A Holiday Meal

Walleye Fillets in Foil
Ingredients:

• 1 lb.  fish fillet (fresh or frozen)
• 2 Tb. butter, melted
• 1⁄4 cup fresh lemon juice
• dried parsley flakes 
• dried dill weed or herbes de Provence
• smoked paprika 
• salt and pepper to taste 
• sweet onion slices 
• lemon slices

Directions:

• On 4 large buttered squares of heavy-duty aluminum foil, place equal amounts of fish fillets that have been rinsed and patted dry. 
• Drizzle each fillet with melted butter and freshly squeezed lemon juice. 
• Sprinkle each fillet with parsley flakes, dill or herbes de Provence and paprika; top with onion and lemon slices .
  

• Wrap foil securely around fish, leaving space for fish to expand.
• Grill seven minutes on each side or until fish flakes with fork.

Check out http://www.walleyecentral.com/recipe.shtml  and http://fishing-in-minnesota.com/blog/2013/06/05/10-best-walleye-ecipes/#sthash.HC05EgyU.cOtqHbvn.dpbs for more ideas

Autumn Risotto with Butternut Squash, Sage and Pepitas 

Cook's notes: A time saver dicing and roasting cubes a few hours ahead. Make sure butternut squash cubes are at room temperature before adding to risotto.  

Recipe adapted from Hello Fresh Meals and serves four.
Cooking Tip: Have all your ingredients prepped ahead so assembling the dish goes quicker. 

Butternut Squash Ingredients:

• 1 small butternut squash cut into  1-1/2 inch cubes (2 cups) 
• 1/2 red onion, cut in 1/2 inch wedges 
• 1 TB. olive oil or Blood Orange Olive Oil
• salt and pepper
• 1 tsp. white balsamic vinegar, Cranberry Pear White or Honey Ginger White Balsamic
• 1/3 cup dried cranberries
• dash of pumpkin pie spice mix

Butternut Squash Directions:

• Line a rimmed baking pan with parchment paper.
• In a bowl toss together butternut squash cubes and olive oil.
• Spread mixture evenly on the baking pan. Drizzle with white balsamic vinegar and a dash of pumpkin pie spice or Saigon Cinnamon.
• Roast at 400 degrees for 15- 20 minutes or until butternut squash cubes are crisp tender.
• Halfway through baking time add in  cranberries. When done roasting remove red onion slices, cover roasted squash with foil. Set aside to keep warm.   

Risotto

Ingredients:

• 1-1/2 cups dried Italian Arborio Rice 
• 1 TB. olive oil
• 2 shallots, diced or 1/2 cup sweet onions, diced
• 4 garlic cloves, finely minced
• 1- 32 oz. carton of vegetable or chicken stock, warmed
• 1/4 tsp. dried sage
• 3 TB dry white wine (not Chardonnay) 
• 3 TB. pepitas
• 3/4-1  cup grated Parmesan cheese
• 1 TB. butter

Directions:

• In a saucepan simmer the stock and cover keeping it warm until needed.
• In a large pan heat olive oil over medium heat. Add garlic, shallot and cook, tossing for 3-4 minutes. Season with salt and pepper. Add dry Arborio rice to pan, cook tossing 1-2 minutes until it looks  translucent. Reduce heat to medium low. 
• Add warm stock in 1/3 increments to fry pan with Arborio rice and stir frequently until the liquid is absorbed by the risotto. Continue the process until Arborio rice is al dente and a loose cream sauce has formed about 25 minutes. Add wine and sage in last 3 minutes of cooking time. 
• Stir in butternut squash cubes, cranberries, Parmesan cheese and 1 TB butter. Season with salt and pepper.  
• Garnish with pepitas and reserved sage leaves if desired. 
  

Serve the fish with a side of Autumn Risotto and Watermelon, Strawberry, Tomato Salad with Fresh Basil and Balsamic Vinaigrette
recipe previously posted

http://sockfairies.blogspot.com/2016/09/friday-faves.html