Cherry Balsamic Walleye

water or milk
Blood Orange Olive Oil
Shore Lunch Original Recipe Fish Breading
pecans (raw, unsalted)
Cherry Balsamic
Walleye Fillets
Salt and pepper to taste

Dip walleye in water or milk. Coat fillets with Shore Lunch.

Heat fry pan on medium heat. Pour in some Blood Orange Olive Oil. Lay fillets in hot oil. Season with salt and pepper. Before flipping fillets, drizzle with blood orange oil on top. Flip to fry other side. Throw pecans in the pan, drizzle with blood orange oil and toast lightly. When they are toasted, remove them and coarsely chop.

Warm the amount of Cherry Balsamic you want, plate the walleye and drizzle the vinegar over the fish. Top with chopped pecans.

Print Friendly and PDF