Shaw’s Recipes from our kitchen to yours

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.