Grilled Walleye With Citrus Butter

By
Derrick Riches
Derrick Riches
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
Learn about The Spruce Eats' Editorial Process
Updated on 12/13/21
Grilled Walleye With Citrus Butter

The Spruce / Danielle Moore
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 2 servings
Nutrition Facts (per serving)
397 Calories
24g Fat
3g Carbs
43g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 397
% Daily Value*
Total Fat 24g 30%
Saturated Fat 9g 43%
Cholesterol 218mg 73%
Sodium 641mg 28%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 5%
Total Sugars 1g
Protein 43g
Vitamin C 3mg 15%
Calcium 255mg 20%
Iron 3mg 18%
Potassium 920mg 20%
*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.)

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.

Ingredients

  • 2 tablespoons unsalted butter, room temperature

  • 1/4 cup coarsely chopped, toasted pecans,  divided

  • 2 teaspoons orange juice

  • 1 teaspoon fresh chives

  • 12 ounces walleye fillets

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground 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.

    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 then place it on 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 6 to 9 minutes. Top the fillets with the pecan butter. Grill for an additional 2 to 3 minutes; the fillets are done when the fish flakes easily with a fork and has reached 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

  7. Enjoy.

Tips

  • 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.

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. 

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