Walleye Linguini with Mushrooms


  • 4 walleye fillets
  • Salt and freshly ground black pepper
  • Flour, for dredging
  • 1/2 cup butter
  • 8oz sliced white mushrooms
  • 24 ounces linguini, cooked
  • Lemon wedges, for garnish
  • Garlic Wine Sauce:
    • 4 tbsp butter
    • 3 tbsp garlic (minced)
    • 8oz clam base
    • 2 cups white wine
    • 4 cups water
    • 1 tbsp black pepper (course ground)
    • 1/2 cup fresh lemon juice


Season both sides of the walleye with salt and freshly ground black pepper. Coat both sides of the walleye fillets with flour, tapping off the excess. Heat the butter in a medium nonstick skillet over medium-high heat and cook the walleye on one side for 2 to 3 minutes, or until golden. Turn the fillets over and cook until fish is opaque and cooked through. Remove to a plate and keep warm. Add the sliced mushrooms to the fish pan and cook until mushrooms are golden and any liquid has evaporated. Add some of the garlic wine sauce and season with salt and pepper, to taste. Serve the fish over linguini and top with the pan sauce. Garnish with a lemon wedge.

Garlic Wine Sauce:

Melt the butter in a medium saucepot over medium heat. Add the garlic and saute until beginning to brown, about 5 minutes. Add the water, clam base, white wine, and lemon pepper, and simmer until reduced and thickened, about 10 minutes.

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