Sautéed Walleye with Tarragon - MA SNAP-ED

Ingredients

• 2 walleye fillets (4–6 ounces each), thawed and patted dry
• salt and ground pepper
• 1 teaspoon chopped fresh tarragon or parsley (or 1/2 teaspoon dried)
• 2 tablespoons butter
• fresh lemon wedges (optional)
• Wash hands with soap and water.
• Season walleye on the flesh side with salt and pepper.
• Sprinkle with tarragon or parsley and press lightly into the flesh to help it stick.
• Melt the butter in a pan over medium high heat.
• Place the fillets seasoned side down in the pan, tilting the pan to make sure the butter surrounds the fillets, and cook for about 3 minutes.
• Gently flip the fillets and cook on the second side, about 2 minutes. Walleye should reach a final internal cook temperature of 145 °F as measured with a food thermometer before serving.
• Plate and serve immediately with lemon wedges.
• Herbs
• Lemons