Entrée: United States – Walleye Almondine

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) walleye fillets
Salt and pepper, to taste
1 / 2 cup (60 g) all-purpose flour
3 tbsp (45 g) butter
2 tbsp (30 ml) olive oil
1 / 3 cup (35 g) sliced almonds
1 tbsp (15 ml) fresh lemon juice
1 tbsp (15 ml) fresh parsley, chopped

Show original ingredient measurements

1 lb / 450 g walleye fillets
Salt and pepper, to taste
1 / 2 cup (60 g) all-purpose flour
3 tbsp (45 g) butter
2 tbsp (30 ml) olive oil
1 / 3 cup (35 g) sliced almonds
1 tbsp (15 ml) fresh lemon juice
1 tbsp fresh parsley, chopped

Instructions

1. Season fillets with salt and pepper and dredge lightly in flour.
2. In a skillet, heat olive oil over medium heat. Add fillets and cook 3–4 minutes per side until cooked through and lightly browned. Remove and keep warm.
3. In the same skillet, reduce heat to medium-low and add butter. When butter starts to brown and smell nutty, add sliced almonds and toast until golden (about 1–2 minutes).
4. Remove from heat, stir in lemon juice and parsley, then spoon the almond-butter sauce over the fillets. Serve at once.

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