|Nutritional Guidelines (per serving)|
|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.|
Grilled walleye is a delicious dish for any occasion. This walleye recipe calls for the fish to be seasoned with citrus butter and toasted pecan mixture, and can be the centerpiece of a quiet dinner for two or a small dinner party. 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.
Walleye is a versatile fish that is enjoyable to grill. The 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.
- 2 tablespoons/30 milliliters butter (room temperature)
- 1/4 cup/60 milliliters pecans (chopped, toasted, divided)
- 2 teaspoons/10 milliliters orange juice
- 1 teaspoon/5 milliliters fresh chives (chopped)
- 12 ounces/350 grams walleye fillets
- 1/2 teaspoon/2.5 milliliters salt
- 1/4 teaspoon/1.25 milliliters black pepper
Gather the ingredients.
Combine the butter, half of the pecans, orange juice, and fresh chives 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 2 inches. Spray it with a nonstick spray or brush it with oil, and place it onto the grill.
Put the walleye fillets on the foil and sprinkle them with salt and pepper.
Grill for 8 to 12 minutes. 2 to 3 minutes before the fish is done, top the fillets with the pecan butter. The fillets are done when the fish flakes easily with a fork and reaches an internal temperature of 140 F.
Remove the fish from the heat and sprinkle the fillets with the remaining pecan pieces before serving.
- 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.
- 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 2 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.
- By using greased aluminum foil the fish won't stick to the grill grates.