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Walleye with Cherry Tomato Relish

For a delicious treat, grill a whole walleye and serve it a colourful, lively relish.  Salt and pepper are all that are needed to season this sweet-fleshed fish.

1 whole walleye, cleaned (about 2 lb/1 kg)

½ tsp (2 ml) each salt and pepper

Cherry Tomato Relish:

2 tsp (10 ml) Ground coriander

½ tsp (2ml) Pepper

2 cups (500 ml) Quartered cherry tomatoes

1 Jalapeno pepper, seeded and minced

2 tbsp (25 ml) Finely chopped onion

2 tbsp (25 ml) Extra-virgin olive oil

½ tsp (2 ml) grated lime rind

2 tbsp (25 ml) Lime juice

1 ½ tsp (7 ml) grated or minced gingerroot

½ tsp (2 ml) salt

In a small skillet, lightly toast ground coriander and pepper over medium heat until fragrant, about 2 min.; transfer to bowl

Add Cherry Tomatoes, fresh coriander, jalapeno pepper, onion, oil, lime rind and juice, ginger and salt;  Toss well to combine, set aside. 

Cut 2 diagonal slashes into each side of fish.  Sprinkle inside and out with salt/pepper.  Place in greased fish basket or on greased grill over medium/high heat; close lid and cook for 10 minutes.  Turn basket, or loosen fish with spatula and, using spatulas over and under fish, turn over.  Cook until fish flakes easily when tested, about 15 minutes and serve with the relish.

Recipe from Volume 3 Issue 5 or the Net & Twine


Special Baked Whitefish

2 lb Fillets

1 small onion

¼ tsp pepper

½ tsp salt

3 cups bread crumbs

3-4 tbsp butter

1 tsp dried mustard

1 cup grated cheddar cheese

¼ cup fresh chopped parsley or chive (optional)


Preheat oven to 350 degrees. Place fillets, skin side down, on a foil lined cookie sheet.  Season fillets with salt and pepper.  In a fry pan, melt butter and cook onion until tender (do not brown).  Add mustard and bread crumbs, stir to combine.  Add cheese and herbs.  Cook until cheese just begins to melt and holds mixture together.  Spread on top of fillets.  Bake 20-25 minutes.

Recipe compliments of John Perks & Family Fisheries from Volume 4 Issue 6 of Net & Twine.


Whitefish Chowder

1 lb Whitefish fillets

2 tbsp butter or margarine

1 cup onion (chopped)

1 cup carrots (chopped)

1 cup celery (chopped)

2 cup flour

1 tbsp Accent

2 cups Half and Half

1 cup processed cheese (grated)

1 can Chicken Broth


Fresh ground Pepper


Parsley Flakes

Cut skinned boneless fillets into 1 inch cubes.  Melt butter in a large saucepan: add onion, carrot and celery.  Cook until onion is transparent.  Blend flour, salt, fresh ground pepper, accent, paprika and rubbed thyme flakes to release the aromatic oils.  Stir in hot undiluted chicken broth gradually.  Cook, stirring constantly until thickened, add the fish cubes and grated cheese, stirring until cheese is melted and fish is cooked.  Add Half and Half and chopped parsley.  Simmer another 3 to 5 minutes.  Serves 12

Recipe from Volume 5 Issue 1 of the Net & Twine


Bacon-Wrapped Trout Stuffed with Fresh Sage

4 x 10 oz trout, head and tail on, gutted

2 tbsp olive oil

Salt and Pepper to taste

4 large sprigs fresh sage

2 lemons, halved, sliced

1 ½ lb sliced bacon


Drizzle cavity of trout with olive oil. Season with Salt and Pepper.  Stuff cavity with 4 lemon slices and 1 prig of sage.  Wrap trout with bacon like a mummy, using toothpicks to hold bacon in place.  Each trout will require about 6 strips of bacon.  Grill for approx. 5 minutes per side over direct medium-high heat, or until bacon is crispy and trout is cooked throughout.  Trout can also be pan-seared for approximately 5 minutes per side. 

Recipe from Volume 5 Issue 2 of the Net&Twine

Fish Casserole

2 lb boneless fish fillets (any fish)

2 cans condensed cream of celery soup

3 cups milk

10 small potatoes peeled and halved

7 tbsp diced ham

5 tbsp diced onion

6 slices of American Cheese

4 tbsp grated mozzarella cheese

Coat inside of two-quart casserole dish lightly with oil then lay in fillets.  Place potatoes along the side.  In a saucepan heat and add soup, milk, onions and ham, then pour over fillets and potatoes.  Sprinkle on the grated cheese and back in 200 degree F oven for 3 hours.  Lay cheese slices on top and heat until melted.

Recipe from Volume 5 Issue 4 of the Net&Twine