- 3 Tablespoons lime juice
- 1 T ground cumin
- 1 T Paprika
- 3 tsp minced garlic
- 2 lbs walleye, deboned and cut in to chunks
- 2 T Olive oil
- 2 medium onion, chopped
- 3 green and red bell peppers, sliced
- 1 (16 oz) can diced tomatoes, drained
- 1 (16 oz) coconut milk
- Salt and pepper to taste
- Chopped fresh cilantro
In a bowl mix together the lime juice, cumin, paprika, garlic, salt and pepper, and add the chunks of walleye. Set aside. In a soup kettle, add olive oil and heat: then add onions, peppers and tomatoes — sauté and then add the mixture from the bowl. Pour coconut milk over the mixture and cover and simmer for 15 minutes. Stir in the cilantro and serve.
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