Butter-basted walleye with thyme and garlic from The New Midwestern Table: 200 Heartland Recipes by Amy Thielen

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Notes about this recipe

  • Eat Your Books

    Can substitute all-purpose flour for Wondra flour.

  • julesamomof2 on September 03, 2021

    Simple, delicious recipe that lets fresh fish shine. Made exactly as written and the whole thing took about 15 minutes.

  • lkgrover on June 26, 2021

    Excellent recipe for fresh lake fish. I used walleye, which has a delicate flavor. I used a garlic press on my garlic (4 cloves); just the right amount. And don't be tempted to skimp on the butter!

  • jgreenheck on January 13, 2021

    I tried this with bluegill and it was very nice. Will definitely use it when I have fresh walleye.

  • hillsboroks on April 18, 2019

    For such a fast recipe with relatively few ingredients this dish really packed a flavor wallop. I loved the way the garlic became crispy and brown but my husband wanted less garlic flavor and more of the fish flavor. I don't know that this fish would ever have had a strong flavor. He caught it the day before in the Columbia River so it was extremely fresh. This was our first time trying walleye and it is such a lovely white, firm meat fish. Next time I will cut the amount of garlic in half and leave it whole after smashing it. I minced it a bit and that was probably a mistake.

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