Walleye Omelet'S
18 ingredients
1 steps
Ingredients
- 2 -3 walleyed pike fillet
- 1/4 cup butter
- 1/4 cup fresh mushrooms
- 1/4 cup onion
- 1/4 cup tomatoes
- 1/4 cup bell pepper
- 1/4 cup zucchini
- 1 garlic clove
- 8 -10 croutons
- 2 tablespoons Italian dressing or 2 tablespoons balsamic vinegar
- 1 dash hot red pepper sauce
- 1/2 lemons, juice of or 1 tablespoon ReaLemon juice
- Season to taste
- black pepper
- paprika
- dill weed
- fresh parsley
- rosemary
Directions
-
1["Walleye Omelet's.", "\tDepending on the size of the fillets, I usually use 3-4 or 2 large fillets. Wash thoroughly and pat dry.", "\tUse a large piece of heavy aluminum foil or dbl regular thickness. Cut large enough to be able to fold over at the seam & both ends.", "\tSpray the flat foil w/ margarine. Lay fillets in middle of foil.", "\tDress w/ fresh mushrooms, onions, tomatoes, green and/or red pepper. I like to use both kinds of peppers. I also like artichokes, but that's optional.", "\t Garlic clove or to your preference.", "\tSprinkle w/ croutons or Italian bread crumbs.", "\tSprinkle w/ Italian dressing or balsam vinegar. A dash of hot sauce or more to preference. It gives it a nice, but not over powering kick. If you don't have salad dressing or vinegar, use red or white wine...a great alternative.", "\tSqueeze a 1/2 lemon or lime per package. Use the other after opening and ready to eat.", "\tSeason w/ lemon pepper, course pepper, paprika, dill weed and fresh parsley if you have it. Don't be afraid to experiment or use alternative seasoning to your taste.", "\tCut 2-3 pats of real butter on top.", "\tFold over length-wise and both ends...not too tight.", "\tPlace each packet over hot (white) coals or high on a barbeque.", "\tCook for 8-10 minutes. If heat is not even, move packets front to back or turn 180.", "\tYou should be able to hear it \"cooking/bubbling\"" and/or until fish fillets are opaque white.""
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