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Ancho seasoning adds an unbeatable spice to this buttery, flaky walleye filet. Plus, the whole dinner comes together on a sheet pan.
Servings and Ingredients
|1 lbs. asparagus, washed and trimmed|
|2 tbsp. Hy-Vee Select olive oil|
|Kosher salt, to taste|
|Hy-Vee black pepper, to taste|
|4 (5-to-6-oz. each) walleye fillets, thawed if frozen, skin removed, and deboned|
|1 c. Hy-Vee panko bread crumbs|
|1 ½ tsp. Ancho chili pepper seasoning|
|¼ tsp. Hy-Vee cumin|
|¼ tsp. Hy-Vee cayenne pepper|
|Premade garlic aioli, optional|
Things To Grab
- Large sheet pan
- Aluminum foil
- Hy-Vee nonstick cooking spray
- Resealable plastic bag
Preheat oven to 350 degrees. Cover a large rimmed baking sheet with aluminum foil and spray with nonstick cooking spray; set aside.
Place asparagus on prepared baking sheet; toss with olive oil, salt, and pepper. Bake for 5 minutes.
Add panko, adobo chili powder, cumin, cayenne pepper to a large resealable plastic bag. Seal and shake to combine. Pat walleye dry and season each side with salt. Spray each side of the fillet with nonstick cooking spray and add each fillet, one at a time, to the panko seasoning patting firmly to adhere breadcrumbs.
Remove asparagus from oven; lay breaded fish flat on opposite side of asparagus. Bake 10 minutes, or until asparagus is crisp-tender and fish easily flakes with a fork (145 degrees).
Remove sheet pan from oven and serve fish and asparagus with premade garlic aioli sauce, if desired.
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 135mg
- Sodium: 150mg
- Total Carbohydrates: 14g
- Protein: 35g
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