Entree: Canada – Canadian Prairies (Manitoba) – Pickerel Dinner

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 35 min

Total 1 hr 10 min

Ingredients

4 pickerel (walleye) fillets, approximately 6–8 oz (170–225 g) each, skin on or off as preferred (estimated edible portion: 790 g)
Salt and black pepper, to taste
1 cup (120 g) all-purpose flour
1/2 cup (60 g) yellow cornmeal
1 tsp (5 g) paprika
1/2 tsp (2.5 g) garlic powder
3 tbsp (45 ml) vegetable oil
3 tbsp (45 g) unsalted butter
2 tbsp (30 ml) lemon juice (about 1 lemon)
1 tbsp (15 ml) fresh parsley, chopped
Lemon wedges, for serving
Wild rice pilaf (section heading)
1 cup (185 g) uncooked wild rice blend (estimated edible portion: 185 g)
1/2 cup (95 g) long-grain white rice (optional for texture; selected example)
2 1/2 cups (600 ml) low-sodium chicken broth (selected option)
1 tbsp (15 ml) olive oil
1 small shallot, minced (or 1/4 cup / 40 g onion), finely chopped (estimate: Estimated edible mass for one small shallot; the listed onion alternative was not selected.)
1 celery stalk, finely diced (about 1/3 cup / 45 g)
1/4 tsp (1.25 g) salt, or to taste
1/4 tsp (1.25 g) black pepper
Seasonal vegetables: roasted baby potatoes and sautéed asparagus (selected example)
1 lb (450 g) baby potatoes, halved
1 tbsp (15 ml) olive oil
1/2 tsp (2.5 g) salt
1/4 tsp (1.25 g) black pepper
1 lb (450 g) asparagus, woody ends trimmed (selected option) (estimated edible portion: 450 g)
1 tbsp (15 g) unsalted butter
1 garlic clove, minced

Instructions

1. Rinse the uncooked wild rice blend under cold water. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the minced shallot and diced celery; cook for 2–3 minutes, until softened.
2. Add the rinsed wild rice blend and, if using, the long-grain white rice. Stir for 1 minute. Pour in the chicken broth and bring to a simmer. Cover, reduce the heat to low, and cook for 35–45 minutes, or until the wild rice is tender and the liquid is absorbed; follow package timing and adjust if needed. Fluff with a fork, season with the stated salt and pepper, cover, and keep warm.
3. While the rice cooks, heat the oven to 425°F (220°C). Toss the halved potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a rimmed baking sheet. Roast for 20–25 minutes, turning once, until golden and tender. Keep warm.
4. Trim the asparagus. Melt 1 tablespoon butter in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant. Add the asparagus and sauté for 4–6 minutes, tossing to coat, until bright green and tender-crisp. Season with a pinch of salt if desired and keep warm.
5. In a shallow dish, combine the flour, cornmeal, paprika, garlic powder, and a pinch of salt and black pepper. Pat the pickerel fillets dry and season lightly with salt and pepper. Dredge each fillet in the flour mixture, shaking off the excess.
6. Heat the vegetable oil and 1 tablespoon of the listed butter in a large skillet over medium-high heat. Cook the fillets in a single layer, working in batches if needed. For 1/2–3/4-inch-thick fillets, cook for 3–4 minutes per side; cook thicker fillets for 4–6 minutes per side, until the coating is golden and the fish flakes easily. Transfer the cooked fillets to a warm platter.
7. Reduce the skillet heat to medium. Add the remaining 2 tablespoons butter and let it brown slightly for 30–45 seconds. Stir in the lemon juice and chopped parsley, then spoon the sauce over the fillets.
8. For the stated baking alternative, heat the oven to 400°F (200°C). Place the dredged fillets on a lightly oiled baking sheet or in a baking dish, dot with 2 tablespoons butter or drizzle with 1 tablespoon oil, and bake for 10–12 minutes, depending on thickness, until the fish flakes easily. Finish with lemon juice and parsley. Use the skillet lemon-butter finish above if making the sauce.
9. Divide the wild rice pilaf among four plates. Serve with roasted potatoes and sautéed asparagus, and top each plate with a pickerel fillet and lemon-butter sauce. Garnish with lemon wedges and additional parsley if desired. Serve immediately; coarse-grain mustard or tartar sauce may be offered at the table.