📝 About This Recipe
Prized by anglers and gourmands alike, Walleye is the crown jewel of freshwater fish, known for its incredibly fine flake and subtle, sweet profile. This keto-friendly preparation focuses on achieving a gold-standard crust while bathing the delicate fillets in a luxurious, velvety lemon butter emulsion. It is a sophisticated yet simple dish that celebrates the purity of clean, cold-water seafood without the need for heavy breading.
🥗 Ingredients
The Fish
- 1.5 pounds Walleye fillets (skin-on preferred for crispness, patted very dry)
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 2 tablespoons Avocado oil (or any high-smoke point oil)
Lemon Butter Sauce
- 6 tablespoons Unsalted grass-fed butter (cold, cut into small cubes)
- 3 cloves Garlic (minced very fine)
- 2 tablespoons Fresh lemon juice (about half a large lemon)
- 1 teaspoon Lemon zest (finely grated)
- 1 tablespoon Non-pareil capers (drained and rinsed)
- 2 tablespoons Dry white wine (optional; use chicken bone broth for strict keto)
Garnish & Aromatics
- 2 tablespoons Fresh Italian parsley (finely chopped)
- 1 teaspoon Fresh dill (chopped)
- 4 pieces Lemon slices (for presentation)
- 1 pinch Red pepper flakes (optional, for a hint of heat)
👨🍳 Instructions
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1
Remove the walleye fillets from the refrigerator 15 minutes before cooking to take the chill off, ensuring even cooking.
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2
Use paper towels to pat the fillets extremely dry on both sides. Moisture is the enemy of a good sear; the drier the fish, the better the crust.
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3
Season both sides of the fillets generously with kosher salt and freshly cracked black pepper.
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4
Place a large stainless steel or cast-iron skillet over medium-high heat. Add the avocado oil and wait until it begins to shimmer and just starts to smoke.
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5
Carefully lay the fillets into the pan, skin-side down (if applicable), laying them away from you to avoid oil splatter. Do not crowd the pan; cook in two batches if necessary.
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6
Press down lightly on each fillet with a spatula for 10 seconds to ensure full contact with the pan. Let the fish sear undisturbed for 3-4 minutes until the edges turn golden and opaque.
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7
Carefully flip the fillets. Cook for an additional 1-2 minutes on the second side. The fish is done when it reaches an internal temperature of 145°F and flakes easily with a fork.
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8
Remove the fish from the pan and transfer to a warm plate. Tent loosely with foil to keep warm while you prepare the sauce.
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9
Wipe out any excess oil from the skillet with a paper towel and reduce heat to medium. Add 1 tablespoon of butter and the minced garlic.
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10
Sauté the garlic for 30-60 seconds until fragrant but not browned. Pour in the white wine (or broth) to deglaze the pan, scraping up any flavorful brown bits.
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11
Simmer the liquid for 1-2 minutes until reduced by half. Stir in the lemon juice and capers.
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12
Reduce heat to low. Add the remaining cold butter cubes one at a time, whisking constantly to create a thick, creamy emulsion. This 'mounting' technique prevents the sauce from breaking.
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13
Stir in the lemon zest, fresh parsley, and dill. Taste and add a pinch of salt if needed.
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14
Plate the walleye fillets and spoon the warm lemon butter sauce generously over the top.
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15
Garnish with fresh lemon slices and a tiny pinch of red pepper flakes before serving immediately.
💡 Chef's Tips
Always pat your fish dry with paper towels; any surface moisture will steam the fish rather than sear it. If the sauce looks like it is separating, whisk in a teaspoon of heavy cream or water to bring the emulsion back together. Use a fish spatula if you have one—its thin, flexible edge is designed to slide under delicate fillets without breaking them. Cold butter is essential for the sauce; adding warm butter will cause the fat to separate and become oily rather than creamy. If using frozen walleye, ensure it is fully thawed in the refrigerator overnight and drained of all excess purging liquid.
🍽️ Serving Suggestions
Serve alongside roasted asparagus spears drizzled with olive oil and sea salt. Pair with a chilled glass of Sauvignon Blanc or a crisp sparkling water with lime. Accompany with a side of buttery riced cauliflower to soak up the extra lemon butter sauce. A simple arugula salad with a light vinaigrette provides a peppery contrast to the rich butter. For a classic Northwoods feel, serve with sautéed green beans and slivered almonds.