Baked Fish

1/4 cup butter Dash of wine or cooking sherry 1 cup grated Swiss cheese 1 pound of fish fillets (or more) 1/2 cup bread crumbs 1/2 teaspoon garlic powder 1 teaspoon chopped parsley 1/4 cup melted butter Lemon wedges Put butter and wine in a long, glass baking dish. Place in the oven at 400 degrees F until butter is melted. Lay fillets in the pan in a single layer. Mix cheese, bread crumbs, garlic powder, parsley, and melted butter. Top the fillets with this mixture. Return to the oven and bake until the fish flakes easily with a fork, in about 10 minutes. Squeeze a little lemon juice over the top and serve with lemon wedges on the side.

Potato Coated Walleye

1/2 cup flour
1 tsp. Paprika
1/2 tsp. Salt
1/4 tsp. Pepper
garlic powder
parsley
2 beaten eggs
1 cup instant potato flakes
oil for frying
1 1/2 pounds walleye fillets

Combine flour and seasonings in a shallow bowl. Put potato flakes on a plate. Dredge filets in the flour mixture, then dip in eggs, then roll in potato flakes. Heat about 1/2 inch of oil in a large skillet. Fry fillets a couple minutes per side, until golden brown, and drain on paper towel covered plate. Serve with lemon wedges or tartar sauce.

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 Wallleye 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 filets 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.

Sauteed Steelhead Steaks

3 tbls. olive oil
4-8 steelhead steaks, about 1 inch thick
1 cup chopped onion
2 cloves garlic, minced
1 tsp. basil
1 tbls. parsley
2 ripe tomatoes, peeled, seeded and chopped
1/2 tsp. Salt
pepper to taste

Heat oil in good sized skillet. Add the steaks and saute for 2-4 minutes, turn and finish cooking. Remove the steaks and keep them warm. Add onions, garlic and seasonings to the skillet and cook for about 2 minutes then add the tomatoes. Arrange the steaks over the mixture, cover and cook over a medium low heat for about 10 minutes, until the fish flakes easily with a fork.

Orange Walleye

walleye or other firm fish fillets
1 orange, quartered
butter
sesame seeds
garlic powder
onion powder
parsley
Parmesan cheese (optional)

Rub the bottom of a glass bake dish with a small amount of butter or margarine. Lay fillets in one layer in the dish. Squeeze 2 or 3 orange quarters over the fish, then sprinkle sesame seeds, garlic powder, onion powder and parsley over the top. Sprinkle a little Parmesan cheese over the top if desired. Bake in a hot oven, 425 degrees for 10 - 15 minutes, or until fish flakes easily with a fork.

Sautéd Walleye with Herbed Butter Sauce

Butter (softened)
Fresh dill (chopped)
Fresh parsley (chopped)
Chives or marjoram
Tomato (diced)
Walleye *Add desired coating to fish

Add dill, parsley, and chives (or marjoram) to softened butter. Mix well. Add fresh ground pepper - set mixture aside. Sauté walleye in butter. Cook 2 minutes per side or until golden brown. In separate pan, sauté diced tomatoes in their own juices. Once warm, remove tomatoes onto serving dish, leaving tomato juice in pan. Add butter herb mixture to tomato juice and melt together. Place walleye onto bed of tomatoes, drizzle herb butter sauce over all. Garnish.