Honey-Garlic Butter Lemon Walleye with Asparagus
Consider pairing the recipe with wild rice or a cheesy risotto for a decadent evening meal worthy of a special celebration.
Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons honey
- 1 lemon, rinsed and cut in half 2 cloves garlic, minced
- ¼ cup cornstarch or flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 medium walleye fillets*
- 1 large bunch of asparagus (¾-1 pound), trimmed
*You can substitute other white fish for walleye.
Directions
In a small bowl, whisk together butter, honey, juice of ½ the lemon and minced garlic. Set aside. In a medium bowl, whisk together the cornstarch or flour, salt and pepper. Add the walleye fillets, tossing them in the mixture until they are evenly coated. In a large skillet over medium-high heat, add the butter mixture, allowing it to melt completely in the pan. Add the fish fillets, cooking for 2-3 minutes on each side until the fillets flake with a fork and have reached an internal temperature of 145 F. Remove from the skillet. In the same skillet, add the asparagus and cook until just fork-tender. Serve the asparagus and walleye with slices of the remaining half lemon.
Optional: Sear the remaining lemon slices in the skillet after the asparagus for presentation.
