Walleye Fillets

Description

Wholey Walleye is a freshwater fish that is well regarded for its unique taste. The fine-flaked fillets offer a subtle, sweet flavor with low levels of fishiness. Its texture is firm yet delicate with a buttery mouthfeel.

There are relatively few bones, and this is likely to be popular with almost everyone. Each fillet is thick and offers a good-sized portion that, when cooked right, is lovely and moist inside — a vibrant shade of pink when raw, Walleye changes to white once cooked.

A Walleye is a prized fish that you can easily prepare yourself. They yield a good amount of meat for their size. The best way to enjoy them, for me, is broiled or pan fried. Cooking it in other ways will add more flavor which may hide the distinct flavor of the walleye.

The Wholey Walleye meat consists of thirteen grams of protein, approximately seventy-six milligrams of sodium and cholesterol levels of fifty-five milligrams, some quantities of fibre and vitamin A. Considering such a composition; it is surely a good meal to feed on. For those who would want to avoid carbohydrates and sugars, the walleye is ideal since it has none of those.

Prep Instructions

WHOLEY CHIVE INFUSED PECAN WALLEYE

SERVES 3

• 1 bag Wholey Walleye Fillets, thawed
• ¼ cup Pecans, chopped and toasted
• 2 tbsp. Butter
• 1 tsp. fresh Chives, chopped
• 1 tsp. Orange Juice
• Salt & Pepper to taste

Combine butter, chives, juice and half the pecans in a small bowl and mix well. Preheat grill. Take a 12 inch square piece of aluminum foil and cup 2 inch slits into it every two inches. Spray with a nonstick spray and place on grill. Put the Walleye Fillets on the foil, sprinkle with salt and pepper, and grill for 8-12 minutes. Fillets are done when the fish is done top with the pecan butter. Remove from heat and sprinkle the remaining pecan pieces over top before serving.

THAW: Remove from packaging and allow fillets to thaw in refrigerator for 8-12 hours in a drip-proof container. From frozen, remove the protective water glaze under slightly warm tap water for 2 minutes and follow desired recipe. Once thawed, use immediately. Do not refreeze after thawing.

BAKE: Pre-heat oven to 450 F. thaw and rinse fillets. Pat dry. Place fish on a greased baking dish. Cover fillets lightly with oil or butter and season to taste. Cover with sauce or wrap in a greased foil. Cook approximately 10 minutes per ½ inch of thickness.

MICROWAVE: Place fillets in microwave-safe container. Cook on high for 3-5 minutes, let stand for 2 minutes. Cooking times may vary depending on microwave.