Walleye with Basil-Tomato Sauce

Servings: 2

Prep Time: 10 minutes

Cooking Time: 15 minutes

Ingredients:

2 walleye fillets
1 small shallot, minced
10 ounces of grape/cherry tomatoes, halved
2½ tablespoons of olive oil, separated
Splash of dry white wine
½ teaspoon of dried basil
Splash of water
Kosher salt, to taste
Freshly cracked pepper, to taste
2 tablespoons butter

Directions

Step 1

Rinse fillets under cold water and pat completely dry with paper towels. Season with kosher salt on both sides. Over medium-high, heat enough oil to coat the bottom of a non-stick skillet. When it starts to shimmer, lay the fish flesh-side down.

Step 2

Cook until the fish turns golden on the flesh side. You will cook the fish most of the way through on this side. Remove fish from the pan and set aside.

Step 3

Add 1 tablespoon of oil to the same pan. Reduce heat to medium, and then add shallot and a pinch of salt, stirring frequently, until softened. Add a splash of white wine, scrape the bottom of the pan and simmer until evaporated.

Step 4

Next, add tomatoes, basil and a splash of water. Bring to a boil and then reduce to a simmer. Cover and cook until tomatoes soften and turn into a sauce, about 7 minutes, stirring occasionally. Add more water if necessary.

Next, stir in butter and season with salt and pepper to taste.

Step 5

Lay walleye, skin-side down, on top of the sauce. Cover the pan and simmer on low for 2-3 minutes, or until fish warms through and re-moistens. Turn off heat, drizzle olive oil on top and serve with rice, couscous or orzo.