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Novice2Pro Recipes

Welcome to Novice2Pro Recipes!  These are some of our favorite recipes.  These recipes are supplied by our staff, our readers, and some have been taken from other sources.  Keep checking back for more that we will add soon.

Recipes

Walleye

Walleye in Creamy Orange Sauce White Wine Walleye

Serves 4 to 6 people.

  • 2 tablespoons margarine or butter

  • 2 tablespoons finely chopped onion  

  • 1 tablespoon all-purpose flour

  • 1 teaspoon grated orange peel

  • 1/4 teaspoon salt

  • 1/8 teaspoon pepper

  • 1 cup half-and-half or milk

  • 1-1/2 lbs. walleye or other lean fish fillets

    Heat oven to 300. Grease 13 x 9-inch baking pan. In small saucepan, melt margarine over medium heat. Stir in onion, flour, orange peel, salt and pepper. Blend in half-and-half. Cook over medium heat, stirring constantly, until thickened and bubbly, about 4 minutes. Set aside.

    Cut fish into serving-size pieces. Place in prepared pan. Pour sauce over fish. Cover with foil. Bake until fish flakes easily at thickest part, about 25 minutes. Garnish with orange slices, if desired.

    • Thank you to Gander Mountain for the recipe (For more great recipes from Gander Mountain, click here.)

    Serves 4 people.

  • 2 lbs of Walleye fillets

  • 4-5 Tablespoons of lemon juice  

  • 3-4 garlic cloves, minced

  • 1 teaspoon grated orange peel

  • 3 Tablespoons of Soy Oil

  • 3 1/2 Tablespoons White Wine

  • 3 pinches of fresh chopped sweet basil

  • Salt & pepper to taste

  • Dash of paprika

    • Blend all ingredients together. It should have a paste-like texture.

    Place fillet on broiler, skin down. Brush fillet with paste, then sprinkle paprika. Broil one side, 10 minutes per each inch of thickness. If you prefer a sauce, use marinade of fresh garlic, Dijon mustard, lemon juice, mayonnaise and soy oil. Garnish with fresh parsley, and some lemon wedges.

    Thank you to Gander Mountain for the recipe (For more great recipes from Gander Mountain, click here.)

     

    General Fish

    by Fishing With John 

    Sauces

    Bourbon Soy Sauce

    Lemon and Tomato Butter Sauce

    Great drizzled over oily fish like salmon and tuna. About ¼ cup.

  • ¼ teaspoon coarse ground black pepper

  • ¼ cup dark brown sugar

  • 1/3 cup bourbon

  • ¼ cup soy sauce

  • 1 teaspoon hoisin sauce

  • 2 garlic cloves, minced

  • 1/3 cup orange juice

  • 1 lemon, juice only

  • 1 teaspoon cornstarch mixed with equal part cold water.

    Combine all ingredients in a saucepan, whisk to blend flavors and bring to a boil over medium-high heat. Cook until sauce thickens. Use as a finishing sauce and apply just before removing fish from flame.

    Thank you to ESPN - The Sporting Chef for the recipe (For more great recipes from ESPN, click here.)

    		•

    Butter adds richness and flavor to cooked fish. But, remember, it's neither necessary nor heart healthy to drown your fish in a pool of buttery sauce. A tablespoon or two per person is plenty.

  • ¾ cup sauce

  • 1 cup dry white wine

  • 2 tablespoons shallot, peeled and minced (or substitute white part of green onion)

  • 3 tablespoons freshly squeezed lemon juice

  • 8 tablespoons chilled butter, cut into 8 pieces

  • 1/3 cup tomato, seeded and finely diced

  • Pinch of salt

  • Pinch of white pepper

    Bring first three ingredients to a boil over high heat in a medium saucepan. Lower heat to medium and reduce liquid to about 1 tablespoon. Remove pan from heat and whisk in butter, one or two pieces at a time, until melted. Stir in tomato and season with salt and pepper to taste. Spoon sauce over fish.

    • Thank you to ESPN - The Sporting Chef for the recipe (For more great recipes from ESPN, click here.)

     

    Herb Vinaigrette

     

    Use as a marinade or delicious sauce that won't overpower the delicate flavor of cooked fish. If you like it creamy, add all ingredients except olive oil to a blender or food processor. Add oil in a thin stream while the motor is running to emulsify. About 1 cup.

  • ¾ cup olive oil

  • ¼ cup red wine or white wine vinegar

  • 2 cloves garlic, minced

  • 1 teaspoon Dijon mustard

  • 1 lemon, juice only

  • Pinch of granulated sugar

  • 1 tablespoon dried Italian seasoning (or substitute fresh herbs)

  • Salt and pepper

    •  

    Combine all ingredients in a jar with a tight-fitting lid and shake vigorously until blended.

    Thank you to ESPN - The Sporting Chef for the recipe (For more great recipes from ESPN, click here.

     

    Recipe List
    Walleye
    Bass
     Crappie
    Trout
    Salmon
    Perch
    Catfish
     General Fish
     Sauces
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