Smoky Rubbed Walleye w Buttermilk Green Chili Potatoes

Recipe Makes: 2 Generous Servings

Approximate Cook and Prep Time: 35-40 minutes

“Be creative with the different rubs and seasoning mixes available in the spice aisle!”

Suggested Pairing: A margarita wouldn’t hurt anyone’s feelings going with these Southwest flavors”

Here’s What You Will Need:

1 package Superior Select VSP Great Lakes Walleye
2 teaspoons smoky dry rub or bbq seasoning
2 Tablespoons canned green chilis
1/2 cup buttermilk
1 pound redskin potatoes
1/2 stick softened butter
2 Tablespoons fresh chopped Cilantro
1/4 cup fresh diced tomato

Here’s How You Do It:

Preheat oven to 400 degrees
Rinse potatoes and cut in half
Place in a large soup pot and cover with cold water
Bring to a boil with 2 Tablespoons of kosher salt and cook until potatoes are easily pierced with a fork
Drain potatoes and return to pan, add butter, buttermilk, chilis, cilantro, and tomato and mash together until well incorporated .. Lumps are OK!
Keep finished potatoes in a warm place on the stove
Remove Walleye from the package , pat dry, and season with a dry rub
In a medium-sized oven-safe, nonstick pan add 1 Tablespoon of olive oil over medium-high heat
Once the oil is heated add walleye and cook for 1 minute
Flip the fish and place in the oven, pan and all, and cook until easily flakes apart approximately 15-20 minutes
Carefully remove from oven and serve with the prepared potatoes

Got Leftovers?:

“if you have extra green chilis and tomatoes, mix with eggs and a little cheese for a nice quiche ”

Ring it Up! Here’s your checklist:

1 package Superior Select VSP Cod
1 small container of dry rub or seasoning mix
1 small can of green chilis
1 pint of buttermilk
1 pound of butter
1 bunch of fresh Cilantro
1 vine ripe tomato