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.