WALLEYE SALAD
Contributed by Jim & Carol, Sunnyside Camp
½ cup thinly sliced celery
¼ cup chopped onion
¼ cup chopped green pepper
2 tbsp butter
1 can (16 ounces) whole tomatoes
¼ cup white wine
1 tsp Worchestershire sauce
1 bay leaf
¼ tsp salt
1/8 tsp cayenne
Dash garlic powder
½ pound walleye fillet, about ½-inch thick
5 to 6 cups torn iceberg lettuce
- In 10-nich skillet, cooks and stir celery, onion and green pepper in butter over medium heat until tender. Add tomatoes, wine, Worchestershire sauce, bay leaf, salt, cayenne and garlic powder. Heat to boiling. Reduce heat. Simmer, stirring occasionally and breaking up tomatoes, for 10 minutes.
- Cut walleye fillet into 1-inch pieces. Stir into tomato mixture. Cook over medium heat, stirring gently, until fish flakes easily, 5 to 7 minutes. Remove bay leaf. Serve over lettuce. Makes 4 – 6 servings.
(This recipe is from FIXIN’ FISH by Sylvia Bashline.)