Smoky Rubbed Walleye with Buttermilk Green Chili Potatoes

Ingredients

• 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

Instructions

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