Blackened Walleye with Corn Succotash
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.
Servings: 4 servings
Ingredients
Blackened Walleye
- 4 6-ounce walleye fillets
- 2 teaspoons Tony's Creole Seasoning
- ½ teaspoon cayenne pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon sugar
- 2 Tablespoons olive oil
Corn Succotash
- 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 ½ lemon
Instructions
- Remove walleye fillets from freezer and let thaw.
- In a medium bowl, stir together the Tony's, cayenne, thyme, oregano, and sugar. Use mixture to season both sides of the fish liberally and set aside.
- To make the succotash: In a nonstick frying pan over medium heat, add 1 Tablespoon of olive oil. Add the onion and garlic and sauté for 3 minutes.
- Add the butter, corn and green beans and gently cook until the corn and beans just start to soften, about 2 minutes.
- Toss in the tomato, basil, and fresh lemon juice. Taste and season with salt and pepper as needed. Keep warm while cooking the fish.
- Heat a large cast-iron skillet over medium-high heat until it just starts to smoke. Add olive oil and walleye fillets to the hot skillet. Let them cook for 2 minutes. Flip the fish and finish cooking, about 1 minute more.
- Divide the succotash between the dinner plates and top with the blackened walleye.
