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.”
Follow our HUNTING BLOG
WEB RATES FISH HUNT CABINS PHOTOS
BROCHURE HUNT BOOKLET
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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 NEWSLETTER
Like this:
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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
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
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
Like this:
Like Loading...
Tags: Cook, fish recipes, Grilling, Home, Lemonade, northern pike fishing, Olive oil, Parsley, Walleye
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
Like this:
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Tags: Cook, fish recipes, Grilling, Home, Lemonade, northern pike fishing, Olive oil, Parsley, Walleye, Wawang Lake
- Serves: 6
- Course: Appetizer, Lunch, Dinner
Ingredients
- 2 6-lb walleye or northern pike, filleted
- 6 medium parboiled potatoes
- 4 celery stalks, chopped
- 2 large carrots, chopped
- 1 large onion, chopped
- 1/2 lb. butter
- 5 strips bacon
- 1 pinch basil
- 1 pinch thyme
- 1 can of cream, milk, evaporated milk
- 1 sprig fresh dill weed
Preparation
- Cut fillets and potatoes into spoon-sized cubes. In a large pot, boil water and add potatoes.
- In a skillet, sauté the celery, carrot and onion with the butter, bacon, thyme and basil (the goal is to soften the vegetables while not burning the butter).
- Once potatoes are soft, add fish to the pot (the water should cover the cubes by only an inch or so). When water returns to a boil, add sautéed mixture. Simmer for about 10 minutes. Optional: then add corn.
- Remove pot from fire and add milk, cream or evaporated milk. Sprinkle individual portions with small pieces of dill (optional) and serve with thick, sliced bread or your favorite dinner rolls.
ENJOY!
Follow our HUNTING BLOG
WEB RATES FISH HUNT CABINS PHOTOS
TESTIMONIALS BROCHURE HUNT BOOKLET
49.416667
-90.550000
Like this:
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Tags: Butter, Celery, Cook, Evaporated milk, Fish, Food, Home, Potato, Soups and Stews, 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.”
www.wawangresort.com
Like this:
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Tags: Cook, fish recipes, Grilling, Home, Lemonade, northern pike fishing, Olive oil, Parsley, Walleye
- Serves: 6
- Course: Appetizer, Lunch, Dinner
Ingredients
- 2 6-lb walleye or northern pike, filleted
- 6 medium parboiled potatoes
- 4 celery stalks, chopped
- 2 large carrots, chopped
- 1 large onion, chopped
- 1/2 lb. butter
- 5 strips bacon
- 1 pinch basil
- 1 pinch thyme
- 1 can of cream, milk, evaporated milk
- 1 sprig fresh dill weed
Preparation
- Cut fillets and potatoes into spoon-sized cubes. In a large pot, boil water and add potatoes.
- In a skillet, sauté the celery, carrot and onion with the butter, bacon, thyme and basil (the goal is to soften the vegetables while not burning the butter).
- Once potatoes are soft, add fish to the pot (the water should cover the cubes by only an inch or so). When water returns to a boil, add sautéed mixture. Simmer for about 10 minutes. Optional: then add corn.
- Remove pot from fire and add milk, cream or evaporated milk. Sprinkle individual portions with small pieces of dill (optional) and serve with thick, sliced bread or your favorite dinner rolls.
ENJOY!
49.430705
-90.496667
Like this:
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Tags: Butter, Celery, Cook, Evaporated milk, Fish, Food, Home, Potato, Soups and Stews, Walleye
Wawang Lake Resort 