I adore my cast iron pans. If I can make a dish on the stovetop that then goes to the oven, I get a little giddy. Yes, feel free to yell dork at this moment. lol
I grew up only having cast iron skillets to cook with so it just feels natural. We didn’t get our first cast iron skillet until maybe 10 years ago. It was a loner for quite some time. Thankfully, it was followed by 3 others and a griddle in that time. Then came a major tweaker moment when I opened my Christmas present and the red dutch oven I’d wanted so much was in the box.
Our neighbors brought us some walleye home when they went back for their wedding reception. They are very cool neighbors that moved in almost 2 years ago. We really don’t have it here in Washington so I scrambled for some recipes.
This one was easy to prepare and simple ingredients. I bet you have most of them in your pantry right now. You could use any white fish for this recipe as a substitute.
- 1 cup uncooked wild rice
- 1 stick butter, halved
- 1 small sweet onion, diced
- 1 stalk celery, diced small
- 8 oz sliced fresh mushrooms
- ½ cup chopped almonds
- 8 walleye filets, cleaned and seasoned with salt and pepper
- dry bread crumbs
- more salt and pepper as needed
- Prepare wild rice according to package directions; set aside.
- Preheat oven to 450 degrees.
- Put a ½ stick butter in a large cast iron skillet, add the onions, celery, and mushrooms, and cook over medium-low heat, stirring, until the onions and celery soften slightly.
- Add the almonds and cook for 1 minute longer, then add the prepared wild rice to the skillet and stir; remove from heat.
- Put the bread crumbs in a shallow pan and add the filets, turning to coat well.
- Arrange the fillets on top of the wild rice mixture in the skillet. Thinly slice the remaining ½ stick butter and put the slices on top of the walleye filets.
- Put skillet (uncovered) in preheated oven and bake for 15 to 20 minutes or until walleye flakes when teased with a fork.
- Remove and serve walleye with wild rice.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
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