Grilled Walleye Fillets with Herbs and Lemon Recipe

Walleye, a freshwater fish native to the northern United States and Canada, is a prized catch among recreational anglers. Its elusive nature, sensitivity to sunlight, and unique reflective pigment layer in the eyes contribute to its popularity. Typically measuring between 10 to 20 inches in length and weighing 1 to 3 pounds, walleye primarily feed on other fish, but will also indulge in crayfish, worms, and minnows.

When it comes to cooking walleye, its white flesh and distinctive fish flavor with a subtle sweetness shine when prepared without overpowering ingredients. The firm texture of the meat makes it suitable for various cooking methods, including grilling on a George Foreman Grill.

Nutrition of Grilled Walleye

Grilled walleye is not only delicious but also a nutritious option. A 3-ounce serving of grilled walleye contains approximately 100 calories and 21 grams of protein. With just 1 gram of fat per serving, mostly unsaturated, it provides heart-healthy omega-3 fatty acids, meeting the daily recommendation of 250 milligrams. Additionally, grilled walleye offers 120 milligrams of calcium, along with potassium and vitamin B-6.

About The Recipe

If you’ve ever visited the Upper Peninsula region of the US, you might have come across the tradition of the Friday Fish Fry dinner. Originally a Christian religious practice to substitute meat with fish on Fridays, it soon became a popular staple. Typically, the fish served is beer-battered and fried perch accompanied by coleslaw and potatoes, with beer as the beverage of choice.

Walleye, too, is often enjoyed this way. However, it’s a treat that may not be suitable for regular indulgence. By grilling walleye fillets and adding fresh herbs, you can enjoy a leaner, healthier, and equally delicious alternative.

Simple Grilled Walleye Fillets with Herbs and Lemon

Ingredients:

• Four 6-ounce walleye fillets (approximately 2 whole fillets cut in half)
• 2 tablespoons extra virgin olive oil (EVOO)
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh parsley
• 2 tablespoons fresh dill
• 1/4 teaspoon sea salt
• 1/4 teaspoon cracked black pepper
• EVOO for coating the grill plates

Total time: 15 min | Prep time: 10 min | Cook time: 5 min | Serves: 4 people | Author: Nick

Directions:

1. In a food processor or mini chopper, combine the fresh herbs, salt and pepper, lemon juice, and EVOO to create a sauce. Coat the fish with half of this herb and lemon mixture, setting aside the remaining mixture for dressing the fish after cooking.
2. Preheat your George Foreman Grill to high and coat both plates with EVOO. Place the fish on the grill and close the top. You may need to grill the fish in two batches. Cook the fish for approximately 5 minutes or until the fillets easily flake with a fork. Transfer the cooked fillets to a serving plate and spoon the reserved herb mixture over the top. This dish pairs well with rice cooked in broth and a side of green peas. Remember, simplicity allows the flavors of the fish to shine.

Grilled Walleye Fish Tacos

Ingredients:

• Four 6-ounce walleye fillets (approximately 2 whole fillets cut in half)
• 2 tablespoons extra virgin olive oil (EVOO)
• 2 tablespoons fresh cilantro, minced
• Juice of 1 small lime
• 1 teaspoon dried chili powder
• 1/4 teaspoon sea salt
• 1/4 teaspoon cracked black pepper
• Pinch of cayenne
• 6 flour or corn tortillas

Topping Ideas:

• 1 cup of your favorite salsa (or use the easy salsa recipe below)
• 1 avocado, thinly sliced
• 1 cup thinly sliced romaine lettuce
• 3/4 cup plain yogurt
• 1 cup shredded cheese (Monterey Jack or Cheddar)

Total time: 30 min | Prep time: 25 min | Cook time: 5 min | Serves: 4 people

Directions:

1. In a food processor or mini chopper, combine the fresh herbs, salt and pepper, spices, lime juice, and EVOO to create a sauce. Coat the fish with the herb and EVOO mixture, and set it aside. Prepare your desired toppings and place them in separate serving bowls.
2. Preheat your George Foreman Grill to high. Place the fish on the grill and close the top. You may need to grill the fish in two batches. Cook the fish for approximately 5 minutes or until the fillets easily flake with a fork. Transfer the cooked fillets to a cutting board and cut them into 1 or 2-inch pieces.
3. Warm the tortillas on the George Foreman Grill, overlapping them if necessary.
4. Assemble the tacos by placing a tortilla on a plate, adding some fish, and topping it with your favorite toppings. Fold it over and enjoy with plenty of napkins.

Easy Salsa

Ingredients:

• 10 ripe plum tomatoes
• Juice of 1 medium lime
• 1 tablespoon extra virgin olive oil
• 1/2 cup packed fresh cilantro
• 1/4 medium red onion
• 1 small jalapeno pepper
• 1 clove garlic
• Sea salt to taste

Total time: 10 min | Prep time: 10 min | Serves: 4 people

Directions:

1. Quarter the tomatoes, slice the onion, halve the jalapeno, and peel the garlic.
2. Place all the ingredients in a food processor and pulse until well combined, but still chunky. Add salt to taste. Serve with the tacos.

Enjoy these flavorful grilled walleye recipes and savor the delicious taste of this freshwater delicacy. For more mouthwatering recipes and culinary inspiration, visit BDK Restaurant.