Taste of Home
Cornmeal-Crusted Walleye
TOTAL TIME: Prep: 45 min. Cook: 10 min.
YIELD: 4 servings (about 4 cups corn salsa).
These moist, tender fillets are a terrific option when you want a meal that’s not too heavy. The corn and roasted pepper side dish goes perfectly with the walleye. —Allen Plungis, Hartland, Michigan
Ingredients
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2 large sweet red peppers
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4 large ears sweet corn, husks removed
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3 tablespoons canola oil, divided
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1/2 cup yellow cornmeal
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1-3/4 teaspoons salt, divided
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1/2 teaspoon white pepper
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Dash cayenne pepper
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4 walleye fillets (6 ounces each)
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1/2 pound sliced fresh mushrooms
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3 tablespoons butter
Directions
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1.
Broil red peppers 4 in. from the heat until skins blister, about 15 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 15-20 minutes.
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2.
Meanwhile, brush corn with 1 tablespoon oil. Transfer to an ungreased 13x9-in. baking dish. Cover and bake at 350° until tender, 30-40 minutes. Peel off and discard charred skin from peppers. Remove stems and seeds. Finely chop peppers. Cut corn from cobs.
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3.
In a shallow bowl, combine the cornmeal, 1 teaspoon salt, pepper and cayenne. Coat walleye in cornmeal mixture.
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4.
In a large skillet, saute mushrooms in butter until tender. Add peppers, corn and remaining salt; saute 2-3 minutes longer.
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5.
In another large skillet, fry fillets in remaining oil for 2-3 minutes on each side or until fish flakes easily with a fork. Serve with corn salsa.
Nutrition Facts
1 each: 515 calories, 23g fat (7g saturated fat), 169mg cholesterol, 937mg sodium, 42g carbohydrate (11g sugars, 7g fiber), 40g protein.
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