My P.S. did some fishing while he was on vacation recently and caught 5 walleye. Not a bad catch for only 2 hours on the lake! He cleaned and filleted them in the facilities on shore so I avoided that mess. A couple of days later I went looking for a new recipe for walleye. P.S. likes them simply fried with salt and pepper but I like a little more flavor with my fish.
When I found the recipe for a baked teriyaki fish dish it fulfilled another of my interests. I’ve always wanted to make my own teriyaki sauce. I love teriyaki chicken and pork and I thought it would be great on fish as well. I made teriyaki sauce and posted it several days ago. This post is what I used it on!
I chose 4 smaller filets and froze the rest of the walleye in two packets for another time. A couple of the fish had been nice sized, but two had been pretty small. They had swallowed the hook and wouldn’t have lived anyway. So P.S. had kept them and filleted them as well.
I drained a can of pineapple chunks and laid them on the bottom of a baking dish. I set the juice aside to use in an adult beverage later. A bonus!
I diced up a handful of miniature red sweet bell peppers and laid them over the pineapple. I had a bag of the small peppers that my P.S. buys regularly. This was a great way to use them without having to do a lot of chopping. The small ones are annoying that way.
I put a cup of teriyaki sauce into a bowl and dipped the filets into the sauce on both sides. I laid the pieces over the pineapple and peppers and rubbed some of the teriyaki sauce over the tops.
I’d preheated the oven to 350°F before assembling the dish. I slid the pan into the oven and set the timer for 20 minutes. Cooking time was 30 minutes but I wanted to check it at 20. Fish can overcook and get rubbery very fast and I wanted to check the flakiness.
The fish did take 30 minutes to bake in my oven. I removed the baking dish and served it with the rice I’d made while the fish baked. I’d stirred teriyaki sauce into the finished rice and left the cover on the pot until the fish was also ready. I used white rice, brown rice would also be excellent.
The filets were just flaky enough to fall apart as I tried to remove them from the pan. Even though my finished pictures look like a 5 year old served up the fish, they tasted every bit as good as they smelled. The fresh walleye flavor came through even covered with the deliciously salty teriyaki sauce.
The peppers still had some crunch to them and the pineapple was a nice tangy touch, now marinated in the runoff teriyaki sauce. We ate the meal with a side lettuce salad drizzled with our latest favorite rhubarb vinaigrette. I loved the entire meal and my P.S. was happy with it as well. He later said he still prefers his walleye just fried with salt and pepper. Oh well.
As a child and young adult I lived in Minnesota, the land of 10,000 lakes full of walleye and northern. I ate so many fish I like to try new flavor profiles besides the obvious. The cod with lemon caper sauce awhile back had been so excellent I wanted to explore more recipes. This recipe was super easy and one I’ll put on my list for many future meals as well!
Baked Teriyaki Pineapple Walleye
4-5 fish filets (I used walleye, the original recipe calls for tilapia)
1 can chunk pineapple, drained
1 medium green pepper, chopped
3 green onions, chopped
Teriyaki sauce (see recipe in earlier post)
1 tbs red pepper flakes (optional) (I forgot)
1 cup white rice made according to package directions
More teriyaki sauce to stir into rice with green onions if desired
Layer the bottom of a 9×13 baking dish with the pineapple, green onions, and green pepper. Sprinkle red pepper flakes over the chopped vegetables.
Coat each side of the walleye filets with the teriyaki sauce.
Layer the filets in the pan over the pineapple, green peppers, and onions. Bake in the oven for 30 minutes. Check at 20 minutes to make sure your fish aren’t done early.
Serve with rice mixed with more teriyaki sauce and green onions if desired.
Adapted from Big Apple Bites