When preparing these Fish for Dinner posts, Google is most definitely my BFF, providing all sorts of interesting fishy fun facts. When I searched on Walleye, I learned that this fish has quite a fan club. While most fish have a one-page listing on sites like Seafood Watch and NOAA’s Fish Watch, our big-eyed pal the walleye has dozens of websites, charters and videos dedicated to it and seemingly tons of groupies.
There’s a reason for that. This fish is delicious.
Firm enough to hold its shape yet tender like well-prepared chicken. Medium-flake, mild and sweet, this is exactly what you want in a freshwater fish. This simple preparation brings out the best in the fish and the cook too, as it’s super-fast and easy.
Click Read More below to continue -- you'll find Mr. Walleye’s Catch.com profile, photos and the recipe on the next page.
- Symon’s Herb-Crusted Walleye – recipe from Hooked on Fish, originally from Michael Symon
- Brown rice pilaf
- Fresh-sliced tomatoes and cukes
Click on the photos below to enlarge and read the captions.
- 3 tablespoons coarsely chopped chives
- Salt and freshly ground pepper
- 6 tablespoons (loosely packed) flat-leaf parsley leaves
- 6 tablespoons (loosely packed) basil leaves
- 3 tablespoons light olive oil, plus more for brushing
- 6 tablespoons coarse stale bread crumbs
- Two 1/2 -pound skinless walleye pike fillets, about 1 inch thick (or thick grouper, red snapper or sea bass fillets, with skin)
- Lemon wedges, to serve alongside
- Preheat the oven to 475°.
- In a blender or food processor, combine the chives with parsley, basil, and olive oil; blend until minced.
- Transfer the herb puree to a bowl and stir in the bread crumbs. Season with salt and pepper.
- Line a baking sheet with parchment and brush it with oil.
- Set the fish on the baking sheet, skin side down, and season with salt and pepper.
- Top the fillets with the herb mixture, pressing it down lightly with your fingers.
- Bake the fish for 12 to 14 minutes, or until it flakes easily at the thickest part.
- Add a squeeze of lemon – either over the fillets before serving or offer lemon wedges individually with plated fish.