Across much of Canada, the month of May heralds the open-water season for arguably the tastiest of our freshwater fish—walleye. And here’s a great recipe for making it even tastier.
- Serves: 4
- Course: Lunch, Dinner
- Beer: Pale ale
- Wine: Sangria
- 3/4 cup pecans, toasted
- 1/4 cup softened butter
- Juice of 1/2 lemon
- Pinch of cayenne pepper
- 2 lb walleye fillets
- 2 tbsp olive oil
- Salt and black pepper, to taste
Pecan ButterIn a food processor, pulse ½ cup pecans, butter, lemon juice and cayenne pepper until well blended.
WalleyeBrush fillets with olive oil and season with salt and pepper. Measure fillets at thickest part and broil or grill for 10 minutes per inch until flesh is opaque.
- On a serving plate, spread pecan butter over hot fillets, and sprinkle on remaining pecans. Serve with roasted potatoes and steamed asparagus or fiddleheads.
- Tip: For stronger-flavoured fish, use stronger-flavoured nuts when making compound butter. Cashews, hazelnuts, macadamia nuts and peanuts, for example, are great substitutes for pecans. If you don’t plan to use the butter immediately, freeze it.
- Drinks: Enjoy your spring catch and celebrate the great weather with a pitcher of chilled sangria or a summer ale, such as New Brunswick’s award-winning Dooryard Summer Ale from Picaroons.