Pan-Seared Walleye with Wild Rice Pilaf and Lemon Butter

Delicate walleye fillets seared to golden perfection, served atop nutty wild rice pilaf with a bright lemon-dill butter sauce.

Cuisine: American

Category: Seafood

Prep: 15 minutes. Cook: 55 minutes.

Serves 4.

Ingredients

• 4 (6 ounces each) walleye fillets
• 1/2 cup wild rice
• 1 cup chicken broth
• 1, zested and juiced lemon
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 cloves, minced garlic
• 1 tablespoon, chopped fresh dill
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Step 1: In a medium saucepan, combine 1/2 cup wild rice, 1 cup chicken broth, and 1/2 teaspoon salt. Bring to a simmer over medium heat, then reduce heat to low, cover, and cook for 45 minutes until tender and liquid is absorbed. Remove from heat and let stand covered for 5 minutes.
2. Step 2: Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Season 4 walleye fillets (6 ounces each) with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place fillets skin-side down in the skillet and cook for 4-5 minutes until golden brown, then flip and cook for 3-4 minutes until opaque and cooked through. Transfer to a plate and tent with foil.
3. Step 3: Add 2 tablespoons butter and 2 minced garlic cloves to the skillet, cooking for 1 minute until fragrant. Stir in the juice of 1 lemon and 1/2 cup reserved chicken broth, scraping up browned bits. Simmer for 2 minutes until slightly reduced, then stir in 1 tablespoon fresh dill and lemon zest.
4. Step 4: Fluff the cooked wild rice with a fork, then serve walleye fillets on top, drizzling with lemon-dill butter sauce.