WALLEYE WITH TORTILLA CRUST AND MANGO SALSA
The walleye is quick to cook, so prepare the salsa first. We enjoyed this with couscous, a Moroccan granular wheat pasta that takes less than five minutes to prepare.

Mango Salsa (recipe follows)
4 walleye fillets
salt and pepper
all-purpose flour
1 egg, beaten
1 cup finely crushed tortilla chips
1/2 inch hot oil

Wash the walleye fillets, dry them, and sprinkle with salt, pepper and flour. Dip in beaten egg, then in the crushed tortilla chips. Fry in the hot oil in a skillet, about 1 minute and remove to a serving plate.
Serve with Tropical Mango Salsa. Makes 4 servings

MANGO SALSA
Mangos are in season and available throughout the summer. This salsa has a special affinity to fish, and especially with walleye crusted in tortilla chips.

1 cup diced fresh tomatillos
2 cloves garlic, minced
1 teaspoon chopped jalapeno pepper
1/4 cup cilantro leaves, packed
1 tablespoon cumin seeds
1/4 cup fresh lime juice
2 mangoes, diced
1/2 cup finely diced fresh red onion
1/2 red bell pepper, finely diced
1 teaspoon sugar
1 teaspoon salt

Put the tomatillos, garlic, jalapeno pepper, cilantro leaves, cumin seeds and lime juice into a blender or food processor. Process until finely chopped. Put the mango, onions, and bell peppers into a bowl. Pour the tomatillo mixture over, add the sugar and salt and mix well. Let stand for at least 30 minutes for flavors to blend. Makes about 3 cups.

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