Grilled Walleye Pike & Jumbo Prawns in Saffron Fenn

Name: Grilled Walleye Pike & Jumbo Prawns in Saffron Fennel Broth with Fried Greens & Minnesota Wild Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 large prawns, shelled and de-veined; 1 1/2 pounds walleye pike fillets, skinless; 2 tablespoons olive oil; Old Bay Seasoning, to taste; 6 bamboo skewers soaked in water for 1/2 hour; Oil, for deep-frying; 2 cups mesclun salad mix, very dry; Salt and pepper, to taste; 3 cups cooked wild rice, warm; 2 teaspoon each minced chives, tarragon, parsley and chervil; 1 medium leek, julienned; 1/2 fennel, cored, julienned; 1/2 cup white wine; 5 cups seafood stock, or 2 1/2 cups clam broth and 2 1/2 cups chicken broth; 1/2 teaspoon saffron; 1 medium carrot, very finely diced

Servings: persons

18 large prawns, shelled and de-veined
1 1/2 pounds walleye pike fillets, skinless
2 tablespoons olive oil
Old Bay Seasoning, to taste
6 bamboo skewers soaked in water for 1/2 hour
Oil, for deep-frying
2 cups mesclun salad mix, very dry
Salt and pepper, to taste
3 cups cooked wild rice, warm
2 teaspoon each minced chives, tarragon, parsley and chervil
1 medium leek, julienned
1/2 fennel, cored, julienned
1/2 cup white wine
5 cups seafood stock, or 2 1/2 cups clam broth and 2 1/2 cups chicken broth
1/2 teaspoon saffron
1 medium carrot, very finely diced

1
Brush prawns and walleye with olive oil.
2
Sprinkle with Old Bay Seasoning, salt, and pepper.
3
Thread 3 prawns on each skewer.
4
Cut the fish into 12 pieces.
5
Set aside.
6
Heat about 2 to 3 inches of oil in a large saucepan until it registers 375 degrees F on a deep frying thermometer.
7
In 2 to 3 batches drop the salad greens into the oil and fry for a few seconds, until bright green and crisp.
8
Drain on a paper towels.
9
Sprinkle with salt and pepper.
10
Preheat a gas or electric grill or a broiler.
11
Grill the shrimp and fish until just cooked through.
12
Set aside.
13
To serve pack the some of the wild rice into a 1/2 cup ramekin.
14
Invert the ramekin into the center of a large rimmed soup plate, to set the rice in the center of the bowl.
15
Repeat with the remaining rice, to make a total of 6 servings.
16
Ladle hot saffron broth around the rice, making sure to distribute the leeks, fennel, and carrots around the entire bowl.
17
Place 2 pieces of fish at offset angles on top of the rice, pile a small amount of fried greens on top of the fish.
18
Lean skewered prawns against fish.
19
Sprinkle with the herbs and serve immediately.
20
In a medium soup pot combine, leeks, fennel, and wine.
21
Bring to a simmer and cook until the mixture is almost dry.
22
Add the seafood stock and saffron; simmer for 5 to 10 minutes or until the flavors are well incorporated.
23
Add the carrots and cook until crisp tender, about 1 minute.
24
Set aside.

1070

kcal

Calories

Fat

112

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 18 large prawns, shelled and de-veined, 1 1/2 pounds walleye pike fillets, skinless, 2 tablespoons olive oil, Old Bay Seasoning, to taste, and more.

Yes, Grilled Walleye Pike & Jumbo Prawns in Saffron Fennel Broth with Fried Greens & Minnesota Wild Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Walleye Pike & Jumbo Prawns in Saffron Fennel Broth with Fried Greens & Minnesota Wild Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions