Enjoy this complete meal of Blackened Walleye served with a luscious Mango Salsa and fluffy Spiced Basmati Rice. Only Only 45 minutes total to prepare.
Blackening is a cooking technique commonly used in fish preparation. It was invented by the New Orleans Chef Paul Prudhomme who made the dish Blackened Redfish famous. The food is dipped in butter, dredged in spices, and seared in a very hot pan. If done on the grill, there can be flare ups with fumes. Blackening is also used on sea foods and chicken.
Blackening at Home
Many restaurants offer blackened fish on their menus and it is a good choice for a lighter lunch or dinner. I have always wanted to try this method of preparation but did not want to deal with the fumes. When I read Mother Rimmy’s Blackened Salmon, I had to give it a try. Her recipe is much healthier using lemon juice instead of butter and the blackening is achieved by searing the meat in the pan and finishing it in the oven.
Preparing This Blackened Walleye Meal
If you wish to prepare this entire meal, I would suggest you prepare the Mango Salsa first together with the ingredients for the Blackened Walleye and Spiced Basmati Rice. Preparation can be done in 25 to 30 minutes. Then prepare the rice and allow it to finish cooking on the stove while you tackle the fish. This way you should be able to finish all 3 dishes in 45 minutes total.
The recipe below was adapted from Mother Rimmy’s Blackened Salmon.
Tools Used in Making This Blackened Walleye and Mango Salsa
This post contains affiliate links. Please read my disclosure policy here.
Pre-Seasoned Cast Iron Skillet by Royal Industries, 10-1/2″ Diameter
Lodge Cast Iron Chef’s Skillet, Pre-Seasoned, 10-inch
Winco UT-9 Coiled Spring Heavyweight Stainless Steel Utility Tong, 9-Inch
INGREDIENTS
- 1½ lbs walleye fillet (675g)
- 1 lime (juiced)
- 2 tbsp vegetable oil
Seasoning
- 2 tsp cayenne pepper
- 2 tsp garam masala
- 1 tsp garlic salt
- ¼ tsp pepper
INSTRUCTIONS
- Preheat oven to 350°F (180°C).
- Combine all seasoning ingredients in a small bowl.
- Dry fish fillets and sprinkle with lime juice. Sprinkle seasoning onto one side of fish, pressing firmly into the flesh.
- Heat vegetable oil in cast iron pan over medium high heat. Add fish fillet with seasoning side down. Sear for 2 to 3 minutes until it gets dark brown. Be careful not to let it burn.
- Flip and sear another 2 minutes.
- Place pan in oven to finish cooking. Bake for 8 to 10 minutes or until a knife inserted at the thickest part barely flake the meat apart.
NUTRITION
Mango Salsa
I combined the blackened fish with her gorgeous Mango Salsa from an earlier post. I had to omit the avocado as I did not have any on hand. The blackened fish was moist and flavorful and the Mango Salsa was very refreshing. Served with spiced basmati rice, it was a fabulous meal!
This Mango Salsa recipe was adapted from Mother Rimmy’s recipe.
INGREDIENTS
- 2 mangoes (peeled and cubed)
- 20 grape tomatoes (halved) (1 cup)
- 1 small onion (diced)
- 1 jalapeno pepper (seeded and finely sliced)
- ¼ cup mint (finely sliced)
- 1 medium lime (juiced)
- ¼ tsp salt
INSTRUCTIONS
- Combine all ingredients in a medium sized bowl.
- Mix well and serve immediately.
NUTRITION
Spiced Basmati Rice
Here is my fluffy Spiced Basmati Rice. The slivered almonds are optional. They may be replaced with cashew nuts if preferred, or left out all together.
INGREDIENTS
- 2 tbsp olive oil
- 1 stick cinnamon
- 6 cardamom pods
- 8 cloves
- 1 star anise
- 2 cups basmati rice (rinsed and drained) (400g)
- 1 tsp salt
- ¼ cup slivered almonds (toasted) to garnish (optional) (25g)
INSTRUCTIONS
- In a medium sized pot, heat oil.
- Add cinnamon stick, cardamom pods, cloves, and star anise. Fry for 1 to 2 minutes until fragrant.
- Add rice and stir to combine. Pour in 2¼ cups (540ml) water. Bring it to a boil. Add salt. Reduce heat to medium and allow it to cook for 8 to 10 minutes until all water is absorbed.
- Reduce heat to the lowest setting and let cook for another 5 minutes.
- Turn off heat and let sit for 10 minutes before serving. Garnish with toasted almonds.
NUTRITION
NOTE: This post was updated on September 30th, 2013 with new pictures.
Enjoy…..and have a wonderful day! 😎
I adore the chunky mango salsa…Walleye fillet looks very delicious too! A super delicious combination.
This looks great, Biren. I have had my eye on that salsa too – so colorful and refreshing. The fish looks really yummy too.
I like the idea of dipping the fish in butter and then also using lemon! =) The blackening gives it texture and brings out the flavors! Looks delicious. I'm going to try your spiced basmati rice (and break away from my calrose!). The spices in the rice must be incredible. Beautiful dish.
I'd like to try this, my husband and I have been trying to cook more fish. Any tips on how to get it deliciously blackened without completely burning the whole thing? PS Happy Monday Biren, hope you had a great weekend!
I would increase the heat and let it sear for just a little longer but watch it closely so that it does not burn.
Happy Monday to you too!
It would be delicious dipped in butter and sprinkled with lemon or lime. We have always enjoyed the spiced basmati rice. Do remember to remove the spices when you serve it. Toasted cashews are also good with the rice.
The fish looks cooked perfectly. Love your mango salsa. Compliments the heat from the blackened fish.
Cheers!
I like how you served it with mango salsa!
I love the sweet and sour combo of the mango salsa paired with the walleye fillet. Those flavors will definitely bring out the freshness in the fish. This salsa will definitely go well with any seafood. Your dish looks like something I would pay good money for at a high end restaurant. Love this Biren!
Beautiful salsa. I have just eaten one big mango otherwise I would be drooling! That's such a lovely meal. The blackened fish looks very delicious. Your dish would cost a lot here to eat out!
sounds n looks wonderful!
Thanks for the recipe dear.
You are most welcome to my space.
We love blackened method for seafood, this looks so good and just perfect with the refreshing mango salsa!
What a great healthy way to prepare fish and I love the mango salsa. WIll have to give this a try!
Love the idea of serving the fish with mango salsa…looks pretty and so yummie!
Awesome platter..looks so yummy!!!
Am drooling over the pics!! I love fish and this looks fantastic..Lovely pics too..
The dish is completely awesome dear! I'm drooling too…;)
There are some awards waiting for U at my space…check-it-out! 😀
This looks like a wonderful meal. All the elements for great eating are there and my family loves fish. I hope you are having a great day. Blessings…Mary
Loving the salsa and blackening really adds flavour to the dish as well
This reminds me of the islands. And that I need to try walleye.
Awww…..you are so sweet. Thank you so much!
Wonderful! I can't wait to try the seasoning with the garam masala I just purchased at Cost Plus and some meaty tilapia filets, or cod. I haven't seen Walleye available in my local markets.
As always, your pictures do the food justice. 🙂
Walleye is a relatively mild fish and is good blackened. Do try it with the garam masala. I think you will like.
I need to check if Walleye has another other name. Having said that, a fish like that goes really well with mango salsa, isn't it?
I don't think I've ever had walleye but it looks like a delicious and very satisfying fish to eat! Tha mango salsa looks fabulous and I like that it has some heat from the jalapeno. All in all this is a beautiful combination of colours and flavours!
Yum..yum…I love this.
What a delicious plate of food! The mango salsa sound terrific with the walleye – so bright and fresh. I really like the spices you used in your rice – I bet it smelled terrific cooking.
That's an awesome platter..I love mango salsa 🙂
I recently saw walleye at the grocery store, i can imagine what great flavor blackened and a mango salsa..great combo..great recipe and beautiful color
sweetlife
I really love savory dishes that use mango. I was planning on making something this evening with mango and I think your post helped me commit to that decision. Thanks!
Biren, do you know that this recipe is featured on Foodbuzz main page!? congrats! 🙂 Blacken seafood method sounds intriguing!
Thanks for letting me know as I did not even realize that you can scroll down there. That's a nice surprise 🙂