03-08-2004, 08:45 PM
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon thyme
1/2 teaspoon oregano
non stick cooking spray
2 tablespoons melted margarine
approx. 4 Walleye fillets
Mix first 8 ingredients in a small bowl and set aside. Heat an
iron skillet over high heat until a white ash is noted on the
bottom. (This should be done under a commercial hood or
outside unless ya'll enjoy a sooty house and an unrelenting
smoke detector.) Coat fillets evenly with the seasoning mix,
patting it in by hand. Gently mist one side of the fillet with
cooking spray and place fillet, sprayed side down in hot skillet.
Pour 1 teaspoon melted margarine on top of fillet. Cook for
1 to 2 minutes per side or until underside looks charred
Tip: double dipping makes a thicker coating. Serving 2 - 4 In all recipes I substitute cooking spray for the oil, butter or margarine. (Or use butter buds or very light margarine)
Freezer tip: Place fillets in freezer bag, fill with water, seal and freeze.
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1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon thyme
1/2 teaspoon oregano
non stick cooking spray
2 tablespoons melted margarine
approx. 4 Walleye fillets
Mix first 8 ingredients in a small bowl and set aside. Heat an
iron skillet over high heat until a white ash is noted on the
bottom. (This should be done under a commercial hood or
outside unless ya'll enjoy a sooty house and an unrelenting
smoke detector.) Coat fillets evenly with the seasoning mix,
patting it in by hand. Gently mist one side of the fillet with
cooking spray and place fillet, sprayed side down in hot skillet.
Pour 1 teaspoon melted margarine on top of fillet. Cook for
1 to 2 minutes per side or until underside looks charred
Tip: double dipping makes a thicker coating. Serving 2 - 4 In all recipes I substitute cooking spray for the oil, butter or margarine. (Or use butter buds or very light margarine)
Freezer tip: Place fillets in freezer bag, fill with water, seal and freeze.
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