Walleye, Capers And Lemon


Most people say to use white cooking wine you can buy at the grocery store for recipes that call for wine. But if you have a bottle already open, why not use that? I mean, save the good stuff for your glass at dinner, but don’t feel like you have to buy special wine just for cooking


  • 4  6 – 8 ounce walleye fillets
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon garlic powder
  • 1 tablespoon Italian seasoning
  • 2 tablespoons butter
  • 3 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup dry white wine
  • pinch sugar
  • 1 tablespoon capers
  • 3 additional tablespoons butter
  • 2 green onions, chopped
  • 1/2 cup tomato, seeded and diced


  1. Pat fillets dry with paper towels. Combine flour with next 4 ingredients. Dust fish with seasoned flour. Heat 2 tablespoons butter and olive oil in a large skillet over medium heat. Add fish and brown lightly on both sides until just cooked. Transfer to a dish or pan, cover and keep warm in a 200 degree oven.
  2. Wipe pan out with a paper towel and return pan to a medium-hot stove. Add lemon juice, wine, sugar and capers. Bring to a boil and reduce liquid to 1 or 2 tablespoons. Remove pan from heat and whisk in butter and onions until butter is melted. Stir in tomato and spoon sauce over warm fish.

Recipe courtesy of the Sporting Chef, Scott Leysath. Click to order The Sporting Chef’s Better Venison Cookbook

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