Lemon Roasted Walleye

Lemon Roasted Walleye

Yield: 4 servings


4 eight ounce walleye fillets

2 tablespoons olive oil

1 tablespoon garlic

1/8 cup shallots, diced

¼ cup white wine

1 lemon

½ cup vegetable stock

1 tablespoon rice wine vinegar

1 tablespoon fresh dill


blended pepper




Warm 1 tablespoon of olive oil over medium-high heat and sauté the diced shallots and garlic until soft.  Remove pan from heat and pour in the white wine. Return to heat and sauté for 1-2 minutes to allow the alcohol to evaporate.


Remove the pan from the heat and zest the lemon into the pan. Add the juice from half of the lemon, dill, vegetable stock, rice wine vinegar, and a pinch of salt and pepper. Leave the marinade mixture in pan and allow it to cool to room temperature. Add the cleaned walleye fillets to the cooled marinade, place in Ziploc bag, and set in refrigerator for 2-12 hours.


Remove fish and marinade from refrigerator and warm one tablespoon of olive oil in a non-stick sauté pan over high heat.  Once hot, add the walleye filets to the pan and cook on each side for 2-3 minutes.


Serve with your favorite sides!

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  • published this page in Wild Fish 2016-10-19 09:21:05 -0400