Tag Archives: sriracha

Baked Walleye—Two Ways

I’ve referenced this method before, but since I have cut out a lot of carbs in my diet (in an effort to keep my blood sugars low), I needed another way to crust the fish. I’m using Parmigiano Reggiano on my fillets, but my husband’s lactose intolerance means that he still gets the panko breading. I’m cooking a lot of dishes in two ways these days, and it’s not as hard as it might seem. I don’t want to make two completely different meals every day, so making meals that can be adapted for both our issues is easiest—he eats the rice and potatoes, I eat the cheeses and sour cream; we both eat the meat and vegetables. You’ll see that reflected in a number of new posts, although I won’t always show two ways of serving a dish, and I’m not changing the blog into any sort of a diet blog—I won’t always tell you when I’m not eating something.

I think I like the cheese coating better, as it turns out. If you do use the cheese, you might want to reduce the salt in the mayo marinade.

Baked Walleye—Two Ways

  • Servings: 2-3
  • Difficulty: easy
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Preheat oven to 425º; line a baking sheet with parchment paper.

Mayonnaise Marinade

For 6 fillets:

  • 1 1/2 cups mayonnaise
  • 1 teaspoon salt
  • 1/2 teaspoon coarse ground pepper
  • 1/2 teaspoon garlic powder
  • 2-3 tablespoons finely chopped parsley

Take out 1/2 cup of marinade for 2 fillets and stir in 1 tablespoon Sriracha.

  • 2 cups panko breadcrumbs
  • 1-2 cups finely shredded Parmigiano Reggiano cheese ( I also put some larger shavings on the top of the fish before baking)
Preparation
  1. Lay out the fillets in a glass dish that will hold them without overlapping, spread the mayo mixture over each fillet, with the Sriracha blend on two of them. Turn and cover the other side. It’s messy, but it all works out.
  2. Cover the dish with plastic wrap and refrigerate for an hour.
  3. After one hour, remove the fillets from the refrigerator to bread.
  4. Pour about 2 cups panko crumbs on a paper towel or in a large dish. Spread out about 1 cup finely shredded Parmesan on another paper towel.
  5. Carefully place fillets in crumbs or cheese, pressing the coating into the mayo all around. You can’t avoid breading your fingers, but don’t worry about the mess.
  6. Place each fillet on parchment-lined baking sheet. I use a meat fork to lift the fillets at this point and it helps keep the coating on the fish.
  7. Bake at 425° for about 10-15 minutes or until crumbs/cheese are browning.
  8. I put all the fish on one baking sheet and it was easy to keep the cheese and bread crumbs apart, but two smaller sheets could be used.

Burger or Everything Sauce

I’m writing this down, finally, because I’m tired of digging out the scrap of paper I figured it out on every two weeks. It started out as a burger sauce, but has since been used on fried fish or chicken, pulled pork, corned beef, pastrami, kebabs, and even a few french fries. The sauce has turned up here in a few posts, but with few details:

Burger Sauce

  • Servings: about 1 1/2 cups
  • Difficulty: easy
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Whisk together the following ingredients:

  • 1 cup Hellmann’s® Mayonnaise
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • 1/2 teaspoon salt
  • 3 tablespoons maple syrup
  • 1 tablespoon Sriracha
  • 1 tablespoon lime juice

Pour into a squeeze bottle and refrigerate.

Asian-Marinated Country Style Ribs

Although this is another slow-cooked grill recipe, you could certainly make it in the oven in a roasting pan or even in a slow cooker. I just needed a change from my usual rub flavors of chili powder, smoked paprika, cumin, and brown sugar. I still want the same tender, pulled pork in the end, but I’ll combine it with some Napa cabbage in a tortilla for a kind of fusion soft taco, drizzled with a honeyed hot sauce.

This marinade is wet, but thick, so it sticks to the meat better during the long cooking process.

Asian-Marinated Country Style Ribs

  • Servings: makes about 8 tortillas
  • Difficulty: easy
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Set up grill for indirect heat. I used the snake charcoal method to keep the heat between 250°-300° for at least 3 hours.

  • 3 lbs country style pork ribs—these are cut from the pork shoulder and may or may not have bones
  • Marinade:
    • 2 tablespoons soy sauce
    • 2 tablespoons grated ginger
    • 2 large garlic cloves, grated
    • 1 tablespoon rice vinegar, unsweetened
    • 1 teaspoon sesame oil
    • 1 tablespoon Asian hot sauce, like sriracha or chili-garlic sauce
  • Napa cabbage, thinly sliced
  • tortillas, fajita or soft taco size
  • Drizzling sauce: 2 tablespoons Asian hot sauce, like sriracha or chili-garlic sauce; 2 tablespoons honey; 2 teaspoons sesame oil
  1. Combine marinade ingredients and pour over ribs in large zippered plastic bag. Marinate for at least 2 hours, turning occasionally.
  2. Place ribs on pre-heated grill over drip pan. Cook with lid closed for about 3 hours or until tender.
  3. Shred ribs into bit-sized pieces.
  4. Serve on tortilla with Napa cabbage, drizzled with hot honey sauce.