Well, I had a walleye green curry planned for this week, but I am awaiting a foraged ingredient that isn’t quite ready. So, last-minute, I threw together a walleye Caesar salad with the use of a few convenience products and was pleasantly
Caesar Salad Boats with
Walleye Croutons
Ingredients:
1 cup Caesar croutons
3 tablespoons grated Parmesan cheese, divided
1/2 teaspoon Zup’s blackening seasoning
12 ounces walleye fillets, cubed
1/2 cup creamy Caesar dressing, divided
1 romaine heart, rinsed and dried
1/2 tablespoon minced Italian parsley
Preheat the oven to 400 degrees F. Line a cookie sheet with foil and grease with cooking spray. In a food processor, add the croutons, 2 tablespoons Parmesan, and the blackening seasoning. Pulse until ground to the consistency of panko breadcrumbs. In a mixing bowl, toss the walleye with 1/4 cup of dressing. Add the crouton mixture and toss to coat. Spread the walleye over the pan and bake for 10-12 minutes or until the fish is golden brown and flakes easily with a fork. Trim the bottom from the romaine heart. Remove 4 large outer leaves and arrange on a platter. Chop the remaining lettuce leaves into bite-sized pieces. Toss the chopped lettuce with 2 tablespoons of dressing and fill the large leaves on the platter. Top with the walleye croutons. Drizzle with 2 tablespoons of dressing. Sprinkle with the remaining tablespoon of Parmesan and the parsley.
Yield: 2-4 servings.
