Summer is where the bulk of planning and preparation for the big adventures of fall start to take shape. In the Midwest that means the peaches are sweet and ripe, peppers are popping and though the walleye have receded to the depths, we’re still able to occasionally invite one to dinner.
The plans for camping and chasing birds in wild places can’t go wrong when accompanied by these fish tacos with fresh ingredients. Hope you enjoy this simple recipe — don’t be afraid to substitute nearly any other fresh caught fish from your nearby lake. And local peach salsa works on anything from pork to Pringles.
Walleye Tacos with Peach Jalapeño Salsa
- Fresh Walleye The more the better
- 1/4 Cup Flour
- 1/4 Cup Blackened Seasoning
- 5 Peaches
- 3 Limes
- 1/2 Onion
- 5 Jalapeños
- 1 Stick Butter
- Tortillas (or hard shells if you prefer)
Cut walleye filets in portions that will 1) cook evenly and 2) fit in your selected tortilla. Dust the fish with equal parts flour and blackened seasoning. This is a great, light alternative to traditionally breading walleye that seems to be the preferred Midwest preparation.
Add butter to a skillet and melt over medium heat. Too much heat will burn or brown the butter.
Add pieces of fish, don't overcrowd the skillet. Depending on the size of your filets, the fish will cook quickly. When lightly browned on one side, carefully flip and season with a liberal pinch of salt. Total cook time will be around 3-4 minutes per side.
Set aside the cooked fish on a wire rack, repeat until all the fish has been cooked.
Salsa: You can prepare the day before or quickly toss it together moments before serving.
Dices jalapeños, half an onion and peaches into 1/4 cubes. Squeeze the juice of three limes over it. Add salt to taste -- depends how sweet your peaches are.
Warm your tortillas, place a piece of fish and dress with peach salsa. Simple preparation that lets the ingredients shine.