| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafoods |
6 |
Servings |
INGREDIENTS
| 1 |
|
Walleye; (3 to 4 pounds), dressed |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 5 |
|
Strips bacon |
| 2 |
tb |
Water |
| 16 |
oz |
Canned plum tomatoes; cut into bite-size pieces |
| 1 |
|
Clove garlic; minced |
| 1 |
md |
Onion; sliced and separated into rings |
| 1 |
tb |
Butter |
| 1 |
ds |
Ground red pepper |
| 1 |
md |
Lemon; thinly sliced |
INSTRUCTIONS
1. Rub the fish with salt and pepper. In a roasting pan, lay the fish atop
bacon strips. Add the water. Bake in a 400° oven for 10 minutes.
2. Drain tomatoes, reserving juice. In a skillet, cook tomatoes, garlic,
and onion in butter till onion is just tender. Add the red pepper and
reserved tomato juice. Bring to boiling; pour over fish in pan.
3. Reduce the oven to 325°. Lay the lemon slices over the fish to cover.
Bake, uncovered, for 40 to 45 minutes or till the fish flakes.
Makes 6 servings.
Published in Midwest Living 6/1990
Submitted by Carriej999@AOL.com 5/98
Recipe by: The Strickly Fish Cookbook, Babe and Charlie Winkelman
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on May 17,
1998
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