walleye capers

Walleye Capers and Lemon

Ingredients:

• 4 6 – 8 oz. walleye fillets

• 1/2 cup all-purpose flour

• 1 tsp. salt

• 1/4 tsp. white pepper

• 1/2 tsp. garlic powder

• 1 T. Italian seasoning

• 2 T. butter

• 3 T. olive oil

• 2 T. freshly squeezed lemon juice

• 1/4 cup dry white wine

• pinch sugar

• 1 T. capers

• 3 additional T. butter

• 2 green onions, chopped

• 1/2 cup tomatoes seeded & diced

Directions:

Pat fillets dry w/paper towels. Combine flour w/next 4 ingredients. Dust fish w/seasoned flour. Heat 2 T. butter & olive oil in lg. skillet over med. heat. Add fish; brown lightly until just cooked. Transfer to dish/pan, cover; keep warm. Wipe pan out w/PT; return pan to med-hot stove. Add lemon juice, wine, sugar & capers. Bring to boil; reduce liquid to 1 or 2 T. Remove pan from heat; whisk in butter & onions until melted. Stir in tomato; spoon over fish