| Level: | Intermediate |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 1 serving |
Ingredients
- 1 (6 to 8-ounce) walleye fillet
- Salt and freshly ground black pepper
- Flour, for dredging
- 2 tablespoons butter
- 1-ounce sliced white mushrooms
- 1-ounce diced tomatoes
- Garlic Wine Sauce, recipe follows
- 6 ounces linguini, cooked
- Lemon wedges, for garnish
- 1 tablespoon butter
- 4 ounces chopped garlic
- 6 cups hot water
- 2 ounces clam base (bouillon)
- 1/4 cup white wine
- 3 tablespoons lemon pepper
Instructions
- Season both sides of the walleye with salt and freshly ground black pepper. Coat both sides of the walleye fillet with flour, tapping off the excess. Heat the butter 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 fillet over and cook until fish is opaque and cooked through. Remove to a plate and keep warm. Add the sliced mushrooms and diced tomatoes to the fish pan and cook until mushrooms are golden and any liquid has evaporated. Add some of the garlic wine sauce and season with salt and pepper, to taste. Serve the fish over linguini and top with the pan sauce. Garnish with a lemon wedge.
- Melt the butter in a medium saucepot over medium heat. Add the garlic and saute until beginning to brown, about 5 minutes. Add the water, clam base, white wine, and lemon pepper, and simmer until reduced and thickened, about 10 minutes.
Reviews
It’s amazing that this recipe was, apparently, posted here 16 years ago and that it has SO MANY errors that haven’t been corrected! Apparently the FoodNetwork does nothing to check for obvious errors and ignores reviews that point them out. Note to self – be very careful with, or ignore, FoodNetwork recipes.
Where to start on comments? The ingredient amounts are wrong. The instructions are incomplete, and, in the wrong order. That said, at the core, it’s a good dish – if you can figure it out.
Ingredient errors
– As noted the measurement units are not normal kitchen measurement units.
– 1 ounce of diced tomatoes? Give me a break! How about one small tomato, diced? And so on.
– No way the sauce should have 6 cups of water! 6 ounces, maybe. Clam base? Maybe in some parts of the country. We enjoy clam bakes in northeast Ohio, but good luck on finding clam base. How about 1 cup of seafood stock in place of the two listed ingredients?
– As noted elsewhere, why would the sauce thicken? Need to add some flour or corn starch.
Incomplete and out of order recipe instructions
– Photo and ingredient list suggest serving over liguine. I guess that the note in the ingredients is sufficient to suggest that it needs to be cooked. Preparing the water and cooking of the ligiune would seem to be a natural first instruction step.
– The wine sauce requires preparation and cooking, not to mention that it is listed as an addition in the instructions for preparing the fish. Seems like a natural second step.
– With the aforementioned steps underway, preparation of the fish (the listed first step) can be discussed.
Come on FoodNetwork! Get your act together and fix this recipe! It’s got good bones, but users shouldn’t have to research all the comments, carefully read the instructions and spot the errors, or, scramble on the fly to get it to work!
What I did differently: instead of water, I used vegetable stock and an ounce less garlic. What I would do differently next time: I would use less liquid.
I preceded this dish with the roasted corn chowder w/ truffle butter, which was featured on the same show date. Great combination.