven temp.”
Choose a Pyrex plate or a baking dish large enough to hold the fillets, then lightly spray the bottom with olive oil or Pam. Place the fish fillet on the baking dish (skin side down if it has skin), then spread a thin coating of Hellman’s mayo to cover the top of the fillet. In a cup or small bowl, dry mix the ground thyme, garlic powder, paprika, cayenne pepper, black pepper and salt with the bread crumbs, and lightly sprinkle this mix over the fillet. Then slice a sweet onion thin, and place one or two thin slices across each fish on top of the mayo. Preheat the oven to 375F (or use a grill). Cover the baking dish with aluminum foil and cook for 30-35 minutes or until the fish fillet turns flaky white. The FDA recommends cooking fish to a minimum internal temp of 145F, but the aluminum foil cover keeps the fish’s moisture intact even when the temp is above that.
With freshwater fish, I want to be sure they are cooked. Doing things this way, the fillets just fall apart. Delicious. Remove from the oven, use a spatula to remove for serving to individual plates. At your option, squeeze the juice of an orange, lime or lemon, your personal preference, over the fillet portion on your plate. Add hot sauce on the side if you like. We enjoy this healthy and delicious dinner meal with a garden salad and a small portion of carbohydrates such as cooked noodles, brown rice, or a sliced red potato. This recipe is so good that you may want to cook more quickly!
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