Walleye, Capers and Lemon
Most people say to use white cooking wine you can buy at the grocery store for recipes that call for wine. But if you have a bottle already open, why not use that? I mean, save the good stuff for your glass at dinner, but don’t feel like you have to buy special wine just for cooking.
Walleye, Capers and Lemon
Ingredients
- 4 6 – 8 ounce walleye fillets
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon Italian seasoning
- 2 tablespoons butter
- 3 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup dry white wine
- pinch sugar
- 1 tablespoon capers
- 3 additional tablespoons butter
- 2 green onions chopped
- 1/2 cup tomato seeded and diced
Instructions
- Pat fillets dry with paper towels. Combine flour with next 4 ingredients. Dust fish with seasoned flour. Heat 2 tablespoons butter and olive oil in a large skillet over medium heat. Add fish and brown lightly on both sides until just cooked. Transfer to a dish or pan, cover and keep warm in a 200 degree oven.
- Wipe pan out with a paper towel and return pan to a medium-hot stove. Add lemon juice, wine, sugar and capers. Bring to a boil and reduce liquid to 1 or 2 tablespoons. Remove pan from heat and whisk in butter and onions until butter is melted. Stir in tomato and spoon sauce over warm fish.
We made this recipe this evening with Lake Saint Clair River fresh walleye delicious recipe our compliments … thank you
Thanks for the feedback! I wish I had some walleye on deck.
Its a cold and snowy night in Toronto so we needed something to think of summer and warm feelings. We used some pickerel and the results were scrumdeliious. Didn’t have Italian seasoning so substituted dried oregano instead. Thank you for bringing some culinary joy into our home tonight.
Thanks for the feedback. This one’s simple and works with all fish.