Photo: Fresh Walleye with Garlic Wine Sauce Recipe
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
Directions
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.
Garlic Wine Sauce:
1 tablespoon butter
4 ounces chopped garlic
6 cups hot water
1/4 cup white wine
3 tablespoons lemon pepper
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.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By porter1117
on January 11, 2013
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This was wonderful. Used a splash of fish sauce instead of the broth simply because that was what I had on hand. Also used olive oil instead of butter for the wine reduction. We live in northern Minnesota and always have walleye in the freezer. This was a great change up from our usual ways to fix it.
By i4murphy
Libertyville, IL
on October 04, 2011
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I love this. I do use stock and only 4 cups. There's always sauce left for the freezer....and another easy meal!
By mattandmeri
pine island, MN
on December 25, 2010
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There must be a mistake with the garlic wine sauce recipe. First off I don't like the instructions to use ounces as a unit of measure for solid ingredients. Who has scales around the kitchen? The wine sauce says it need 6 cups of water! Then tells you to let it thicken (should take about ten minutes. LOL that would have to be some EXTREAMLY high heat to get it reduced in ten minutes. Three table spoons of lemon pepper? Has to be way off. Don't waste you time or ruin good walleye with this garbage.
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