THUNDER BAY – LIVING – Summer in Northern Ontario wouldn’t be summer without the delicious flavour of fresh caught Walleye. Our friends at Foodland Ontario have come up with a really tasty take on this favourite.
Glazed Walleye with Chili-Lime Noodles
This flavourful salad can be prepared earlier in the day but grill the fish just before serving. Although sometimes referred to as pickerel, Walleye is a cool water fish native to Ontario.
Preparation Time: 35 minutes
Grilling Time: 8 to 10 minutes
2 cups (500 mL) Ontario Snow Peas, trimmed and halved (about 4 oz/125 g)
250 g thin rice sticks
1/4 cup (50 mL) fresh lime juice
2 tbsp (25 mL) Ontario Honey
2 cloves Ontario Garlic, minced
4 tsp (20 mL) sodium-reduced soy sauce
2 tsp (10 mL) minced fresh gingerroot
1 tsp (5 mL) Sambal Oelek (or other hot sauce)
1/3 cup (75 mL) vegetable oil
2 cups (500 mL) stemmed and coarsely chopped Ontario Kale
4 Ontario Green Onions, chopped
2 tbsp (25 mL) hoisin sauce
1 tsp (5 mL) each sesame oil and fresh lime juice
4 6 oz (175 g) fillets Ontario Walleye (skin on)
1 tbsp (15 mL) vegetable oil
Chopped roasted Ontario Peanuts
Sliced Ontario Green Onions
In a large pot of boiling water, blanch snow peas; remove with slotted spoon to a bowl of cold water. Drain and set aside. Cook rice sticks in same boiling water according to package directions; drain and rinse with cold running water, drain well. Place in large bowl; set aside.
In a small bowl, whisk together 1/4 cup (50 mL) lime juice, 1 tbsp (15 mL) of the honey, garlic, 1 tbsp (15 mL) of the soy sauce, ginger, Sambal Oelek, and oil. Pour half of the dressing over rice noodles and toss. Add snow peas, kale, and chopped green onions; add remaining dressing and toss well. Refrigerate until ready to serve but bring to room temperature before serving.
In a small bowl, combine remaining honey, hoisin, sesame oil, 1 tsp (5 mL) lime juice and remaining 1 tsp (5 mL) soy sauce. Cut skin of fish in several places to prevent curling. Brush both sides fish with 1 tbsp (15 mL) oil and season flesh with pepper. Brush flesh side with some of the honey-hoisin glaze.
Place fish, flesh side down on greased grill over medium-high heat for 4 minutes. Turn fish over, brush with remaining glaze and grill until fish flakes easily with a fork, 4 to 6 minutes.
To serve, toss noodle salad and divide between plates. Place fish fillets on noodle salad, sprinkle with peanuts and green onions.
PROTEIN: 38 grams
FAT: 26 grams
CARBOHYDRATE: 71 grams
FIBRE: 3 grams
SODIUM: 490 mg