Grilled Walleye With Fresh Tomato, Vidalia Onions And Fresh Field Pea Vinaigrette

Recipe Ingredients

1 cup	237ml	Olive oil - plus
2 tablespoons	30ml	Olive oil
1/4 cup	59ml	Dijon mustard
1 teaspoon	5ml	Chopped garlic
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Finely-chopped fresh tarragon leaves
1 cup	62g / 2.2oz	Julienned peeled seeded tomatoes
1 cup	62g / 2.2oz	Julienned Vidalia onions
1 cup	237ml	Fresh field peas - cooked until tender
4		Walleye Pike (3/4 to 1 lb ea) - scaled, gutted
1 tablespoon	15ml	Finely-chopped fresh parsley leaves
		Hushpuppies - see * Note

Recipe Instructions

* Note: See the "Buttermilk And Cheddar Hushpuppies" recipe which is included in this collection.

In a mixing bowl, whisk 1 cup of olive oil, mustard and garlic. Season with salt and pepper. Toss the vinaigrette with the tarragon, tomatoes, onions and peas. Cover and refrigerate for at least 1 hour before serving. Bring to room temperature before serving.

Preheat the grill. Season the fish with the oil, salt and pepper. Place the fish on the grill and cook for 5 to 6 minutes on each side. Remove from the grill.

To serve, place the vegetables in a mound in the center of each plate. Place the fish on top of the vegetables. Spoon some of the vinaigrette over each fish. Garnish with parsley and Hushpuppies.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-SP06) - from the TV FOOD - NETWORK

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