Tangy Grilled or Broiled Walleye Fillets
- Prep time: 10 Minutes
- Cook time: 10 Minutes
- Serves: 4
Ingredients
- 1 to 1 1/2 lb. thin Walleye Fillets (1/2″ or less)
- 2 T. Dorothy Lynch
- 1 T. bottled horseradish
- 2 T. grated parmesan cheese
- 1/3 c. plain yogurt
- 1 T. melted butter
- 1/8 tsp. white pepper
- 2 T. lemon juice, optional
- Prep time: 10 Minutes
- Cook time: 10 Minutes
- Serves: 4
The Method
- Place fillets on foil/basket for grilling or a broiler pan for broiling.
- In small bowl, mix Dorothy Lynch, horseradish, parmesan and yogurt.
- Add butter, pepper and blend well.
- Spread the mixture over the fillets in a thin layer.
- Grill on top rack or broil 8″ from heat source for about 8 to 10 min. or until fish flakes easily when tested with a fork.
- Drizzle lemon juice on fillets as they cook.
Note: We use Dorothy Lynch straight from the bottle for a fish sauce, or sometimes mixed with Miracle Whip or Mayo. There are so many choices and fish never tasted better than when paired with Dorothy Lynch!
Home Style
The original that’s as reliable as a good ol’ Midwestern handshake. Drizzle it, dip it, mix it – no matter how you use it, our tangy flavor has been winning over taste buds since back when folks still knew all their neighbors. This one’s comfort in a bottle – plain and simple.
The No Regrets One
All the flavor without the fuss – kinda like Sunday supper, but lighter on the waistline. It’s lean, mean, and Midwest clean, because who says you can’t have it all?
The Creamy One
A new spin on a classic, as bold as a summer storm rolling in over the plains. Creamy and rich, with that unmistakable Dorothy Lynch kick that’ll have ranch lovers saying, “Well, I’ll be!”
Tailgating Shrimp Po’Boy Sandwiches
- Fish Sandwiches
- Prep Time: 15 Minutes
- Cook Time: 10 Minutes
- Serves: 8
