Jayne
I’m so excited because this weekend is the Fishing Opener in Minnesota and that really means the kick-off to summer, opening those cabins, camping and getting together with family and friends and just having fun. So I thought I would show you a few easy recipes on how to prepare Walleye because I just know you’re going to have a great catch this weekend. So let’s get started. The first I wanted to show you is a baked walleye with roasted vegetables.
- ½ Lb. Fresh Asparagus Spears, cut in half
- 2 Small Zucchini, halved lengthwise, cut into ½ inch pieces
- 1 Red Bell Pepper, cut into ½ inch strips
- 1 Medium Onion, cut into ½ inch wedges
- 2 T. Sunflower Oil
- 2 tsp. Montreal Steak Seasoning
- 4 Walleye Fillets (1-1/2 lbs.)
- 1 T. Butter or Margarine, melted
- Heat oven to 450 degrees.
- In large bowl, mix asparagus, zucchini, bell pepper, onion and oil.
- Sprinkle with 1 teaspoon of the steak seasoning and toss to coat.
- Spread vegetables in ungreased glass dish.
- Place in oven for 5 minutes.
- Meanwhile, spray 9×9 glass dish with cooking spray.
- Brush walleye with melted butter; sprinkle with remaining 1 teaspoon steak seasoning and place in baking dish.
- Place baking dish in oven. Bake fish and vegetables 17 to 18 minutes longer and until fish reaches an internal temperature of 145 degrees.
When using oil give Smude Sunflower Oil a try. It’s the only oil that I use and it is awesome with fish. It’s also very healthy for you and the rich buttery flavor makes the fish and vegetable tastes even better.
Next I thought I would show you a great fish sandwich you can try at home or at the cabin. My family loves this recipe and the pretzel buns are a great touch to this flavorful meal!
- 2 T. Yellow Cornmeal
- 2 T. Flour
- 1 tsp. Seasoned Salt
- ½ tsp. Lemon Pepper Seasoning
- 1 T. Sunflower Oil
- 2-6 oz. Each Walleye Fillets
- 4 Pretzel Hamburger Rolls
- Tartar Sauce, optional
- Shredded Lettuce, optional
- Tomatoes, optional
- In shallow bowl mix cornmeal, flour, seasoned salt and lemon pepper seasoning.
- In non-stick skillet, heat oil over medium-high heat.
- Coat fish fillets with flour mixture.
- Cook in oil 4 to 6 minutes, turning once, until fish reaches and internal temperature of 145 degrees.
- For added flavor add tartar or mayonnaise on the cut sides of the buns.
- Layer sandwich with lettuce and tomatoes.
It’s optional but you can spread either tartar sauce or mayonnaise on cut sides of buns. Now you can use regular hamburger buns but if you want to push the limit try Coborn’s Pretzel Hamburger Rolls and they will give you a whole new twist to a fish sandwich. Layer lettuce and tomatoes and a fish fillet in buns and you are ready to eat.
Now if you don’t have time and you really want something that tastes fantastic and takes very little time just add some “Fryin’ Magic” to a Ziploc bag. Place some walleye fillets in the bag and shake until they are completely coated. In a non-stick skillet add your sunflower oil and add your fish. Sauté until the fish reaches an internal temperature of a least a 145 degrees. Now these are awesome and they are my favorite when it comes to frying fish.
Good luck on the 2016 Fishing Opener and enjoy those fish fries!
Jayne
Coborn’s Inc. Meat and Seafood Merchandiser
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