Fresh walleye with mustard-dill sauce.
Photo, Roberto Caruso.
Ingredients
1 tbsp
Dijon
mustard
1 1/2 tsp
maple syrup
1 1/2 tsp
red-wine
vinegar
1 tbsp
olive oil
1 tbsp
chopped fresh
dill
1/4 tsp
dried
oregano
1/8 tsp
hot-red-chili-flakes
1/8 tsp
garlic powder
1/8 tsp
salt
3 180-g
walleye, or other white lake
fish fillets
1 tbsp
unsalted
butter
1
green onion
, sliced
1
lemon
, cut into 6 wedges
Instructions
WHISK Dijon with maple syrup and vinegar in a medium bowl. Whisk in oil, then dill.
STIR oregano with chili flakes, garlic powder and salt in a small bowl. Sprinkle over both sides of fish fillets.
MELT butter in a large cast iron or non-stick frying pan over medium- high until bubbly. Add fish and cook for 2 min. Flip and cook until golden, 2 to 3 more min. Top with green onions and serve with lemon wedges and mustard-dill sauce.
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