Grilled Walleye with Roasted Corn Salsa and Multigrain Rice

Ingredients:

(2) 6 oz. walleye filets

Sea salt and pepper to taste

Smoked paprika to taste

(4) Ears of corn

1 pint quartered multicolored cherry tomatoes

¼ cup diced red onion

1 tsp. extra virgin olive oil

Juice from 2 limes

Fresh chopped cilantro

Preheat grill to medium high heat.

Season walleye filets with salt, pepper, smoked paprika and lemon and pepper seasoning. *to taste

Rub corn ears with a lite coat of olive oil.

Grill corn and walleye at the same time on medium high heat. Turn corn every 3-4 minutes until it is cooked. (Approximately 10 minutes total) Cook walleye for 5 minutes each side. Cooking time may vary.

While corn and fish are cooking, in a small bowl combine tomatoes, onion, cilantro lime juice and olive oil. Lightly salt as needed.

Serve on a bed of brown or a medley of rice. (my favorite is Trader Joe’s Frozen Rice Medley.