Pan-Seared Minnesota Walleye with Wild Rice Pilaf

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

A regional-inspired dish featuring tender pan-seared walleye paired with a nutty wild rice pilaf, reflecting flavors from the Minnesota River Bluffs area. This American-inspired seafood recipe, ready in about 65 minutes, pairs walleye fillets, wild rice, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 fillets (6 oz each) walleye fillets
• 1 cup wild rice
• 2 1/2 cups chicken broth
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 2 small, finely chopped shallots
• 2, diced celery stalks
• 2 medium, diced carrots
• 1 tsp, chopped fresh thyme
• 1, zested and juiced lemon
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley

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Instructions

1. Step 1: Rinse 1 cup wild rice under cold water. In a medium saucepan, bring 2 1/2 cups chicken broth to a boil, add wild rice, reduce heat to low, cover and simmer for 40-45 minutes until tender and liquid is absorbed.
2. Step 2: While rice cooks, heat 2 tbsp olive oil and 1 tbsp unsalted butter in a large skillet over medium-high heat. Season 4 walleye fillets evenly with 1 tsp salt and 1/2 tsp black pepper. Place fillets skin-side down and cook for 4-5 minutes until edges are crispy and flesh is opaque halfway up.
3. Step 3: Flip fillets gently and cook for another 2-3 minutes until fish flakes easily with a fork. Remove from skillet and keep warm.
4. Step 4: In the same skillet, add 2 tbsp unsalted butter, 2 finely chopped shallots, 2 diced celery stalks, and 2 diced medium carrots. Sauté over medium heat for 5-6 minutes until vegetables are soft and fragrant.
5. Step 5: Stir in 1 tsp chopped fresh thyme, the zest and juice of 1 lemon, and cooked wild rice. Toss to combine and heat through for 2 minutes.
6. Step 6: Plate the wild rice pilaf, top with the seared walleye fillets, and garnish with 2 tbsp chopped fresh parsley before serving.