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Fish for Dinner: Symon’s Herb-Crusted Walleye 

9/8/2015

1 Comment

 
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Fish for Dinner is a recurring feature chronicling my education in the ways of fish-cookery. I grew up avoiding any fish other than sticks and was well into adulthood before slowly adding the real deal into my diet (but usually at a restaurant). The impetus to cook more fish at home comes from joining a sustainable fish program through Hooked on Fish, similar to a CSA with boxes of farm-fresh produce but with fishies instead. I’ll share what we made and how we liked it plus a few tips, recipes and fishin’ tunes too.

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.

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How about a little fishing ditty to set the mood as you read on? Press Play and enjoy.

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Image: Cpl. Emmanuel Ramos

How We Prepared It:

  • 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.
Symon's Herb-Crusted Walleye 
Recipe source: Hooked on Fish, adapted from Michael Symon’s recipe
Printable Recipe- Symon's Herb-Crusted Walleye
File Size: 610 kb
File Type: pdf
Download File

Yield: 2-4 servings

INGREDIENTS:

  • 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

DIRECTIONS:

  • 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.

The Verdict: Second verse same as the first -- this fish is delicious. The simple treatment is just right, not too much, bringing a little herbal freshness to this mild and flaky fish. Don’t forget the lemon, it really makes a difference here. Try it yourself and let me know how you like it in the Comments . 

Herb-Crusted Walleye
1 Comment
Kenneth M Dailey
5/5/2022 03:03:48 pm

Any other walleye recipes ?

Reply



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