Luau Walleye Recipes

Steps:

• Place two sheets of aluminum foil on top of one another.
• Arrange fillets on foil allowing a 2 inch edge all around.
• Drizzle butter over fillets. (salt, pepper & citrus juices if used).
• Place a pineapple ring on top of each fillet.
• Put one Maraschino cherry inside each pineapple ring.
• Use third sheet of aluminum foil on top crimping edges to make an air tight seal. (Top sheet of foil will expand, looking a little like jiffy pop, and steam cook fish).
• Cook on barbecue for 20-25 minutes Note: When using a gas grill at medium high heat time varies but takes about 10 minutes less than charcoal grill.
• For Oven: Place on a cookie sheet and broil in oven for 20-30min.
• Eat alone or serve over rice or pasta if desired with veggie sides.

Steps:

• Season both sides of the walleye with salt and freshly ground black pepper. Coat both sides of the walleye fillet with flour, tapping off the excess. Heat the butter in a medium nonstick skillet over medium-high heat and cook the walleye on one side for 2 to 3 minutes, or until golden. Turn the fillet over and cook until fish is opaque and cooked through. Remove to a plate and keep warm. Add the sliced mushrooms and diced tomatoes to the fish pan and cook until mushrooms are golden and any liquid has evaporated. Add some of the garlic wine sauce and season with salt and pepper, to taste. Serve the fish over linguini and top with the pan sauce. Garnish with a lemon wedge.
• Melt the butter in a medium saucepot over medium heat. Add the garlic and saute until beginning to brown, about 5 minutes. Add the water, clam base, white wine, and lemon pepper, and simmer until reduced and thickened, about 10 minutes.

Steps:

• Place 1 piece of fish on ti leaves and add a dollop of dill mayo, 1 piece of shrimp, scallop, spinach, mushroom and vegetable mix and season. Continue with the rest of the fish and then wrap.
• Steam Seafood Laulau for 15 to 20 minutes, steam 4 ounces of baby bok choy for 5 minutes. Place baby bok choy in center of plate topped with Seafood Laulau. Then at 3 points of the plate, add 2 ounces of the lomi tomato relish. Drizzle 2 ounces of the soy butter sauce over the Seafood Laulau.

Steps:

• In a shallow bowl, mix the first 6 ingredients. Place milk in a separate shallow bowl. In an electric skillet, heat 1/4 in. of oil to 375°., In batches, dip fish in milk, then coat with baking mix mixture; fry for 5 minutes on each side or until golden brown and fish flakes easily with a fork. Serve immediately with lemon wedges.

Steps:

• In a shallow bowl, combine flour, paprika, salt, pepper, onion powder and garlic powder. In another bowl, beat the eggs. Dip both sides of fillets in flour mixture and eggs, then coat with potato flakes. , In a large skillet, fry fillets in oil for 5 minutes on each side or until fish flakes easily with a fork. Serve with tartar sauce and lemon if desired.