INGREDIENTS

• 1 Tbs. olive oil
• 3 green onions; sliced diagonally
• 1 hot house cucumber; peeled, halved & cut into thick slices
• 2 granny smith apples; peeled, cored, & roughly chopped
• 1 Tbs. lime juice
• 1 tspn. lime zest
• 2 cups vegetable stock
• 2 cups plain yogurt
• Salt & pepper; to taste
• 2 tspn. fresh mint; chopped

INSTRUCTIONS

Heat oil in a saucepan over medium heat. Add onions and cook for 1 minute, or until tender. Add in the cucumber and apples and cook for 2 minutes, stirring often. Add the lime juice, lime zest, vegetable stock, salt and pepper. Reduce heat and simmer for 8-10 minutes. Transfer soup to a food processor and blend until smooth. Add in the mint and purée. Pour through a fine sieve and into a large bowl. Stir in the yogurt. Refrigerate for a couple of hours or until chilled.

INGREDIENTS

• 1½ lb. walleye fillet
• 1 lime; juiced
• 1–2 Tbs. canola oil
• 2 tspn. cayenne pepper
• 2 tspn. garam masala
• 1 tspn. garlic salt
• ¼ tspn. pepper

• 2 cups mangos; peeled & diced
• ½ pt. grape tomatoes; halved
• 1 small onion; chopped
• 1 jalapeño; seeded & finely sliced
• ¼ cup mint; finely sliced
• 1 medium lime; juiced
• ¼ tspn. salt

INSTRUCTIONS

Preheat oven to 350°. Combine cayenne pepper, garam masala, garlic salt and pepper in a small bowl. Dry fish fillets and sprinkle with lime juice. Sprinkle seasoning spices onto one side of fish, pressing firmly into the flesh. Heat 1 Tbs. oil in a non-stick pan over medium heat. Add fish fillet with seasoning side down and sear for 2–3 minutes until it gets dark brown. Be careful not to let it burn. Flip and sear for another 2 minutes. Place pan in oven to finish cooking. Bake for 8–10 minutes or until a knife inserted at the thickest part barely flake the meat apart. Combine all the mango ingredients in a medium-sized bowl and mix well.