Walleye Amandine | Midwest Living

Walleye Amandine

Walleye Amandine

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  • Makes: 4 servings
  • Start to Finish 15 mins

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  • 4 8 - 10 - ounces skinless walleye, trout, red snapper, or catfish fillets, 3/4- to 1-inch thick
  • 1 tablespoon butter, melted
  • Salt and ground black pepper
  • 1/3 cup slivered almonds
  • 1/4 cup butter
  • 2 tablespoons lemon juice (optional)
  • Lemon wedges (optional)
  • 1 recipe Artichoke Tartar Sauce (see Recipe Center)


  1. Rinse fish; pat dry. Line a large baking pan with foil. Place fish in the pan; brush with half of the melted butter. Sprinkle with salt and pepper. Turn fillets, repeat. Tuck any thin portions under to make fillets a uniform thickness.
  2. Broil 4 inches from the heat for 5 minutes. Turn and broil 4 to 5 minutes longer or until fish flakes easily when tested with a fork.
  3. In a medium skillet cook almonds in butter until golden. Remove from heat. If you like, stir in 2 tablespoons lemon juice.
  4. To serve, place fish on a platter and spoon almond mixture over. If you like, serve with lemon wedges. Makes 4 servings.

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