In this Taste of the Wild recipe, simple ingredients are used to craft this bright take on preparing walleye as seen in the pages of Outdoor News. Plus, a bonus recipe for Roasted Brussels Sprouts!
You can use other light-flesh fish in this recipe, but walleye is an ideal choice. Serve with a warm, crusty bread.
From the cookbook Lake Fish: Modern Cooking with Freshwater Fish by Keane Amdahl, this dish has a lot of flexibility. Follow Keane’s suggestions of broccoli, carrots, pea pods and some thinly sliced red onion, or
This baked walleye recipe is a two-step process that is well worth the effort! Not only is the presentation appealing when the dish comes out of the oven, the flavors in this baked walleye are
We admit, it’s hard to beat a plate piled high with deep fried walleye, but don’t let the salad part of this recipe’s title scare you off. If you’re not a salad fan, you’ll find
Teresa’s cookbook, Dishing Up Minnesota, would naturally include references to popular destinations, including the famed Boundary Waters Canoe Area (BWCA). This is recipe was designed to be prepared on an open fire built underneath a
Walleye and Wild Rice Chowder By Outdoor News Director of Business Development, Evy Gebhardt. “This hearty chowder is great served in hollowed-out bread bowls or with crusty bread on the side. While Walleye filets
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