Traverse Magazine’s Food Editor Tim Tebeau teams up with his chef mom to catch and cook four delicious and iconic northern fish. Here’s the pair’s recipe for Walleye with Balsamic Onions & Tomatoes.
- 6 4-ounce portions fresh walleye fillet, skinned and deboned
- 4 1⁄2 cups onion, thinly sliced
- 1⁄2 cup olive oil
- 3 tablespoons balsamic vinegar
- 2 cups packed red & yellow cherry tomatoes
- 1 tablespoon garlic, minced
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Heat 6 tablespoons olive oil in a large sauté pan over medium heat, add onion and cook until lightly browned, 5–7 minutes. Add balsamic vinegar and stir well to incorporate. Remove onion mixture from heat and set aside to cool.
Halve rinsed and dried tomatoes and place in a medium mixing bowl. Heat 1 tablespoon olive oil in a small sauté pan over medium low heat and cook minced garlic until translucent. Add cooked garlic and chopped parsley to tomatoes, stir well and set aside.
Pre-heat convection oven to 375° or a regular oven to 400°. Lightly oil a baking pan with 1 tablespoon olive oil. Place walleye portions in pan and season lightly with salt and pepper. Spread 1⁄4 cup of balsamic onions on each piece and roast for 8 minutes. Remove fish from oven, top with 1/3 cup of tomato mixture and return to oven for 10 minutes or until fish flakes easily with a fork.
Carefully remove cooked fish from pan with a fish spatula onto warmed plates and serve immediately.