Solitary Lake Salsa Walleye

Recipe by Dick Clark, Wisconsin

Most fish camps have a propane gas grill. We cook this recipe on the gas grill. This is a simple, quick & easy recipe for fish camp walleye. Make this for one of your walleye meals. Use an aluminium lasagne pan so you can throw it away when the last morsel is scrounged from the pan. You could also make this in a propane oven/range or broiler. I wouldn't try to cook this on an open fire or the stove cook top.

Ingredients

Fillet, wash & pat dry the walleye. Grease 9" x 12" aluminium lasagne pan or spray with Pam. When fillets are packed in the lasagne pan salt & pepper liberally. Take a half stick of butter & slice pats about 1/4" thick & spread around the top of the fish.

Cut 4-6 green onions into barrels approx. 1/4 inch about 3/4 up the stem. Sprinkle the onions on the fish. Cut one of the lemons in half & squeeze both halves (keep the seeds out) over the fish & place the pan on the grill. Check your heat so the fish doesn't burn to the pan. After 6-9 minutes the butter should be melted down over the fish & be bubbling with the lemon juice. Squeeze the other two lemon halves on the fish. If the pan is too hot & it looks like the fish will burn a small spritz of the beer in your hand over the fish will cool the pan down. The fish should be 3/4 cooked after 10-14 minutes.

When the fish appears 3/4 cooked spoon the salsa on the fillets & add a sprinkling of green chillies across the top of each fillet. Cook another 4-5 minutes until fully cooked. When the fish is cooked cover each fillet with a layer of shredded cheese and garnish the top of the fillet with the sliced black olives. Turn the heat down to a simmer while the cheese melts.

Forget the potatoes with this recipe. If you like rice & beans with your Mexican food then try this with your fish camp meal. Depending on the number of people in your party prepare a package (or two) of Lipton Mushroom Rice as the fish is cooking on the grill. You'll get 3 heaping plates from one package of prepared rice. Then heat up a can (or two) of butter beans.

Spread a bed of mushroom rice on each plate and spoon a helping of butter beans on the side. Place the salsa walleye fillet on top of the rice and enjoy a great fish camp meal that you’ll make part of each trip.

This is my original recipe idea that I came up with in 1996 while spring bear hunting on Solitary Lake. We prepare this for at least one walleye meal on every fish camp trip.

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