Pan-Fried Walleye/Pickerel with Rainbow Salsa
Freshwater Fish thanks Paul Terpstra, a chef at Via Rail in Winnipeg,
for this colourful recipe!

Paul designs menus for Via and tries to incorporate Canadian regional foods from every province. He tells us walleye/pickerel is always well-received by guests travelling on the trains. This particular recipe was used last summer in first class service. "It's a simple recipe, but a very upscale dish."
Thanks Paul!
Serves 1 (multiply ingredients by number of servings desired)

1 walleye/pickerel fillet
1 tsp seasoned flour
Salt and black pepper to taste
2 oz Rainbow Salsa (see recipe below)
1 lemon wedge
3 oz starch
3 oz vegetable
1 sprig dillweed

Season walleye/pickerel fillet with salt and pepper. Dredge in flour and grill presentation side down. Cook for two minutes, turn, and finish cooking. Spoon 2 oz of salsa in the center of the plate and place the fillet on top. Arrange starch and vegetables in a creative fashion around the walleye/pickerel. Garnish with lemon wedge and fresh dill.
Rainbow Salsa
Yield: 48 oz. (up to 24 servings, with excess refrigerated for future use)

2 small green peppers
2 small red peppers
2 small yellow peppers
2 Roma tomatoes
1/4 cup chopped parsley
2 tbls lime juice
Zest of 2 limes
Sea salt and coarse black pepper, to taste

Cut all peppers into small dice. Dice and seed tomatoes. Chop parsley coarsely. Combine all ingredients in a mixing bowl. Add lime juice and lime zest. Season with salt and pepper. Refrigerate.