Shorelunch: Pepper Salsa Walleye

More than one fishing guide will tell you that deep-fried shorelunch can easily add 25 pounds to the scale during a season. While visiting North Star Resort on Knee Lake, I was surprised to see my guide assembling this rather fancy-looking shorelunch option. It’s got a lot of things going for it. It’s healthy, colourful, easy-to-make and most of all, delicious. I like to serve it over a plate of egg noodles. If you don’t have a campfire nearby, simply bake it in the oven at 350F for 12 to 15 minutes.

  • 4 large walleye fillets
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 1 green pepper, chopped
  • 3 green onions chopped
  • 8 oz salsa
  • 2-4 oz hot sauce
  • 2 T butter or margarine
  • salt and pepper

On a large sheet of heavy-duty aluminum foil, spread butter or margarine. Arrange the fish in a single layer on foil, season with salt and pepper. Top with peppers and onions. Pour salsa and hot sauce over the top. Fold aluminum to make a tight packet.

Place on medium hot area of fire pit and bake for 12 to 15 minutes. The packet will puff up as the peppers cook. Remove from fire. Open packet carefully. Spoon fish, peppers and juice over egg noodles or rice. Serves 4.

—Shel Zolkewich