|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 8g||42%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 1g||4%|
|Total Sugars 1g|
|Vitamin C 3mg||15%|
|*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.|
Walleye is a versatile fish with a mild taste similar to flounder. The fillets have fine white flakes and few bones, and the texture is firm but delicate. This walleye recipe calls for the fish to be grilled and seasoned with a citrus butter and toasted pecan mixture; it can be the centerpiece of a quiet dinner for two or a small dinner party. Whether you are lucky enough to have caught some walleye on your last fishing trip or have picked some up at the local fish market, this simple recipe is a great way to prepare it.
Walleye is a freshwater fish that 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.
Serve the walleye with your choice of veggies or grains, such as grilled asparagus or zucchini and couscous.
“The fish is delicate yet flavorful with the citrus-pecan butter. The fish is super-easy to assemble and grill. The aluminum foil trays make handling and grilling a breeze. Next time I will add orange zest to enhance the citrus delivery even more.” —Mary Jo Romano
2 tablespoons unsalted butter, room temperature
2 teaspoons orange juice
1 teaspoon thinly sliced fresh chives
Cooking spray, or oil
2 (6-ounce) walleye fillets
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Steps to Make It
Gather the ingredients.
Combine the butter, half of the pecans, orange juice, and fresh chives in a small bowl and mix well.
Prepare a medium (350°F to 375°F) gas or charcoal grill fire.
Spray a 12-inch square piece of foil with nonstick spray or brush it with oil and then place it on the grill.
Put the walleye fillets on the foil and sprinkle them with salt and pepper.
Grill for 6 to 9 minutes. Top the fillets with the pecan butter. Grill until the internal temperature of 140 F is reached, the butter is melted, and the fish flakes easily with a fork, 1 to 3 minutes more.
Remove the fish from the heat and sprinkle the fillets with the remaining pecans before serving.
Mercury Level Warning
The mercury content of walleye is elevated. Adults should limit consumption to two servings per month, while kids age 12 and under should only have one serving per month.
- It's possible to find commercially fished walleye fresh or 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.
- 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.
- By using greased aluminum foil, the fish won't stick to the grill grates.
- If you can't find walleye, good substitutes are yellow perch, snapper, grouper, cod, and flounder.