Hardwater helpings
These easy-to-make fish dishes will warm up your day on the hardwater
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Teriyaki Walleye
At home
- ½ yellow onion, thinly sliced
- 1 red pepper, thinly sliced
- 1 yellow pepper, thinly sliced
- 3 green onions, chopped
- 2 tsp chopped garlic
- 2 tsp chopped ginger
- 5 oz teriyaki sauce
- 3 oz orange juice
On the ice
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- 3 tbsp canola oil
- 4 walleye fillets, cubed into one-inch pieces
- Zest from 1 orange
- Salt and pepper, to taste
- 2 cups cooked chow mein noodles
- 1 tbsp chopped cilantro
At home
- Place cut vegetables in travel containers, keeping garlic and ginger separate.
- Mix together teriyaki sauce and orange juice, place in a spill-proof container and chill.
On the ice
- Heat sauté pan over medium-high heat; add oil and heat until it’s smoking. Add onions and peppers and cook for one minute, then add green onions, garlic and ginger, stirring continuously.
- Add walleye pieces, teriyaki/orange juice mixture, orange zest, salt and pepper. Stir thoroughly, cover and reduce heat to a simmer for five minutes.
- Remove from heat, pour over noodles and garnish with cilantro.