Recipe: Whole Grilled Bass With Citrus Chimichurri, and Walleye Cakes

Serves 2.

Note: From "Lake Fish," by Keane Amdahl.

• Zest and juice of 1 orange

• 2 garlic cloves, finely minced

• 1/2 c. chopped fresh cilantro

• 1/2 c. chopped fresh parsley

• 1 tbsp. red chile flakes

• Several sprigs fresh thyme

• 1 lb. whole bass, gutted and scaled

• Olive oil

Directions

Preheat grill. In a small mixing bowl, stir together orange zest and juice, garlic, cilantro, parsley and chile flakes. Season with salt and pepper, and set aside.

Remove skin from fish. The meat should easily pull away from the bones. Serve flaked fish with chimichurri on the side.

Serves 2 to 4.

Note: Fresno chile peppers look like an orange or red version of the jalapeño, and are usually milder. Panko breadcrumbs are larger and lighter than the traditional crumb, which could be substituted. From "Lake Fish," by Keane Amdahl.

• 1/2 c. mayonnaise

• Juice of 1/2 lemon

• 1/2 red onion, finely minced

• 1 to 2 fresno chiles, finely minced (see Note)

• 1 egg yolk

• 2 tbsp. roughly chopped fresh tarragon

• 1 1/2. panko breadcrumbs (see Note)

Directions

Stir together mayo and lemon juice. Season with salt and pepper, and refrigerate until needed.

Place walleye, onion, chiles, egg yolk and tarragon in a blender and pulse to combine. The mixture shouldn't be perfectly smooth, but should come together easily. Form into about 8 (2-inch) patties. Refrigerate walleye cakes for at least 20 minutes. Dredge chilled cakes in panko and refrigerate for at least another 15 minutes.

Add vegetable oil to a skillet over medium-high heat. When oil is shimmering, add 4 fish cakes and cook until golden brown, about 2 to 3 minutes. Flip and cook for an additional 2 to 3 minutes. Drain cakes on a paper-towel-lined plate. Repeat until all the cakes have been cooked. Serve with lemon mayo.