Upcoming Gourmet Gone Wild Events and Featured Recipe

On Tuesday, July 24 and Friday, July 27, Gourmet Gone Wild will be hosting events with Grand River Connection at Peckham in Lansing and with the Department of Natural Resources (DNR) at the Outdoor Adventure Center in Detroit, Michigan respectively. These gatherings will give individuals achance to try alluring and unique dishes prepared by our own Chef Dixie Dave along with cocktails by Ugly Dog Distillery.  Participants at the DNR Outdoor Adventure Center event will also be given an opportunity to shoot archery on site before the food and drinks are served. These are both events that you will not want to miss!

For information on the Grand River Connection event at Peckham in Lansing, click here 

Click here for more information and to register for the Department of Natural Resources night at the Outdoor Adventure Center on Friday, July 27, 2018.  Registration will close on Sunday, July 15 and space is limited so reserve your spot soon!

Among the variety of wild fish and game dishes that will be offered at these gatherings, coconut encrusted walleye with a rich piña colada sauce is particularly enticing. Take a look at the recipe and join us at these events to try it for yourself!


  • 8 Ounces boneless, skinless fillet, per person
  • 1.5 Cup shredded coconut
  • 1/2 Cup chopped pecans
  • 1 Jar chicken gravy
  • 2 Ounces coconut liqueur
  • 2 Ounces tropical schnapps
  • 1 Tablespoon chopped parsley
  • 2 Beaten eggs
  • Dash white pepper
  • 2 Ounces heavy cream
  • 2 Tablespoons garlic butter


Dredge the fish in flour, then dip in beaten eggs, and roll in coconut, coating the fillets moderately, being careful to not coat too heavily.  In medium hot pan, brown the fish one or two fillets at a time and remove to ovenproof baking dish.  Take care not to blacken the coconut, as this happens very easily. When finished, clean the pan with a towel.

Add the gravy, schnapps, coconut liqueur, pecans, heavy cream, half of the parsley, pepper and garlic butter. When boiling and well blended pour over fish in casserole. Sprinkle remaining parsley and coconut over top. Bake at 350 degrees for about 20 minutes. Serve with fluffy rice and asparagus spears or your favorite side dishes!

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