Glazed Walleye with Chili-Lime Noodles

This flavourful salad can be prepared earlier in the day but grill the fish just before serving. Although sometimes referred to as pickerel, Walleye is a cool water fish native to Ontario.

Preparation Time: 35 minutes

Grilling Time: 8 to 10 minutes

Serves 4

2 cups (500 mL) Ontario Snow Peas, trimmed and halved (about  4 oz/125 g)

250 g thin rice sticks

1/4 cup (50 mL) fresh lime juice

2 tbsp (25 mL) Ontario Honey

2 cloves Ontario Garlic, minced

4 tsp (20 mL) sodium-reduced soy sauce

2 tsp (10 mL) minced fresh gingerroot

1 tsp (5 mL) Sambal Oelek (or other hot sauce)

1/3 cup (75 mL) vegetable oil

2 cups (500 mL) stemmed and coarsely chopped Ontario Kale

4 Ontario Green Onions, chopped

2 tbsp (25 mL) hoisin sauce

1 tsp (5 mL) each sesame oil and  fresh lime juice

4 6 oz (175 g) fillets Ontario Walleye (skin on)

1 tbsp (15 mL) vegetable oil

Pepper

Garnishes:

Chopped roasted Ontario Peanuts,

Sliced Ontario Green Onions

    In large pot of boiling water, blanch snow peas; remove with slotted spoon to bowl of cold water. Drain and set aside. Cook rice sticks in same boiling water according to package directions; drain and rinse with cold running water, drain well. Place in large bowl; set aside.

    In small bowl, whisk together 1/4 cup (50 mL) lime juice, 1 tbsp (15 mL) of the honey, garlic, 1 tbsp (15 mL) of the soy sauce, ginger, Sambal Oelek and oil. Pour half of the dressing over rice noodles and toss. Add snow peas, kale and chopped green onions; add remaining dressing and toss well. Refrigerate until ready to serve but bring to room temperature before serving.

    In small bowl, combine remaining honey, hoisin, sesame oil, 1 tsp (5 mL) lime juice and remaining 1 tsp (5 mL) soy sauce. Cut skin of fish in several places to prevent curling. Brush both sides fish with 1 tbsp (15 mL) oil and season flesh with pepper. Brush flesh side with some of the honey-hoisin glaze.

    Place fish, flesh side down on greased grill over medium-high heat for 4 minutes. Turn fish over, brush with remaining glaze and grill until fish flakes easily with fork, 4 to 6 minutes.

    To serve, toss noodle salad and divide between plates. Place fish fillets on noodle salad, sprinkle with peanuts and green onions.

Nutritional Information:

1 Serving

PROTEIN: 38 grams

FAT: 26 grams

CARBOHYDRATE: 71 grams

CALORIES: 673

FIBRE: 3 grams

SODIUM: 490 mg

– Printed with permission from Foodland Ontario