My Meals are on Wheels

Fried Walleye Fillet w/ Roasted Asparagus and Baked Potato

Today’s: Menu: Fried Walleye Fillet w/ Roasted Asparagus, Baked Potato, and Baked Garlic Bread Loaf

Just a cup of Bigelow Decaf Green Tea to start the day. Another scorcher out there, 95 degrees, humid, sunny with a heat index around 106 degrees. I got up early and watered all the plants and what’s left of my Garden. It’s going to cool down over the weekend but on Monday it’s going right back to the heat and humidity. Not much else to do today. I’m still waiting for the hospital to call for my testing, waiting is the worst part! For Dinner tonight I prepared Fried Walleye Fillet w/ Roasted Asparagus and Baked Potato.

I purchased the Walleye at Meijer and put it in the freezer. I placed it in the fridge overnight to thaw. To prepare it I first rinsed the fillets in cold water and patted them dry with paper towel. Then to prepare them I seasoned them with McCormick Grinder Sea Salt and Black Pepper Medley. Put the fillets in a Hefty Plastic Bag and added some Progresso Italian Style Bread Crumbs, sealed the bag and shook till the fillet was well coated. I then fried them in Extra Light Olive Oil on medium heat, about 4 minutes per side till golden brown! I love Walleye, as I do most Fish. Walleye is so meaty and has such a fresh flavor!

For one side dish I prepared Roasted Asparagus for one side. To prepare the Asparagus I just needed Extra Virgin Olive Oil, Cloves Roasted Asparagus Garlic (minced), Sea Salt, Freshly grated Black Pepper, Lemon Juice, and Shredded Parmesan Cheese. Rinse and clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place the pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving.

For another side I prepared a Baked Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. Then I also baked a loaf of La Baguetterie Roasted Garlic Oval Bread, Meijer finally had some back in stock. Perfect Bread with any Dish! Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Dr. Pepper.

Walleye Nutrition Facts
1 – 6 ounce serving
Calories 148 Calories from fat 17
% Daily Value 1
Total Fat 1.9g 3%
Sat. Fat 0.4g 2%
Cholesterol 137 mg 46%
Sodium 81mg 3%
Total Carbs. 0g 0%
Dietary Fiber 0g 0%
Protein 30.4g
Calcium 174.9 mg