walleye in parsleyed butter sauce

2016-09-05

Walleye is a fairly small and slender fish that is very sought-after as a sport and food fish. I find the flavor similar to flounder, more pleasant than tilapia for sure.

The flavor is so mild that it easily gets overpowered, even by simple butter sauce. It is a tasty fish, but these thin fillets are a bit too fragile to my liking. I prefer to cook the whole fish.

Be careful. Even though this was a small fillet, mine had several small bones that can be quite bothersome when swallowed.

INGREDIENTS

This is what you need for 2 servings:

4 walleye fillets
½ stick butter
2-3 tbsp. parsley, preferably fresh
S&P
½ lime

Pic1: walleye in parsleyed butter sauce

Directions

Wash the fish, pat dry with paper towels.
Season fish to taste.
Heat butter in a frying pan.
When the butter stops foaming, add the walleye skin-side up.
Sauté for 2 minutes.
Turn the fish skin-side down. Sauté for 2 minutes.
Use a wide spatula to push the fish flat, because the skin shrinks when heated and makes the fish bulge up in the middle.
Add dry parsley early on, wait with fresh parsley until a few minutes before serving.
Cover, reduce heat and simmer over low heat until the fish starts flaking, another 6-10 minutes, depending on thickness.
Serve with halved limes. Enjoy.

Pic2: frozen, vacuum-sealed
Pic3: simmering
Pic4: served

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org