- Recipe Makes: 2 generous servings
- Approximate Prep and Cook Time: 35-40 minutes
- Suggested Pairing: A margarita wouldn’t hurt anyone’s feelings going with these Southwest flavors
- 1 package Superior 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
- Pre-heat oven to 400°F.
- 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 fish 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 frittata.