Blackened Walleye and Mango Salsa

Name: Blackened Walleye
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1½ lbs walleye fillet ((675g)); 1 lime ((juiced)); 2 tbsp vegetable oil; 2 tsp cayenne pepper; 2 tsp garam masala; 1 tsp garlic salt; ¼ tsp pepper

By: 👩‍🦳 Linda · Published: 🖨 May 24, 2010 · Updated: 💻July 26, 2019 · 🗨 34 Comments

Recipe ▼

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

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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

4 from 1 vote

Blackened Walleye

Enjoy this complete meal of Blackened Walleye served with a luscious Mango Salsa and fluffy Spiced Basmati Rice. Only 30 minutes to prepare.

Author : Linda Ooi

Course : Main Dish

Cuisine : American, Western

Keyword : blackened walleye

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Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Servings : 4

Calories : 224kcal

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

Calories: 224kcal

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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.

4 from 1 vote

Mango Salsa

Luscious Mango Salsa

Author : Linda Ooi

Course : Side Dish

Cuisine : Fusion

Keyword : mango salsa

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Prep Time 10 mins

Total Time 10 mins

Servings : 4

Calories : 133kcal