We prepared this recipe on the Camp Chef Somerset IV stove and 24” Pro Griddle. For more info on these items, visit CampChef.com
Fillet, rinse, trim, and thoroughly chill two 16-20” walleyes. You can substitute just about any fish fillets you like.
- 1 medium yellow onion, course chopped
- 2 Roma tomatoes, course chopped
- 8-10 green olives, chopped
- 2 tablespoons capers
- 4-6 cloves of garlic, minced
- Pinch of chili powder
- Olive oil
- Dry white wine
- 1 lime
- Sea salt and black pepper
Heat griddle over medium heat until a drop of water sizzles away immediately. Drizzle some olive oil on one end of the griddle surface, then add tomatoes and onion. Cook tossing occasionally with a large spatula until onions just start to turn transparent. Add the olives and capers and toss the mix around. Add a touch more olive oil if needed, place a cover over the mixture, and allow to cook for a couple of more minutes. In the meantime, season one side of the fillets with salt and pepper. Oil the other end of the griddle top and place fillets seasoned side down. Allow them to cook uncovered for about 3 minutes without moving them. Immediately add the garlic, chili powder, and a splash of white wine and a squeeze of lime juice to the onion/tomato mixture, toss to mix, and recover until fish is ready to flip.
Flip fish, placing the fillets close together on the griddle surface. Scoop all the tomato/onion mixture on top of the fillets, splash with white wine and another squeeze of lime juice, and cover. Allow to cook for about 3 more minutes or until the fillets flake easily with a fork. Serve with white rice and enjoy!