Changing Up The Traditional Shore Lunch

Something special happens to your palette when the first bite of your shore lunch goes into your mouth. It's a relaxing sensation when you mix sunshine, great outdoors, freshly caught walleye and your guide is working hard to prepare your lunch on an open fire. This sensation continues to course through you with every single bite. It's a reprieve from every day and it's something you cannot duplicate anywhere!

Traditionally, shore lunches have your fish fried in the best secret batter mixes ever created. It's extraordinary, to say the least! But there is one lodge that changes it up so that you can enjoy a variation in your shore lunches during the duration of your trip. This lodge is Pine Portage Lodge in Algoma Country. I have been there, I have eaten fresh walleye cooked this way, and it is nothing short of bites of wonderful!

Ingredients List

• 6 to 8 fresh walleye fillets
• 1 stick of garlic butter
• 1 can of stewed tomatoes
• 2 fresh lemons
• 1 large onion
• Salt, pepper
• A loaf of freshly cooked bread

This will feed approximately a party of four.

Instructions

Step One

Take a large sheet of heavy-duty tin foil and shape the foil into a cookie sheet depth pan by folding it down and up so the folds make the tinfoil sides the thickness of three times. Your foil should now look like a cookie sheet. Be careful that the corners are folded so they don't let any of the liquid flow out.

Step Two

Take your softened stick of garlic butter and slather, yes, slather, it over the bottom of the foil, making sure everything is covered with garlic butter goodness. Lay the walleye fillets on the butter. Sprinkle salt and pepper to taste on the fillets. Then pour your full can of tomatoes, liquid and all, over the fillets. Cut up the onion and scatter the rings over your fillets. Cut up the lemons and scatter them the same way.

Step Three

Cover your tin foil "pan" with another layer of foil, pinching the cover to the "pan". Make sure no air can escape. Place your foil pan directly on the grill. When the cover puffs up like Jiffy Pop popcorn, make three or four holes in the foil and cook for another five minutes.

Step Four

Slice up the bread, place a piece of bread on each plate and spoon a fillet and all the mouth-watering sauce onto the bread.

Sides to Serve

• Beans, Potatoes, or Rice

Dig in! Take a BIG portion, you won't be sorry!

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