Walleye with Lemon Caper Sauce

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 2-3 servings

Walleye with Lemon Caper Sauce

It’s Spring Walleye time! Hubby has been catching these marvelous fish (heck they are practically jumping into his fishing boat), and I am trying to find ways to put new recipes on the table! Thank goodness he cleans all the fish he catches and all I have to do is cook them! One of the easy, healthy ways to make walleye is to broil it and top it with a delicious, freshly made sauce with flavors that compliment the fish. Hubby loves fried fish but gave a thumbs up to this walleye recipe!

Ingredients

  • 1 pound wallet fillets
  • Nonstick cooking spray
  • 1 tsp olive oil
  • 1 clove garlic, finely minced
  • ½ cup dry white wine, chardonnay works great
  • 1 T capers, drained and chopped
  • 1 T for sauce, plus 1 tsp melted butter for fish
  • 1 lemon, cut in half
  • 1 T fresh parsley, finely chopped

Instructions

  1. Cut lemon in half. Juice one half and slice the other half into thin slices.
  2. Prepare fish. Pat dry with paper towels. Preheat broiler, set rack in the middle of the oven. Spray broiler pan with nonstick cooking spray. Brush both sides of each filet with olive oil and melted butter. Sprinkle with salt and black pepper. Top each filet with a few thin slices of lemon.
  3. Broil for 5 -7 minutes, until fish flakes. Top fish with lemon caper sauce and serve immediately. Do not overcook, this will make the fish tough and dry.
  4. While fish is broiling make the sauce. Heat oil in medium size nonstick skillet over medium high heat. Add garlic and stir for 30 seconds. Add wine and deglaze the pan, stirring for 30 seconds or so. Cook for one minute, reduce heat to medium low and simmer for 5 minutes, until the sauce reduces a bit. Stir in capers, 1 T butter, lemon juice, and fresh parsley. Keep warm until ready to spoon over fish.

Notes

This dish is great with boiled and smashed Yukon gold potatoes, and fresh asparagus, green beans or corn on the cob.

Would pair well with a glass of Chardonnay.

http://cookinwithaterrytwist.com/2016/05/walleye-with-lemon-caper-sauce/