By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 2
190 cal · 10 min
Sautéed Walleye with Tarragon
Recipe GLPR4b231b66a3cb39
Two tender walleye fillets pan-seared in butter with aromatic fresh tarragon. The fish is gently cooked until perfectly flaky and reaches a safe internal temperature of 145°F, then served with bright lemon wedges. A simple, elegant preparation that highlights the delicate flavor of this freshwater fish.
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Ingredients
2 walleye fillets (4–6 ounces each), thawed and patted dry
Salt, to taste
Ground black pepper, to taste
1 teaspoon fresh tarragon, finely chopped
2 tablespoons butter
Fresh lemon wedges, for serving
Directions
Begin by washing your hands thoroughly with soap and warm water to ensure food safety.
Season the flesh side of each walleye fillet generously with salt and ground black pepper.
Sprinkle the chopped fresh tarragon evenly over the seasoned fish and gently press it into the flesh with your fingertips to help it adhere.
Place a large skillet over medium-high heat and add the butter, allowing it to melt completely and begin to shimmer.
Carefully lay the walleye fillets into the hot pan with the seasoned and tarragon-coated side facing down. Tilt the pan gently so the melted butter flows around the fillets. Sauté for approximately 3 minutes without moving the fish.
Using a thin spatula, gently flip each fillet and cook on the second side for about 2 minutes.
Check that the walleye has reached an internal temperature of 145°F as measured with an instant-read food thermometer inserted into the thickest part of the fillet.
Transfer the cooked fillets to serving plates immediately and serve with fresh lemon wedges on the side.
Comments
Walleye is a Midwestern freshwater fish rarely stocked at Charlotte grocers—Harris Teeter, Food Lion, Publix, Walmart, ALDI, and Kroger all focus on Atlantic or farm-raised species, so you'd need to special-order from a specialty seafood counter or make a dedicated trip to a regional fishmonger. Fresh tarragon is similarly seasonal and inconsistent at standard chains, though dried tarragon works as a substitute. The ten-minute estimate is honest for actual cooking but ignores filleting and prep if you're starting with a whole fish. At roughly $12–18 per pound for walleye and $6–8 for fresh tarragon, the per-serving cost edges toward $15–20 before sides, making this a special-occasion weeknight rather than budget routine. The dish itself is elegant and straightforward, reheats poorly, and suits a couple looking for restaurant-quality simplicity—but only if you've already solved the walleye sourcing problem.
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