Walleye in Creamy Orange Sauce








Ingredients:
• 2 tablespoons butter
• 2 tablespoons finely chopped onion
• 1 tablespoon all-purpose flour
• 1 teaspoon grated orange peel
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup half-and-half
• 1-1/2 pounds walleye filets, about 1/2" thick

Method:
Heat oven to 300?. Grease 9 x 13-inch baking pan.

In a small saucepan, melt butter over medium heat. Stir in onion, flour, orange peel, salt and pepper. Blend in half-and-half. Cook over medium heat, stirring constantly, until thickened and bubbly, about 4 minutes. Set aside.

Cut fish into serving-size pieces. Place in prepared pan. Pour sauce over fish. Cover with foil and bake until fish flakes easily at thickest part, about 25 minutes.

Garnish with orange slices.

Notes:
To grease the baking pan, spray with Pam. I lightly salted the filets, both sides, before placing in the baking pan. I had a cup of heavy whipping cream from the Walleye Chowder, so I used about half of that and some whole milk for my cup of half-and-half.

I baked at 300 degrees for 25 minutes and the filets looked just barely done and not hot. I added 10 minutes and raised the oven to 350. I think 25 minutes at 350 degrees would be right for next time. My filets were small, so I left them whole.

Jill and I both really liked this dish. The “hint of orange” flavor complemented the delicate fish. Salt was just right. I would make the sauce just a bit thicker next time. The orange garnish makes this look fancy.

Phil,

I tried your WALLEYE CHOWDER Recipe last weekend and it was fantastic. Thanks for posting.

I will have to try this February recipe.