Pan-Seared Walleye with Lemon Caper Butter Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Fresh Midwestern walleye pan-seared to golden perfection and topped with a bright lemon and caper butter sauce for a delicate, flavorful fish dish. This American-inspired seafood recipe, ready in about 25 minutes, pairs walleye fillets, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 10 min Cook: 15 min Serves 4 American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 4 (6 oz each) walleye fillets evenly with 1 tsp kosher salt and 1 tsp black pepper on both sides, then lightly dredge in 1/4 cup all-purpose flour, shaking off excess.
  2. Step 2: Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium-high heat until butter foams. Add the fillets skin side down and cook for 3-4 minutes until the edges are crispy and golden.
  3. Step 3: Carefully flip the fillets and cook for an additional 2-3 minutes until cooked through and opaque. Transfer fillets to a warm plate and tent with foil.
  4. Step 4: Reduce heat to medium, add 2 tbsp unsalted butter, 2 minced garlic cloves, and sauté for 30 seconds until fragrant. Stir in 3 tbsp lemon juice and 2 tbsp capers, cooking until the sauce thickens slightly, about 1 minute.
  5. Step 5: Pour the lemon caper butter sauce over the fillets and garnish with 2 tbsp chopped fresh parsley before serving.

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