What’s For Dinner with Chef Daniel: Blackened Walleye

Planning dinner during the week can seem like a daunting task. If you’ve been recycling through the same recipes, it’s time to change it up! Chef Daniel Green shares a delicious dinner idea that’s featured on the new fall menu at CRAVE.

Blackened Walleye


10-12 oz. Walleye Filet
1 ½ T. Blackening Spice
1 T. Butter Blend
6 Oz.Lime Basmati Rice
4 Oz. Succotash
2 Oz. Harissa Sauce
1 T. Cilantro Oil
1 t. Micro Cilantro

How to make it:

  1. Place sauté pan with butter blend and heat over high heat for 3 minutes.
  2. Season the walleye with blackening spice, and place in the hot sauté pan.
  3. Sear on one side for 3 minutes, then flip over and place on metal putter and place in oven for 4 minutes.
  4. In a separate sauté pan heat the succotash and 1 ½ oz of the harissa sauce, heat for 1 minute.
  5. In the center of the bowl, place the rice, then lay over the fish with the succotash over the far right of the fish.
  6. Garnish the plate with remaining harissa sauce, cilantro oil, and micro cilantro.

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