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By Chef Michael Lomonaco Serves 8 as an Appetizer, 4 as an Entree 1 pound poached or baked salmon – chilled, boneless, and skinless 1 sweet red pepper, diced 1 tablespoon vegetable oil 6 slices fresh white bread, crusts removed 1 tablespoon finely chopped fresh garlic 1-2 jalapeno peppers, seeded and finely chopped 1/4 cup…

By Chef Emeril Lagasse Ingredients Fish: 4 (6 ounces) white fish fillets drizzle of olive oil salt freshly ground pepper 4 submarine rolls, split in half 4 tablespoons of butter, at room temperature Tartar Sauce: 1 ear of sweet corn drizzle of olive oil salt freshly ground pepper 1 egg 1 tablespoon minced garlic 2…

Start out with 8 to 10 medium size walleye filets. We all like battered or coated filets. I like to use different breading mixes. Italian bread crumbs is a favorite and lightly roll the filets in the crumbs. Season accordingly with your favorite seasonings – I like a lemon pepper seasoning with a dash of…