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.
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.
How about a little fishing ditty to set the mood as you read on? Press Play and enjoy.
 Image: Cpl. Emmanuel Ramos |
How We Prepared It:
Click on the photos below to enlarge and read the captions.
- 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.
| Printable Recipe- Symon's Herb-Crusted Walleye |
Yield: 2-4 servings
INGREDIENTS:
DIRECTIONS:
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 .
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