MICHIGAN WINE TOUR (Leelanau Peninsula) ~ BROILED WALLEYE with BASIL & PISTACHIO PESTO

"Penicillin cures, but wine makes people happy."

~ Alexander Fleming

(Scottish bacteriologist credited with discovering Penicillin)

~ Gill's Pier Vineyard & Winery

(Northport, Michigan)

BROILED WALLEYE with BASIL & PISTACHIO PESTO

~ Compliments of Stubb's Sweetwater Grill in Northport, Michigan

(The Connoisseur Up North)

_________________

PESTO

1/4 lb. fresh basil

1 oz. roasted garlic

1 Tbsp. balsamic vinegar

2 oz. extra-virgin olive oil

2 oz. pistachio nuts

1 tsp. fresh garlic

1 oz. Parmesan cheese

1/8 tsp. cayenne pepper

salt & freshly cracked black pepper to taste

WALLEYE

4 6-oz. walleye filets

1/4 cup Parmesan cheese

6 oz. chicken stock

1/2 cup fresh bread crumbs

4 oz. white wine

Place all pesto ingredients (except oil) in processor and pulse until mixture is a coarse puree. Slowly drizzle in the oil while continuing to process until mixture is emulsified.
Preheat oven to 400-degrees. Combine wine and stock tor use as broiling liquid.
Scale walleye filets and remove all pinbones. Place filets, skin side down, in large, lightly buttered, broiling pan. Avoid any overlap. Spread pesto liberally and evenly over filets, then sprinkle with bread crumbs and Parmesan. Carefully add wine-stock mixture to pan, using just enough to cover the bottom of pan and the sides of the fish, but not the tops.
Place pan in 400-degree oven for about 8 minutes, then place under ow-broil flame until coating is golden and fish is full cooked. (Serves 4)

Note: Don't forget to uncork a fine bottle of wine from Gill's Pier!

( http://www.gilspier.com/ )

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