Chef Kurt KNOWS you hate dry fish. Impress your friends and show them what gourmet Pan-Seared Walleye tastes like with this weeks Chef Kurt Special.

Pan-Seared Walleye with Lemon Butter Sauce

4 Walleye fillets
Salt, old bay seasoning and freshly ground pepper
2 T. olive oil
2 T. fresh lemon juice

2 T. white wine

3 T. cold butter, cubed
1 T. chopped fresh parsley

salt and pepper.

On a plate season the fish fillets on both sides with salt, old bay and pepper.

In a medium sauté pan, heat oil over medium-high heat.

 Add fillets and cook 2-3 minutes on each side or until fish flakes with a fork.

Transfer to a plate and keep warm. Add lemon juice and white wine to the skillet. Remove from the heat and then whisk in the butter until thickened, add parsley and pour sauce over the fish.