Savor medium or large walleye medallions covered with a white wine sauce and a light garlic bread-crumb mixture.

Herb butters add a delicate flavor to fish, whether it's pan fried, broiled, grilled, or poached.

Poached fish fillets served on top of a heated spinach mixture and covered with sour cream, chopped shallots, horseradish, and dill weed mixture.

This fine change-of-pace recipe works just as well with pike and bass as with walleye. It's one of my favorites for fish that have been frozen, for the distinctive coating covers any freezer flavors.

This recipe, which serves six, is fine winter fare that can be prepared ahead and slipped into the oven when friends arrive.