Pan-Fried Walleye with Creole-Style Sauce

Photography © Tango

  • Total time 25 minutes
  • Portion size 4 servings



In small bowl, combine 3 tbsp of the oil, parsley, green onions, garlic, shallot, habanero pepper and lime zest and juice. Stir in simmering water; season with salt and let stand for 5 minutes. 

Meanwhile, season walleye fillets with salt and pepper. In large skillet, heat remaining oil over medium-high heat. Add fish and cook until underside is golden brown, 3 to 4 minutes. Using spatula, gently flip fillets; cook until golden on other side and fish flakes easily with a fork, 2 to 4 minutes. Serve with reserved sauce. 

Did You Know?

This recipe’s sauce is inspired by sauce chien or “dog sauce,” a typical condiment of West Indian cuisine. It’s a tangy and slightly spicy herb sauce, traditionally served with grilled fish, shellfish or meat. It gets its name from the popular Chien knife brand used for its preparation.

Nutritional facts PER SERVING

  • Iron 0.7 mg
  • Fibre 1 g
  • Sodium 500 mg
  • Sugars 1 g
  • Protein 21 g
  • Calories 250
  • Total fat 17 g
  • Cholesterol 75 mg
  • Saturated fat 3 g
  • Total carbohydrate 3 g
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Lunch & Dinner

Pan-Fried Walleye with Creole-Style Sauce