Italian-Style Walleye

• 4 to 6 walleye fillets (about 1-1/2 lbs.)
• 1 can (15 oz.) tomato sauce
• 2 tablespoons chopped fresh parsley
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup (4 oz.) shredded mozzarella cheese

Place walleye in a greased shallow 3 qt. or 13-in. x 9-in. x 2-in. baking dish. Combine tomato sauce, parsley, Italian seasoning, basil, salt and pepper; pour over the fish. Bake, uncovered, at 350 degrees F. for 15 minutes. Sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until fish easily flakes with a fork. Yield: 4-6 servings.

Source: Taste of Home: June/July '97

Cracker-Coated Fried Perch

• 2 eggs
• 1/2 cup milk
• 2 cups butter-flavored cracker crumbs
• 1/2 tsp. garlic salt
• 1/4 tsp. dried oregano
• 1/4 tsp. dried tarragon
• 1/4 tsp. pepper
• 1 lb. lake perch fillets

In a shallow bowl, beat eggs and milk. In another shallow bowl, combine cracker crumbs, garlic salt, oregano, tarragon, and pepper. Cut perch into serving-size pieces; dip in egg mixture, then coat with cracker crumbs. Heat oil in a skillet over medium heat. Fry fish for several minutes on each side or until it flakes easily with a fork. Yield: 4 servings.

Source: Taste Of Home: June/July '97

Trout Amandine

• 4 pan-dressed trout (about 1 lb. each)
• 2 tsps. salt
• 1/2 tsp. pepper
• 2 eggs
• 1/2 cup half-and-half cream
• 1/2 cup all-purpose flour
• 1/2 cup slivered almonds
• 3 Tblsps. butter OR margarine, divided
• 3 to 4 Tblsps. lemon juice
• 1/2 tsp. dried tarragon
• 1/4 cup olive oil OR vegetable oil

Sprinkle salt and pepper in the cavity of each trout. In a shallow bowl, beat eggs and cream. Dip trout in egg mixture, then roll in flour. In a small skillet over low heat, saute the almonds in 2 tablespoons butter until lightly browned. Add lemon juice and tarragon; heat through. Remove from heat and keep warm. Meanwhile, in a skillet over medium heat, combine oil and remaining butter. Fry the trout for 8-10 minutes; carefully turn and fry 8 minutes longer or until it flakes easily with a fork. Top with almond mixture. Yield: 4 servings.

Source: Taste of Home: June/July '97

Catfish Jambalaya

(This dish uses less sugar, salt and fat. Includes Diabetic Exchanges)

• 2 cups chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped green pepper
• 2 garlic cloves, minced
• 1/4 cup butter or margarine, optional
• 1 can (10 oz.) diced tomatoes and green chilies, undrained
• 1 cup sliced fresh mushrooms
• 1/4 tsp. cayenne pepper
• 1/2 tsp. salt, optional
• 1 lb. catfish fillets, cubed
• Hot cooked rice, optional
• Sliced green onions, optional

In a saucepan, over medium-high heat, saute onion, celery, green pepper and garlic in butter until tender, about 10 minutes. Add tomatoes, mushrooms, cayenne and salt if desired; bring to a boil. Add catfish. Reduce heat; cover and simmer until fish flakes easily with a fork about 10 minutes. If desired, serve with rice and top with green onions. Yield : 4 servings.

Diabetic Exchanges: One serving (calculated without rice and green onions; prepared with non-stick cooking spray instead of butter or margarine and without salt) equals 3 very lean meat, 2 vegetable; also, 161 calories, 395 mg sodium, 66 mg cholesterol, 12 gm carbohydrate, 21 gm protein, 4 gm fat.

Source: Taste of Home: June/July '97

Stuffed Trout

• 2 bacon strips, cooked and crumbled
• 1/2 cup fresh coarse bread crumbs
• 1/4 cup chopped onion
• 2 Tblsps. chopped fresh parsley
• 1/8 tsp. salt
• 1/8 tsp. pepper
• 4 dressed trout (1/2 lb. each)

In a medium bowl, combine the first six ingredients; mix well. Stuff 1/4 cup into cavity of each trout. Place on a lightly greased rack in a shallow roasting pan. Bake at 350 degrees F. for 35-40 minutes or until fish flakes easily with a fork. Yield; 4 servings.

Source: Taste of Home: April/May '95

• 2 eggs
• 8 trout fillets
• 2/3 cup grated Parmesan cheese
• 2 tablespoons cooking oil

In a shallow bowl, beat eggs. Dip fillets in eggs, then dredge in the Parmesan cheese. Shake off excess. Heat oil in a large skillet over high heat; brown fillets lightly on both sides until fish flakes easily with a fork, about 5-7 minutes. Yield: 4 servings.

Source: Taste of Home: April/May '95

Fish Fillets With Stuffing (microwave)

("The fish is moist and the stuffing adds crunch.")

• 2 tablespoons butter or margarine, melted
• 1/3 cup chicken broth
• 1/2 cup finely chopped onion
• 1/2 cup finely grated carrots
• 1/2 cup chopped fresh mushrooms
• 1/4 cup minced fresh parsley
• 1/2 cup dry bread crumbs
• 1 egg, beaten
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 2-1/2 to 3 lbs. fish fillets (cod, whitefish, haddock, etc.)
• Paprika

In a large bowl, combine the first 11 ingredinets and mix well. In a greased 13-in. x 9-in. x 2-in. microwave-safe dish, arrange the fillets with stuffing between them. Moisten paper towels with water; place over fish. Cook on high for 15-16 minutes or until fish flakes easily with a fork, rotating dish occasionally. Sprinkle with paprika. Yield: 6-8 servings.

Source: Taste of Home: June/July '95

Sesame Smelt

• 2 lbs. pan-dressed smelt (approximately 15 per lb.)
• 1 1/2 tsp. salt
• dash pepper
• 1 cup pancake mix
• 1/2 cup flour
• 1/4 cup yellow cornmeal
• 1 1/4 cup milk
• 1 jar (2 1/8 or 2 1/4 oz.) sesame seeds

Clean, wash and dry fish. Sprinkle inside and out with salt and pepper. Combine pancake mix, cornmeal, salt and pepper. Add milk and stir only until blended. Stir in sesame seeds. Roll fish in flour and dip in batter. Place in a single layer in fry basket. Fry in deep fat, 350 degrees F. for 3-4 minutes or until golden brown and fish flakes easily when tested with a fork. Drain on absorbent paper. Keep warm. Serves 6.

Source: Wildlife Chef (MUCC)

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