Sautéed Walleye with Tarragon

This quick-cooking dish delivers high-quality protein and heart-healthy omega-3 fatty acids with a burst of fresh herb flavor.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 2 walleye fillets (about 5 oz / 140 g each), thawed and patted dry · 266 kcal in the whole recipe
• Salt and ground black pepper to taste
• 1 teaspoon chopped fresh tarragon or parsley · 0 kcal in the whole recipe
• 1 tablespoon butter · 104 kcal in the whole recipe
• Fresh lemon wedges for serving · 10 kcal in the whole recipe

Method

1. Season the flesh side of the fillets with salt, pepper, and chopped tarragon, pressing the herbs gently to adhere.

   

2. Melt the butter in a pan over medium-high heat.

   

3. Place the fillets seasoned-side down in the pan, tilting it slightly to ensure the melted butter surrounds the fish, and cook for 3 minutes.

   

4. Gently flip the fillets and cook the other side for about 2 minutes until the fish flakes easily with a fork and is fully cooked. Serve immediately with fresh lemon wedges.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.