ALLIES
INSTRUCTIONS
1 . Preheat oven to 425 degrees F .
2 . Prepare the fish and remove any skin and pin bones . Cut into six even portion sizes . Season both sides of fillets with Chef Shelly ’ s fish seasoning ( or substitute with salt and pepper ).
3 . In a bowl , stir the quartered tomatoes to combine them with the salt and pepper . Then add the prepared garlic , olives , capers and jalapenos with any residual juices . Stir to combine .
ON
TABLE
THE
WALLEYE VERACRUZ By Chef Shelly Meyer , Shelly ’ s Game Kitchen
This easy recipe is a great way to flavor and cook white , flaky fish like walleye . I made a similiar recipe for Season 2 of Shelly ’ s Game Kitchen on CarbonTV . This is a modified version with sweet grape tomatoes and cream sherry , which adds an interesting touch that pairs wonderfully with mild , white fish . What you ’ ll enjoy is a light summer dish of tender , flaky fish with a fresh tomato sauce that has a touch of spice and brine . It ’ s even better when finished with a squeeze of fresh lime juice just before serving on a bed of cilantro-lime rice .
4 . In a casserole dish , just large enough for the fish fillets , add the olive oil . Then spread the bay leaves across the bottom . Top the bay leaves with half the sliced onion , spread out over the bottom of the baking dish . Top the onion with half the tomato-olive mixture . On top of that , place the seasoned fish fillets . Top the fish with remaining tomatoolive mixture . Drizzle the cream sherry evenly over the top of the fillets .
5 . Cover casserole dish tightly with foil . Bake covered for 10 minutes then uncover and bake for an additional 10 to 15 minutes depending on the thickness of the fillets .
6 . Plate with plenty of sauce and a squeeze of fresh lime juice . Adjust seasoning to your liking .
To purchase Chef Shelly ’ s seasonings , visit amazon . com / montanaflavor .
Follow on Instagram and Facebook @ chefshellymeyer and @ mtflavor2savor .
INGREDIENTS
Prep Time : 15 min . Cook Time : 20-25 min . Total Time : 35-40 min . Servings : 6
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• 2 lbs . walleye fillets ( northern pike , cod or other white , flaky fish works , too )
• 2 tbsp . fish seasoning
• 1 / 2 small yellow onion , thin julienne sliced
• 1 tbsp . olive oil
• 3 bay leaves ( fresh is better than dry )
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• 12 oz . grape tomatoes , quartered
• 2 tbsp . pickled jalapenos , chopped ( plus 2 tbsp . of juice )
• 1 / 3 c . pimento-stuffed Spanish olives , chopped
• 1 / 4 c . cream sherry
• 4 cloves garlic , minced
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• 2 tbsp . capers , roughly chopped
• 2 tbsp . kosher salt
• 1 tsp . fresh cracked black pepper
• Cilantro leaves and lime for plating and garnish
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SHELLY MEYER |
48 SPORTSMENSALLIANCE . ORG