Grilled Walleye With Citrus Butter

Written by
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
Learn about The Spruce Eats' Editorial Process
Derrick Riches
Updated 01/25/21
Grilled Walleye With Citrus Butter

The Spruce / Danielle Moore
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 2 servings
Nutritional Guidelines (per serving)
453 Calories
22g Fat
59g Carbs
12g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 2
Amount per serving
Calories 453
% Daily Value*
Total Fat 22g 28%
Saturated Fat 8g 41%
Cholesterol 31mg 10%
Sodium 612mg 27%
Total Carbohydrate 59g 21%
Dietary Fiber 5g 18%
Protein 12g
Calcium 324mg 25%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Serve walleye with your choice of veggies or grains. While the grill is lit, grill some asparagus or zucchini as a healthy side dish.

Ingredients

  • 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

Steps to Make It

  1. Gather the ingredients.

    Grilled Walleye With Citrus Butter ingredients

    The Spruce / Danielle Moore

  2. 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.

    Combine the butter, half of the pecans, orange juice, and fresh chives in a small bowl

    The Spruce / Danielle Moore

  3. 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.

    aluminum foil on top of a grill

    The Spruce / Danielle Moore

  4. Put the walleye fillets on the foil and sprinkle them with salt and pepper.

    Put the walleye fillets on the foil and sprinkle them with salt and pepper

    The Spruce / Danielle Moore

  5. 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.

    top the fish fillets with the pecan butter

    The Spruce / Danielle Moore

  6. Remove the fish from the heat and sprinkle the fillets with the remaining pecan pieces before serving.

    Grilled Walleye With Citrus Butter, garnished with pecans

    The Spruce / Danielle Moore

Tips

  • 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.

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