2 good sized walleye fillets
Salt and freshly ground black pepper
Flour, for dredging
4 tablespoons butter
2 ounces chopped garlic
½ cup sliced mushrooms
1 small diced tomato

Garlic Wine Sauce:
3 cloves garlic, minced
1 cup chicken bouillon, heated
1/4 cup white wine
lemon pepper

About ½ pound linguini, cooked
Lemon wedges, for garnish

Season both sides of the walleye with salt and freshly ground black pepper. Coat both sides of the walleye fillet with flour. Heat the butter in a medium nonstick skillet over medium-high heat and cook the walleye on one side for 2 to 3 minutes, or until golden. Turn the fillets over and cook until fish is opaque and cooked through.

Remove to a plate and keep warm. Add the garlic, sliced mushrooms and diced tomatoes to the fish pan and cook until mushrooms are golden and most of the liquid has evaporated. Add the bouillon, wine and lemon pepper and simmer until thickened and reduced. Salt and pepper to taste. Serve over linguini and top with the pan sauce. Serves 2.

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