I love margaritas. That salty, tangy taste is one that I love with seafood. So I thought, why not incorporate the flavors into a recipe? Along with the familiar taste of lime juice, salt and a splash of tequila, I also add fresh herbs and spices such as garlic, chili powder and cilantro to bake with the fish. It was a winner. Plus, if you're a fan of spicy food, think about adding thinly sliced jalapeno or a dash of cayenne pepper for an extra kick.
This has become one of my go-to recipe for preparing fish fillets, and with walleye caught recently from a cold Minnesota lake, it doesn’t get any better! But don’t be afraid to use this recipe with other fish, such as crappie, bluegill, white bass, drum, wiper, etc. This will make a quick and easy weeknight dinner.
Prep time: 5 minutes
Cook time: 15-20 minutes
- 2 boneless walleye fillets
- Chili powder, to taste
- Kosher salt, to taste
- Freshly ground pepper, to taste
- 1 tablespoon of fresh cilantro, chopped
- 2-3 cloves of garlic, minced
- 4 pats of butter
- Olive oil, for drizzling
- 1 lime, cut into wedges
- 1 tablespoon of tequila
- Preheat oven to 350 degrees F.
- Rinse fish under cold water and pat dry with paper towels. Sprinkle salt and pepper on both sides of fish and lay flat in a small baking dish. Next, sprinkle chili powder, cilantro and garlic over fish. Squeeze lime juice over fish, to taste, and top with pats of butter and a drizzle of olive oil. Pour tequila into the baking dish and cover with aluminum foil.
- Bake fish for 15 minutes or until cooked through.
- Carefully transfer cooked fish onto plates, preferably with a fish spatula – walleye can be delicate.
- Serve with extra lime wedges and your favorite sides.