4 six-ounce filets walleye
2 tbsp. extra-virgin olive oil
2+ pounds medium sized organic zucchini
¼ cup extra-virgin olive oil
4 cloves slivered garlic
¼ tsp. red pepper flakes (optional)
¼ cup fresh lemon juice
2 tsp. fresh lemon zest
1 cup organic grape or cherry tomatoes, halved
2 tbsp. fresh organic basil chiffonade (cut into small ribbons)
Salt and pepper to taste
Grated parmesan (optional)
You will want around 2 lbs of zoodles for this recipe which is why you can procure a little more when buying your zucchini (given that you will cut off ends and not use it all when cutting zoodles). Using your zucchini noodle maker, prepare zoodles. Alternatively, procure 1.5-2 pounds pre-cut zucchini noodles. Prepare all of your other ingredients.
Heat a large skillet to medium heat and add 2 tablespoons oil to the pan. Season the walleye filets generously with salt and pepper. Place the fish in the pan. Cover the pan with a lid. Cook the fish 4 to 5 minutes per side or until the fish reaches a temperature of 145 degrees. Remove from pan and set aside.
Turn skillet up to high and sauté 4 tablespoons oil, garlic, and hot red pepper flakes (optional) for about 30-45 seconds until golden but not brown or burnt. Add zoodles to pan and sauté for 5-7 minutes tossing and turning zoodles throughout. Add lemon juice and lemon zest halfway through cooking.
Have a colander/strainer ready with a bowl underneath and dump the zoodles into the colander reserving the liquid. Let it drain until no more liquid is dripping and then add this liquid back to the pan. Reduce at high heat for 3 minutes or until liquid starts to bubble and look syrupy.
Place zoodles into a large serving dish. Drizzle the lemony syrup over top and top with tomatoes, fish, and basil chiffonade. Sprinkle with grated parmesan. Allow individuals to season with more salt/pepper and grated parmesan if desired.