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Grilled Walleye with Lemon AioliChrissy Carle from Coach's Bar & Grill

Grilled Walleye With Lemon Aioli
Posted: 02/4/2013

INGREDIENTS:

Grilled Walleye

4 -10 oz. Walleye Filets (be sure to leave the skin on for maximum flavor).
Ground Kosher Salt (to taste... as with all seasoning).
Freshly ground pepper
Olive oil

Lemon Aioli

1 Cup Mayonnaise
1 Teaspoon Lemon zest
3 Tablespoons Fresh squeezed lemon juice
1 Tablespoon Dijon Mustard
2 Cloves Minced garlic
1 Pinch of Kosher Salt (depending on the size of your finger tips)

In a medium size bowl mix all of these ingredients together.

 

Roasted Butternut Squash, Bacon, and Chard Hash

3 Cups Butternut squash cut into cubes
4 Slices Bacon fried and chopped
One bunch Red or rainbow chard
½ Cup Diced shallots
2 Dashes Nutmeg
¼ Cup Olive oil
Ground Kosher Salt (to taste....as with all seasoning).
Freshly ground pepper

Coach's Bar & Grill

INSTRUCTIONS:

Look out Kansas City!!! Coach's Bar and Grill has a brand new seafood provider and they are cranking out some unbelievable menu items fresh and strait from the sea. Get your palates ready for a new and progressive menu arriving very soon. Until then... here is a carefully prepared dish that will make most seafood restaurants in the area nervous.

This recipe will serve 4

Now just rub those succulent filets with some olive oil and sprinkle with salt and pepper. Squeeze a fresh sliced lemon half over all 4. Then it's time to grill, turning them only once, until they reach their perfect flakiness. This will take about 10 min. on Med-Med Hi heat.

Toss the Squash in 2 Tablespoons of olive oil on a baking sheet. Sprinkle with salt and pepper. Then roast at 400 degrees for a short 20 min.

Chop the stems of the chard including the stems while bisecting the leaves. Be sure to chop the chard coarsely.

Heat 2 Tablespoons of olive oil in a large saucepan. Then sauté the shallots and stems until softened.  Add the chard and heat until it is nice and tender. Then sprinkle with nutmeg and that wonderful bacon.

Then... Enjoy!

Posted by Reid Jolly



Cook Time: