Chemical Free Lake Erie Walleye Murat

4 ea. Finfish Chemical Free Lake Erie Walleye Fillets

1 quart Seafood Stock

5 ounces Seasoned Bread Crumbs

¼  cup Basil Pesto

8 ounces Artichoke Hearts-canned- cut into quarters

1 ea. Juice of fresh Lemon

2 ounces White wine-dry

3 ounces Sherry

2 ea. Garlic cloves-minced

4 ea. Shallots-minced

½ pound Portobello Mushrooms-quartered

¼ bunch Fresh Parsley leaves-chopped

2 ea. Bay leaves

1 ea. Chili pepper-whole

3 sprigs Fresh Thyme

2 teaspoons Whole Black Peppercorns

3 Tablespoon Capers

4 ounces Unsalted Whole Butter

2 ounces Black Olives- chopped

2 ounces Green Olives- chopped


  • In a sauce pan add the seafood stock, lemon juice, white wine, Sherry, Garlic, shallots, chili pepper, fresh thyme, black peppercorns, and bay leaves. 
  • Reduce over low heat by ½ original volume.   Strain and reserve liquid.
  • In a food processor grind seasoned bread crumbs and add the basil pesto. 
  • Place Lake Erie Walleye on a sheet pan or sizzle platter. 
  • Top with the bread crumb mixture.
  • Mist the crumbs with avocado or olive oil.
  • Place in a 425 f degree oven to brown.
  • Serve and Enjoy!


Chemical-Free Red Lake Walleye Wasabi with Warm Daikon and Cucumber Salad

4 ea.  Finfish Chemical-Free Red Lake Walleye Fillets

½ cup mayonnaise

2 tsp. Wasabi paste

4 ounces Panko Bread Crumbs

1 pound English Cucumber

10 ounces Daikon Radish

12 ea. Red Radish

6 ounces Pickled Ginger-shaved

½ cup Mirin

½ cup Ponzu Sauce

2 Tbs. Sesame oil

1 Tbs. Agave or granulated sugar


  • Blend mayonnaise and Wasabi paste (this may be “to taste” due to the variations of Wasabi) cover and refrigerate.
  • Thin slice cucumber, Daikon, Red radish.
  • Add the ginger with the dressing of Mirin, Ponzu, Sesame oil and Agave.
  • Cover and refrigerate for 1 hour.
  • Place Walleye on a sizzle platter or sheet pan.  Spread the Wasabi mixture on the fish surface and sprinkle with Panko bread crumbs.
  • Place in a preheated 425 f oven. 
  • In a saute pan, add the salad mixture. Just heat lightly.
  • Place a nest of the warm salad mixture onto the plate.
  • Top with the cooked Red Lake Walleye.
  • Serve & Enjoy



Meet the Chef behind the recipes! 

Chef John McCormack, CEC, CCE, AAC
We are proud to have the accomplished Chef John involved in developing recipes for Finfish as a true supporter of our pure, natural, CHEMICAL FREE  fish!! 
   Chef John McCormack CEC,CCE, AAC  has held teaching tenures at the Secondary, College and University levels over a 35 year period. Chef John was the founder and CEO of Gateway Food Ventures, a national food sales and marketing company that provided representation for small to medium sized companies in the food service sector. 
   Prior positions included such positions as Corporate Chef/Partner of Red Goose Spice Co., Executive Chef of the Detroit Athletic Club, General Manager of the Detroit based London Chop House-Caucus Club and Tweenys Café.
   Chef John is a graduate of Michigan State University, The Culinary Institute of America and Wayne State University and  is former President and a board member of the ACF/Michigan Chefs de Cuisine for 26 years and a member for 31 years.