Sask. Walleye with Citrus and Capers
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| 454 |
grams or 1 pound CO-OP GOLD PURE Walleye Fillets | |
| ¾ | teaspoon salt, divided | |
| 6 | tablespoons olive oil, divided | |
| 1¼ |
tablespoons garlic, minced | |
| ½ |
teaspoon chili flakes | |
| 3 | tablespoons capers | |
| 1½ |
teaspoons lemon zest | |
| ½ |
teaspoon orange zest | |
| ½ |
teaspoon cumin, ground | |
| ¼ |
cup green onions, sliced | |
| ½ |
cup orange segments | |
| ½ |
cup grapefruit segments | |
| 1 | tablespoon lemon juice | |
| 2 | tablespoons fresh dill, chopped |
Serves: 2
Prep Time: 15 minutes
Cook Time: 20 minutes
Preheat oven to 350°F.
Cut walleye into four-inch lengths and place on parchment paper-lined baking tray. Drizzle fish with one tablespoon olive oil and salt and bake at 350°F for eight to 10 minutes. When cooked, let fish rest for about five minutes to cool slightly.
In a 12-inch frying pan on medium heat, cook garlic and chili flakes in remaining olive oil for about two minutes, making sure not to burn the garlic. Add capers, lemon and orange zest and cumin, cooking for one minute. Remove from heat, Add remaining ingredients and mix together. The remaining heat in the pan will warm the citrus and onions.
Place a few spoons of sauce on the plate, the fish on top and then more sauce on the fish.
