|Simply Sautéed Walleye
1 Walleye fillet, cut into 4 pieces
White wine (optional)
Preheat the oven to 400 degrees, and heat a large nonstick skillet over medium-high heat.
Drizzle the walleye pieces with juice of 1/2 of a lemon, then sprinkle with salt and pepper. Spray the pan well with cooking spray.
Carefully add the thicker walleye fillets and do not move them! Cook for 3 minutes and then turn them over - if they don't readily move, they aren't ready to be turned yet. When you turn the thick fillets, add the thin fillets.
Cook 3 minutes and turn the thin fillets, then move the fish to the oven to finish cooking for about 5 minutes; if you don't want the kitchen all hot, you can turn the heat to low and cover the pan with a lid. A few of the flakes in walleye will spread apart when it is cooking.
The fish is done when you can look into the cracks between the flakes and there is no translucence. Squeeze the other half of the lemon over, and sprinkle with a little more salt, if desired.
The old adage that white fish is done when you can flake it off is incorrect - at that point it is overcooked. Like anything, the fish will continue to cook after being removed from the heat. It's better to undercook it and put it back into the oven for a minute or two then to overcook it right off the bat. The fish needs only to be opaque throughout. Walleye should have a large, silky, juicy flake with a sweet, delicious flavor. A gift from nature for being a so-called "flyover" state with no ocean!
If you want to make a pan sauce: After you remove the fish from the pan, turn the heat up to high and deglaze with about 1/2 cup of white wine and reduce by half. Squeeze in just a little more lemon juice (because the zing of the previous lemon juice will be lightened with cooking, and you want the acidity), turn the heat to low, then add about half a stick of butter, tablespoon by tablespoon, and stir with a whisk. You could even throw in a few capers. Serve over the fish. Serves 1-2 – adapted from http://www.restaurantwidow.com/