Walleye with Onion, Olives, Tomato and Capers Print Email

2 fresh Walleye fillets
1/2 cup flour
salt to taste
pepper to taste
1/2 cup white wine
1/2 medium red onion
1/4 cup black olives sliced
1 medium fresh tomato
1 Tablespoon capers
1 Teaspoon parsley
1/4 cup lemon juice
1 Tablespoon butter

Coat the walleye in the flour. Season with salt & pepper. Place in a hot pan and saute to brown lightly, about 2-3 minutes.

Turn fish over, add onions, olives, tomato & capers to pan and continue to saute for two minutes longer, shaking pan and stirring onions regularly.

Add white wine, parsley, lemon juice and butter, cooking to marry the sauce and finish the fish - about 2 minutes longer. Carefully remove fish to two warm plates and top with sauce. A great pair with pasta, rice or potatoes and steamed vegetables. - adapted from Chef Charles Zein