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.

This recipe's a nice change of pace during any season. Walleye with a little zing.

This recipe is as simple as it is sublime. In Minnesota, walleye usually is the fish of choice with a recipe like this. But it works just as well with panfish like crappies, perch, or bluegill -- really, any white-fleshed fish.