Walleye with Garlic and Wine Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 good sized walleye fillets Salt and freshly ground black pepper Flour, for dredging 4 Tbsp olive oil2 ounces chopped garlic½ cup sliced mushrooms 1 small diced tomato Garlic Wine Sauce:3 cloves garlic, minced 1 cup chicken bouillon, heated ¼ cup white wine Lemon pepper About ½ pound linguini, cooked Lemon wedges, for garnish
Season both sides of the walleye with salt and freshly ground black pepper. Coat both sides of the walleye fillet with flour. Heat the olive oil in a medium nonstick skillet over medium-high heat and cook the walleye on one side for 2 to 3 minutes, or until golden. Turn the fillets over and cook until fish is opaque and cooked through.
Remove to a plate and keep warm. Add the garlic, sliced mushrooms and diced tomatoes to the fish pan and cook until mushrooms are golden and most of the liquid has evaporated. Add the bouillon, wine and lemon pepper and simmer until thickened and reduced. Salt and pepper to taste. Serve over linguini and top with the pan sauce.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user CSKING3.
Remove to a plate and keep warm. Add the garlic, sliced mushrooms and diced tomatoes to the fish pan and cook until mushrooms are golden and most of the liquid has evaporated. Add the bouillon, wine and lemon pepper and simmer until thickened and reduced. Salt and pepper to taste. Serve over linguini and top with the pan sauce.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user CSKING3.
Nutritional Info Amount Per Serving
- Calories: 577.1
- Total Fat: 30.2 g
- Cholesterol: 138.9 mg
- Sodium: 569.3 mg
- Total Carbs: 33.9 g
- Dietary Fiber: 2.3 g
- Protein: 37.3 g
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