Ingredients for 4 people
Preparation
In a shallow dish, combine a little flour with salt and pepper. Dredge the walleye fillets lightly in the seasoned flour for a crisp exterior.
Heat olive oil and butter in a pan over medium-high heat. Sear the fillets for about 2 minutes per side until golden and cooked through. Remove and set aside to rest.
In the same pan, add the chopped ginger and sauté for 1-2 minutes until fragrant. Pour in the white wine and coconut milk, then simmer on low heat for 4 minutes, stirring occasionally to avoid sticking.
Slice the peppers into thin strips and stir them into the sauce. Cook for a few more minutes until the peppers soften and the sauce thickens slightly.
Return the fillets to the pan to gently warm through. Serve immediately, topped with the lush island sauce and garnished with chopped chives and coriander for a fresh finish.
