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Canada, Pickerel, Walleye, Recipe, Food, recipes, food photography, recipe picture, MSC Canada, Charlotte Langley
Must tag @MSCbluefish and/or check with MSC North America for further information. Please also tag @chefcharlottelangley for recipe credit and @brilynnf for photography credit.
2 lbs Fresh walleye fillet
1 tbsp Unsalted butter
1 cup Corn kernels
1 cup Lima beans, pre-cooked
½ cup Green beans, blanched
¼ cup Edamame, shelled
1 cup Peaches, sliced or in chunks, and pre-roasted until caramelized or charred in a cast iron pan
2 cups Cherry tomatoes
½ cup Olive oil
Sea salt and pepper to taste
Preheat oven to 375 Degrees F
Portion the walleye into 4 equal portions and set aside on a plate to come to room temperature, approximately 10 minutes.
Cut your cherry tomatoes in half and place on a cookie sheet, bake in the oven for 15 minutes or until tender and they have a little color on them. Set aside ¼ cup for the succotash
Place tomatoes in your blender with olive oil, puree until very smooth, and season to your liking.
For the succotash: place your large nonstick frying pan over medium heat, melt the butter and toss in the beans, corn, edamame, and green beans. Toss gently until heated through and season with salt and pepper to taste. Set aside and keep warm until you are ready to add the fish and finishing touches.
In your second frying pan, set heat to medium high and place 1 tbsp of your preferred cooking oil.
Season the skin side of the walleye fillet with a little salt and place the skin side down into the pan and away from you. With a spatula, press each fillet down, to ensure the skin gets even and direct contact. Cook on the skin side until the fish is cooked halfway up, approximately 7 minutes.
Flip the fish and reduce heat to low while you add the final touches to the pieces.
Add the charred peaches and roasted cherry tomatoes to the second pan with the succotash vegetables. Toss gently and adjust seasoning.
On either a large serving platter or individual plates, serve up the warmed through succotash and place the fish right into the mixture on top. Add a few tablespoons of the tomato coulis per plate and serve with a fresh spritz of lemon.
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