Walleye Omelet'S - cooking recipe

Ingredients

2 -3 walleyed pike fillet
1/4 cup butter
1/4 cup fresh mushrooms
1/4 cup onion
1/4 cup tomatoes
1/4 cup bell pepper
1/4 cup zucchini
1 garlic clove
8 -10 croutons
2 tablespoons Italian dressing or 2 tablespoons balsamic vinegar
1 dash hot red pepper sauce
1/2 lemons, juice of or 1 tablespoon ReaLemon juice
Season to taste
black pepper
paprika
dill weed
fresh parsley
rosemary

Preparation

Walleye Omelet's.
\tDepending on the size of the fillets, I usually use 3-4 or 2 large fillets. Wash thoroughly and pat dry.
\tUse a large piece of heavy aluminum foil or dbl regular thickness. Cut large enough to be able to fold over at the seam & both ends.
\tSpray the flat foil w/ margarine. Lay fillets in middle of foil.
\tDress w/ fresh mushrooms, onions, tomatoes, green and/or red pepper. I like to use both kinds of peppers. I also like artichokes, but that's optional.
\t Garlic clove or to your preference.
\tSprinkle w/ croutons or Italian bread crumbs.
\tSprinkle w/ Italian dressing or balsam vinegar. A dash of hot sauce or more to preference. It gives it a nice, but not over powering kick. If you don't have salad dressing or vinegar, use red or white wine...a great alternative.
\tSqueeze a 1/2 lemon or lime per package. Use the other after opening and ready to eat.
\tSeason w/ lemon pepper, course pepper, paprika, dill weed and fresh parsley if you have it. Don't be afraid to experiment or use alternative seasoning to your taste.
\tCut 2-3 pats of real butter on top.
\tFold over length-wise and both ends...not too tight.
\tPlace each packet over hot (white) coals or high on a barbeque.
\tCook for 8-10 minutes. If heat is not even, move packets front to back or turn 180.
\tYou should be able to hear it \"cooking/bubbling\" and/or until fish fillets are opaque white.
\tOpen to check if needed. Remove from heat onto a large platter or cookie sheet.
\tLay on dinner plate...open and smell the aroma....ENJOY!
.