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RECIPE OF THE MONTH
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 FISH AND WILD GAME RECIPES
 
Recipe of the Month with Duane Radford
From the field to the table...
BAKED WALLEYE FILLETS

Ingredients (walleye fillets):
● 2 walleye fillets
● PAM canola oil aerosol spray
● 1 tablespoon fresh lime juice
● 1 tablespoon mayonnaise
● 1 teaspoon prepared garlic (minced)
● salt & black pepper
● 1/4 cup breadcrumbs
● 2 tablespoons butter (melted)
● 2 tablespoons fresh parsley (chopped)
● parchment paper

Ingredients (oregano roasted potatoes):
● 2-3 small red potatoes
● 1 tablespoon olive oil
● sea salt
● black pepper
● 1 tablespoon prepared garlic (minced)
● 1 tablespoon oregano
● parchment paper
● PAM canola oil aerosol spray

This tasty recipe is an adaptation of one for “Easy Baked Fish Fillets” from myrecipes.com and would be suitable for several kinds of fish in Alberta that have a white flesh. 
Œ1. Wash the fillets under cold tap water and dry them with a paper towel.
2. Preheat your oven to 425 F.
Ž3. Line a baking dish with parchment paper and spray the paper with canola oil so the fillets don’t stick to it.
4. Place the walleye fillets on top of the parchment paper.
5. Combine the lime juice, mayonnaise, prepared pressed garlic, salt and pepper (to taste) in a mixing bowl, stir well, and then spoon evenly over top of the fillets.
‘6. Sprinkle the fillets (lightly) with breadcrumbs and then evenly drizzle the melted butter on top of them.
’7. Bake the fillets at 425 F for about 20-25 minutes until they flake.
“8. Use a spatula to remove the fillets from the baking dish and place them on a serving tray.
”9. Garnish the walleye fillets with chopped parsley and serve piping hot. 

As a side dish, since you already have the oven going, cook some “Oregano Roasted Potatoes” to economize on your energy bill.
Œ1. Peel the potatoes and then cut them in halves or quarters or smaller pieces and place them in a large mixing bowl.
2
. Mix the prepared garlic with olive oil in a small container and then dredge the potatoes with this mixture until they’re evenly coated. Next, flavour the potatoes with sea salt, pepper, and oregano (to taste). 
Ž3. Place the parchment paper inside an oven baking tray. Spray the parchment paper with the aerosol canola oil. Spread the potatoes on top of the paper and roast them for 3/4 to 1 hour, until browned and crisp on the outside.
4. Use a spatula to turn the potatoes over once or twice while they’re roasting.

A venerable side dish of steamed asparagus stalks goes well with the “Baked Walleye Fillets.” Steam them for 6 to 8 minutes and then dredge them with melted butter and season lightly with lemon pepper.

Serve the fillets and roasted potatoes with a dinner salad featuring a mild salad dressing, preferably a basic vinaigrette. 

The “Baked Walleye Fillets” dish pairs well a full-flavoured Chardonnay or a Sauvignon Blanc, both of which are predominantly dry wines. For a beer pairing, opt for a lager or pilsner. ■



 
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