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Broiled Pineapple-Mustard Walleye
Recipes
Broiled Pineapple-Mustard Walleye
4 servings
25 minutes total

Ingredients

  • Nonstick aluminum foil
  • 2 shallots
  • ½ cup fresh pineapple chunks
  • 4 (6 oz) fresh walleye fillets (about 1 ½ lb)
  • 1 ½ teaspoons roasted garlic-herb seasoning, divided
  • 2 tablespoons yellow mustard
  • 2 tablespoons lemon juice
  • 2 tablespoons canola oil
  • ¼ cup sliced green onions

Steps

    1. Position oven rack 6–8 inches from broiler; preheat broiler on HIGH. Line baking sheet with foil. Chop shallots (¼ cup) and pineapple finely. Place fish in single layer on baking sheet; coat with 1 teaspoon seasoning (wash hands).
    2. Combine mustard, lemon juice, oil, pineapples, shallots, and remaining ½ teaspoon seasoning; spread evenly over fish.
    3. Broil fish 8–10 minutes until topping is browned and centers of fillets flake easily and are 145°F. Sprinkle with onions before serving.
    Note: Always check fish for bones.


Other Preparation Methods

    • Bake: Preheat oven to 375°F. Line baking sheet with nonstick foil; arrange 4 (6 oz) fresh walleye fillets in single layer on baking sheet. Coat fish with ¼ cup creamy Caesar dressing, then coat with 2 cups finely crushed wavy potato chips (wash hands). Bake 12–15 minutes until topping is golden and centers of fillets flake easily and are 145°F.
    • Deep-fry: Place 2 cups vegetable oil in heavy-bottomed stockpot and heat to 350°F. Chop 8 oz walleye fillets finely and place in bowl. Add 8 oz hush puppy mix and ¾ cup buttermilk; mix until blended. Scoop (or form) mixture into 1-inch balls (wash hands); drop carefully into oil (in batches). Cook 3–4 minutes until golden and 145°F. Drain on paper towels. Serve with tartar sauce.

Amount per ¼ recipe serving: Calories 190, Total Fat 9g, Sat Fat 1g, Trans Fat 0g, Chol 100mg, Sodium 400mg, Total Carb 6g, Fiber 1g, Sugars 3g, Protein 22g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 10%