Bonus #SundayCookingAdventures: Broiled walleye with tomato and onion relish

2014-08-16 19.18.03

I’m always looking for good recipes for broiled or grilled fish and ran across this one from the Mayo Library. Well, this is a really good one.

The cherry tomatoes are broiled first, and then mixed with chopped red onions, balsamic vinegar and a little molasses.  It’s super simple, but really flavorful.  Honestly, I can’t remember when I had broiled fish that tasted this good. It’s also very low in calories: As made in the original recipe, it has only 259 calories per five-ounce serving. (6 Weight Watchers PointsPlus)

I swapped out walleye for the trout, and you could swap out any firm white fish you like. I didn’t have any parsley so I omitted it. I also omitted the salt.

There’s not a lot more to say about this one. It’s super easy and tastes delicious. Let me know how you like it. Here is a link to the original recipe. The recipe below contains my changes.

Broiled walleye with tomato and red onion relish
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3 cups red and yellow cherry tomatoes, halved
1 teaspoon olive oil
1/4 cup chopped red onion
1/4 cup balsamic vinegar
1 teaspoon light molasses
1 tablespoon grated lemon zest
1/4 teaspoon freshly ground black pepper
1 teaspoon chopped fresh thyme
3 walleye fillets, about 1.5 pounds total (I cut them each in half)


Preheat the broiler or grill. Position the rack 4 inches from the heat source.

Arrange the tomatoes cut side down on a baking sheet lined with aluminum foil or parchment (baking) paper. Broil or grill until the skins wrinkle and begin to brown, about 5 minutes. Set aside and leave the broiler on.

In a frying pan, heat the olive oil over medium-high heat. Add the onion and saute until soft and translucent, about 4 minutes. Add the vinegar and molasses and bring to boil. Reduce the heat to medium and simmer until slightly reduced, about 2 minutes. Add the broiled tomatoes, lemon zest and the pepper. Stir to combine. Remove from the heat, set aside and keep warm.

Lightly coat a broiler pan with olive oil cooking spray. Sprinkle the thyme over the fillets and place on the prepared pan. Broil or grill until the fish is opaque throughout when tested with the tip of a knife, about 5 minutes. (Another way to test for doneness, insert a butter knife through fish, then touch tip of knife to your lips. If it’s hot, fish is done.) Transfer to individual plates and serve topped with the warm tomato relish.

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