Name: Blackened Walleye with Corn Succotash
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 4 6-ounce walleye fillets; 2 teaspoons Tony's Creole Seasoning; 1/2 teaspoon cayenne pepper; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1/4 teaspoon sugar; 2 Tablespoons olive oil; 1 Tablespoon olive oil; 1 small onion, thinly sliced; 1 Tablespoon minced garlic; 1 Tablespoon butter; 2 cups green beans; 2 ears of corn, shucked, kernels cut from the cob; 10 cherry tomatoes, sliced in half; 2 Tablespoons fresh basil; freshly squeezed juice from 1/2 lemon

Learn how to make Blackened Walleye with Corn Succotash to create perfectly cooked, juicy pieces of walleye coated in a crust of herbs and spices.

Summer Cooking

There’s something magical about summer cooking, especially when it combines the fresh catch of the day with vibrant, garden-picked vegetables. If you’ve been out catching walleye like we have, while watching your backyard garden explode with green beans and cherry tomatoes and sweet corn, this Blackened Walleye with Corn Succotash is just the recipe you are looking for.

The Southern dish is perfect for this time of year here in North Dakota when the garden is bursting with fresh vegetables, and the walleye are biting like crazy. But this blackened walleye is also one of the best quick and easy weeknight meals I love to whip up during the winter doldrums of Mardi Gras. The spicy blackened walleye and sauteed veggies helps me close my eyes and reminisce about warmer weather and fun times in Louisiana.

Cherry Tomatoes and Fresh Herbs for Succotash

What Is Succotash?

Before we get started, let’s answer the question: What is succotash? Succotash is just a medley of vegetables, often featuring corn and some sort of beans, cooked together to create a vibrant and flavorful side dish. It’s always colorful, and, best of all, easy to customize.

Corn Succotash traditionally has lima beans, but our young daughter isn't a fan. However, she does love green beans, so I adapted a corn succotash recipe I found in one of my Nana's recipe cards and paired it with some quick cooking blackened walleye. The entire dish comes together in just 20 minutes.

How to Make Blackened Walleye with Corn Succotash

Step 1: Prep Your Ingredients

Start by thawing your walleye fillets if they’re frozen.

Next, mix the Tony's Creole seasoning, cayenne, thyme, oregano, and sugar in a medium bowl. Liberally season both sides of the walleye fillets with this spice blend and set them aside.

Step 2: Make the Corn Succotash

In a nonstick frying pan over medium heat, add 1 Tablespoon of olive oil. Toss in the sliced onion and minced garlic, sautéing for about 3 minutes. The smell alone will make you want to eat it straight from the pan, but hold tight—it’s about to get better.

Add the butter, green beans, and corn kernels. Cook gently for around 2 minutes, just until the veggies start to soften. Then, toss in the halved cherry tomatoes, fresh basil, and a generous squeeze of lemon juice. Stir everything together, taste, and adjust the seasoning with salt and pepper as needed. Keep the succotash warm while you cook the fish.

Step 3: Blacken the Walleye

Heat a large cast-iron skillet over medium-high heat until it starts to smoke lightly. Add 2 Tablespoons of olive oil to the pan. Carefully place the seasoned walleye fillets in the skillet, letting them cook for 2 minutes on the first side. Flip them and cook for about 1 minute more, or until the fish flakes easily with a fork.

Step 4: Plate and Serve

Divide the warm corn succotash between your dinner plates. Top each serving with a perfectly blackened walleye fillet. Serve immediately and enjoy the applause from your family or dinner guests.