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Almond Walleye with Pear & Pancetta

Recipe Details

  • Recipe Makes: 2 generous servings
  • Approximate Cook and Prep Time: 35-40 minutes
  • Suggested Pairing: A nice Rosé would pair nicely with the almond and pancetta flavors
Always cook fish to an internal temperature of 145°F.
  • 1 package of Superior Walleye
  • 1 cup of almond flour
  • 8 oz green beans
  • 2 tbsp of diced pancetta
  • 1 fresh shallot, sliced
  • 1/2 cup chicken broth
  • 1 Bosc pear, core removed and diced
  1. Fill a medium saucepot 2/3 full with water and 1 tbsp of salt and bring to a boil.
  2. Once boiling add green beans and cook for 2 minutes or until the beans start to soften.
  3. Remove beans from boiling water with a slotted spoon and set aside.
  4. Remove the walleye from package, pat dry, and season with salt and pepper.
  5. Coat the fish with the almond flour and shake off the excess.
  6. Pre-heat oven to 400°F.
  7. In a large frypan over medium-high heat add 2 tbsp of olive oil.
  8. Once the oil is hot carefully place the fish in the pan, letting fish fall away from you.
  9. Let fish cook for 1-2 minutes or until the fish starts to brown, flip the fish over and place in the oven.
  10. In a medium-sized sauté pan add 1 tbsp of olive oil, the shallot, and pancetta.
  11. Cook until nicely browned.
  12. Then add pears, blanched green beans, and chicken broth and cook until heated through.
  13. Remove fish from the oven when the meat starts to flake (approximately 12-15 minutes).
  14. Serve with the green beans.

Got leftovers? Try dicing up and blowing off any extra pancetta to add to your favorite morning egg dish!