Dîner
Sautéed Walleye with Tarragon
Ingredients, directions and serving information for Sautéed Walleye with Tarragon.
La recette originale est en anglais.
Portions: 2
Temps total: 5 min
Ingrédients
- 2 walleye fillets (4–6 ounces each), thawed and patted dry
- salt and ground pepper
- 1 teaspoon chopped fresh tarragon or parsley (or 1/2 teaspoon dried)
- 2 tablespoons butter
- fresh lemon wedges (optional)
Préparation
- Wash hands with soap and water.
- Season walleye on the flesh side with salt and pepper.
- Sprinkle with tarragon or parsley and press lightly into the flesh to help it stick.
- Melt the butter in a pan over medium high heat.
- Place the fillets seasoned side down in the pan, tilting the pan to make sure the butter surrounds the fillets, and cook for about 3 minutes.
- Gently flip the fillets and cook on the second side, about 2 minutes. Walleye should reach a final internal cook temperature of 145 °F as measured with a food thermometer before serving.
- Plate and serve immediately with lemon wedges.
Nutrition par portion selon la source
Taille de la portion1
Calories190 calories
Protéines17g
Glucides0g
Lipides13g
Graisses saturées7g
Fibres0g
Sucres0g
Sodium313mg
Cholestérol87mg
These values describe the source recipe and serving, not a new analysis by BiteCal. The primary nutrition record has not been independently revalidated. Ingredient substitutions and serving sizes change the result.
Source de la recette
Functional recipe facts retrieved from an archived mirror on 20 October 2026; functional directions retained as an archive reference. Source and rights of original photographs have not been verified, so they are not reproduced.
Brouillon assisté par IA. Révision éditoriale en attente.
