BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

May 13 2010

Walleye a-la Red Snapper

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2 fresh Walleye fillets
1/2 cup flour
salt to taste
pepper to taste
1/2 cup white wine
1/2 medium red onion
1/4 cup black olives sliced
1 medium fresh tomato
1 Tablespoon capers
1 Teaspoon parsley
1/4 cup lemon juice
1 Tablespoon butter

Coat the walleye in the flour. Season with salt & pepper. Place in a hot saute pan. Turn fish over, add onions, olives, tomato & capers. Saute 2 minutes. Add white wine, parsley, lemon juice and butter. Heat for 2 minutes. Place fish on plate topped with sauce.