Cornmeal-Crusted Walleye
Cornmeal-Crusted Walleye is a gluten free and pescatarian main course. This recipe covers 31% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 38g of protein, 23g of fat, and a total of 493 calories. This recipe serves 4. A mixture of butter, peppers, cornmeal, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the yellow cornmeal you could follow this main course with the Cornmeal Cookies as a dessert. From preparation to the plate, this recipe takes roughly 55 minutes.
Instructions
Broil red peppers 4 in. from the heat until skins blister, about 15 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 15-20 minutes.
Meanwhile, brush corn with 1 tablespoon oil.
Transfer to an ungreased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30-40 minutes or until tender. Peel off and discard charred skin from peppers.
Remove stems and seeds. Finely chop peppers.
In a shallow bowl, combine the cornmeal, 1 teaspoon salt, pepper and cayenne. Coat walleye in cornmeal mixture.
In a large skillet, saute mushrooms in butter until tender.
Add peppers, corn and remaining salt; saute 2-3 minutes longer.
In another large skillet, fry fillets in remaining oil for 2-3 minutes on each side or until fish flakes easily with a fork.