Deviled Walleye Fillets
Submitted by georgedf
Broiled walleye fillets topped with a zesty crust of Dijon mustard, sautéed onions, breadcrumbs, and melted provolone. A quick 30-minute fish dinner with a kick of cayenne that’ll make you forget you’re eating healthy.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minIf you’ve ever pulled walleye out of a cold lake up north, you know there’s nothing like cooking it fresh. This deviled version takes those mild, flaky fillets and gives them a serious flavor upgrade with a Dijon-spiked breadcrumb and provolone topping that broils into a golden, bubbly crust.
The technique is smart: broil one side plain, flip, pile on the good stuff, then broil again. You get perfectly cooked fish with a crunchy, cheesy top in about 30 minutes flat.
This works just as well with other mild white fish if walleye isn’t available. Perch, cod, or tilapia all take to this treatment beautifully.
Pro Tips
- Keep the fillets about 4 inches from the broiler so the topping browns without overcooking the fish
- Dice the onion and pepper as finely as you can so they soften quickly and spread evenly over the fillets
- Use provolone for a milder melt or swap in Parmesan for a sharper, nuttier crust
Ingredients
Directions
Sauté the onion and green pepper in the butter until soft, then add mustard, soy sauce, cayenne, and lemon juice.
Stir in crumbs and cheese.
Salt and pepper the fillets, lay them on foil broiler liner, and broil for 5 minutes about 4 inches from the flame.
Turn the fish, cover evenly with the bread-vegetable-cheese mixture, and broil another 6 to 8 minutes.
Serve.
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