Corn Roasted Walleye

For the Roasted Corn Salsa

• 8 cobs of corn (be sure to save the husks)
• 2 red peppers, finely chopped
• 3 green onions, diced
• 1/4 cup parsley, chopped
• 2 tsp garlic, minced
• 1/3 cup lime juice
• 1/4 cup red onion, diced
• 1/4 cup carrots, shredded
• 1/4 cup olive oil
• 2 tsp worcestershire sauce
• 2 tsp hot sauce
• 1 tsp salt
• 1 tsp fresh ground pepper

For the Walleye

• 1/4 cup butter, softened
• 1 tsp lime zest
• 8 fillets of walleye
• salt & pepper

Pre-heat your oven to 350°F. Place each cob of corn in the microwave for 4 minutes each. This will help to cook the corn and soften the husks. Once each cob has been ‘cooked’ in the microwave, cut the kernels off the cobs (set the husks aside) and place kernels in a glass baking dish. Put the kernels into the oven for 30 minutes, until they become golden brown. Mix the remaining ingredients together for the Roasted Corn Salsa, adding the corn once it’s been roasted.
For the fish, start by making a citrus butter. Melt the butter and lime zest in a medium sauce pan for 5 minutes over a low simmer, allowing the lime to infuse into the butter.

Place two fillets on 2-3 overlapped corn husks. Top fillets with 1 tbsp of the citrus butter, salt/pepper and the Roasted Corn Salsa (roughly 1/4 cup). Fold the husks together and tie securely with cooking string. If the husks aren’t large enough to wrap around, add two additional husks on top. All the fish and salsa should be enclosed with the husks.
Place the husks on a parchment lined cookie sheet and bake at 375°F for 25 minutes until the fish becomes flaky and you’re ready to serve.