Sautéed Walleye with Mushrooms


walleye fillets
salt and freshly ground black pepper
flour, for dredging
1 tablespoon butter & 1 tablespoon olive oil
4 ounces sliced mushrooms, your favorite kind
½ cup diced tomatoes
8 ounces linguini, cooked
lemon wedges, for garnish

1 tablespoon butter
3 or 4 cloves of garlic, minced
1 tablespoons flour
2 cups chicken stock
1/4 cup dry white wine
1/4 cup chopped fresh parsley


Season both sides of the walleye with salt and freshly ground black pepper. Coat both sides of the walleye fillet with flour, tapping off the excess. Heat the butter and oil in a nonstick skillet over medium-high heat and cook the walleye on one side for 2 to 3 minutes, or until golden. Turn the fillets over and cook until fish is opaque and cooked through. Remove to a plate and keep warm. Add the mushrooms and diced tomatoes to the fish pan and cook until mushrooms are golden and most of the liquid has evaporated. From sauce ingredients add butter, garlic and flour. Stir and cook for about 1 minute. Add the rest of the ingredients and stir for about 3 minutes, until smooth and hot. Serve the fish over linguini and top with the pan sauce. Garnish with a lemon wedges.

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