Grilling Walleye Recipes

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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. 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.

In addition to being the state fish of Saskatchewan, Minnesota, South Dakota, and Vermont, the walleye is a freshwater fish that is a favorite of recreational fishermen in the northern United States and Canada.

Serve the walleye with your preferred vegetables or grains, such as couscous and grilled zucchini or asparagus.

The aluminum foil trays make handling and grilling the fish very simple. The fish is delicate yet flavorful with the citrus-pecan butter. Next time, I’ll add orange zest to further enhance the citrus delivery. —Mary Jo Romano

Directions
  1. Preheat an outdoor grill for medium-high heat.
  2. Place walleye, skin-side down, in the center of one aluminum foil square. Brush fillet with butter; season with seasoned salt and garlic and herb seasoning blend. …
  3. Cook on the preheated grill until fish flakes easily with a fork, about 7 minutes per side.

How to grill Walleye

Grilled Walleye Sandwiches 🔗

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Prep: 20min

Total: 35min

Ingredients:

  • 0.5 cup mayonnaise
  • 2 tbsp. finely chopped dill pickle
  • 2 tsp. grated lemon zest, divided
  • 3 tbsp. lemon juice, divided
  • 1 tsp. Dijon mustard
  • 2 tbsp. snipped fresh dill or 2 teaspoons dried dill, divided
  • 4 cloves garlic, minced, divided
  • 3 tbsp. olive oil, divided
  • 0.5 tsp. kosher salt
  • 0.25 tsp. freshly ground black pepper
  • 4 boneless, skinless walleye fillets (about 1½ pounds)
  • hot sauce of choice, to taste
  • 3 lemons, thinly sliced
  • 4 soft sub or hot dog rolls
  • 1 cup dill pickle slices
  • 2 cup shredded iceberg or romaine lettuce
  • 2 tomatoes, sliced 1/4-inch thick

Instruction:

  1. To make the tartar sauce, whisk the mayonnaise, chopped dill pickle, 1 teaspoon lemon zest, 1 tablespoon lemon juice, Dijon mustard, 1 tablespoon fresh or 1 teaspoon dried dill, half of the garlic, and 1 tablespoon olive oil in a small bowl until smooth.
  2. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and refrigerate until ready to use.
  3. Using Kingsford® Original Charcoal, prepare the grill for direct cooking and preheat to 350°F.
  4. In a small bowl, combine the remaining lemon zest and juice, dill, garlic and olive oil. Add hot sauce to taste. Set aside.
  5. Season the fish fillets on both sides with salt and pepper.
  6. Grease the grill grates and place directly over the prepared medium coals. Slightly overlap the lemon slices on the grill grates in a pattern to accommodate the fish fillets.
  7. Place the fish directly on the lemon slices. Brush with the lemon-dill mixture. Cover the grill and cook for 10 to 12 minutes or until fish flakes easily when tested with a fork — don’t turn the fish. For your safety, please reference the USDA safe cooking temperatures.
  8. To assemble, lightly toast and butter the rolls. Spread the tartar sauce on both sides of each roll and place one fish fillet into each roll.
  9. Top with pickle slices, shredded lettuce and tomato. Serve immediately.Major League Baseball trademarks and copyrights are used with permission of Major League Baseball. Visit MLB.com.

FAQ

What do you soak walleye in before cooking?

According to a popular belief, soaking fish fillets in milk will help to “sweeten” the flesh, so place the chunk into a bowl of milk or buttermilk.

Do I remove the skin on walleye before cooking?

Once scaled and cooked, leaving the skin on any slab of fish results in a truly flavorful piece of meat with a crispy layer that won’t just flake apart as you cook it in the pan.

What temperature should cooked walleye be?

Cook fish until an instant-read or meat thermometer reads 145°F in the center, per the USDA’s Safe Minimum Cooking Temperature Guide.

How do you know when walleye is done?

After 30 minutes, check the oven-baked walleye fish to see if it’s done by attempting to flake the thickest part of the fish with a fork; the fish should flake easily and be white in color.

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