"Bulldog Walleye"

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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Recipe for all game fish

MOHO Marinade for all game fish
1/2 cup lemon juice
1/2 tsp salt
1/2 tsp sugar
1 1/2tbsp garlic powder
1 1/2 tbsp onion powder
1/2 tbsp black pepper
1 tbsp thyme
1tbsp oregano
1/2 tsp cayenne pepper optional or to taste

Take all ingredients, mix in large bowl.
Use a 9x12 aluminum pan, put in 2 to 4 fillets. Pour in moho mixture.
Refrigerate 2 hrs. Flip over after 1 hr. Heat grill, Take pan and put onto grill,
COOK UNTIL DONE. 15 TO 20 MINUTES

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World's Best Breaded Walleye

Prep Time: 20 minutes

4-6 walleye fillets
2 cups pretzels
1 cup instant mashed potatoes
pinch of thyme
peanut oil
1 egg
1/4 cup milk
1 tsp. lemon or lime juice
Crush pretzels in blender to fine powder. Place in bowl. Blend dry instant potatoes to fine powder and add to pretzels. Add thyme and place coating in plastic bag.

To large skillet add peanut oil until 1/3 full. Heat oil on medium-high setting. Mix egg, milk and lemon or lime juice in bowl. Dip fillets in egg mixture, then shake in pretzel mixture in bag. Fry in skillet, 2 to 3 minutes per side.

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Cheesy Baked Walleye Fillets

Here is recipe that we used to make when the children were little and thought they didn't like walleye...........now that can't eat enough!

4-6 walleye fillets depending on the size

Cheese sauce:
6 0z. Velveeta
1 tablespoon butter
2 -3 tablespoons of milk depending on how thick of sauce you like
1 tablespoon of lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt & pepper to taste

Heat oven at 350. Combine all ingredients for cheese sauce in a sauce pan and cook over medium heat on stove top. Cook until cheese is melted and ingredients are well blended.

Place the fillets in coated baking dish and sprinkle with lemon pepper. Pour cheese sauce over fillets and bake for 20-25 minutes.

Serve with rice side dish and vegetable.

Cheese sauce can be altered depending on if you like more or less flavor or hotter, such as, a dash of Louisiana Hot sauce or other flavors.

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Walleye in Lemon Dill Butter Pine Portage Shore Lunch

This simple recipe is a nice alternative to fried walleye at shore lunch sites. It tastes almost like lobster! You'll really be surprised!

Serves 6

12 - 18 Walleye fillets
1/2 # Salted Butter
3 Fresh Lemons
1 Tablespoon Dill
Old Bay Seasoning

Fillet and skin walleyes, rinse and pat dry.

Slice one lemon thinly and set aside.

Have your camp fire going so your coals and flames are about 8-12 inches below your grate.

Use heavy duty aluminum foil and triple it up for strength (make this large enough to accommodate all filets in a single layer). Use part of butter to layout pats across the foil, generally one or two pats per fillet. Lay fillets on top of butter pats. Season lightly with Old Bay Seasoning.

Melt remaining butter in a small pot and squeeze the juice of two lemons into butter , adding 3/4 of the dill to the mixture. Bring to a simmer and let stand for five minutes.

Pour butter mixture over fillets, place sliced lemon over fillets and sprinkle with remaining dill. Cover with a single sheet of foil sealing tightly and place on grill. After 15 -20 minutes the top should rise up and then poke two small holes to release the steam. Leave on grill five minutes longer. Serve with your normal shore lunch goodies, beans and potatoes and bread.

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