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“Walleye Omelet's”

Ingredients Nutrition


  1. Walleye Omelet’s.
  2. • Depending on the size of the fillets, I usually use 3-4 or 2 large fillets. Wash thoroughly and pat dry.
  3. • Use 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.
  4. • Spray the flat foil w/ margarine. Lay fillets in middle of foil.
  5. • Dress 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.
  6. • Garlic clove or to your preference.
  7. • Sprinkle w/ croutons or Italian bread crumbs.
  8. • Sprinkle 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.
  9. • Squeeze a ½ lemon or lime per package. Use the other after opening and ready to eat.
  10. • Season 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.
  11. • Cut 2-3 pats of real butter on top.
  12. • Fold over length-wise and both ends…not too tight.
  13. • Place each packet over hot (white) coals or high on a barbeque.
  14. • Cook for 8-10 minutes. If heat is not even, move packets front to back or turn 180.
  15. • You should be able to hear it “cooking/bubbling” and/or until fish fillets are opaque white.
  16. • Open to check if needed. Remove from heat onto a large platter or cookie sheet.
  17. • Lay on dinner plate…open and smell the aroma….ENJOY!
  18. .

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