Fresh walleye with mustard-dill sauce
Prep 15 min
Total 20 min
Plus Serves: 6
Updated Nov 24, 2014
Chatelaine
Ingredients
1 tbsp
Dijon mustard
1 1/2 tsp
1 1/2 tsp
red-wine vinegar
1 tbsp
1 tbsp
chopped fresh dill
1/4 tsp
dried oregano
1/8 tsp
1/8 tsp
1/8 tsp
3 180-g
walleye, or other white lake fish fillets
1 tbsp
unsalted butter
1
green onion, sliced
1
lemon, cut into 6 wedges
Instructions
- WHISK Dijon with maple syrup and vinegar in a medium bowl. Whisk in oil, then dill.
- STIR oregano with chili flakes, garlic powder and salt in a small bowl. Sprinkle over both sides of fish fillets.
- MELT butter in a large cast iron or non-stick frying pan over medium- high until bubbly. Add fish and cook for 2 min. Flip and cook until golden, 2 to 3 more min. Top with green onions and serve with lemon wedges and mustard-dill sauce.
Nutrition
Calories 131, Protein 18 g, Carbohydrates 2 g, Fat 5 g, Sodium 128 mg. Excellent source of Vitamin B12
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