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


  • 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


  • 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.


  1. Andrea Margolis-Stillman on August 5, 2019 at 9:34 pm

    We made this recipe this evening with Lake Saint Clair River fresh walleye delicious recipe our compliments … thank you

    • Scott Leysath on August 5, 2019 at 9:44 pm

      Thanks for the feedback! I wish I had some walleye on deck.

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