COOKING WALLEYE IN OVEN RECIPES

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WALLEYE CAKES RECIPE | MOLLY YEH | FOOD NETWORK



Walleye Cakes Recipe | Molly Yeh | Food Network image

Provided by Molly Yeh

Categories     appetizer

Total Time 55 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 15

4 fillets walleye or other white flaky fish such as black bass or tilapia (about 1 pound 1 ounce)
4 tablespoons olive oil 
1 teaspoon smoked sweet paprika 
1/4 teaspoon garlic powder 
1/4 teaspoon onion powder 
Kosher salt and freshly ground black pepper 
1 cup panko breadcrumbs 
1/2 cup mayonnaise 
2 tablespoons capers 
2 tablespoons chopped fresh dill (6 grams), plus more for garnish 
1 tablespoon finely chopped fresh chives (4 grams) 
1/2 teaspoon lemon zest 
2 celery stalks (80 grams), finely diced (about 1/3 cup or 51 grams) 
Sour cream, for garnish 
Sliced cornichons, for garnish 

Steps:

  • Preheat the oven to 400 degrees F.
  • Line a baking sheet with parchment paper and place the fish on top. Drizzle the fish evenly with 1 tablespoon olive oil. Mix the paprika, garlic powder, onion powder, 1 teaspoon salt and a few grinds of black pepper in a small bowl. Sprinkle the mixture evenly over each of the fillets. Bake until the fish is opaque and can be easily flaked with a fork, about 10 minutes. Let cool until warm, about 10 minutes.
  • Flake the fish (leave the skin on the baking sheet; the meat should easily pull away from it) and transfer to a medium bowl (you should have about 339 grams fish). Add the panko, mayonnaise, capers, dill, chives, lemon zest, celery, 1 teaspoon salt and a few grinds black pepper and mix to combine.
  • Form the mixture into tablespoon-sized patties (about 16 grams each). (You should get 20 to 24 patties.) Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Working in two batches, fry the patties until golden brown and can easily pull away from the pan, about 2 minutes per side. Transfer to a paper towel-lined plate and repeat with the remaining patties. Dollop with some sour cream, a few sprigs of dill or sliced cornichons on top and secure with a toothpick. Serve immediately.

BAKED SWORDFISH | EASY SWORDFISH RECIPES - FULTON FISH MARKET



Baked Swordfish | Easy Swordfish Recipes - Fulton Fish Market image

Fresh, meaty swordfish steaks really make this a standout meal. Not to mention it's a quick and easy swordfish recipe. Be careful not to overcook swordfish as it will dry out. Try this Fulton Fish Market favorite swordfish recipe for dinner tonight!

Provided by

Prep Time 010 minutes

Cook Time 015 minutes

Yield Serves 4 - 4

Number Of Ingredients 9

4 swordfish steaks
5 fresh plum tomatoes, diced
2 cloves garlic, minced finely
¼ cup flat leaf parsley, chopped
½ teaspoon dried oregano
1 Tablespoon brined capers, rinsed well
3 Tablespoons olive oil, divided
1 Tablespoon red wine vinegar
salt & pepper, to taste

Steps:

  • 1. Preheat oven to 425ºF. 2. Place the swordfish steaks in a greased baking dish. Brush the tops of the steaks with 1 Tablespoon of olive oil and sprinkle with salt and pepper to taste. 3. Bake, uncovered, for 12-15 minutes or until the fish flakes easily with a fork. 4. While the fish is baking, combine the tomatoes, garlic, parsley, oregano, capers, vinegar and 2 Tablespoons of olive oil in a bowl. Add pepper and just a sprinkling of salt. 5. Remove swordfish from the oven, plate and serve with the tomato mixture on top.

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