Nothing is better than catching fish all day on the lake and then thinking of how to prepare your fresh caught fish for the evening meal, once back at camp.
You’re in for a yummy treat with this fish
dish for sure!
Ingredients:
4 pcs. 6/8 oz. portions fresh walleye (or pike) fillets (about 2#)
1/4 cup melted butter
2 T. lemon juice
2 T. chopped parsley
1/4 t. dill, rosemary or marjoram, crumbled
1/4 t. salt
1/8 t. coarsely ground pepper
Directions first be sure to remove bones.
Line broiled pan with foil and place the fillets on the rack. Sprinkle lightly with salt and pepper. Combine remaining ingredients and use to baste the fish. Place the broiler pan 4 inches from heat and broil, allowing 10 minutes cooking time per inch of thickness. Do not turn the fish. Baste several times during cooking. Makes 4 servings.
“No angler merely watches nature in a passive way.
He enters into its very existence.”
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Tags: Cook, fish recipes, Grilling, Home, Lemonade, northern pike fishing, Olive oil, Parsley, Walleye, Wawang Lake
Looking to liven up your fresh walleye dinner with a taste of the exotic? Try a succulent whole fish steamed with some of the fantastic flavours of Asia.
Ingredients
- 3 cups water
- 3 cloves cloves garlic, minced
- 2 tbsp fresh ginger, minced
- 3 tbsp soy sauce
- 1 green onion, finely chopped
- 2 1/2-pund walleye, gutted and scaled
- Salt and pepper to taste
- 1/4 cup peanut oil
- 2 tbsp soy sauce
- almonds, slivered (lightly toasted in a dry frying pan)
- 1 bunch green onions, cut diagonally in 1-inch pieces
Preparation
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Tags: fish recipes, Walleye, walleye recipe, Walleye Recipes, Wawang Lake, Wawang Lake Resort
Yield: 4 Servings
Ingredients:
1 lb Walleye Fillets
Combine the following to make a paste:
2 tb Lemon juice
2 Garlic cloves; minced
3 tb Soy oil
2 tb White wine
1 pn Fresh chopped sweet basil
Leave skin on and place fillet skin down on broiler. Brush fillet with paste. Dust with paprika. Broil one side 10 minutes per each inch of thickness. If sauce is desired, use marinade of fresh garlic, dijon mustard, lemon juice, mayonnaise and soy oil. Garnish with lemon wedges, chopped parsley or chopped green onion.
ENJOY!
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BROCHURE HUNT BOOKLET
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Tags: Cook, fish recipes, Walleye, walleye fishing
Nothing is better than catching fish all day on the lake and then thinking of how to prepare your fresh caught fish for the evening meal, once back at camp.
You’re in for a yummy treat with this fish dish for sure!
Ingredients:
4 pcs. 6/8 oz. portions fresh walleye (or pike) fillets (about 2#)
1/4 cup melted butter
2 T. lemon juice
2 T. chopped parsely
1/4 t. dill, rosemary or marjoram, crumbled
1/4 t. salt
1/8 t. coarsely ground pepper
Directions first be sure to remove bones.
Line broiled pan with foil and place the fillets on the rack. Sprinkle lightly with salt and pepper. Combine remaining ingredients and use to baste the fish. Place the broiler pan 4 inches from heat and broil, allowing 10 minutes cooking time per inch of thickness. Do not turn the fish. Baste several times during cooking. Makes 4 servings.
“No angler merely watches nature in a passive way.
He enters into its very existence.”
Follow our HUNTING BLOG
WEB RATES FISH HUNT CABINS PHOTOS
TESTIMONIALS BROCHURE HUNT BOOKLET NEWSLETTER
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Tags: Cook, fish recipes, Grilling, Home, Lemonade, northern pike fishing, Olive oil, Parsley, Walleye, Wawang Lake
This is a quick and easy dinner solution that is a big hit at the table. You can use perch, walleye, tilapia, and probably any other kind of fish you’d like.
I find that everyone likes certain tastes, so feel free to spice it up however you like.
I will sometimes add more of the ingredients on top of the fish before putting in the oven for more flavor.
READY IN – 35 mins
Makes 4 servings
1/2 cup butter
2/3 cup finely crushed saltine crackers
1/4 cup grated Parmesan cheese (optional)
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1 pound walleye fillets
Directions
- Preheat oven to 350 degrees F (175 degrees C). Place butter in a 9×13-inch baking dish and melt butter in the oven while it heats.
- Mix crushed crackers, Parmesan cheese, oregano, basil, salt, and garlic powder in a shallow bowl. Remove baking dish from oven and dip walleye fillets into butter; gently press fillets into crumb mixture to coat both sides of each fillet. Lay the breaded fillets into the baking dish.
- Bake in the preheated oven until fish is opaque and flakes easily, 25 to 30 minutes.
- PREP 10 mins
- COOK 25 mins
- READY IN 35 mins
Follow our HUNTING BLOG
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TESTIMONIALS BROCHURE HUNT BOOKLET
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Tags: fish recipes, northern ontario, Walleye, Wawang Lake
Nothing is better than catching fish all day on the lake and then thinking of how to prepare your fresh caught fish for the evening meal, once back at camp.
You’re in for a yummy treat with this fish dish for sure!
Ingredients:
4 pcs. 6/8 oz. portions fresh walleye (or pike) fillets (about 2#)
1/4 cup melted butter
2 T. lemon juice
2 T. chopped parsely
1/4 t. dill, rosemary or marjoram, crumbled
1/4 t. salt
1/8 t. coarsely ground pepper
Directions first be sure to remove bones.
Line broiled pan with foil and place the fillets on the rack. Sprinkle lightly with salt and pepper. Combine remaining ingredients and use to baste the fish. Place the broiler pan 4 inches from heat and broil, allowing 10 minutes cooking time per inch of thickness. Do not turn the fish. Baste several times during cooking. Makes 4 servings.
“No angler merely watches nature in a passive way.
He enters into its very existence.”
Follow our HUNTING BLOG
WEB RATES FISH HUNT CABINS PHOTOS
TESTIMONIALS BROCHURE HUNT BOOKLET
Like this:
Like Loading...
Tags: Cook, fish recipes, Grilling, Home, Lemonade, northern pike fishing, Olive oil, Parsley, Walleye, Wawang Lake
Nothing is better than catching fish all day on the lake and then thinking of how to prepare your fresh caught fish for the evening meal, once back at camp.
You’re in for a yummy treat with this fish dish for sure!
Ingredients:
4 pcs. 6/8 oz. portions fresh walleye (or pike) fillets (about 2#)
1/4 cup melted butter
2 T. lemon juice
2 T. chopped parsely
1/4 t. dill, rosemary or marjoram, crumbled
1/4 t. salt
1/8 t. coarsely ground pepper
Directions first be sure to remove bones.
Line broiled pan with foil and place the fillets on the rack. Sprinkle lightly with salt and pepper. Combine remaining ingredients and use to baste the fish. Place the broiler pan 4 inches from heat and broil, allowing 10 minutes cooking time per inch of thickness. Do not turn the fish. Baste several times during cooking. Makes 4 servings.
“No angler merely watches nature in a passive way.
He enters into its very existence.”
Follow our HUNTING BLOG
WEB RATES FISH HUNT CABINS PHOTOS
TESTIMONIALS BROCHURE HUNT BOOKLET
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Tags: Cook, fish recipes, Grilling, Home, Lemonade, northern pike fishing, Olive oil, Parsley, Walleye, Wawang Lake
Ingredients
- 4 tbsp softened butter
- 4 tbsp all-purpose flour
- 6 slices smoked bacon, diced
- 1 onion, diced
- 1 red pepper, diced
- 2 large potatoes, diced
- 2 stalks celery, diced
- 1 tbsp fresh tarragon (or 1 tsp dried)
- 1 bay leaves
- 8 cups milk
- 2 cups kernel corn
- 1 lb fish fillets, cut into one-inch cubes (northern pike or walleye)
- Pinch of cayenne pepper
- Salt and pepper, to taste
Preparation (Take this delicious meal with you on your next ice fishing trip)
# 1 choice of lure for Lahrman Group 6/2013
At home:
- Blend together butter and flour to create kneaded butter for thickening the chowder. Chill
and pack in a small container.
- Sauté bacon, onion and red pepper in a stockpot. Add potatoes, celery, tarragon, bay leaves and milk.
- Simmer until potatoes are just about done, then add corn and simmer for 5 more minutes.
- Chill and pack mixture in a container for travelling.
On the ice:
- Bring mixture to a simmer over a gas stove or fire and add cubed fish. Season with cayenne pepper and salt and pepper.
- Thicken with kneaded butter and simmer for 5 more minutes.
- Serve with crusty bread
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Tags: fish chowder, pike chowder, walleye chowder, Wawang Lake, Wawang Lake Resort
This is a quick and easy dinner solution that is a big hit at the table. You can use perch, walleye, tilapia, and probably any other kind of fish you’d like.
I find that everyone likes certain tastes, so feel free to spice it up however you like.
I will sometimes add more of the ingredients on top of the fish before putting in the oven for more flavor.
READY IN – 35 mins
Makes 4 servings
1/2 cup butter
2/3 cup finely crushed saltine crackers
1/4 cup grated Parmesan cheese (optional)
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1 pound walleye fillets
Directions
- Preheat oven to 350 degrees F (175 degrees C). Place butter in a 9×13-inch baking dish and melt butter in the oven while it heats.
- Mix crushed crackers, Parmesan cheese, oregano, basil, salt, and garlic powder in a shallow bowl. Remove baking dish from oven and dip walleye fillets into butter; gently press fillets into crumb mixture to coat both sides of each fillet. Lay the breaded fillets into the baking dish.
- Bake in the preheated oven until fish is opaque and flakes easily, 25 to 30 minutes.
- PREP 10 mins
- COOK 25 mins
- READY IN 35 mins
Follow our HUNTING BLOG
WEB RATES FISH HUNT CABINS PHOTOS
TESTIMONIALS BROCHURE HUNT BOOKLET
Like this:
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Tags: fish recipes, northern ontario, Walleye, Wawang Lake
Wawang Lake Resort 