Pan-Seared Walleye
User Reviews
5
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Prep Time
2 mins
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Cook Time
10 mins
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Total Time
12 mins
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Servings
2 people
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Calories
301 kcal
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Course
Main Course
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Cuisine
French
Pan-Seared Walleye
Description
The recipe starts with patting dry walleye fillets and dusting them lightly with flour to promote a crisp surface when seared. The fish is seasoned simply with salt and black pepper. Olive oil and half the butter are heated in a pan, and the fillets are placed skin-side down or simply one side if skinless. They cook undisturbed until the underside is golden and releases easily from the pan.
The fillets are then flipped gently, and the remaining butter is divided over the tops for added richness and flavor. Cooking continues until the fish is opaque throughout with a moist, flaky texture. Lemon juice, capers, and fresh herbs like rosemary, chives, and oregano add bright and savory notes to balance the richness.
This dish is suitable for a light dinner or lunch served with sides such as vegetables or grains. It highlights the tender texture of walleye complemented by simple seasoning and aromatic herbs.
Ingredients
- 8 ounce walleye 2 fillets
- 1 tablespoon flour Use gluten-free AP flour if needed
- salt pinch
- black pepper pinch
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 1 lemon juiced
- 1 tablespoon capers
- rosemary small handful, fresh herbs
- chives
- oregano
Instructions
- Pat walleye fillets dry. Dust with flour, and shake off any excess. Sprinkle them on both sides with salt and pepper.
- Prepare a heavy pan with the olive oil and 1 tablespoon butter. Heat on medium-high until butter is melted but not browned, then turn the heat down to medium.Place the fillets skin-side down in the pan and cook about 3 minutes. (If your fillets don't have skin, it doesn't matter which side you cook first.)Don't touch the fillets until they're ready to flip.Use a thin metal spatula to test the fish. If you can slide the spatula under the fish without the fish sticking to the pan, it's ready to flip. If the fillets won't release, give them another 30 seconds. They'll release when they've finished cooking.After flipping, divide the remaining 1 tablespoon butter over both fillets.
- Cook fish another 2-3 minutes until done. (Thicker fillets will take longer than thin fillets.) Fish will be golden on both the top and bottom and opaque all the way through when finished cooking.Transfer the fish to plates, leaving the excess butter in the pan. Cover fish to keep warm, or set fish in a 200ºF oven.Reduce heat to medium. Add the lemon juice and capers, and stir with a wooden spoon. Add half the herbs and stir again. Serve fish hot with pan sauce and remaining herbs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Calories | 301kcal | 15% |
| Carbohydrates | 8g | 3% |
| Protein | 24g | 48% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 87mg | 29% |
| Sodium | 453mg | 19% |
| Potassium | 426mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 367IU | 7% |
| Vitamin C | 29mg | 32% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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