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 08/3/22
Tested by Mary Jo Romano
Grilled Walleye With Citrus Butter

The Spruce / Danielle Moore
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 2 servings
Nutrition Facts (per serving)
375 Calories
21g Fat
2g Carbs
43g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 375
% Daily Value*
Total Fat 21g 27%
Saturated Fat 8g 42%
Cholesterol 218mg 73%
Sodium 641mg 28%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 43g
Vitamin C 3mg 15%
Calcium 252mg 19%
Iron 3mg 17%
Potassium 907mg 19%
*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.

“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

Grilled Walleye with Citrus Butter/Tester Image
A Note From Our Recipe Tester

Ingredients

  • 2 tablespoons unsalted butter, room temperature

  • 3 tablespoons coarsely chopped toasted pecans,  divided

  • 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

  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. 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.

    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 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.

    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 pecans before serving.

    Grilled walleye with citrus butter, garnished with pecans

    The Spruce / Danielle Moore

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. 

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.
  • If you can't find walleye, good substitutes are yellow perch, snapper, grouper, cod, and flounder.

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