Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
May 10 2017
Gunflint Walleye
1/4 cup butter
2 -3 large garlic cloves, finely chopped
1 -2 teaspoon fresh lemon juice
2 1/2 lbs boneless skinless walleyed pike fillet or 2 1/2 lbs other lean white-fleshed fish fillets
salt & freshly ground black pepper
3/4 cup grated romano cheese
1 cup fine dry breadcrumb
green onion (optional)
Spray a 15X10X1 baking pan with nonstick cooking spray.
In small saucepan, melt butter and stir in garlic and lemon juice.Rinse fillets. Cut into 6 servings, if necessary.
Sprinkle fish with Romano cheese and cover with bread crumbs. Drizzle the fish with any remaining garlic-lemon butter. (Fish may be prepared to this point, covered and refrigerated up to 1 hour).
Bake in 450 oven for 10 to 12 minutes or until flakes easily. Transfer fillets to warm serving platter and garnish with green onion.
See more at: http://fishing-in-minnesota.com