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)
Steps
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.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 148 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Cholesterol | 60 mg |
| Sodium | 166 mg |
| Carbohydrates | 0 g |
| Dietary Fiber | 0 g |
| Total Sugars | 0 g |
| Added Sugars included | 0 g |
| Protein | 9 g |
| Vitamin D | 28 mcg |
| Calcium | 23 mg |
| Iron | 0 mg |
| Potassium | 120 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Sautéed Walleye with Tarragon. Recipe source: Recipe adapted from Red Lake Nation Fishery. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.