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Corn Roasted Walleye

July 29th, 2012 · 5 Comments · Fish, Healthy, Roast, Summer Fresh, Vegetable

If anyone knows our family, they know we are big into fishing – specifically walleye. Our dad, the leader of the Deutscher pack, was a member of Team Canada for walleye fishing (yes, there is a team Canada…), Board for the Fishing for Tomorrow Foundation and the Saskatchewan Walleye Trail‘s Vice President, it’s safe to say we know how to fish. Anyways, my dad and I went fishing one day and caught some decent sized walleye.  I decided it was time to break away from the routine of the normal breaded and fried walleye and found this fabulous recipe and it was a new family hit!

Corn Roasted Walleye

For the Roasted Corn Salsa

  • 8 cobs of corn (be sure to keep the husks)
  • 2 red peppers, finely chopped
  • 3 green onions, diced
  • 1/4 cup parsley, chopped
  • 2 tsp garlic, minced
  • 1/3 cup lime juice
  • 1/4 cup red onion, diced
  • 1/4 cup carrots, shredded
  • 1/4 cup olive oil
  • 2 tsp worcestershire sauce
  • 2 tsp hot sauce
  • 1 tsp salt
  • 1 tsp fresh ground pepper

For the Walleye

  • 1/4 cup butter, softened
  • 1 tsp lime zest
  • 8 fillets of walleye
  • salt & peppper

Pre-heat your oven to 350°F. Place each cob of corn in the microwave for 4 minutes each. This will help to cook the corn and soften the husks. Once each cob has been ‘cooked’ in the microwave, cut the kernels off the cobs (set the husks aside) and place kernels in a glass baking dish. Put the kernels into the oven for 30 minutes, until they become golden brown. Mix the remaining ingredients together for the Roasted Corn Salsa, adding the corn once it’s been roasted.

For the fish, start by making a citrus butter. Melt the butter and lime zest in a medium sauce pan for 5 minutes over a low simmer, allowing the lime to infuse into the butter.

Place two fillets on 2-3 overlapped corn husks. Top fillets with 1 tbsp of the citrus butter, salt/pepper and the Roasted Corn Salsa (roughly 1/4 cup). Fold the husks together and tie securely with cooking string. If the husks aren’t large enough to wrap around, add two additional husks on top. All the fish and salsa should be enclosed with the husks.

Place the husks on a parchment lined cookie sheet and bake at 375°F for 25 minutes until the fish becomes flaky.

Hope you enjoy this tasty twist on walleye! For those who don’t have easy access to walleye, any white meat fish will work for this recipe.


This recipe was altered from this Mid West Living recipe.

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