Sauteed Walleye
Recipe - Stillwater
Sauteed Walleye
Prep Time5 Minutes
Servings4
Cook Time15 Minutes
Ingredients
16 oz walleye (4 fillets), patted dry
3 tablespoons flour
3 tablespoons olive oil
4 tablespoons butter, divided
1 lemon, juiced
Fresh herbs, such as rosemary, chives or oregano
Directions
- Dust walleye fillets with flour, shake off excess, and season with salt and pepper.
- Add olive oil and 1 tablespoon butter to a heavy pan. Heat over medium-high until butter is melted but not browned; turn down to medium. Add fillets and cook 3 minutes. Don’t touch until they’re ready to flip. Use a thin metal spatula to test; if you can slide it under the fish without it sticking to the pan, it’s ready to flip. If the fillets won’t release, give them another 30 seconds.
- After flipping, divide remaining 1 tablespoon butter over fillets. Cook another 2–3 minutes. Fish should be golden on both sides and opaque all the way through.
- Transfer fish to plates, leaving butter in the pan. Cover fish to keep warm. Reduce heat to medium. Add lemon juice and stir with a wooden spoon to scrape up brown bits. Add half the herbs and stir again. Serve fish hot with pan sauce and remaining herbs.
Pair with our Wild Rice Pilaf with Cranberries & Pecans
5 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Red Lake Nation Frozen Walleye Fillets, 1 Pound
$12.99/lb$12.99/lb
Essential Everyday Flour, All-Purpose, 5 Pound
$2.50 was $2.99$0.50/lb
Essential Everyday Olive Oil, Extra Virgin, 17 Fluid ounce
$8.99$0.53/fl oz
Essential Everyday Butter, Sweet Cream, Salted, 4 Each
$4.49$1.12 each
Produce Lemon, 1 Each
$0.99
Wild Harvest Organic Chives, 0.5 Ounce
$2.50 was $2.99$5.00/oz
Directions
- Dust walleye fillets with flour, shake off excess, and season with salt and pepper.
- Add olive oil and 1 tablespoon butter to a heavy pan. Heat over medium-high until butter is melted but not browned; turn down to medium. Add fillets and cook 3 minutes. Don’t touch until they’re ready to flip. Use a thin metal spatula to test; if you can slide it under the fish without it sticking to the pan, it’s ready to flip. If the fillets won’t release, give them another 30 seconds.
- After flipping, divide remaining 1 tablespoon butter over fillets. Cook another 2–3 minutes. Fish should be golden on both sides and opaque all the way through.
- Transfer fish to plates, leaving butter in the pan. Cover fish to keep warm. Reduce heat to medium. Add lemon juice and stir with a wooden spoon to scrape up brown bits. Add half the herbs and stir again. Serve fish hot with pan sauce and remaining herbs.
Pair with our Wild Rice Pilaf with Cranberries & Pecans