Recipe contributed by D. Prewett.
Originally published on Wild and Whole
I moved to North Dakota from Houston following the oil patch with my husband. While living in Houston we grew accustomed to living off the sea, the coast was a short drive away and in the dog days of summer there was nowhere better to be. So, my first fear about moving was that I would not be able to eat fresh fish, luckily North Dakota’s ‘big water’, Lake Sakakawea, has great walleye, pike, and even salmon fishing.
Most people love to have a fish fry with Walleye and you can’t blame them because it’s pretty darn good! However, I want to show another option for this local catch that is more on the light and healthy side. Walleye reminds me of the Speckled Trout that we would catch on the coast, it’s a white delicate meat perfect for broiling and pairs well with fresh tomatoes, fruits, and herbs like parsley.
This Walleye recipe is a mix of sweet and savory which is great for the hot summer months. I used a mix of minced pineapple and grainy mustard to rub on the fish just before broiling and served it with more diced pineapple, cherry tomatoes and parsley.
One important thing to remember about pineapple is that it contains the active enzyme, Bromelain, which is responsible for breaking down protein. If left to marinate on delicate fish for too long, it will break it down to mush! Be sure to wait to apply the rub until you are ready to cook the walleye.
This is an easy weeknight meal that cooks in under 10 minutes in the oven, and only takes a few minutes to prep the ingredients. Walleye is very versatile and can be served with rice, potatoes or a side of veggies.
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- 1 1/2 lb. Walleye Fillets
- 1/2 C. Cherry Tomatoes, quartered or halved
- 1/4 C. Diced Pineapple
- Fresh Parsley or Tarragon for Serving
- Walleye Rub
- 1 T. Mustard
- 1 T. Lemon Juice
- 1 T. Minced Pineapple
- 1 T. Avocado Oil (or Neutral Oil)
- 1/2 Shallot, finely chopped
- 1/8 t. each of Salt and Pepper
- Preheat the oven to 400.
- Mix the Mustard, Lemon Juice, Minced Pineapple, Shallot and oil together in a small bowl. Season with Salt and Pepper.
- Pat the Walleye very dry with paper towels and lay each filet across a sheet pan, leaving room in between. Just before broiling, coat the walleye in the rub. Don’t let it marinate for too long because the enzyme in the pineapple will break down the fish and turn it mushy.
- Place the walleye in the hot oven, and then turn the broiler on. Cook under the broiler for about 5-8 minutes, until cooked through and flakes apart.
- Serve Walleye with the Pineapple,Tomato and herbs.
About the Author
Danielle is a small town girl from Texas who now calls North Dakota home. Despite being raised by her father who was a hunter, she didn’t enjoy hunting and cooking game until she met her husband, an avid outdoorsman. She has always been conscious of living a healthy lifestyle, but the wild game and public lands of North Dakota have offered her a new perspective on what a healthy lifestyle should consist of. She is passionate about cooking and the author of the blog, Wild + Whole, whose main focus is to share healthy recipes for wild game. When Danielle is not cooking, you can find her in the field helping her husband train their Golden Retriever and Deutsch Drahthaar into the fine hunting companions they are now.