One of Chef Tom Kavanaugh's favorites with walleye. Bass works, too, and so do pike and large panfish. It's a colorful and delicious recipe fit for the fish you keep this fall.

Give your walleye fillets that south-of-the-border taste. Tortilla chips, chili powder, lime juice, salsa--Olé!

"Even after cooking thousands of fillets at our restaurant during the summer, this is a recipe I look forward to doing at home when I get a chance; it's that distinctive." --Chef Tom Kavanaugh

Pecans, almonds, and a variety of other nuts work in recipes to complement the mild, sweet taste of walleyes. Pine nuts are unfamiliar to many folks, but I think you'll find them wonderful. This recipe works with small bass and large panfish, too.

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