Walleye Picatta

As another bitter cold wintry Michigan day unfolded, I realized that I just didn’t want to to leave the house for any reason.  With a household of goodies between pantry, fridge and the chest freezer I came up with a delicious entree.

A fishing buddy of Spence’s used to cook Lake Trout, Bass and Whitefish in foil packets with lemons, butter, green onions, garlic, salt and pepper – then place the packets on the grill.  It was so simple and absolutely delicious.  I decided to adopt the foil packet idea for this recipe using a Walleye Fillet.

Walleye Picatta    Serves 1-2

  • 1 Walleye Fillet (1/2 – 3/4 lb)
  • 1 lemon
  • 2 T butter
  • 1 large clove of garlic – minced
  • 1 large shallot – chopped
  • lemon pepper
  • coarse sea salt
  • red pepper flake (optional)
  • 1 T capers
  • 2 T Extra Dry Vermouth (or other dry white wine)

Preheat oven to 400 degrees. Line a baking dish with aluminum foil. Rub about 1 tablespoon of butter on the foil, add the Walleye Fillet (skin side down).  Zest a lemon, set the zest aside.  Cut the lemon in half placing it on either side of the fillet then top the fish with another tablespoon of butter cut into 4 pieces placed on top of the fish.

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Sprinkle sea salt, zest, red pepper flakes and coarse ground lemon pepper over the top, to taste.

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Next add the garlic and shallot over the top and around the fillet.  Top with the capers  followed with the extra dry vermouth around the fillet.

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Seal the foil tightly allowing for a pocket of air above the fillet. Bake for 10 minutes, allowing it to rest for five minutes and then opening with care to avoid burns from the steam.

 

 

 

 

 

 

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