Firefighters from Engine House No. 8 in Pittsburgh stopped by PTL on Tuesday to show off their recipe for Summertime Walleye!
- 2 ripe peaches (dice)
- 1/2 Red Onion (Med Dice)
- 1 small can Roasted Red Peppers (med dice)
- 1/2 cup Rice Wine Vinegar
- 1/4 cup Honey
- 1/4 cup Light Brown Sugar
- 2 tbs Fresh Cilantro
- 1 Large Orange
Peel and dice the peaches in a bowl with the peppers. In a separate bowl put vinegar, honey, brown sugar, and squeezed orange juice. Combine to peach mix until consistency is right. Add cilantro. Refrigerate one hour before serving.
Preheat oven to 350 degrees.
Melt a half stick of butter in baking dish.
Season fish with salt, pepper, and Cajun seasoning. Place fish in dish and wrap with tin foil. Bake for 10mins. Pull out and put salsa topping of fish. Bake for another 5mins. Dinner is served!!