1 bunch ramps, well cleaned
1 Walleye (Pickeral) fillet, about 1 lb. (or any white fish fillet)
1 T. TLish Sweet Garlic Dressing (or garlic dressing of your choice)
salt and pepper to taste
2 T. butter
Prepare ramps by trimming of hairy bottoms and removing any loose skin. Separate the leaves from the stalks. Cut the stalks into 2" pieces and set aside.
Place the ramp leaves onto a large piece of aluminum foil. Lay the fish fillet on top of the ramp leaves and drizzle with fish with Sweet Garlic Dressing. Season to taste with salt and pepper, top with lemon slices and squeeze remaining lemon over the fish fillet. Seal the foil, making a packet.
Place the packet onto a hot grill and let cook for 10 minutes, flipping halfway through the cooking time. While the fish is cooking, melt the butter in a small sauce pan over med high heat. Add the ramp stems, season with salt and pepper and cook , stirring frequently until carmelized.
Remove packet from grill. Slide the fish and ramps onto a serving platter. Remove and dispose of lemons. Top the fish with the carmelized ramps and serve.