Grilled Walleye Taco Recipe

ingredients

8 ounces walleye filets
1 pita bread (no pocket pita)
2 tablespoons diced tomato
3 ounces cheddar cheese
2 ounces sour cream (optional)
1/4 cup fresh salsa
1 wedge fresh lime
2 ounces white wine
lemon pepper to taste

Ohio State Award Winning Salsa
1 cup diced tomato (peeled)
1 tablespoon minced onion
1 tablespoon minced bell pepper
1/4 jalapeno pepper minced
1 tablespoon fresh cilantro chopped fine
2 ounces tomato juice
1/4 lemon, juiced
1/4 lime, juiced
orange wedges
1 pinch cumin
1 splash Tabasco
salt, to taste

directions

Preheat grill to 350 degrees F.

Remove the skin from the walleye filet. Place the Walleye on a sprayed (Pam) foil sheet. Lightly season the walleye filet with lemon pepper seasoning.

Spoon the fresh salsa on top of the filet. Squeeze the lime wedge on filet, coating the filet Sprinkle the white wine (preferably Walleye White) on to the filet.

Seal the foil and place on the grill for 15 minutes or until the walleye is light and flaky. Do not peak for 15 minutes by opening. The foil pouch will release the steam and flavor.

Place the pita directly on to the grill just to warm. Place the pita on to a plate. Lay the finished walleye filet on the pita. Top with Cheddar cheese, diced tomatoes and sour cream if desired.

For Salsa: Combine all ingredients in a small bowl, mix gently and refrigerate until needed.

Recipe Source: Windjammer Restaurant and Sports Bar, Marblehead, Ohio

nutrition data

978 calories, 45 grams fat, 62 grams carbohydrates, 76 grams protein per serving.

reviews & comments

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