Cheesy, luscious baked walleye or halibut

When James Donelan and his friends caught a 125-pound halibut and five others weighing between 60-100 pounds each in Valdez, Alaska, dinner time on the water required a little improvisation.

The group had a cooler full of sandwiches and condiments. Inside were two key ingredients: shredded cheese mix and mayonnaise. They mixed the cheese and mayo together and covered the fish with it and grilled the halibut fillets right off the harbor at Allison Point. The result was something succulent, flavorful and hearty.

When Donelan arrived home, he refined the recipe with help from family and established a new favorite.

Upon leaving Alaska and moving to Spokane, Donelan began his search for a fish that would pair well with this favorite recipe. Donelan, a walleye fanatic, pleasantly discovered that walleye does just the trick.

“It’s very easy to make,” said Donelan’s wife, Mary Beth. “Anyone can do it.”

This recipe brings both flavor and simplicity to the family dinner table. As well, it’s a rare treat to taste a seasoned baked fish that remains tender at its core.

Call for recipes

I hope you enjoy this recipe and would love to hear what plans you have for the fruits of your harvest from this past hunting season and current fishing season. Send your favorite recipe to johnh@spokesman.com.