Fresh Walleye with Garlic Wine Sauce

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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.

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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!

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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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This is delicious, I made a couple changes(per the Atlanta chef and I hate it when people do this but... I used panko instead of flour, gives a great crunch, otherwise great!

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I made this for a dinner party with guests from my husband's company. Three of the five of us had actually caught the walleye on a fishing trip, which made it more exciting to eat. The course was very well-received - both the presentation and the taste.
What I did differently: instead of water, I used vegetable stock and an ounce less garlic. What I would do differently next time: I would use less liquid.
I preceded this dish with the roasted corn chowder w/ truffle butter, which was featured on the same show date. Great combination.

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Being from Minnesota, we always have Walleye available. Besides the salt and pepper, I also sprinkle some Paprika onto the fish to give it a little more color. I also use a little extra virgin olive oil with the butter when cooking the fish. Props to the reviewer from Atlanta. Those suggestions were great!

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Walleye is not readily available in Atlanta, so I mixed things up a bit and chose to use tilapia instead. It worked out better then I expected. For ease of preparation, I chose to saute the fish first and keep in a low (180 degree oven until plating. I added a little more olive oil to the original pan and sauted a serano chile, garlic and onion. Next, add the mushrooms and tomatoes then deglaze the pan with the white wine. Add some vegetable or seafood stock and reduce the sauce until you reach your desired consistency. Add al-dente linguini and let the sauce marry the pasta. Plate the pasta/vegetable sauce and top with the warm tilapia. Quick, tasty, and clean up is a breeze.

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Quick to fix and pleasant to the palate.