We love cooking with white fish here. Not only is it delicious, but we catch SO MUCH of it that I'm always looking for new ways to use it that go beyond your typically Fried Fish Bites and Lemon Pepper Whitefish. Jeremiah hit it out of the park with his Lingcod Linguine, and that's probably my all-time favorite way to use white fish, but this Whitefish with Wine Sauce is a very very close second.
Ever since I discovered I didn't actually hate bell peppers, just GREEN bell peppers, I've been mildly obsessed in making up for lost time and consuming copious amounts of all of the red, yellow, and orange bell peppers I possibly can. Suddenly I love fajitas (check out my chicken, shrimp, and steak versions here). Stuffed Peppers are something I look forward to instead of avoid. This Sarma Stuffed Cabbage Soup is one of my favorite meals.
This bell pepper white wine sauce really leans on and celebrates that fresh, bright bell pepper flavor, and blending it makes it kid-friendly too. My kids who wouldn't want to touch a large chunk of vegetable with their brother's fork, even, gladly will eat this sauce.
Try my Homemade Bolognese Recipe too!
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
Try our Spicy Shrimp Marinara too!
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
1
Saute
Saute the vegetables in the butter and oil.
2
Make into sauce
Add the wine and stock. Simmer until everything is tender. Blend in batches until smooth. Thicken, if necessary.
3
Add the fish
Bring the blended sauce back up to a simmer and add in your fish. Cover and cook until flaky.
4
Make the pasta
While the sauce is cooking, make your pasta in well-salted water.
5
Enjoy
Serve a healthy serving of sauce over pasta or zoodles.
Try our Grilled Lingcod recipe with your favorite whitefish!
Store these in the fridge, covered, for up to 2-3 days, max.
Most of the time I tell you to stay FAR away from the microwave with fish, but in this case it actually works pretty well when reheating this sauce. Just go easy and don't overdo it or you'll ruin the texture of the fish.
Sure! You can also use chicken or shrimp in this recipe. You can also omit the meat or fish completely and make this a vegetarian meal.
Traeger Walleye with Lemon Cream Sauce
Our delicious and simple recipe features fresh white fish simmered in a homemade sauce made of bell peppers, tomatoes, onions, butter, and white wine.
Amount Per Serving: Calories: 384Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 91mgSodium: 619mgCarbohydrates: 34gFiber: 3gSugar: 5gProtein: 24g
Nutrition data provided here is only an estimate.
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