LEMON DILL WALLEYE
"In our area, walleye is popular and abundant," reports Dawn Piasta of Dauphin, Manitoba. "In this light entree, the fish is moist and nicely flavored with lemon and dill."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute onion in butter until tender. Add water and dill; bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes. Add milk; stir in lemons and pepper. Top with fillets. Cover and simmer for 12-15 minutes or until fish flakes easily with a fork., Transfer fish to a serving platter and keep warm. Strain cooking liquid, reserving lemons, onion and dill; serve with fish.
Nutrition Facts : Calories 116 calories, Fat 2g fat (0 saturated fat), Cholesterol 70mg cholesterol, Sodium 113mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 18g protein. Diabetic Exchanges
WALLEYE DELIGHT
I love fish and think grilling is one of the best ways to prepare it. The combination of lemon juice, basil and other seasonings is fantastic.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Coat an 18-in. square piece of heavy-duty foil with cooking spray Place fillets on foil. Spread with butter. Sprinkle with lemon juice, basil, lemon-pepper and garlic salt. Top with mushrooms. , Seal foil tightly. Grill, covered, over medium-hot heat for 5-7 minutes on each side or until fish flakes easily with a fork. Carefully remove foil to allow steam to escape.
Nutrition Facts : Calories 183 calories, Fat 9g fat (0 saturated fat), Cholesterol 70mg cholesterol, Sodium 199mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
LOW CARB - KETO MACADAMIA NUT CRUSTED WALLEYE FILLETS WITH A LEMON BUTTER SAUCE: RECIPE BY INDIANA MOMMY - COOKING FROM THE HEART LAND
Steps:
- Set up a 3 step breading station. In the first section combine coconut flour with salt, pepper, ½ teaspoon dried thyme, ½ teaspoon dried parsley, and ½ teaspoon dried garlic and mix well. In the second station combine 2 eggs with the heavy cream and mix well, season with salt and pepper. In the third station take the macadamia nuts and combine with 1/2 teaspoon coconut flour, ½ teaspoon dried parsley, ½ teaspoon dried garlic, ½ teaspoon dried thyme, salt and pepper and mix well. Make sure there aren't any large chunks of nuts in there.
- Warm the coconut oil on the stove over medium heat until about 350 degrees Fahrenheit. Dredge each piece of fish into the coconut flour mixture, then the egg mixture, then the nut mixture and put into the oil. Cook for about 2 minutes per side and then put on a wire rack lined baking sheet. When all the pieces are done browning, put them in a 325 degrees Fahrenheit oven for 10 minutes to cook the middle all the way through.
- This breading browns very quickly, so don't walk away. Also, do not let the fish sit in the egg mixture after the coconut flour mixture, just quickly dredge, then dip, then dredge. The coconut flour is extremely absorbent and will take on too much of the liquid mixture if allowed to sit in it for too long.
- You could easily make this dish using avocado oil to fry in and almond flour as the first step in the 3-step breading.
BAKED LEMON THYME WALLEYE
Categories Fish
Number Of Ingredients 8
Steps:
- Begin by preheating your oven to 475 degrees Fahrenheit. Rinse the walleye thoroughly and pat dry with paper towels. Slice 3 of the lemons into 1/4 inch slices and set aside. Juice one of the lemons into a large bowl, add the walleye and coat thoroughly. Set this aside to marinate while you prepare the other ingredients. DO NOT let marinate for more than 2-3 minutes or the lemon juice WILL cook the fish. Which I guess is alright if you're looking for a walleye ceviche! Mix together the flour, salt, and pepper in a large bowl. Heat your oven-proof pan over medium-high heat. When ready add oil and then butter and spread around to coat the bottom of the pan. Remove the walleye from the lemon juice and drain well, but don't pat dry. Give each walleye fillet a dusting with the seasoned flour and sear in oil and butter in oven-proof pan. When one side of the fish has a golden brown crust on it, remove fish from pan and place on plate, flipping the fish crust side up on the plate. Now, line the entire bottom of your oven-proof pan with the sliced lemons and then spread your fresh thyme out over the top of the lemons. Then pour the remaining lemon juice marinate over the lemon slices and thyme. Now slide the fish back into the pan, crust side up, onto the lemon slices and thyme bed that you've created. Place the pan in the oven, uncovered, and cook until fish is white and flaky, usually 5-6 minutes. To serve, use a spatula and lift out whole pieces of fish on their beds of lemon an thyme and plate. I usually serve with extra lemon wedges, rice and roasted root vegetables/squash.
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CRISPY BAKED FISH (20 MIN) - TWO KOOKS IN THE KITCHEN
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5/5 (6)Total Time 20 minsCategory Main CourseCalories 395 per serving
- HEAT OVEN TO 425F/217C. Line a pan with parchment paper and place a grill/rack on top. Spray rack with oil for easy clean up.
- TOAST BREADCRUMBS: Pan fry Panko crumbs with butter, lemon zest and Cajun seasoning over medium heat in a large pan for about 5 minutes or until golden brown, stirring occasionally. Be careful not to burn them. To toast crumbs in oven instead: place crumbs on pan and bake in heated oven for 5-7 minutes, shaking half way through, until golden brown.
- COAT FISH WITH MAYO, THEN PANKO: Stir mayo mixture ingredients together and brush on fish in a thin layer on both sides. Sprinkle one side lightly with salt and pepper (skip if cajun seasoning is salty). Then dip pieces of fish in crumbs, patting to help adhere crumbs to fish. Place on the rack on top of pan. Sprinkle any remaining crumbs over fish.
- BAKE: Bake fish in middle rack of oven for 7-10 minutes, depending on thickness of fish. One inch (2.5cm) thick fish will take about 10 minutes. Half inch, about 7-8 minutes. An instant thermometer will read 135F/57C. The fish should flake easily and be slightly translucent (not dry). Serve with lemon wedges and your preferred dipping sauce (note 3).
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