How to make this crispy, mouthwatering baked walleye dish

100 Acre Woods Photography

Baked walleye with a pecan crust and essence of orange

A healthy alternative to frying that won't make your house smell like grease

Delicate fresh fish, citrus essence and a crispy nut texture—in cooking, some things make for a perfect combination, and this is one of those dishes. Great for using ingredients found in most pantries, this recipe also calls for baking, a healthy alternative to frying that doesn’t leave your house smelling like grease. Serves 4.

Cucumber salsa

  • ½ English cucumber, finely diced
  • 1 large tomato (seeds removed), finely diced
  • 2 tbsp olive oil
  • 1 tbsp chopped cilantro (or parsley)
  • 1 tsp finely chopped garlic
  • 3 drops Tabasco sauce
  • Salt and black pepper, to taste


  • 1 orange
  • 4 walleye fillets (3 oz each)
  • 1 tbsp olive oil
  • ½ cup whole pecans
  • Pinch salt and pepper
  • 12 Breton Original crackers (or similar)


  1. For the cucumber salsa, mix all ingredients in a bowl and set aside.
  2. Slice 2 tbsp zest from orange (use a Microplane or box grater), then cut out the segments and juice what remains. Pour juice over walleye; set zest and segments aside.
  3. In a food processor, add the orange zest, olive oil, pecans, salt, pepper and crackers. Chop until the mixture resembles coarse breadcrumbs; remove and set aside.
  4. Drain orange juice from walleye, then pour some of the cracker/pecan crumbs overtop and gently toss. Place fish on a parchment-lined tray, sprinkle with more crumbs, and press down lightly.
  5. Bake in a 400°F oven until the fish flakes easily (approximately 8 minutes). Garnish with orange segments and top with cucumber salsa; serve with a mixed green salad.

For the glass

Summerhill Pyramid Winery’s 2014 Pinot Gris

From Kelowna, B.C., Summerhill Pyramid Winery’s 2014 Pinot Gris is an early-to-market wine with a medium body and refreshing citrus-floral accents. It pairs exceptionally well with this dish’s crispy nut crust and orange essence.

Cameron Tait

Cameron Tait

A culinary arts instructor at Winnipeg’s Paterson Globalfoods Institute, hunter and angler, Cameron Tait is Outdoor Canada's Table Fare game recipe contributor. The dishes are photographed by 100 Acre Woods Photography.

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