Sauteed Walleye With Citrus Butter Recipes

FRESH WALLEYE WITH GARLIC WINE SAUCE

Fresh Walleye with Garlic Wine Sauce image

Provided by Food Network

Time 35m

Yield 1 serving

Number Of Ingredients 15

Ingredients

1 (6 to 8-ounce) walleye fillet
Salt and freshly ground black pepper
Flour, for dredging
2 tablespoons butter
1-ounce sliced white mushrooms
1-ounce diced tomatoes
Garlic Wine Sauce, recipe follows
6 ounces linguini, cooked
Lemon wedges, for garnish
1 tablespoon butter
4 ounces chopped garlic
6 cups hot water
2 ounces clam base (bouillon)
1/4 cup white wine
3 tablespoons lemon pepper

Steps:

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 in a medium nonstick skillet over medium-high heat and cook the walleye on one side for 2 to 3 minutes, or until golden. Turn the fillet over and cook until fish is opaque and cooked through. Remove to a plate and keep warm. Add the sliced mushrooms and diced tomatoes to the fish pan and cook until mushrooms are golden and any liquid has evaporated. Add some of the garlic wine sauce and season with salt and pepper, to taste. Serve the fish over linguini and top with the pan sauce. Garnish with a lemon wedge.
Melt the butter in a medium saucepot over medium heat. Add the garlic and saute until beginning to brown, about 5 minutes. Add the water, clam base, white wine, and lemon pepper, and simmer until reduced and thickened, about 10 minutes.

LEMON DILL WALLEYE

Lemon Dill Walleye image

"In our area, walleye is popular and abundant," reports Dawn Piasta of Dauphin, Manitoba. "In this light entree, the fish is moist and nicely flavored with lemon and dill."

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

1 large onion, halved and thinly sliced
1 tablespoon butter
4 cups water
1 tablespoon snipped fresh dill or 1 teaspoon dill weed
3/4 cup fat-free milk
2 medium lemons, thinly sliced
1/8 teaspoon pepper
2 pounds walleye, cod, halibut or orange roughy fillets

Steps:

In a large skillet, saute onion in butter until tender. Add water and dill; bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes. Add milk; stir in lemons and pepper. Top with fillets. Cover and simmer for 12-15 minutes or until fish flakes easily with a fork., Transfer fish to a serving platter and keep warm. Strain cooking liquid, reserving lemons, onion and dill; serve with fish.

Nutrition Facts : Calories 116 calories, Fat 2g fat (0 saturated fat), Cholesterol 70mg cholesterol, Sodium 113mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 18g protein. Diabetic Exchanges

WALLEYE WITH POPCORN CREAM SAUCE WITH POTATOES AND SPINACH

Walleye With Popcorn Cream Sauce With Potatoes and Spinach image

Make and share this Walleye With Popcorn Cream Sauce With Potatoes and Spinach recipe from Food.com.

Provided by Chuck Hughes

Categories Sauces

Time 2h

Yield 4 serving(s)

Number Of Ingredients 24

Ingredients

8 cups cream
8 cups light chicken or chicken stock
1/4 cup black peppercorns
4 large shallots, sliced
3 bay leaves
2 medium onions, sliced
1 head garlic, washed and cut in half
1 bunch thyme
salt
4 cups unpopped popcorn
3 tablespoons canola oil
finely ground black pepper
4 (5 1/2 ounce) boneless fillets walleye
salt
1/2 cup instant flour, such as Wondra
1/4 cup canola oil
1/4 cup butter, plus more if needed
2 cups cremini mushrooms, halved
2 cups fingerling potatoes, poached and halved
10 ounces savoy spinach, washed and stemmed
fresh ground black pepper
1 lemon, juiced
2 tablespoons chopped fresh Italian parsley
1 pinch smoked paprika

Steps:

Special equipment: Chinois (China cap) or fine mesh strainer.
For the sauce:.
Combine the cream, stock, peppercorns, shallots, bay leaves, onions, garlic, thyme and some salt in a sauce pot. Bring to a simmer and cook over low until the vegetables are soft, 1 hour. The cream will have reduced by about one-quarter.
Strain the cream mixture through a chinois, adjust the salt, and reserve warm for later use.
Pop the popcorn on the stovetop with the canola oil, or use a popcorn maker.
Fill a blender halfway with the cream mixture. Add the popcorn until the blender cup is full. Blend the mixture until smooth, adding popcorn until you reach the desired thickness. Strain the mixture through a chinois or fine mesh strainer. Repeat for the remaining cream and popcorn. Adjust the seasoning with salt and finely ground pepper. Reserve in a warm place until ready to use.
For the walleye:.
Sprinkle the fillets on both sides with salt. Sprinkle one side of each fillet with the instant flour until just coated, shaking off any excess flour.
Heat the oil in a skillet until just smoking. Add the fish to the pan, floured-side down, and turn the heat to medium-high. Cook the fish three-quarters of the way through on that side, and then flip. Add the butter to pan and baste. Cook until just before the fish wants to flake apart when pushed.
Saute the mushrooms and potatoes in the same pan, adding more butter if necessary, until golden brown. Add the spinach and cook to wilt. Add 1/2 cup of the popcorn sauce and the parsley to the pan. Adjust the seasoning with salt, pepper and some lemon juice. Arrange the vegetables in 4 large bowls and spoon some more sauce over the vegetables. Top each bowl with the sauteed walleye, then garnish with the parsley and dust with the smoked paprika.

Nutrition Facts : Calories 2140.2, Fat 191.9, SaturatedFat 103.7, Cholesterol 709.6, Sodium 1098.7, Carbohydrate 56.1, Fiber 5.8, Sugar 12.1, Protein 58.7

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