Portion Size: 1 serving


  • 8 oz. walleye fillet, boneless, skinless
  • .5 tsp olive oil
  • salt and pepper, to taste
  • paprika, to taste

Charred Tomato Vinaigrette

  • 1 pint cherry tomatoes
  • 1 Tbsp. olive oil
  • 3 Tbsp. red wine vinegar
  • 3 Tbsp. lemon juice
  • 6 fresh basil leaves
  • 4 oz. olive oil
  • salt and pepper, to taste




  1. Fold the tail under the fillet to create a more uniform thickness
  2. Brush with olive oil and season with salt, pepper and paprika
  3. Broil low until cooked through


  1. Heat a cast iron skillet up over high heat
  2. Add 1 tablespoon olive oil to the pan
  3. When the oil is smoking, add the tomatoes and char
  4. When charred and starting to split open, pull off the fire and cool
  5. In a blender add the tomatoes, vinegar, lemon juice, basil and blend until smooth
  6. With the blender running, slowly pour in the olive oil
  7. Season to taste with salt and pepper

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