RANCHERO WALLEYE
Contributed by Jim & Carol, Sunnyside Camp
4 walleye fillets (about 8 oz. each)
1 cup finely crushed tortilla chips
½ tsp. chili powder
3 tbsp. lime juice
1 tbsp. vegetable oil
1 cup salsa of your choice
Fresh cilantro
- Preheat oven to 450 degrees F. Lightly grease a baking sheet.
- Mix crushed tortilla chips and chili powder in a shallow dish or on a piece of wax paper. Mix lime juice and oil in another shallow dish. Dip walleye in the lime mixture, then immediately dredge in the seasoned tortilla crumbs to coat. Place on the prepared baking sheet. Sprinkle walleye with any remaining tortilla crumbs. Bake 10 minutes or until crisp and golden, and fish flakes easily when tested with a fork.
- Warm salsa in a small saucepan over low heat. Arrange walleye on serving plates and spoon salsa across the center. Sprinkle with fresh cilantro. Makes 4 servings.
(This recipe is adapted from Catfish: An All-American Restaurant & Recipe Guide, a publication of the Catfish Institute, www.catfishinstitute.com.)