|Nutritional Guidelines (per serving)|
|Servings: 2 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 8g||41%|
|Total Carbohydrate 59g||21%|
|Dietary Fiber 5g||18%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This walleye recipe calls for the fish to be seasoned with a citrus butter and toasted pecan mixture. Grilled walleye is a delicious dish for any occasion. It can be the centerpiece of a quiet dinner for two or a small dinner party.
Walleye fillets have fine white flakes and a mild flavor, with few bones. This recipe for grilled walleye keeps it simple, so the flavor of the fish shines through. Walleye is a versatile fish that is enjoyable to grill.
Walleye is a favorite of recreational fishermen in the northern U.S. and Canada. It is the state fish of three states (Minnesota, South Dakota, and Vermont) as well as being honored in Saskatchewan. It's possible to find commercially fished walleye fresh or individually quick frozen.
When buying a whole walleye, look for a fish that has rich pink flesh. The eyes will be flat and opaque even when the fish is fresh, so they can't be used as an indicator of freshness.
- 1/4 cup / 60 milliliters toasted pecans (chopped, divided)
- 2 tablespoons / 30 milliliters soft butter (not melted, but room temperature)
- 1 teaspoon / 5 milliliters fresh chives (chopped)
- 2 teaspoons / 10 milliliters orange juice
- 12 ounces / 350 grams walleye fillets
- 1/2 teaspoon / 2.5 milliliters salt
- 1/4 teaspoon / 1 1/4 milliliters black pepper
Combine the butter, chives, juice, and half of the pecans in a small bowl, and mix well. Reserve the remaining half of chopped pecans for garnish.
Preheat the grill. Once hot, take a 12-inch square piece of aluminum foil, and cut 2-inch slits into it every two inches. Spray it with a nonstick spray or brush it with oil, and place it onto the grill. By using aluminum foil, the fish won't stick to the grill grates.
Put the walleye fillets on the foil; sprinkle them with salt and pepper, and grill for 8 to 12 minutes. The fillets are done when the fish flakes easily with a fork and reaches an internal temperature of 140 F.
Two to three minutes before the fish is done, top the fillets with the pecan butter. Remove the fillets from the heat once the fish has finished cooking.
Sprinkle the fillets with the remaining pecan pieces over top before serving.
Perfectly grilled walleye will have soft and flaky flesh. If the fish is tough, it may have cooked too long or too much seasoning was used.
Note that the mercury content of walleye is elevated. Adults should limit consumption to two servings per month while kids age 0 to 12 should only have one serving per month. The U.S. fishery gets an "OK" eco-rating while the Canadian fishery gets a "Worst" eco-rating due to using drift gillnets.