Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 2 lbs. fresh walleye pike or catfish fillets, about 1/2- to 3/4-inch thick | ||
| 1 tbsp. canola or cooking oil | ||
| salt and pepper | ||
| 1 large tomato, peeled, seeded and finely chopped | ||
| 2 tbsp. unsalted or salted butter | ||
| ¼ c. water | ||
| 1 tbsp. lemon juice | ||
| ⅛ tsp. ground white pepper | ||
| 2 tbsp. snipped fresh basil |
Directions
- Brush fish with canola oil. Season fish with salt and ground black pepper. Place fillets in a greased grill basket.
- For a charcoal grill, place grill basket on grill rack directly over medium coals for 6 to 9 minutes or until fish flakes easily when tested with a fork. (For gas grill, preheat grill. Reduce heat to medium. Place grill basket on grill rack over heat. Cover and grill as above.)
- Meanwhile, for the sauce, cook the butter and tomato over medium heat until butter has just melted. Stir in the water, lemon juice and white pepper; remove from heat. Set aside.
- Just before serving, stir basil into sauce. Top each fillet with a spoonful of sauce.
Nutrition facts
Servings
230 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 20mg
- Sodium: 620mg
- Total Carbohydrates: 24g
- Protein: 21g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 8%
0%
Iron 15%
0%
Calcium 8%