I may never eat scrambled eggs again without cream cheese! Even though the fillets were small at less than 3 oz, each, two were too many for me, and three eggs was too much. Still, I persevered 😉 Continue reading Creamy Walleye Scramble, For One
I’ve referenced this method before, but since I have cut out a lot of carbs in my diet (in an effort to keep my blood sugars low), I needed another way to crust the fish. I’m using Parmigiano Reggiano on … Continue reading Baked Walleye—Two Ways
Yes, I soaked the planks in beer. We have a number of walleye in the freezer of different sizes, but I thought I would try the planks with the big 28″ one. I made a marinade with beer, but only … Continue reading Beer-Planked Lake Erie Walleye
Nothing says spring like fresh local asparagus. The season is about done here and the grocery store stock later on will not be as tender, probably because it’s picked too early wherever it comes from. Our local asparagus, even when … Continue reading Grilled Shrimp and Spring Orzo
Dragged out the deep fryer and mixed up some more 2-ingredient beer batter. Did that last year with perch, but I suspect people are still afraid of the simplicity of this batter, which I originally ran across for onion rings. … Continue reading Lake Erie Fried Walleye and Onion Rings
My husband used to go out on Lake Erie and furnish us with lots of walleye every year, but he got tired of that type of fishing (trolling) and mostly of cleaning fish. Luckily, we still have a friend who … Continue reading Lake Erie Walleye Cakes
One of my husband’s students brought him two nice pieces of halibut from an Alaskan fishing trip and they’ve been stored in the freezer waiting for a nice cold, winter day like this one. I just wanted to make something … Continue reading Baked Halibut with Lime Butter
The same friend who gives us the peppers gave us a package of 16 perch fillets, and I have a preference for fried fish when we have it, so I thought this would be a good time to use my … Continue reading Beer-Battered Fish Tacos
Not to be confused with what your mother called “Tuna Fish and Noodles” made with a can of condensed soup.
I know I shouldn’t be turning the oven on so often in the summer, but sometimes it’s just nice to throw everything in one dish and into the oven, and then clean up before dinner is ready. This is one of my favorite casseroles for both texture and intense flavor—you can’t accuse the tuna of being bland, and if you add the right mushrooms, that adds a terrific meaty texture that you don’t get from the tuna. Surely someone out there has made a variation of this dish with fresh tuna, and while I’ve been tempted, I have yet to try it.