I left
Casa Loma’s dock with friend and long-time client Mark Tansey yesterday morning. We fished smaller-sized reefs with
Vegas jigs tipped with medium
golden shiners. Walleyes had been in 25-30 feet for the past few days in the area we were fishing. There were almost zero walleyes in these depths. We looked around and found small tables (flatter not so steep of breaks)36-41 feet.
Once patterned it was game on. We caught walleyes slow jigging literally straight below the boat. A wind came up out of the east at about 5 mph. We anchored with my MinnKota Ipilot and cast to the back edge of the tables and used a drag, hop, hop technique and caught walleyes on almost every cast.
We ran into bonus fish also nice jumbo perch. They were biting the same Vegas jigs as the walleyes. My wife Cathie makes a Sole Meuniere using walleyes or better yet perch. Our first time having the french version was at a little restaurant in Geneva, Switzerland. They used perch (much smaller than ours) for their Meuniere. I vacuumed packed my perch for Cathie to use at a later date.
Last night we took the fresh walleyes and did the following: We took the fillets (six) and very lightly salt and peppered the fillets. I preheat my Weber Summit 660 Gas Grill to four hundred degrees using the indirect method.
I place the walleye fillets on a grill pan that has been coated with olive oil. Drizzle the fillets with Maggi Taste of Asia Sweet Chili Sauce. Place the grill pan with fillets on the indirect heat area of the grill and close the lid. Check and remove after eight minutes of cook time (you be the judge on doneness). The fish we use are usually 16″long in the round.
We make a salsa of diced red, yellow, orange and half a jalapeno pepper per half cup of salsa. We then squeeze fresh lime juice on the mixture plus a little olive oil and mix. Salsa should be made one-half to one hour before dinner. We sprinkle the salsa on the cooked fillets and it is time for a great fish dinner.
