Gunflint Walleye
Elevate your seafood game with "Gunflint Walleye," a beautifully pan-seared walleye fillet recipe that combines simplicity and finesse to deliver restaurant-quality results at home. This dish features flaky, golden perfection as each fillet is dredged in a seasoned flour mixture with a touch of paprika for subtle warmth. Cooked to crisp-tender in a sizzling combination of butter and olive oil, the fish is topped with a fragrant garlic-lemon-parsley sauce that perfectly complements its mild, clean flavor. Ready in just 30 minutes, "Gunflint Walleye" is ideal for weeknight dinners or special gatherings, and it’s elegantly finished with fresh parsley and lemon wedges for a bright, zesty touch. Perfectly balanced and irresistibly delicious, this recipe is a must-try for seafood lovers seeking a taste of the great outdoors.
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Recipe Information
Ingredients
- 4 pieces (6-8 ounces each) walleye fillets
- 0.5 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 minced garlic cloves
- 2 tablespoons lemon juice
- 2 tablespoons (chopped) fresh parsley
- 4 for garnish lemon wedges
Instructions
Pat the walleye fillets dry with paper towels to remove excess moisture.
In a shallow dish, combine the flour, paprika, salt, and black pepper. Mix well.
Dredge each walleye fillet in the seasoned flour mixture, shaking off any excess flour.
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat until sizzling.
Place the floured fillets in the skillet and cook for 3-4 minutes per side, or until the fish is golden brown and flakes easily with a fork. Remove the fillets from the skillet and set aside on a plate.
In the same skillet, reduce the heat to low and add the remaining 2 tablespoons of butter.
Stir in the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the lemon juice and chopped parsley to the skillet, stirring to create a sauce. Cook for an additional 1 minute.
Return the cooked walleye fillets to the skillet, spooning the sauce over the top to coat.
Serve the Gunflint Walleye immediately, garnished with lemon wedges for a bright finishing touch.
Nutrition Facts
Calories |
412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 589 mg | 26% | |
| Total Carbohydrate | 16.6 g | 6% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 1.4 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 10.1 mcg | 50% | |
| Calcium | 59 mg | 5% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 732 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
