Pan Seared Walleye
Walleye (also referred to as “pickerel”) is a white-flesh, fresh-water fish that is native to Canada and the northern parts of the United States. Tribal Food Distribution periodically receives Walleye from the cool waters of Minnesota, sustainably harvested by Red Lake Nation Fishery.Walleye has been described as a subtly sweet and firm, delicate and buttery fish that does not have a “fishy” flavor to it, making Walleye a perfect choice for both fish lovers and those who can’t tolerate fishiness.This recipe for Pan-Seared Walleye keeps things simple with just a little butter, salt and pepper to allows the flavor of the Walleye to shine. Walleye is a nutritional fish that contains protein, vitamin D, potassium, and iron. Defrost your Walleye and have a weeknight meal ready to go in under 20 minutes!For a complete meal, this recipe will also go great alongside garlic rosemary smashed potatoes and sautéed greens.
- 1 fillet Walleye
- 1 tbsp butter
- 1 pinch salt, pepper & seasoning to taste
- Heat a skillet to medium heat and add the oil or butter to the pan.
- Season the walleye filets generously with lemon pepper seasoning, Cajun, or ramp salt.
- Place the fish over the melted butter.
- Then put an upside down pan over top of the fish. This creates steam in the inside of the pan.
- Cook the fish 4 to 5 minutes per side or until the fish reaches a temperature of 145 degrees. The walleye will turn white when it is done cooking.
Amount per serving --- calories 62 total fat 3.4g 4% saturated fat 1.9g 10% cholesterol 42mg 14% sodium 79mg 3% total carbohydrates 0g 0% dietary fiber 0g 0% total sugars 0g protein 7.6g --- vitamin D 2mcg 10% calcium 45mg 3% iron 1mg 3% potassium 156mg 3%