Gord’s Mediterranean Walleye Supreme and Avocado & Grapefruit Salad

from Northern Ontario Culinary Travel

I cook up a special Mediterranean Walleye recipe that is not only “out of this world” in terms of taste, but being part of the famous Mediterranean diet, is healthy and nutritious to boot. And, it’s simple to prepare.

  • 1.5 lb. fresh boneless, skinless, walleye fillets
  • handful of green olives stuffed with garlic, cut into small pieces
  • handful of black olives, cut into small pieces
  • handful of sun-dried tomatoes packed in olive oil, cut into small pieces
  • handful of crumbled feta cheese
  • fresh tomato slices
  • fresh lemon
  • white wine (optional)
  • salt and pepper

Wash and thoroughly dry the walleye fillets between paper towel before laying them on the bottom of a casserole or glass baking dish. Salt and pepper the fish to taste. Add a splash of white wine. Sprinkle the green olives, black olives, and sun-dried tomato over the fish. Sprinkle on the feta cheese. Finally, cover everything with a layer of fresh tomato slices. Pop it into a pre-heated 400°F oven and cook for approximately 20 minutes. When it is time to serve, squeeze the juice from half of the fresh lemon over the steaming fish.

Avocado & Grapefruit Salad

By the way, while you’re waiting for the fish to cook, prepare this similarly amazing avocado and grapefruit salad with lime vinaigrette. It complements the baked walleye perfectly and makes a meal fit for a king—or queen.

  • 1/4 cup freshly squeezed lime juice
  • 1 Tbsp. liquid honey
  • 1/4 tsp. crushed red pepper flakes
  • 1/4 tsp. dry mustard
  • 1/8 cup sugar
  • 1/2 cup olive oil
  • salt and pepper
  • 1 head red leaf lettuce
  • 2 avocados, sliced into 1″ pieces
  • 1 large red grapefruit peeled, and pith removed.  Separate the pieces with your fingers

Pour lime juice, pepper flakes, dry mustard, and sugar in a blender and whirl together. Slowly blend in the oil, salt and pepper. Place the lettuce, grapefruit and avocado in a salad bowl, add the vinaigrette and toss it all together.

Nada’s Tips & Tricks: You can use any lake fish like pickerel or perch but when I went shopping for lake fish, the cost was prohibitive ($15 for 2 filets) so we tried haddock instead.  I added roasted corn as well and served it with mushroom fried rice. The salad is a nice fresh offset to the meal – a little tart so adjust the honey or add sugar if necessary.

Used with permission by Gord Pyzer, Fishing Editor of Outdoor Canada Magazine. https://www.outdoorcanada.ca/gords-mediterranean-walleye-supreme/