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This recipe works well with any fish – firm or flaky, dark or light. I like tilapia best.

Use whatever in-season fruit looks best in the store.

Most people use white cooking wine you can buy at the grocery store for recipes that call for wine. But I don’t.

This makes an excellent appetizer for the crew!

Lakemaid suggests using walleye fillets, but you can use whatever’s available

I came across a recipe for an apple, onion and pickled herring salad that looked good enough to try.

I cut the walleye into manageable pieces and then wrapped them in ramp leaves and bacon and then grilled them.

For this recipe, I use any light white fish that will flake easily, like crappie, halibut, rockfish, etc.

Use leftover cooked fish to make fish tacos or add to salads.

Recipes: Freshwater