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Grand Traverse Walleye, Crab and Artichoke Pinwheel

By: Executive Chef Joseph M. George, Grand Traverse Resort and Spa

For a quick and tasty brunch or dinner menu item, this walleye recipe from the chef at Grand Traverse Resort and spa can't be beat. Full of flavor, moist and delicious, it pairs particularly well with Chateau Grand Traverse 2008 Pinot Grigio.


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Cooking Time12 min


  • 4 sides of fresh walleye fillets - skinned
  • 1 can (12-ounce) artichoke hearts
  • 1/2 cup mayonnaise
  • 1 lemon, juiced
  • 1 cup grated parmesan reggiano cheese
  • 1 dash Tabasco
  • 1 pinch cracked black pepper
  • 1 pinch kosher salt
  • Crab Sauce (recipe follows)


  1. Preheat oven to 350 degrees F.
  2. In a food processor, blend artichokes, mayonnaise, lemon, Tabasco, parmesan, salt and pepper until smooth.
  3. On a cutting board, lay out walleye fillets skinned side up.
  4. Season with salt and pepper and roll, leaving a small cavity in the middle for artichoke puree.
  5. Stand upright on greased baking sheet and fill with artichoke puree, top with a little more parmesan and olive oil.
  6. Bake for 10-12 minutes at 350 degrees F until fish is flaky.
  7. Top with Crab Sauce (recipe below).

Crab Sauce

  • ½ pound jumbo lump crab
  • ½ pound whole unsalted butter
  • 1 tablespoon chopped fresh herbs – parsley, chive, tarragon
  • 1 ounce white wine – chardonnay
  • ¼ cup diced tomatoes (optional)
  • ¼ cup cut kalamata olives (optional)


  1. In a small sauce pan, bring the white wine to a boil; slowly add cold, cut butter stirring constantly.
  2. When butter is fully melted, remove from heat and add: crab, herbs, tomatoes and olives.
  3. Season with salt and pepper and serve over baked pinwheels. Enjoy.

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