Fresh Walleye with Garlic Wine Sauce


• 1 (6 to 8 oz.) walleye fillet

• Salt & ground black pepper

• Flour, for dredging

• 2 T. butter

• 1 oz. sliced white mushrooms

• 1 oz. diced tomatoes

• Garlic Wine Sauce, recipe follows

• 6 oz. linguini, cooked

• Lemon wedges, for garnish

• Garlic Wine Sauce:

• 1 T. butter

• 4 oz. chopped garlic

• 6 cups hot water

• 2 oz. clam base (bouillon)

• 1/4 cup white wine

• 3 T. lemon pepper


Season walleye with salt & black pepper. Coat both sides with flour, tapping off excess. Heat butter in a med. nonstick skillet over med-high heat; cook on one side 2 to 3 min., or until golden. Turn over; cook until fish is opaque & cooked through. Remove to plate; keep warm. Add sliced mushrooms & diced tomatoes to fish pan; cook until mushrooms are golden & any liquid has evaporated. Add some garlic wine sauce; season with salt & pepper, to taste. Serve fish over linguini; top with pan sauce. Garnish with lemon wedge.

Garlic Wine Sauce:

Melt butter in saucepot over med. heat. Add garlic; saute until just brown, 5 min. Add water, clam base, white wine, & lemon pepper; simmer until reduced, 10 min.