Balsamic marinated walleye
450 grams walleye fillets, cut into 2 inch pieces
1/4 cup (60 milliliters) balsamic vinegar
2 tablespoons (30 milliliters) olive oil
2 tablespoons (30 milliliters) fresh basil, chopped
Salt and pepper, to taste
1/4 cup (30 grams) all-purpose flour
Olive oil, for frying
Toss walleye pieces, balsamic vinegar, olive oil, salt and pepper together in a shallow dish. Cover and let sit for 45 minutes in the refrigerator.
Heat oil in a large skillet.
Toss salt, pepper and flour in a shallow dish for dredging.
Lightly shake marinade off fish, dredge in flour mixture and fry for two to three minutes on each side.
Serve with caprese salad (see recipe).
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