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Smoky Rubbed Walleye with Buttermilk Green Chili Potatoes

Recipe Details

  • 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
Always cook fish to an internal temperature of 145°F.
  • 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
  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.

Got leftovers? If you have extra green chilis and tomatoes, mix with eggs and a little cheese for a nice frittata.