Gather all of your ingredients.
Cut each of the walleye fillets in half. Pat the fillets dry with a paper towel, then sprinkle both sides of each fillet with about 1/8 teaspoon of salt and black pepper per side. Let the fish fillets come to room temperature for about 20 minutes.
Meanwhile, in a blender, add one cup of water. Add tomatillos, onion, garlic, jalapeno, 1/2 of the cilantro, and tortillas. Blend until smooth, scraping down sides if necessary.
Place large pot on stove on medium-high heat. Heat the oil, then add tomatillo puree and cook, stirring occasionally, until the sauce turns a deep green, about 10 minutes. Next, add oregano, salt, thyme, cumin, coriander, Sazon Goya seasoning, hominy with liquid, fish broth, and 1 cup of water and simmer for 10 minutes.
Heat a large nonstick sauté pan over high heat. When it's hot, add 2 tablespoons of canola oil and carefully swirl it around. Pat the fish dry with paper towels once more before adding the fillets to the pan. Make sure you have a fish spatula handy. Set the fish fillets, skin side (or the side where the skin used to be) down in the hot pan and carefully and slowly swirl them around in the oil so they don't stick. Press down on the fillets with the fish spatula to flatten them. Keep the pressure on for 30 to 60 seconds. Using a large spoon, baste the exposed side of the fish with the hot oil by slightly tipping the pan a little to collect the oil. Baste the fish with the hot oil for about 1 minute until the fish turns an opaque color.
Reduce the heat to medium and let the fish continue to cook undisturbed for about another 3 minutes.
When the fish is done, use the fish spatula to transfer the fillets, skin side up, onto a paper towel-lined plate and sprinkle them with a little kosher salt and black pepper.
Ladel soup in bowls, top each with a piece of cooked walleye. Garnish with radish, lime wedges, and remaining cilantro leaves.