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Walleye with Artichokes, Mushrooms, and Tomatoes Recipe

Sautéed walleye with a thick sauce of artichokes, mushrooms, and tomatoes – YUM. Try this recipe with your next fresh catch!

Walleye with Artichokes, Mushrooms, and Tomatoes Recipe

A delicious dish of sautéed walleye topped with an artichoke, mushroom, and tomato sauce.

Print Recipe

Serves: 6
Prep time: 20 minutes
Cook time: 15-20 minutes

Sauce Ingredients:

  • 3 cups mushrooms, sliced thin
  • 1/2 cups butter
  • 1 1/2 cups red onions, sliced thin
  • 2 tablespoons garlic, minced
  • 1 (14-ounce) can artichoke hearts
  • 4 tablespoons dry white wine
  • 3 tablespoons Sambuca liqueur
  • 3 tablespoons lemon juice
  • 4 1/2 cups tomatoes, seeded & diced
  • 2 tablespoons fresh basil
  • Salt and pepper to taste

Walleye Ingredients:

  • 6 fresh walleye fillets
  • salt & pepper as needed
  • flour
  • butter


  1. Make the sauce: Sauté mushrooms in butter over medium heat until brown. Stir in onion, garlic, and artichokes. Cook until onion is soft. Stir in white wine, Sambuca, and lemon juice. Add the tomato, basil, salt, and pepper. Cook until sauce thickens.
  2. Season walleye fillets with salt and pepper and dredge in flour. Sauté fillets in butter, about 2 minutes per side. Keep warm.
  3. Spoon thickened sauce over walleye and garnish with a basil leaf.

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