This Month's Recipe
Seared Walleye Fillets with a Brown Basmati Rice Pilaf

4 servings

ingredients

• 1? cups raw Texmati® Long Grain American Basmati Brown Rice
  5 tablespoons Tassos® Extra Virgin Olive Oil, divided
  ? cup sliced almonds
  1 clove garlic, minced
  ¼ cup snipped fresh cilantro
  ¼ cup chopped green onion
  3 tablespoons Lunds and Byerly’s Signature Fish Seasoning, divided
  ¼ teaspoon each salt and cracked pepper
  4 (6 ounce) walleye fillets, rinsed, patted dry
  chopped green onion

directionsCook rice according to package directions. Heat 2 tablespoons olive oil in medium
sauté pan over medium heat. Sauté almonds until lightly browned (about 2 minutes).
Add garlic; sauté 2 minutes longer; remove from heat. Stir into cooked rice. Gently
stir in cilantro, green onion, 1 tablespoon fish seasoning, salt and pepper. Keep warm.

Drizzle 2 tablespoons olive oil over each walleye fillet; sprinkle each side with
1 tablespoon fish seasoning. Heat remaining 1 tablespoon olive oil in skillet over
medium high heat. Cook walleye until center is opaque and fish begins to flake easily
(about 3 minutes each side). 

Serve immediately with pilaf.  Garnish with chopped green onion.