Wild Game Wednesday: Lemon Roasted Walleye
Found virtually statewide in fair numbers, few fish match walleye for their combination of recreational angling enjoyment and table fare. Angling is one of Michigan’s most common outdoor pastimes, and where better to start than with walleye. They’re easy to fish for and can be caught in numerous ways, making them a great leisurely sport for beginners! When you purchase a license, those dollars go back into keeping the resource healthy and sustainable. So if you’re looking for a new sport to try consider fishing and help contribute to the future of conservation in Michigan! Check out this week’s Gourmet Gone Wild recipe for some delightful lemon roasted walleye.
Lemon Roasted Walleye
Yield: 4 servings
INGREDIENTS
4 Eight-ounce walleye fillets
2 TBSP olive oil
1 TBSP garlic
1/8 CUP shallots, diced
¼ CUP white wine
1 Lemon
½ CUP vegetable stock
1 TBSP rice wine vinegar
1 TBSP fresh dill
Salt
Blended pepper
DIRECTIONS
- Warm 1 tablespoon of olive oil over medium-high heat and sauté the diced shallots and garlic until soft. Remove pan from heat and pour in the white wine. Return to heat and sauté for 1-2 minutes to allow the alcohol to evaporate.
- Remove the pan from the heat and zest the lemon into the pan. Add the juice from half of the lemon, dill, vegetable stock, rice wine vinegar, and a pinch of salt and pepper. Leave the marinade mixture in pan and allow it to cool to room temperature. Add the cleaned walleye fillets to the cooled marinade, place in Ziploc bag, and set in refrigerator for 2-12 hours.
- Remove fish and marinade from refrigerator and warm one tablespoon of olive oil in a non-stick sauté pan over high heat. Once hot, add the walleye fillets to the pan and cook on each side for 2-3 minutes.
- Serve with your favorite sides!
Check back every Wednesday for a new Wild Game Dish recipe, proudly used by MUCC’s Gourmet Gone Wild program! If you’re looking for more wild game and fish recipes check out the MUCC online store and purchase a copy of Wild Gourmet!
