Ingredients:
• 1 Tbsp. Dijon mustard
• 1 1/2 tsp. Local maple syrup
• 1 1/2 tsp. red wine vinegar
• 1 Tbsp. olive oil
• 1 Tbsp. fresh dill (chopped)
• 1/4 tsp. dried oregano
• 1/8 tsp. red chili flakes (hot-)
• 1/8 tsp. garlic powder
• 1/8 tsp. salt
• 540 grams walleye (or other white lake fish fillets)
• 1 Tbsp. Clarified butter or unsalted butter
• 1 green onion (sliced)
• 1 lemon (cut into 6 wedges)
Instructions
• WHISK Dijon with maple syrup and vinegar in a medium bowl. Whisk in oil, then dill.
• STIR oregano with chili flakes, garlic powder and salt in a small bowl. Sprinkle over both sides of fish fillets.
• MELT butter in a large cast iron or non-stick frying pan over medium- high until bubbly. Add fish and cook for 2 min. Flip and cook until golden, 2 to 3 more min. Top with green onions and serve with lemon wedges and mustard-dill sauce.