Baja Walleye

By KBJR News 1

August 31, 2011 Updated Aug 31, 2011 at 10:29 AM CST

Pan seared Baja Walleye

1 6-8 oz skin off fillet of walleye
1 cup of all purpose flour
1 tsp kosher salt
1 tsp cracked black pepper
2 oz extra virgin olive oil

In a saut'e pan add the olive oil bring to a medium high heat. Combine flour, salt, and pepper in a bowl and mix well.
Next add the walleye fillet to the flour mixture and coat both sides evenly. Place the fillet in your saut'e pan and cook both sides until the walleye is a nice golden brown about 4-6 minutes per side depending on how thick your fillet is.

Cilantro Lime Dressing

1 single Diced jalapeno
1 tsp minced garlic
1/4 cup fresh squeezed lime juice
1/2 tsp minced ginger root
1/4 cup of honey
2 tsp balsamic vinegar
1/2 cup extra virgin olive oil
1/4 cup cilantro leafs
1/2 tsp kosher salt

Combine all ingredients in a blender and blend until smooth. Place in a container and keep refrigerated until needed.

Cumin Scented Corn Salsa

1 Lbs frozen corn
4 oz fine diced red onion
3 oz fine diced green bell pepper
3 oz fine diced red bell pepper
1.5 tsp ground cumin seed
3/4 tsp kosher salt
1/4 tsp cracked black pepper

Combine all ingredients together in a mixing bowl, mix well and place on a greased baking sheet and roast in an oven at 350 degrees for 7 minutes. Remove corn from oven mix again and serve hot.

Pico De Gallo

1 1/2 Lbs fine diced tomato
4 oz fine diced red onion
4 oz fine diced green bell pepper
2 jalapenos fine diced with seeds
5 oz cilantro leafs
1 lime fresh squeezed
1 oz extra virgin olive oil
1/2 Tbls kosher salt
1/2 tsp cracked black pepper
1/4 tsp Tobasco sauce

Combine all ingredients in a mixing bowl, mix well. Store in a proper container and keep refrigerated.