Grilled Walleye Portabella Recipe
Canadian walleye grilled, then sautéed lightly with portabella mushrooms, white wine & balsamic vinegar sauce; served on a bed of rice with a side of vegetables
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Ingredients
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Fish
Mushroom Sauce
Rice
Vegetables
Method
Preparing the Rice
- 1
Cook the Rice
In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of uncooked rice and a pinch of salt. Stir once, cover, and reduce heat to low. Cook for 18-20 minutes until water is absorbed and rice is tender. Remove from heat and let sit covered for 5 minutes.
Grilling the Walleye
- 2
- 3
Making the Mushroom Sauce
- 4
Sauté the Mushrooms
In a large skillet, melt 2 tablespoons of butter over medium heat. Add 2 cups of sliced portabella mushrooms and 3 cloves of minced garlic. Sauté for about 5-7 minutes until the mushrooms are tender.
- 5
Add Wine and Vinegar
Pour in 1 cup of white wine and 1 tablespoon of balsamic vinegar. Allow the mixture to simmer for 5-10 minutes until the sauce reduces slightly. Season with salt and pepper to taste.
Cooking the Vegetables
- 6
Sauté the Mixed Vegetables
In another skillet, heat 1 tablespoon of olive oil over medium heat. Add 2 cups of mixed vegetables, seasoning with salt and black pepper. Sauté for about 5-7 minutes until the vegetables are tender but still crisp.
Serving
- 7
Plate the Dish
On each plate, create a bed of rice, top with grilled walleye, and drizzle the mushroom sauce over the top. Serve with a side of sautéed vegetables.
