Baked walleye with a pecan crust and essence of orange

Posted by Wayne G. Barber

Connecticut has numerous bodies of water with a healthy population of fresh Walleye and you can also target Beach Pond in Rhode Island where the current record Walleye was landed through the ice a year ago. Rhode Island fresh water fishing rules apply in this body of water we share with the Nutmeg State

A healthy alternative to frying that won't make your house smell like grease.

Delicate fresh fish, citrus essence and a crispy nut texture—in cooking, some things make for a perfect combination, and this is one of those dishes. Great for using ingredients found in most pantries, this recipe also calls for baking, a healthy alternative to frying that doesn’t leave your house smelling like grease. Serves 4.
Cucumber salsa

• ½ English cucumber, finely diced
• 1 large tomato (seeds removed), finely diced
• 2 tbsp olive oil
• 1 tbsp chopped cilantro (or parsley)
• 1 tsp finely chopped garlic
• 3 drops Tabasco sauce
• Salt and black pepper, to taste

Fish

• 1 orange
• 4 walleye fillets (3 oz each)
• 1 tbsp olive oil
• ½ cup whole pecans
• Pinch salt and pepper
• 12 Breton Original crackers (or similar)

1. For the cucumber salsa, mix all ingredients in a bowl and set aside.
2. Slice 2 tbsp zest from orange (use a Microplane or box grater), then cut out the segments and juice what remains. Pour juice over walleye; set zest and segments aside.
3. In a food processor, add the orange zest, olive oil, pecans, salt, pepper and crackers. Chop until the mixture resembles coarse breadcrumbs; remove and set aside.
4. Drain orange juice from walleye, then pour some of the cracker/pecan crumbs overtop and gently toss. Place fish on a parchment-lined tray, sprinkle with more crumbs, and press down lightly.
5. Bake in a 400°F oven until the fish flakes easily (approximately 8 minutes). Garnish with orange segments and top with cucumber salsa; serve with a mixed green salad.