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.