January 20, 2020

Pan Seared Walleye

With a large amount of walleye being caught on the Great Lakes, it is safe to wonder how people prepare them for the table. While most people prefer fried in hot oil, there are many other delicious ways to prepare these tasty fish.

Pan Seared Walleye
– 1 lb. skinless boneless walleye fillets
– 2 garlic cloves, minced
– 1 large onion, finely chopped
– 2 tbsp olive oil
– 2 tbsp salted butter
– 1 tsp garlic powder
– 1 tsp fresh ground black pepper
– salt to taste
– lemon wedges

Combine the garlic powder, black pepper, and salt in a bowl and liberally sprinkle over both sides of the fish fillets. Set the fillets aside for now. They will be incorporated later.

In a large skillet, combine the chopped onion and olive oil, and cook on medium-high heat until the onion becomes translucent. At this point, add the minced garlic and cook for another 1-2 minutes, or until the garlic is just beginning to brown. Remove the garlic and onions from the pan and reduce to medium heat. Add the butter and cook until melted. After the butter is melted, place your fish fillets carefully in the pan. Cook the fish fillets roughly 3-4 minutes per side or until the flesh can be flaked apart with a fork (cooking time will depend on the fillet thickness).

Remove the fish from the heat, and add the onion and garlic mixture over top of the fish. A quick squeeze of fresh lemon adds an additional layer of flavor. Serve alongside fresh vegetables and/or starch of your choice. Frying the fish in the pan after the onions and garlic adds extra flavor to the fillets. This recipe is quick, easy and sure to be a hit with anyone you prepare it for.

FishUSA Staff

FishUSA Staff

Fairview, PA FishUSA Staff is comprised of several anglers with various backgrounds working for FishUSA. Facebook: https://www.facebook.com/FishUSA Instagram: https://www.instagram.com/fishusa/ YouTube: https://www.youtube.com/fishusa

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