Walleye Omelet'S

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   ["Walleye Omelet's.", " Depending on the size of the fillets, I usually use 3-4 or 2 large fillets. Wash thoroughly and pat dry.", " Use a large piece of heavy aluminum foil or dbl regular thickness. Cut large enough to be able to fold over at the seam & both ends.", " Spray the flat foil w/ margarine. Lay fillets in middle of foil.", " Dress w/ fresh mushrooms, onions, tomatoes, green and/or red pepper. I like to use both kinds of peppers. I also like artichokes, but that's optional.", " Garlic clove or to your preference.", " Sprinkle w/ croutons or Italian bread crumbs.", " Sprinkle w/ Italian dressing or balsam vinegar. A dash of hot sauce or more to preference. It gives it a nice, but not over powering kick. If you don't have salad dressing or vinegar, use red or white wine...a great alternative.", " Squeeze a 1/2 lemon or lime per package. Use the other after opening and ready to eat.", " Season w/ lemon pepper, course pepper, paprika, dill weed and fresh parsley if you have it. Don't be afraid to experiment or use alternative seasoning to your taste.", " Cut 2-3 pats of real butter on top.", " Fold over length-wise and both ends...not too tight.", " Place each packet over hot (white) coals or high on a barbeque.", " Cook for 8-10 minutes. If heat is not even, move packets front to back or turn 180.", " You should be able to hear it ""cooking/bubbling"" and/or until fish fillets are opaque white.", " Open to check if needed. Remove from heat onto a large platter or cookie sheet.", " Lay on dinner plate...open and smell the aroma....ENJOY!", "."]

* Per serving · 4 servings · Values may vary.