grilled walleye recipes

Jonathan Croswell has spent more than five years writing and editing for a number of newspapers and online publications, including the "Omaha World-Herald" and "New York Newsday." Croswell received a Bachelor of Arts degree in English from the University of Nebraska and is currently pursuing a Master’s of Health and Exercise Science at Portland State University.
Grilling is an effective means of preparing walleye no matter your ultimate goal, and the fish’s surface gives easy clues to let you know when the meat has been fully cooked.
Seasoning the fish can greatly alter the taste of the meat, which can makes walleye taste different depending on how it is cooked.

On top of the fillets place onion rings, butter, salt, pepper and lemon juice.
Dip thawed fillets in melted butter (I usually add a little lemon juice to the butter) or if you want your fish to be fat free substitute white wine.
All you do is cover the fillets in shore lunch then heat the canola oil up to boiling point then throw the fish in and let them cook until crunchy dark brown.
Pour butter mixture over fillets, place sliced lemon over fillets and sprinkle with remaining dill.
In the cavity of each fish, put a lump of butter, squirt of Lemon juice, salt and pepper, or other spices you like.
Place the fillets on the grill and season them with cayenne pepper, black pepper, garlic powder, and salt.
Continue to cook with cover closed until fish is almost completely flaky, then…… HERE’s THE SECRET….. punch holes in the aluminum foil, close the grill cover, and let the smoking margarine and flames light up the town for one minute.
When ready to cook, remove fish from marinade and place in butter-coated aluminum foil pouch(es).
Crack an egg or two in a bowl, depending on how many fillets you plan to cook, add some milk and if you like a touch of lemon, add a capful of concentrated lemon juice and mix it good.
Place the fillets in coated baking dish and sprinkle with lemon pepper.
Remove add a little salt and butter put back over fire until fish fillet is white or edges are brown.
Saute filets on a low heat for a couple of minutes in lemon butter sauce, top with fresh lemon slices and add a sprinkle of parsley for a dash of color.

Brush both sides of walleye fish fillets with spicy garlic butter mixture and place on the grill.
Two easy grilled walleye recipes for cooking walleye fish on the grill blackened or with a spicy garlic marinade.
Add the fish and allow to marinade while your preheat the grill for medium-high heat (400 degrees F).

I measure out the oil and apply to both sides of fish.
Sprinkle Cajun spice liberally to both sides of fillets.
Rinse fish with cold water.
You can use any fish firm enough to grill.
Serving size is 1 6-8 ounce fillet per person.
Carefully exam for bones or skin.
Remove any bones or skin.

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North Shore Pasta – Walleye Mac & Cheese – An Iron Range portion of fresh-smoked walleye with sweet corn kernels and roasted red peppers atop a bed of cavatappi noodles – all smothered in Giggles' secret smoked Gouda sauce and toasted with Parmesan parsley bread crumbs.
North Shore Pasta – Walleye Mac & Cheese – An Iron Range portion of fresh-smoked walleye with sweet corn kernels and roasted red peppers atop a bed of cavatappi noodles – all smothered in Giggles' secret smoked Gouda sauce and toasted with Parmesan parsley bread crumbs.

In batches, dip fish in milk, then coat with baking mix mixture; fry for 5 minutes on each side or until golden brown and fish flakes easily with a fork.
Walleye is one of the most sought after fish because of it’s thick white fillets and minimal cooking to make a delectable meal.
of oil; fry fish over medium-high heat for 3-4 minutes on each side or until fish flakes easily with a fork.

ENRICHED BLEACHED WHEAT FLOUR, PARTIALLY HYDROGENATED SOYBEAN AND/OR COTTONSEED OIL, SALT, LEAVENING, DRIED WHEY, GARLIC POWDER, SUGAR, BUTTERMILK SOLIDS, MONOSODIUM GLUTAMATE, POTATO FLOUR, ONION POWDER, SPICES, DEXTROSE, NATURAL FLAVOR, CORN STARCH, HYDROLYZED SOY PROTEIN, EXTRACTIVES OF PAPRIKA.
Coconut flour and coarse ground almond meal make a fabulous breading spiced up with a little garlic, onion, salt and paprika.

In a resealable plastic bag or container, place the fish fillets and Lawry’s Herb & Garlic with Lemon Juice Marinade.
Remove fish from marinade and drain; sprinkle with Lawry’s Seasoned Salt and Lemon Pepper, to taste.
Fold alluminum foil to seal fillets and grill for 10 to 15 minutes, or until fish flakes with a fork.
Mix in 1 tablespoon of fresh chopped garlic into the pan and simmer on low heat until cream reduces in half, add salt, pepper to your taste.
Spray grill with non-stick cooking spray; cook on hot barbecue grill or in hot broiler 3 to 5 minutes per side, or until fish flakes.
Bake for 4 minutes, then loosely place foil over fillets; do not seal the edges.

Growing up with a father who fishes on a semi-professional level, Carlene and I are no strangers to the joys of fishing and eating fish (especially walleye)! So it’s about time we posted some walleye (or Pickerel as some call it) on the blog.
This entry was posted in Fish and tagged breaded, cake, creamy, dill, fish, Fried, pickerel, Potato, sauce, walleye.

Recipes for Bluegill, Crappie, Lake Perch, Whitefish, Northern Pike, Walleye and other freshwater fish Lake Michigan provides some of the best fishing for Bluegill, Crappie, Lake Perch, Whitefish, Northern Pike, Walleye and other freshwater fish in the Midwest.

If you want to know how Kenny Ledgerwood takes his fish from the lake to the table, you can contact him at The Unknown Cooks group.
With you being lucky and cordial, Kenny may clue you in on his top secret fishing process and recipes for a fish dinner success.
Kenny narrowly missed being the winner of the recent online Unknown Cook challenge where members vote on each other’s dishes based solely on presentation.
When Ledgerwood is not working, he is skillfully fishing his favorite spots reeling in whatever fish he hooks on the end of his line.
“What this guy does with fish makes me jealous”, says one member of The Unknown Cooks.

Take 15-20 basil leaves, a stick of unsalted butter, 2 garlic cloves, white pepper, cayenne pepper and some lemon juice.
Take 15-20 basil leaves, a stick of unsalted butter, 2 garlic cloves, white pepper, cayenne pepper and some lemon juice.
The one I used is great for the relatively thick 22" eye that I grilled, but would be too "thick" of a space for 16-18" eaters (they’d be falling all over when a guy goes to rotate/flip.
The one I used is great for the relatively thick 22" eye that I grilled, but would be too "thick" of a space for 16-18" eaters (they’d be falling all over when a guy goes to rotate/flip.
Boiled and dunked in butter….Doesnt get any better.  Make sure you sprinkle a little seasoned salt in the butter.
 Mix it in the food processor, spread on walleye, and cook it all on a cedar plank.
I’ve seen some cool "springy" ones that accommodate various thicknesses better, I’m going to research a bit and try to get a good one.
 Mix it in the food processor, spread on musky, and cook it all on a cedar plank.
I’ve seen some cool "springy" ones that accommodate various thicknesses better, I’m going to research a bit and try to get a good one.

Step 3 Top walleye with shallot butter (flash very quickly to start to melt butter) and garnish plate with lemon wedge (between the starch and veg at back of plate).
Step 2 Place smashed potatoes on left side of a warm rectangle plate, market vegetables on right.

Our walleye recipes E-Cookbook makes a GREAT idea, simply download the files, print the recipes, place them in a binder with a clear plastic front pocket, customize a front jacket cover for that special person and you have a unique personalized .

Place a little salsa on a forkful of fish, add a slice of ginger and take a bite… you’ll be transported to the tropics! This mango salsa can be varied according to your whim – use your imagination.

Take trout fillets and rub lemon wedges on both sides of the fish.
Salt and pepper fish to taste.
Simmer fish 10 minutes in shallow pan with water.
Add fish fillets and bring to boil.
Fry in butter until light brown and fish flakes with a fork.
Spray both sides of the fish with the non stick cooking spray.
Place fillets in griddle and cook 3 minutes each side.
then gently place fish in water (to avoid breaking).

Walleye are such a mild fish, one simple way is to wrap it up in aluminum foil with just butter, lemon juice and salt and pepper.when you wrap it up make sure it’s sealed real well and it will steam cook very quickly, about 20 min for a nice fillet.
Been having a little luck with the Walleye on the tailwaters of the Cumberland below Wolf Creek Dam and thinking I should try cooking up some.
Been having a little luck with the Walleye on the tailwaters of the Cumberland below Wolf Creek Dam and thinking I should try cooking up some.

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If you your Friday fish fries too much for just one helping, stop by Mason Street Grill for their lunch and dinner special, which includes Great Lakes walleye, homemade tartar sauce coleslaw, fries and best of all, half-off seconds.
Atlantic Cod, beer-battered or baked, or Breaded Walleye or Lake Perch is served with coleslaw, marbled rye, tartar sauce, lemon and your choice of French fries or potato pancakes.
All dinners are served with coleslaw, tartar sauce, marble rye bread and your choice of french fries, fresh fruit or homemade potato pancakes.
Serving the Milwaukee traditional fish fry only on Fridays, Goolsby’s offers their guests breaded Icelandic cod filets with coleslaw and french fries.
The Palm Garden offers a choice of cod, perch, bluegill, tilapia, shrimp (or a combo platter) and a choice of French fries or potato pancakes, cole slaw, applesauce and rye bread, from 4 until 9 p.m. A lovely setting on the river, polka music and tours of the brewery also are available.
Even the brat house is serving fish on Fridays! Stop in for their three pieces of fresh cod, coleslaw, rye bread and tartar sauce – a classic fish fry.
From sauteed seafood tacos to wild-caught grilled salmon, there’s something for everyone – or you can opt for the regular cod fish fry served with frites, cole slaw, malted rye bread and homemade remoulade.
Trinity, just off the Water Street bar strip, serves lightly battered fish fillets with fries and coleslaw seven days a week.
Head to the Harley-Davidson Museum’s own Motor for an all-day Wisconsin Fish Fry featuring beer-battered fish served with fries, coleslaw and cornbread.

With respect to the bacon recipe posted, isn't the walleye way over cooked if you cook until the bacon is crispy? This isn't a criticism.
I like the new Kraft brown sugar BBQ sauce and once the bacon is crisp apply the sauce and leave on barbecue for a couple minutes just to caramelize the sauce.
I like like bacon wrapped walleye on the BBQ too, doused in Diana's sauce of any kind.
The other walleye/baccon recipes sound good as well, but don't the bacon and dressing overpower the taste of the fish.
The one on the BBQ with bacon is great, tried it last year for the first time.
The one on the BBQ with bacon is great, tried it last year for the first time.
cook till bacon is crispy then dip in chicken and rib sauce.
cook till bacon is crispy then dip in chicken and rib sauce.

This entry was posted on Sunday, January 31st, 2010 at 7:45 pm and is filed under Recipes.
TO SERVE: PLACE FILLET ON EACH ROLL BOTTOM AND TOP WITH PINEAPPLE SALSA MIX .

A wonderful under-utilized grilling technique for fish is using a soaked cedar plank.
On the grill it will give your fish a wonderful smoky cedar flavor.
4) Set the fish filet skin side down on the cedar plank.
9) Take the fish out of the grill and let stand 10-20 minutes letting the fish cook.

The addition of the pecans on this fish gives not only great flavor to this fish recipe but a nice crunch that really makes this Walleye stand out.
Put the Walleye Fillets on the foil, sprinkle with salt and pepper, and grill for 8-12 minutes.
Preparation Combine butter, chives, juice and half the pecans in a small bowl and mix well.
I didn’t have orange juice, so subbed lemon and some olive oil instead of all butter.

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