I love fresh pickerel, most of the time I dredge it in flour, sauté, browning on both sides and serve with fresh lemon. This time I felt like something a little more flavorful, and came up with this recipe. We loved it, quite simple, very flavorful and low fat.
6 – (6-8 ounce ) pieces of Pickerel
Flour for dredging
Salt and pepper
6 tablespoons of butter
6 tablespoons of oil
2 cups of sliced mushrooms
2 tablespoons of oil and butter
2 teaspoons of minced garlic
1 -398 ml (14 ounce) can of diced tomatoes with the juices
3 teaspoons of lemon pepper
1/2 cup white wine
1 cup of low sodium chicken broth
1 tablespoon of agave syrup or honey
1. Season both sides of the pickerel(walleye) with salt and freshly ground black pepper. Coat both sides of the pickerel(walleye) fillet with flour, tapping off the excess. Heat the 4 of the 6 tablespoons of butter and 4 of the 6 tablespoons of oil in a large saute pan over medium-high heat and cook the pickerel(walleye) on one side for 2 to 3 minutes, or until golden. Turn the fillet over and cook until fish is opaque and cooked through. Remove to a plate and keep warm in a low oven.
2. Add the next 2 tablespoons of oil and butter to the hot pan after removing the fish, let butter melt and add sliced mushrooms. Saute mushrooms until light golden brown, about 8 minutes. Now add the minced garlic, saute until lightly browned, about 3 minutes. Add white wine, bring up to a simmer for a few minutes, then add the 3 teaspoons of lemon pepper, diced tomatoes and their juices along with the chicken broth, again bring up to a simmer, this time for 10 minutes to reduce the sauce. Once the sauce has reduced and thickened add the honey or agave and the salt and pepper to taste.
3. Serve pickerel with the sauce. I sauteed some spinach as a side dish for us.