in

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

Fish

  • 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)

Instructions

  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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Loading…

0

Comments