Walleye, also called pickerel, is a tasty freshwater fish. Grill it alongside local asparagus and grape tomatoes; serve with a simple sauce.
Grilling Time: 20 minutes
- 3 tbsp (45 mL) butter
- 3 tbsp (45 mL) Ontario Honey
- 3 tbsp (45 mL) Dijon mustard
- 2 tbsp (25 mL) fresh lemon juice
- 3 tbsp (45 mL) chopped fresh Ontario Chives
- Salt and pepper, to taste
- 1 lb (500 g) Ontario Asparagus, trimmed
- 2 tbsp (25 mL) vegetable oil (approx.)
- 4 fresh Ontario Walleye Fillets (skin on), about 175 g each
- 2 cups (500 mL) Ontario Grape Tomatoes
In medium glass bowl, melt butter in microwave, about 30 seconds on High. Whisk in 1 tbsp (15 mL) each of the honey and mustard. Whisk in lemon juice until smooth. Stir in 2 tbsp (25 mL) of the chives, season to taste with salt and pepper. Set sauce aside.
Lightly brush asparagus with some of the oil, season with salt and pepper. Grill over medium-high heat until lightly charred, about 6 minutes. Remove from grill.
Pat fish fillets dry. In small bowl, stir together remaining honey and mustard; brush flesh side of fish. Season with salt and pepper. Place fillets flesh side down on large greased flat barbecue topper. Grill over medium-high heat for 4 minutes. Turn fish over; grill until fish flakes easily with fork, 3 to 4 minutes.
Meanwhile, toss tomatoes with remaining oil, season with salt and pepper. Place in grill basket; grill over medium-high heat until softened, about 5 minutes.
To serve, place tomatoes and asparagus on plates. Top with fish, drizzle with sauce; sprinkle with remaining chives.
- Protein: 37 grams
- Fat: 18 grams
- Carbohydrate: 24 grams
- Calories: 405
- Fibre: 4 grams
- Sodium: 570 mg