Orange Pecan Walleye with Wild Rice

For the Pickerel/Walleye:
2 Pickerel/Walleye fillets, 8 - 10 oz each
Salt & pepper
Canola oil

For the Orange Butter Sauce:
1/4 cup white wine
1 - 2 shallots
1 sprig fresh thyme (optional)
Splash of heavy cream
1/2 tsp unsalted butter
Lemon juice
Orange juice concentrate
Salt & pepper
Toasted pecan pieces

For Wild Rice:
Combine:
2 cups cooked wild rice
1/4 cup dried white figs
1/4 cup diced dried apple
Chicken stock (or water)
Salt & pepper

Pickerel/Walleye:
Season fish with salt & pepper. Sear fish top side down in a hot pan until almost cooked through (5 minutes) and remove from heat.

Orange Butter Sauce:
Roughly chop shallots. Add wine, shallots and thyme to sauce pot, reduce until almost dry. Add cream and butter into mixture. Strain shallots and thyme out. Season with lemon juice, salt & pepper, orange juice concentrate and toasted pecans.

Top Pickerel/Walleye with butter sauce and serve with wild rice.
Serves 2