Great Fish Recipes from the shores of Rainy Lake!

We often come across recipes that are too good to not share. Some are our own; some are ideas from other places we have been. We’d like to share a recipe with you from time to time. A good dinner is a great way to recall fond memories of your last houseboat vacation.

This recipe can be used for walleye, crappie, salmon, or trout.  The recipe appeared in Bon Appetit and is from the Real Macaw restaurant in Naples Florida.

What is needed:

Sauce
1/2 cup dry white wine
1/2 cup white wine vinegar
1/4 cup shallots
6 black peppercorns
2 bay leaves
1 tablespoon minced peeled fresh ginger
1/4 cup whipping cream

Fish

1/3 cup blanched slivered almonds
1/3 cup chopped macadamia nuts
1 tablespoon olive oil
1 1/2 teaspoons packed brown sugar
1 1/2 teaspoons honey
1 teaspoon fresh lime juice
4 6-8 ounce walleye skinned fillets

6 tablespoons butter (3/4 stick) chilled butter cut into half inch cubes

For sauce: Boil first six ingredients in heavy sauce pan until almost all liquid evaporates, about four minutes. Add cream bring to a boil. Strain into heavy small sauce pan.

For fish:Preheat oven to 350 degrees. Using food processor pulse feature, puree first six ingredients until mixture resembles coarse bread crumbs. Heat a large non-stick oven proof skillet over medium heat. Sprinkle fish with sea salt and cracked pepper. Cook rib side down about one and one half minutes until browned. Turn fish over and top fish with nut mixture pressing to adhere. Bake until fish is opaque in center about seven minutes (if nut mixture is not browned put pan briefly under hot broiler).

Meanwhile, bring sauce to simmer; remove from heat. Add butter a tablespoon at a time whisking until melted and smooth. Season the sauce to taste with salt and pepper. Transfer fish to plates. Spoon sauce around fish and serve.

Needless to say, this dish is especially great with walleye or crappie on the shores of Rainy Lake!