Mango Walleye over Black Beans
Geoff George

Mango Walleye over Black Beans


For a taste of the tropics, top off this succulent walleye dish with a spicy mango salsa. This recipe also works well with any other freshwater, white-fleshed fi h, such as bass, panfish or pike.

Serves: 4



  • 1 onion, sliced
  • 2 garlic, minced
  • 4 boneless walleye fillets
  • Salt and black pepper, to taste
  • Extra-virgin olive oil
  • 1 ripe mango, diced
  • 1 jalapeno, seeded and finely diced
  • 1 shallot, finely diced
  • ¼ cup unsweetened coconut flakes
  • Juice from 1 lime
  • 1 tbsp liquid honey
  • 1 tbsp extra-virgin olive oil
  • Coarsely ground black pepper, to taste
  • 4 strips bacon, diced
  • 1 onion, diced
  • 1 clove garlic, diced
  • 4 cups cooked black beans
  • 1 cup grape or cherry tomatoes, halved
  • Salt and black pepper, to taste



Preheat oven to 350°F. Layer onion and garlic in a roasting pan and place fillets on top. Season with salt and pepper, drizzle with oil and roast in oven until fish is just cooked through (it should flake easily). Most people skin their fillets, but you can scale the fish and leave the skin on before filleting. Once cooked, the crispy skin not only adds a pleasing texture, it also complements the delicate flavour of the walleye.

Mango Salsa

In a glass bowl, mix mango, jalapeno, shallot, coconut, lime juice, honey and oil. Let stand at room temperature for 1 hour to allow the flavours to combine. Sprinkle with pepper before serving.

Black Bean Stew

Sauté bacon, onion and garlic until soft. Add beans and tomatoes. Season with salt and pepper; cook until heated through. Spoon servings onto plates and top with fish fillets. Top with mango salsa, or serve salsa on the side.