Publisher Photo
Publisher Photo
"Living in Minnesota lake country, we've naturally had to come up with a variety of recipes for fresh walleye," write Robert and Linda Nagle of Park Rapids. "This is a family favorite of our that has Mexican flair." They sprinkle the fish with lemon-pepper, then top it with slices of onion, green pepper and tomato.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 walleye or catfish fillets (6 ounces each)
  • 2 teaspoons lemon-pepper seasoning
  • 1 medium red onion, sliced and separated into rings
  • 1 medium green pepper, sliced into rings
  • 1 large tomato, sliced
  • 1/4 cup sliced ripe olives

Directions

Place the fillets in a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with lemon-pepper. Layer with onion, green pepper, tomato and olives.
Cover and bake at 350° for 25-30 minutes or until fish flakes easily with a fork. Yield: 4 servings.
Originally published as Walleye Veracruz in Light & Tasty April/May 2003, p52

Nutritional Facts

1 each: 197 calories, 3g fat (1g saturated fat), 146mg cholesterol, 396mg sodium, 7g carbohydrate (0 sugars, 2g fiber), 34g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable.

  • 4 walleye or catfish fillets (6 ounces each)
  • 2 teaspoons lemon-pepper seasoning
  • 1 medium red onion, sliced and separated into rings
  • 1 medium green pepper, sliced into rings
  • 1 large tomato, sliced
  • 1/4 cup sliced ripe olives
  1. Place the fillets in a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with lemon-pepper. Layer with onion, green pepper, tomato and olives.
  2. Cover and bake at 350° for 25-30 minutes or until fish flakes easily with a fork. Yield: 4 servings.
Originally published as Walleye Veracruz in Light & Tasty April/May 2003, p52

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