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
Total TimePrep: 45 min. Cook: 10 min.
Makes4 servings (about 4 cups corn salsa)
- 2 large sweet red peppers
- 4 large ears sweet corn, husks removed
- 3 tablespoons canola oil, divided
- 1/2 cup yellow cornmeal
- 1-3/4 teaspoons salt, divided
- 1/2 teaspoon white pepper
- Dash cayenne pepper
- 4 walleye fillets (6 ounces each)
- 1/2 pound sliced fresh mushrooms
- 3 tablespoons butter
- 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.
- 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.
- In a shallow bowl, combine the cornmeal, 1 teaspoon salt, pepper and cayenne. Coat walleye in cornmeal mixture.
- In a large skillet, saute mushrooms in butter until tender. Add peppers, corn and remaining salt; saute 2-3 minutes longer.
- 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 Facts1 each: 515 calories, 23g fat (7g saturated fat), 169mg cholesterol, 937mg sodium, 42g carbohydrate (11g sugars, 7g fiber), 40g protein.
Originally published as Cornmeal Crusted Walleye with Ragout Roast Corn, Wild Mushrooms and Roasted Red Peppers in Country Extra September 2010