Terry-aki Walleye over Asian Slaw with Crispy Wontons



  • 1 - 6 ounce fillet of skin on walleye per person

  • 2 ounces Terry-aki marinade per fillet


  • 8 cups shredded cabbage

  • 2 cups cucumber, diced

  • 2 cups red pepper, diced

  • 1 cup green onions, finely chopped


  • 1/2 cup orange juice, freshly squeezed

  • 1/4 cup sesame oil

  • 2 tablespoons fresh garlic, finely chopped

  • 2 tablespoons honey

  • 1 tablespoon fresh ginger, chopped

  • 1 tablespoon chili oil

  • 3 teaspoons sea salt

  • 2 teaspoons black pepper

  • 1 pkg wonton wrappers

  • 1/4 cup coconut oil (or canola oil)


  • Heat coconut oil in pan, fry wontons until golden. Drain on paper towels and lightly salt. Set aside.

  • Marinate walleye for 30 to 45 minutes at room temp.

  • Combine slaw ingredients.

  • In a blender or food processor add dressing ingredients, blend until combined. Slowly pour onto slaw mix and toss until combined.

  • Place walleye fillets skin side down on a hot grill. Cook about 7 to 8 minutes, don't flip the fillets, one side only. With a spatula, slide fish off skin and set aside.

  • To serve, place small amount of slaw on center of plate, place fried wonton on top then more slaw, more wonton a little more slaw and then add the walleye as the top layer.

  • Sit down and enjoy!