You need:
1 stick of butter (real)
1 large lemon: you will use the juice and the peel
2 cups Chardonnay
1/4 cup extra virgin olive oil
1 tablespoon fresh garlic, finely chopped (more to taste)
1 bunch of green onions, finely chopped
1 package of fresh linguine
Salt & Pepper to taste
Walleye filets
1. The night before...in a medium saucepan, melt butter. Add juice of lemon, olive oil, garlic, onions, wine, and 2 tablespoons of shaved lemon peel. Stir constantly and
bring to boil. Let simmer on low heat for about 4-5 minutes and remove from stove. Let cool to temp right before "gelling". DO NOT LET IT GEL.!
2. Put catch in large Tupperware bowl and pour marinade over fish. Turn to coat all sides. Cover tightly and let sit overnight. (You can freeze them in this).
3. When ready to cook, remove fish from marinade and place in butter-coated aluminum foil pouch(es). put 3 or 4 pats of butter on each large filet and seal tightly.
4. Cook on low to medium-low heat until flaky.
5. Cook pasta according to directions and drain. Melt remaining marinade again and toss into pasta thoroughly.
6. Serve filets on generous portions of pasta. Sprinkle dusting of parmesan cheese and/or paprika. Enjoy with a chilled white wine.
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