Pan Fried Pickerel (Walleye) with Jalapeno Peppers and Blueberries

You can use perch or any white fish fillets.

Serves 2

Ingredients

16 Oz. fresh Pickerel Fillets (Walleye) (2-8 oz. pieces)

1 cup bread crumbs

¼ tsp. salt

1 pinch pepper

4 oz. softened butter

3 oz. olive oil

Zest of one lime

Juice of 1 lime

½ onion chopped fine

¼ jalapeno pepper chopped fine

½ cubanelle pepper chopped fine

1 cup fresh blueberries (save 3 tbsp. of blueberries for garnish)

1 cup white wine

2 tbsp. chopped fresh cilantro

2 tbsp. chopped fresh parsley

2 cups spring salad mix

Preparation

Combine bread crumbs, salt, lime zest, pepper

Lightly bread sole in seasoned bread crumbs. Set aside

In a sauté pan on medium heat add butter, oil.

When oil and butter has melted put a pinch of bread crubs and when the bread crumbs sizzle add the breaded sole.

Cook 2 minutes on each side and remove.

Add onions and cook for two minutes. Add jalapenos peppers, cubanelle peppers and cook for three minutes. Add blueberries and cook for three minutes. Add wine and simmer for 5 minutes.Add fish and simmer for 3 minutes.

Remove from heat.Add 2 tbsp. chopped fresh cilantro and 2 tbsp. chopped fresh parsley.

Place 1 cup fresh spring salad on each plate. Place fish on top of salad. Pour sauce from sauté pan equally on top of the fish and salad.

Garnish with fresh blueberries.

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