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Baked Walleye with Wild Rice


4 c. cooked White Earth Wild Rice

1/4 c. butter or margarine

1/2 c. diced onion

2-4 oz. cans mushroom pieces, drained

8 walleye

Salt and pepper to taste

1-1/2 c. or more, fine dry bread crumbs

2 sticks butter, melted

1/4 c. plus 2 T. sliced almonds


In a large skillet, melt 1/4 c. butter. Sate onion until almost transparent. Stir in mushrooms and wild rice. Turn heat to low, keeping wild rice mixture hot; gently stirring now and then. Season filets with salt and pepper. Put crumbs on waxed paper or in a pie plate. Coat filets in bread crumbs. Put filets on a sprayed 10x15” jelly roll pan or a cookie sheet with sides. (I lay a piece of foil in the pan first and then spray-less clean up!) Bake at 450 degrees for about 15 minutes. While fish is baking melt butter in a smaller skillet; add almonds and sate until barely brown. Serve filets with the rice as a side dish. Spoon buttered almonds over fish and wild rice.

Makes eight servings.

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