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Corn Roasted Walleye
- Makes: 4 servings
25 mins 350/375 degree F
A fresh sweet pepper and corn salsa tops the fish in this recipe. It's cooked in corn husks, making for a fun presentation.
fresh or dried corn husks
finely shredded lemon or orange peel
skinless walleye pike fillets or other desired white fish fillets
Roasted Corn Salsa (see recipe below)
Soak the corn husks in warm water for 4 to 24 hours to soften. Pat with paper towels to remove excess moisture. For citrus butter, in a small bowl stir together the butter and lemon or orange peel; set aside.
Place each fish fillet lengthwise on 2 overlapped corn husks. Sprinkle fish with salt and pepper, top each with 1/4 cup Roasted Corn Salsa, and dot each with 1 tablespoon of the butter mixture. Fold the long edge of the husk over the fish so the edges meet. Tie ends securely with pieces of corn husk or string. Or, if husks are not large enough, place 2 additional husks atop salsa mixture and tie with kitchen string to enclose the fish.
Place bundles on a baking sheet. Bake in a 375 degree F oven for 25 minutes. (Fish should flake easily when tested with a fork.)
Roasted Corn Salsa
fresh corn kernels
red and/or green sweet peppers, finely chopped
green onions, sliced
snipped fresh parsley
minced garlic (4 cloves)
bottled hot pepper sauce
- Place 3 cups fresh corn kernels in a shallow baking pan. Roast, uncovered, in a 350 degree F oven until golden brown, about 30 minutes. Set aside to cool. Meanwhile, in a large mixing bowl stir together red and/or green sweet peppers, finely chopped; green onions, sliced; snipped fresh parsley; minced garlic (4 cloves); lime juice; salad oil; Worcestershire sauce; bottled hot pepper sauce; and salt. Stir in roasted corn.
(Corn Roasted Walleye)
Servings Per Recipe 4, iron (mg) 4, cal. (kcal) 425, sodium (mg) 458, carb. (g) 14, pro. (g) 46, chol. (mg) 227, calcium (mg) 273, vit. C (mg) 51, vit. A (IU) 2089, Fat, total (g) 21, sat. fat (g) 9, fiber (g) 2