Walleye with Pecan Butter Sauce Fish
Elevate your seafood game with this delightful Walleye with Pecan Butter Sauce! This elegant yet simple dish pairs tender, flaky walleye fillets with a rich, nutty pecan butter sauce infused with garlic, fresh parsley, and a touch of lemon for brightness. The fillets are lightly dredged in flour to create a delicate golden crust, then pan-seared to perfection. The star of the dish, the pecan butter sauce, is made by toasting chopped pecans in browned butter, adding layers of deep, aromatic flavor. Ready in just 35 minutes, this recipe is perfect for a dinner party or a weeknight treat. Serve it with roasted vegetables, rice pilaf, or a crisp green salad for a meal that's both sophisticated and satisfying. This walleye recipe is a flavorful way to enjoy fresh fish and is sure to impress!
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Recipe Information
Ingredients
- 4 fillets Walleye fillets
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup All-purpose flour
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 0.5 cup Pecans, roughly chopped
- 2 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Lemon juice
Instructions
Pat the walleye fillets dry with paper towels and season both sides with salt and black pepper.
On a shallow plate, spread the flour and lightly dredge each fillet, shaking off any excess flour. This will help create a light crust.
In a large skillet, heat the olive oil over medium heat. Once hot, add the walleye fillets to the pan, skin-side down if applicable.
Cook the walleye for 3-4 minutes on each side, until golden-brown and the fish flakes easily with a fork. Remove the fillets from the skillet and set aside on a plate, covered loosely with foil.
In the same skillet, reduce the heat to low and add the unsalted butter. Allow it to melt completely, then continue cooking until it begins to brown slightly and smell nutty (about 2 minutes).
Add the chopped pecans and cook for 2-3 minutes, stirring frequently, until they start to toast and become aromatic.
Stir in the minced garlic and cook for 30 seconds, being careful not to burn it.
Remove the skillet from heat and stir in the fresh parsley and lemon juice. Mix well to incorporate the flavors.
Drizzle the warm pecan butter sauce over the cooked walleye fillets, and serve immediately.
Garnish with additional parsley or a lemon wedge, if desired. Serve with your choice of side dishes such as rice pilaf, roasted vegetables, or a fresh green salad.
Nutrition Facts
Calories |
1794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.1 g | 159% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 464 mg | 155% | |
| Sodium | 2715 mg | 118% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 3.2 g | ||
| Protein | 138.8 g | 278% | |
| Vitamin D | 34.0 mcg | 170% | |
| Calcium | 227 mg | 17% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2456 mg | 52% | |
*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.
