Walleye recipes: Walleye in Parchment With Lemon and Dill

WALLEYE IN PARCHMENT WITH LEMON AND DILL Serves 4.

Note: The delicate flavor of walleye shines in this simple recipe. It also makes a pretty presentation.

• 4 walleye fillets (about 4 to 6 oz. each)

• 1 lemon, thinly sliced

• 4 to 8 fresh dill sprigs

• 4 to 8 sprigs of flat-leaf parsley

• 8 dashes Tabasco sauce

• 4 tbsp. unsalted butter, softened to room temperature

Directions

Preheat the oven to 350 degrees. Cut 4 (12- by 24-inch) pieces of parchment paper.

Rinse the fillets and pat dry with paper towels. Place 1 walleye fillet at one wide end of the parchment, leaving about 2 inches of paper uncovered at the bottom. Put 2 slices of lemon, 1 or 2 dill sprigs, and 1 or 2 parsley sprigs on top of each fillet. Shake 2 dashes of Tabasco over each fillet. Season with salt and pepper. Dot each fillet with a tablespoon of butter.

To close the parchment paper, moisten the edges of the paper with water. Fold the free half of the paper over the fish, closing it like a book. Fold the edges of the paper over, crimping as you go, to enclose the fish. Assemble the remaining 3 packets, and place all the packets on a baking sheet.

Place the packets on individual plates, slit open carefully, avoiding the steam, and fold back the parchment. Serve at once.

Nutrition information per serving:

Calories186Fat14 gSodium110 mg

Carbohydrates1 gSaturated fat8 gCalcium32 mg

Protein14 gCholesterol82 mgDietary fiber0 g

WALLEYE WITH ALMONDS AND MEYER LEMONS

Serves 4

Note: Use those buttery Marcona almonds; they add just a note of flavor and crunch. If Marcona almonds are not available, use blanched whole almonds and sauté a little longer until just golden brown. Meyer lemons are milder and more floral than the standard lemon you find in the produce department. If Meyers are not available, use a mix of lemon and orange juice. You can use zest from either a lemon or orange.

• 4 walleye fillets (about 4 to 6 oz. each)

• Salt and freshly ground pepper to taste

• 1 c. coarsely chopped Marcona almonds (see Note)

•Juice and zest of 1 Meyer lemon (1/4 c. Meyer lemon juice, or 1 tbsp. lemon juice plus 3 tbsp. orange juice - see Note)

Directions

Rinse the fillets and pat dry with paper towels. Season both sides with salt and pepper. Heat 2 tablespoons butter in a large skillet until it begins to sputter. Place 2 fillets in the skillet, skin side up. Reduce the heat and cook the fillets until they are golden underneath, 3 to 4 minutes. Carefully flip the fillets, using two spatulas and continue cooking until the centers flake when slightly pressed, about 2 to 3 minutes. Remove to a platter and repeat with the remaining fillets.

Wipe the skillet, return to the heat and add the remaining tablespoon butter. When it's melted and beginning to foam, add the almonds. Cook until they become just golden, about 30 seconds, then whisk in 1/4 cup lemon juice and 1 teaspoon zest and cook for 10 seconds. Spoon the sauce and almonds over the fillets just before serving.

Calories350Fat28 gSodium104 mg

Carbohydrates7 gSaturated fat7 gCalcium105 mg

Protein21 gCholesterol74 mgDietary fiber3 g

Diabetic exchanges per serving: 1/2 other carb, 3 medium-fat meat, 2 1/2 fat.

GRILLED WHOLE WALLEYE WITH LEMON AND ROSEMARY

Note: This is a little trickier than cooking fillets. The time will depend on the size of the fish. You may want to cook the fish with its head on, then remove it before serving, but remember to pull out the sweet cheek meat to give to one lucky diner.

• 1 walleye, about 11/2 to 2 lb., gilled, gutted and scaled

• Juice of 1 lemon

• 2 tbsp. olive oil

• 3 sprigs fresh rosemary

• 2 tbsp. chopped parsley

• Lemon wedges

Directions

Prepare a charcoal or gas grill. The fire should be medium-hot and the grill rack should be about 4 inches from the heat source.

Rinse the walleye and pat dry with paper towels. In a small dish whisk together the lemon juice and olive oil. Place several sprigs of rosemary into the cavity of the fish. Season the fish with salt and pepper.

To serve, use a sharp knife to ease the cooked fillet off the skeleton. Discard the rosemary. Lift the skeleton off the bottom fillet. Plate in either 2 or 4 servings.

Drizzle the fillets with the remaining lemon mixture, season with salt and pepper, and garnish with chopped parsley and lemon wedges.

Nutrition information per serving:

Calories140Fat6 gSodium130 mg

Carbohydrates1 gSaturated fat1 gCalcium36 mg

Diabetic exchanges per serving: 3 lean meat.

BALSAMIC BUTTER

Makes about 1/3 cup.

Note: Put a dab or two on cooked fish just before serving.

• 4 tbsp. unsalted butter, softened

• 1 tbsp. balsamic vinegar

• Salt and freshly ground black pepper to taste

Directions

Put the butter into a small bowl and, using a fork or the back of a spoon, work in the shallot and vinegar. Season to taste with salt and pepper.

Nutrition information per 1-tablespoon serving:

Carbohydrates1 gSaturated fat5 gCalcium4 mg

Protein0 gCholesterol20 mgDietary fiber0 g

Diabetic exchanges per serving: 1 1/2 fat.

ASIAN LIME SAUCE

Makes about 1/2 cup.

• 1 tbsp. vegetable oil

• 1 garlic clove, minced

• 1 tsp. grated fresh ginger

• 1/2 c. white wine

• 2 tbsp. soy sauce

• 2 green onions, white part only, chopped

Directions

In a small skillet over medium-high flame, heat the oil and sauté the garlic and ginger for 15 seconds. Whisk in the wine and boil for 15 seconds. Add the soy sauce and then the juice of 1 lime. Stir in the green onions. Taste, adjust the seasonings and add more lime juice to taste.

Nutrition information per 1-tablespoon serving:

Calories29Fat2 gSodium226 mg

Protein0 gCholesterol0 mgDietary fiber0 g