Lemon Roasted Walleye

Lemon Roasted Walleye

Yield: 4 servings


4 eight ounce walleye fillets

2 tablespoons olive oil

1 tablespoon garlic

1/8 cup shallots, diced

¼ cup white wine

1 lemon

½ cup vegetable stock

1 tablespoon rice wine vinegar

1 tablespoon fresh dill


blended pepper



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Blackened Fish Tacos

Blackened Fish Tacos

Yield: 12 fish tacos

Blackened Fish:

2 pounds of fish fillets

12 six inch tortillas

1 cup paprika

½ cup salt

1/3 cup garlic powder

2 tablespoons dried thyme

2 tablespoons ground mustard

2 tablespoons blended pepper

1 tablespoons cayenne pepper

2 teaspoon dried basil

2 teaspoon dried oregano


Mango Slaw:

4 cups Napa cabbage, finely sliced

½ cup red cabbage, finely sliced

1 cup mango, diced

½ cup sesame oil

¼ cup rice wine vinegar

1 teaspoon crushed red pepper flakes

1 teaspoon mayonnaise

salt & pepper



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Great Lakes Chowder

Great Lakes Chowder

Yield: 8-10 servings


8 ounces Great Lakes steelhead or salmon, skin and pin bones removed, cut into ½” cubes

8 ounces Great Lakes whitefish, skin and pin bones removed, cut into ½” cubes

2 ounces bacon, diced

1 bunch green onions, chopped

3 medium potatoes, peeled and diced

1 teaspoon salt

1/8 teaspoon white pepper

1 cup dry Sherry

1 quart fish stock or vegetable stock

1 quart whole milk or heavy cream

1 cup butter, softened

1 cup flour, sifted

sourdough croutons



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Great Lakes Fish Cakes

Great Lakes Fish Cakes

Yield: 32-48 small fish cakes


1 cup mayonaise

½ cup Dijon mustard

2 large eggs

1 tablespoon 7 pepper blend

1 tablespoon Tabasco sauce

2 tablespoons Worcestershire Sauce

3-4 tablespoons dried parsley

1 tablespoon salt

1 tablespoon lemon juice

2 tablespoons Old Bay seasoning

1 cup Panko breadcrumbs

2 cups precooked crumbled salmon, steelhead, or walleye

1 pound crab meat (optional)

¾ cup olive oil

1-2 tablespoons butter



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