Fresh Walleye with Garlic Wine Sauce

1. 1

   Season both sides of the walleye with salt and freshly ground black pepper.

2. 2

   Coat both sides of the walleye fillet with flour, tapping off the excess.

3. 3

   Heat the butter in a medium nonstick skillet over medium-high heat and cook the walleye on one side for 2 to 3 minutes, or until golden.

4. 4

   Turn the fillet over and cook until fish is opaque and cooked through.

5. 5

   Remove to a plate and keep warm.

6. 6

   Add the sliced mushrooms and diced tomatoes to the fish pan and cook until mushrooms are golden and any liquid has evaporated.

7. 7

   Add some of the garlic wine sauce and season with salt and pepper, to taste.

8. 8

   Serve the fish over linguini and top with the pan sauce.

9. 9

   Garnish with a lemon wedge.

10. 10

    1 tablespoon butter

11. 11

    4 ounces chopped garlic

12. 12

    6 cups hot water

13. 13

    2 ounces clam base (bouillon)

14. 14

    1/4 cup white wine

15. 15

    3 tablespoons lemon pepper

16. 16

    Melt the butter in a medium saucepot over medium heat.

17. 17

    Add the garlic and saute until beginning to brown, about 5 minutes.

18. 18

    Add the water, clam base, white wine, and lemon pepper, and simmer until reduced and thickened, about 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.