I have to confess…….even though I haven’t met my husband’s boss, I really really like him. Let me explain; Chip, my husband’s boss, is an avid fisherman and all he does in his spare time is fish, and according to my hubby…..talk about fishing when they have downtime at work. I can guarantee he is probably not happy about the recent Mille Lacs Lake Anouncement. It’s hard to imagine a shortage of Walleye in such a big lake. Sadness!
One evening at work as Chip was sharing yet another fishing adventure, which happened to be very successful, he asked Rob “Does your wife like Walleye?“. Rob replied……. “my wife loves fresh fish” and he adds…..“the wilder the better!” Ha….he knows me well.
When we dine out, 90% of the time, I order some form of seafood, only wild caught! You do know the so called experts say to eat three servings of fish a week right? I’ve been hearing this for years so I do my best to at least try.
It’s true, some weeks are busier than others, or I’m not in the mood for fish, and therefore fall short of those recommended three servings. How about you…..does this happen to you? Or maybe you don’t like fish…..oh NO! Than what?
Guess what else the experts recommend……a good quality Fish Oil Supplement. I really like Shaklee’s Omega Guard. No fishy after taste, doesn’t smell, and best of all, its reassurance you’re getting a good quality pharmaceutical grade fish oil. You can learn more here.
I, on the other hand, love fish………so I was elated when Rob called me and said he was bringing home a bag of Freshly caught Walleye. YUM! What is not to love about fresh fish, specially Fresh Cold Water, Wild Caught Fish.
You could say, I have loved eating fresh fish even as a little girl. My father loved to take my brothers and I fishing. With three brothers and a father that adored me, I was a bit spoiled. My dad put the worm on the hook; he removed the fish from the hook every time………….and I was a pretty good fishergirl!
He cleaned the fish, filleted them so there were no bones and if there were, he picked over my fish to make sure he didn’t miss any. Yes he loved me dearly and spoiled me rotten. I didn’t mind but I think it drove my brothers a bit crazy. My dad was the best and always had a smile on his face……especially when he was fishing!
So when Rob mentioned he was bringing home fresh fish, I immediately invited my brother and mom over and got busy looking for just the perfect recipe. This book was perfect…directly on the front cover was this yummy almond crusted walleye with fresh pears and blue cheese. YUM!
Unfortunately Rob doesn’t like Blue Cheese and he wanted the more traditional prepared walleye dredged in cornmeal and lightly sauteed.
The author explains this recipe as being both simple and sublime……I totally agree and I think you will too. I went lighter on the flour and heavier on the cornmeal but feel free to use equal amounts of both. Since I always have Greek Yogurt in my fridge, I used it in place of the sour cream. I actually prefer it and if you don’t tell anyone, they’ll never know?
I served our “Walleye Dinner” with a yummy combination of cabbage, onions, and mustard greens. The greens turned out to be a perfect addition to my cabbage and onions…….so pretty don’t you think? Again, feel free to substitute spinach, chard or your favorite green. Or you can also leave them out, but you know me……I love my greens.
YUMMY! Don’t forget to Eat with Love?
Sauteed Walleye with Sour Cream and Dill
1/4 cup flour
1/2 cup cornmeal
Salt and Pepper
2 Tablespoons of Coconut Ghee or use a combination of butter and olive oil
Sour Cream and Dill…….(I used greek yogurt)
1/2 cup of white wine
6 tablespoons of greek yogurt
2 tablespoons of fresh dill
1 tablespoon of fresh parsley or chives copped
zest of 1 lemon, chopped
1. Rinse the fillets and pat dry. Combine the flour, salt and pepper, and cornmeal, and dredge the fillets, shaking them lightly to remove excess flour.
2. In a large skillet, heat the Coconut Ghee until the foam subsides. Saute the fillets over medium heat until golden, turning them once. Remove to two warm plates.
3. Wipe any crumbs from the skillet and return to a medium-high flame. Add wine and cook for 5 to 8 minutes, or until the liquid is reduced by half. Whisk in the sour cream or greek yogurt until smooth, remove from heat, and add herbs and lemon.
4 Taste the sauce and season with salt and pepper. Pour the sauce over fish and serve immediately.