Sautéed Walleye with Tarragon

This pan-seared walleye recipe uses fresh herbs and lemon to bring out the mild flavor and flaky texture of this omega-3-rich white fish.

• Prep: 10 min
• Cook: 5 min
• Total: 15 min
• Servings: 2
• Cuisine: American
• Difficulty: Easy

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Keto
• Low-Carb
• Low-Sugar

Tags

• quick
• healthy
• savory
• fresh
• classic
• sauté

Ingredients

• 2 walleye fillets (4–6 ounces each, thawed and patted dry)
• 1 pinch salt (to taste)
• 1 pinch ground pepper (to taste)
• 1 teaspoon fresh tarragon (chopped)
• 2 tablespoon butter
• 1 lemon (fresh wedges)

Instructions

1. Season walleye on the flesh side with salt and pepper.
2. Sprinkle with tarragon or parsley and press lightly into the flesh to help it stick.
3. Melt the butter in a pan over medium high heat.
4. 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.
5. Gently flip the fillets and cook on the second side, about 2 minutes.
6. Walleye should reach a final internal cook temperature of 145 °F as measured with a food thermometer before serving.
7. Plate and serve immediately with lemon wedges.

Notes

This recipe contains one or more ingredients considered to be traditional or indigenous to Native American communities in certain regions across North America.

Nutrition (per serving)

• Calories: 190
• Protein: 16.9 g
• Carbohydrates: 0.4 g
• Fat: 13.3 g
• Fiber: 0.1 g
• Sodium: 313 mg
• Saturated Fat: 7.5 g
• Cholesterol: 87 mg