From the Pantry Butler kitchen
Sautéed Walleye with Tarragon
This pan-seared walleye recipe uses fresh herbs and lemon to bring out the mild flavor and flaky texture of this omega-3-rich white fish. USDA MyPlate Kitchen — Recipe adapted from Red Lake Nation Fishery (public domain), via myplate.food
Ingredients
- 2 walleye fillets (4–6 ounces each), thawed and patted dry
- salt and ground pepper
- 1 teaspoon chopped fresh tarragon or parsley (or 1/2 teaspoon dried)
- 2 tablespoons butter
- fresh lemon wedges (optional)
Method
- Wash hands with soap and water.
- Season walleye on the flesh side with salt and pepper.
- Sprinkle with tarragon or parsley and press lightly into the flesh to help it stick.
- Melt the butter in a pan over medium high heat.
- Place the fillets seasoned side down in the pan, tilting the pan to make sure the butter surrounds the fillets, and cook for about 3 minutes.
- Gently flip the fillets and cook on the second side, about 2 minutes.
- Walleye should reach a final internal cook temperature of 145 °F as measured with a food thermometer before serving.
- Plate and serve immediately with lemon wedges.
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