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Almond Crusted Walleye
With Blueberry Lime Butter
4 Walleye fillets
1 cup breadcrumbs
1 cup toasted almonds
2 T. fresh parsley
Vegetable oil
Season the
fish with salt and pepper. Coat with a bit of oil. In a
shallow pan combine the crumbs, almonds and parsley. Dip
the chicken in the crumbs and set aside. Heat a sauté
pan on medium heat. Add about 2 T. vegetable oil. Add
the fish in batches and brown. Top with the blueberry
lime butter. Recipe below.
Blueberry
Lime Butter
1 stick butter, room temperature
1 lime zested and juiced
½ cup fresh or frozen blueberries
Beat the
butter in a mixer with a paddle until fluffy. Add the
lime zest and juice and season with salt and pepper. Add
the blueberries and mix in thoroughly. Taste and add
more lime juice if needed. |