In the classic French tradition, you will build this flavorful sauce in the pan by first reducing wine and lemon, then using it to deglaze the browned bits of fish. Whisking in butter forms an emulsified sauce that is best eaten immediately—which is easy to do, since the sauce is so incredibly delicious!
A Flavorful Walleye Recipe for an Elegant Dinner
This pan-seared walleye recipe transforms tender fish fillets into a restaurant-worthy meal with a rich white wine and caper sauce. Shallots, lemon juice, thyme, and oregano add layers of flavor, while butter gives the sauce its silky texture.
Walleye works especially well in this recipe because of its mild flavor and delicate, flaky texture. If walleye is unavailable, you can substitute another lean white fish such as cod, haddock, halibut, or tilapia.
Ingredients
- 1 medium shallot, finely chopped
- 1 cup dry white wine
- 1/4 cup fresh lemon juice
- 6 tablespoons unsalted butter, divided
- 1/4 cup capers, rinsed and dried
- 1 teaspoon salt, divided
- Freshly ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 4 6-ounce walleye (or other lean, white fish) filets
How to Make Pan-Seared Walleye
- In a one-quart pot, combine the shallots, wine and lemon juice and bring to a boil. Boil until liquid reduces to 1/4 cup, approximately 7-10 minutes.
- Chop the butter into small pieces, reserving 2 tablespoons to cook the fish.
- When the liquids are reduced, take the pot off the heat and stir in 4 tablespoons of butter, the capers, 1/4 teaspoon salt, pepper, thyme and oregano. Let stand on the stove to keep warm, stirring occasionally to keep the sauce emulsified.
- In a large saute pan, melt the remaining 2 tablespoons of butter over medium heat. Sprinkle the remaining salt on the fish filets and place them skin side up in the pan. Cook for 3-4 minutes on the first side, then carefully turn the fish. Cook until the fish is cooked through, about 4-6 minutes more. Move the fish around to keep it from sticking to the pan, reduce the heat if the pan starts to burn.
- Transfer the cooked fish to a serving platter or plates. Immediately pour the sauce into the hot saute pan, scraping up the browned bits; it will bubble up quickly, keep stirring until the pan drippings have been dissolved. Pour sauce over the fish and serve.
How to Make a Smooth White Wine Butter Sauce
The key to this herbed white wine sauce is allowing the wine and lemon juice to reduce before adding the butter. Reducing the liquid concentrates its flavor and creates the foundation for a richer sauce.
Once the liquid has reduced, remove the pot from the heat before stirring in the butter. Add the butter gradually and continue stirring to help it blend into a smooth, emulsified sauce. Keep the sauce warm, but avoid bringing it back to a full boil, which could cause it to separate.
Tips for Cooking Walleye in a Pan
Walleye fillets cook quickly, so keep a close eye on them as they brown. Begin with the skin side facing up and allow the first side to develop a golden exterior before carefully turning each fillet.
The fish is ready when it is opaque and flakes easily with a fork. Cooking time may vary depending on the thickness of the fillets. Moving the fish gently in the pan can help prevent sticking without disturbing its delicate texture.
Serving Suggestion
This dish is wonderfully rich, so a side of spinach salad or steamed green beans would be perfect. Toasted baguette or rice to sop up the sauce would be great, too.
More Side Dishes to Serve with Walleye
For a complete meal, serve this pan-seared walleye with roasted asparagus, sautéed greens, wild rice, or simple roasted potatoes. A crisp green salad with a light vinaigrette can also balance the buttery white wine and caper sauce.
Whatever you choose, consider adding bread, rice, or potatoes to capture every last spoonful of the sauce.
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Recipe and photography courtesy of grocery.coop.
