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Ingredients

• 1 cup plus 2 tablespoons olive oil
• 1/4 cup Dijon mustard
• 1 teaspoon chopped garlic
• Salt
• Freshly ground black pepper
• 1 tablespoon finely chopped fresh tarragon leaves
• 1 cup julienne tomatoes, peeled and seeded
• 1 cup julienne Vidalia onions
• 1 cup fresh field peas, cooked until tender
• 4 whole Walleye Pikes (3/4 to 1 pound each) scaled and gutted
• 1 tablespoon finely chopped fresh parsley leaves
• BUTTERMILK AND CHEDDAR HUSHPUPPIES:
• 1 1/2 cups white cornmeal
• 1/2 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoon salt
• 1 1/2 tablespoons Crystal hot sauce
• 1/4 cup minced onions
• 1 cup grated sharp cheddar cheese
• 2 eggs
• 1/2 cup buttermilk
• 1/2 cup water
• Creole seasoning

Description

Grilled Walleye With Fresh Tomato' Vidalia Onions And Fresh Field Pea Vinaigrette

Emerils