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Capt. Walt's
Charcoal Broiled Fish
--FILLETS OF TROUT OR SALMON
--BASTING
SAUCE:
1/4 lb melted butter
1/8 cup of lemon juice
4 T Worcestershire sauce
1 T Soy sauce
2-4 T brown sugar
Teriyaki sauce from the marinade
1. Lay
fillets on a hot grill (skin side down). After 2 to 4 min. turn fillets over, peel off and discard the skin.
2.
Baste constantly to keep the fish from drying.
3. When you suspect the fillets are 1/2 done, cut the
fillet in half and check (meat will flake easily). If half done turn the fillet and cook and baste the same length of time
on the other side. ***Optional*** Fillets may be marinated before cooking by placing fillets skin down in a flat
pan and sprinkle with Teriyaki sauce liberally. Let stand for 1 hour. Use the Teriyaki sauce in the basting sauce. ***NOTE***
Capt. Walt uses honey in place of the brown sugar and he uses Teriyaki sauce that has pineapple in it.
SAUGATUCK FISH BOIL
--6 to 8 medium potatoes-unpeeled
--1 to 2 cups of salt
--6 to 10 lbs
fish steaks --onions and carrots (optional) To 4 to 6 qts. of water add 3/4 to 1 cup of salt and bring to a boil. Add the potatoes
and boil for 15 min. Add onions and carrots to the boiling water if desired.
Keep the water boiling and add another cup of salt (if you are using 6 qts. of water) and boil for 10 min. Add the fish (in
a colander or cheese cloth) and boil for 15 to 20 min. or until the fish flakes
apart easily. Remove and drain the food. Serve the fish with drawn butter. Serves 6 to 12 people. It is essential that
the water keep boiling, if it cools for any length of time the fish will brine. The purpose of the salt is to raise the boiling
pt. of the water, it does not salt the fish or food.
Baked Yellow Perch Cooking spray 2 TB bread crumbs (Italian style optional) 1 tsp parsley 1 ½ cup parmesan cheese ½ stick of butter 1 lb fish fillets Preheat oven at 450ºF. Grease the bottom of a baking pan with cooking spray. Melt
butter in a small bowl. Mix bread crumbs, parsley, and parmesan cheese in a small mixing bowl. Brush the melted
butter onto the entire surface of the fillets, and then place them into the pan. Sprinkle topping mixture evenly over
the fillets. Bake the fillets for 12 -15 minutes, until the fish is flaky when tested with a fork.
Yellow Perch, Cocktail Style
water
salt
1/4 of a lemon, sliced
1 pound of perch fillets, cut into bite sized pieces
seafood cocktail sauce
Boil water with salt and lemon added in a 3-quart pan. Reduce the heat to about medium
and add the perch pieces. Cook for several minutes, until fish is opaque and beginning to curl up. Remove the fish and drop
it into iced water. When fish has cooled completely, drain and serve with cocktail sauce as you would shrimp.
Perch Chowder
4 slices bacon
1/2 cup chopped
onion
1/2 cup diced carrots
1/2 cup chopped celery
juice from half a lemon
1 pound perch (or other fish)
1 can cooked potatoes, diced
1 cup water
salt and pepper
1 cup milk
1 can creamed corn
Cook the bacon and reserve two tablespoons of bacon drippings. Place the drippings in a large pan that has a cover.
Add onion, carrot, and celery to the pan and cook for about five minutes, stirring. Stir in the fish, potatoes, lemon juice,
water, salt and pepper. Bring to a boil, then reduce heat and simmer, covered for about 10 minutes. Blend in the milk and
the corn. Stir and heat - do not boil - until heated through. Sprinkle each serving with the crumbled bacon.
Lime Salmon Broil
1 pound salmon
fillets or steelhead, skin on ¼
cup butter 1
cups brown sugar 1/2
cup fresh lime juice ½
cup soy sauce minced
garlic salt
and pepper to taste Melt 1/4 butter and gently sauté
the garlic. Stir in the lime juice, brown sugar, and soy sauce. Let the sauce cool and add salmon or steelhead filets. Marinate
for at least an hour.
Put fillets on a shallow greases baking dish or broiler pan, skin side up. Broil for 5 minutes
then carefully turn and baste with marinade (reheat if it has coagulated). Broil for another 5 minutes or until the fish
flakes easily with a fork. Cooking time will vary with thickness or the fish. Excellent served with Oriental noodles.
Serves 2.
Cheesy Walleye Bake
10
oz fresh Asparagus spears, cut into 1-inch pieces (2 ½ cups) 1 ½ lbs. Walleye, or substitute, fillets (6 oz each), skin removed ¼ cup plus 2 tablespoons margarine
or butter, divided 1
medium onion, finely chopped (1 cup) 1/3 cup all-purpose flour 1 cup milk 1 1/3 cups shredded Cheddar cheese ¼ teaspoon salt ¼ teaspoon pepper 1 cup crushed soda crackers Heat oven to 350 F. Spread asparagus evenly over bottom of 10 x 6 inch baking dish. Arrange
fillets, slightly overlapping, on top of asparagus. Set aside In
1-quart saucepan, melt 3 tablespoons margarine over medium-low heat. Add onion. Cook for 3-5 minutes, or until tender. Stir
in flour. Cook for 2 minutes, stirring constantly. Blend in milk. Cook for 3-5 minutes, or until mixture thickens
and bubbles, stirring constantly. Add cheese, salt and pepper. Remove from heat. Stir until cheese is melted. Spoon
cheese sauce mixture evenly over fish fillets. In 1-quart
saucepan, melt remaining 3 tablespoons margarine over medium heat. Remove from heat. Add cracker crumbs, stirring
to coat. Sprinkle crumb mixture evenly over cheese sauce. Bake for
40 to 45 minutes, or until sauce is hot and bubbly and fish is firm and opaque and just begins to flake. Let stand for
10 minutes before serving. 4 to 6 servings
Fancy Fried Bass
1 1/2 pounds smallmouth bass fillets
1/4 tsp. salt
1/8 tsp.
pepper
1/2 cup flour
butter or margarine
1 cup or more sliced fresh mushrooms
1/4 cup green onions
2 tbls. dry white wine
1 tbls. lemon juice Place the flour on
a plate. Sprinkle fillets with salt and pepper, then dredge lightly in flour. Melt about 2 tbls. butter or margarine over
medium heat. Fry the fillets until golden brown on each side and remove to a plate, keeping them warm. If necessary add more
butter or margarine to the skillet and add mushrooms and green onions. Cook them for about 3 minutes then stir in the wine
and lemon juice. Pour this mixture over the fish and serve.
Cajun Fried Walleye or Bass
1/2 cup Bisquick
1/4 cup milk
1 egg
1 cup cornmeal
2 tsp. cajun seasoning
1/4 tsp. salt
1 1/2 pounds walleye or bass fillets
oil for frying Whisk
together the Bisquick, milk and egg in a medium bowl. Mix the cornmeal, cajun seasoning and salt in shallow dish. Dip the
fillets into the wet batter first, then dredge in the cornmeal mixture. Fry the fillets in hot oil until golden brown, turning
once. Drain on paper towels and serve. Ranch dressing makes a great dipping sauce for this.
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Baked Walleye with Salsa
Walleye fillets Southwestern chilies 1 Grape fruit 1 Orange Medium onion Garlic salt Salt Pepper Fresh cilantro Parmesan cheese (optional) Preheat
oven at 475°F. Placing walleye fillets in a baking dish, allow it to cook for 5 minutes per side. When flipping
to second side, add garlic salt for flavor. Prior to cooking the fillets the chilies needed to be roasted over a griddle
until the skin blistered, then allow them to steam in a sealed plastic bag for approximately 20 minutes. After they are
steamed, peel the skin and the seeds off and dice the remaining flesh. While the fish is cooking, peel, quarter, and
de-seed a grapefruit and an orange, cutting their slices into smaller pieces. To make the salsa, mix one chopped onion,
the grapefruit, orange, chilies, salt, and pepper. After the fish is done cooking, allow it to slightly cool before topping
it with the salsa and fresh cilantro. (Adding parmesan cheese to the top is optional).
Walleye Stir-fry No stick spray Cube sized walleye Water chestnuts Soy sauce White wine Bag of frozen vegetables Stir-fry sauce Cashews (optional)
Cut walleye fillets into cube size, allowing for ease of cooking and
eating. Spray the bottom of a frying pan, skillet, or electric wok with non-stick spray. Combine soy sauce to taste,
fish, water chestnuts, and a splash of wine in pan. Cover and simmer for 5 minutes at medium heat. The fish will
be done when they are a similar color to the water chestnuts. Pour in bag of frozen vegetables, cover pan again and simmer
for 5 more minutes. Add stir-fry sauce, letting it site for 5 minutes to permeate food. Add to a bed of rice or
chow mien noodles. Garnish with nuts (optional).
Baked Italian Walleye Olive oil Walleye fillets Diced tomatoes Parsley Basil Italian seasonings Garlic Parsley
salt Salt
and Pepper (to taste) Grated
cheese Coat
the bottom of a baking pan with olive oil; create one layer of fillets on the bottom of the pan. Into a mixing bowl,
combine tomatoes, parsley, basil, Italian seasonings, garlic, parsley salt, and salt and pepper. Pour mixture on top
of the fillets in pan. Bake fish at 350ºF for 15 minutes uncovered. Remove pan from oven and top fish with
grated cheese. Place back into the oven for 5-8 minutes, allowing the cheese to melt and the fish to finishing cooking. However,
do not let the fish overcook; when it pulls apart easily with a fork, it is done.
Pan-fried Walleye
Walleye fillets
milk or “Half and Half”
for breading bread
flour – (light coding) spinach 1 tablespoon butter balsamic vinegar ½ squeezed lemon mince garlic Garnish: ½ cup almonds 1/3 cup white wine 4 oz (canned) mushrooms 1 teaspoon cilantro Bread walleye by dipping first in milk or Half & Half and then covering in bread flour.
Begin by pan frying fillets in butter. Always cook the biggest fillets first. While fish is browning, sautée spinach
with butter, balsamic vinegar, lemon juice and mince garlic in a separate pan. Add ingredients to taste. When fillets are
cooked, place them on a bed of sautéed spinach. Cook almonds, white wine, mushrooms and cilantro in fish pan and then
spoon mixture on top of fish.
Mustard-Broiled Walleye 1 ½ pounds walleye 2 tablespoons oil 2 tablespoons mayonnaise 1 tablespoon Dijon mustard Fresh lemon juice to taste ¼ cup chopped parsley Freshly ground pepper to taste Grated parmesan cheese Preheat broiler. Place walleye in single layer on lightly greased broiler pan. Brush
fish lightly with oil. Combine mayonnaise, mustard, lemon juice, parsley, and pepper; spread mixture onto fish. Broil
walleye for 3 to 8 minutes, or until topping is browned and fish flakes easily when tested with a fork. About one minute before
the fish is completely cooked, sprinkle a bit of parmesan cheese on the top of the fish. The cooking time will vary depending
on the thickness of the fillets. Place fish on heated platter; serve at once.
Baked Walleye with Pecans
4-walleye fillets
Spinach
- wilted
1 cup chopped pecans
1 cup of mayonnaise
1 tablespoon lemon juice
1 garlic clove, minced
1/2
teaspoon ground mustard
1/4 teaspoon pepper
1/2 teaspoon salt
Wilt
spinach, drain and spread on a sheet of aluminum foil. Arrange fillets on top of spinach, set aside. Mix together, the mayonnaise,
lemon juice, minced garlic clove, ground mustard, salt and pepper and spread over the wallege fillets.
Cover with the
chopped pecans. Fold aluminum foil making sure all edges are sealed.Bake at 375 for 20-25 minutes or until fillets flakes
easily with fork
Walleye Chowder
1 pound walleye
fillets, cut into 3/4 inch pieces
(any other firm or smoked white fish will work)
6-8 oz. piece of salt pork
1 3/4 cups chopped onion
1 1/2 cup chopped celery
1 teaspoon dried thyme
1/2 cup crushed saltine crackers
1 1/2 pounds potatoes, peeled, cut into 1/2 inch pieces
2 cups bottled clam juice (or-chicken stock)
1 1/2 cup
half and half
1/2 cup whipping cream (or 1/2 cup more half and half)
1/4 cup chopped fresh dill (or dried dill to
taste)
Stir salt pork in heavy dutch oven or medium stock pot
on medium to low heat about 20 minute until rendered. Discard pieces. Add chopped onion, celery and thyme, simmer until golden
brown. Add finely crushed crackers and stir 3 minutes or until browned. Add clam juice or chicken stock, potatoes and bring
to boil. Reduce heat and simmer about 15 minutes or until potatoes are tender. Add walleye and simmer for another 5 minutes
or until cooked through. Add half and half and cream and let simmer another 5 minutes. Do not boil. Mix in dill. Season with
salt and pepper to taste. Serves 6.
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