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LOCATION: Recipes >> Outdoor Cooking >> Fish Cheeks

Print this Recipe    Fish Cheeks

Campfire Quick Hors D'oeuvres
Yield: 4 Servings

24 walleye cheeks or eight 1 x 2-inch portions of walleye fillets
1 md onion, minced
1 sm clove garlic, minced
1 md red pepper, minced
4 oz serrano ham (or prosciutto or any ham), minced
1/2 c fresh parsley, minced
1 ts paprika
1/4 c dry white wine
4 tb dry bread crumbs

Heat oven to 375 degrees or reduce campfire coals to glowing embers.
In a skillet over medium heat, saute the onions, garlic, and pepper
until soft, about 10 minutes. Stir in the ham, parsley, paprika,
and wine. Season to taste with salt. Simmer until the liquid has
been absorbed, about two minutes.

Place two or three walleye cheeks or one portion of walleye fillet
on a slightly oiled foil "boat" about 4 inches in diameter with
sides pinched into raised edges about 1/2-inch high. Place the
boats on a baking sheet (for the oven) or on a foil sheet (for the
campfire). Spoon three tablespoons of the onion mixture over each
portion of walleye, then sprinkle with bread crumbs. In the oven,
bake about 15 minutes, until tops are brown. Over a campfire, place
the foil boats at the edge of the coals and cover with a foil canopy
slightly opened toward the main portion of the fire. Halfway through
baking, switch the boats farthest from the fire with the boats
closest to the fire.


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