Walleye Omelet's

Name: Walleye Omelet's
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 1 serving(s)
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; black pepper; paprika; dill weed; fresh parsley; rosemary

Submitted by Chef #782666

"Walleye Omelet's"

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Ready In:: 18mins
Ingredients:: 17
Serves:: 1

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

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