Grilled Walleye With Citrus Butter

This walleye recipe calls for the fish to be pro with citrus butter and toasted pecan combination. Grilled walleye is a scrumptious dish for any occasion. It may be the centerpiece of a quiet dinner for 2 or a small night meal.

Walleye fillets have satisfactory white flakes and a mild taste, with few bones. This recipe for grilled walleye maintains it easy, so the flavor of the fish shines thru. Walleye is a flexible fish that is fun to grill.

Walleye is a fave of leisure fishermen in the northern U.S. And Canada. It is the country fish of three states (Minnesota, South Dakota, and Vermont) as well as being honored in Saskatchewan. It’s viable to locate commercially fished walleye clean or in my opinion brief frozen.

When buying a whole walleye, look for a fish that has rich purple flesh. The eyes might be flat and opaque even if the fish is sparkling, in order that they can not be used as a hallmark of freshness.

Grilled Walleye With Citrus Butter
Grilled Walleye With Citrus Butter


  • 2 tablespoons/30 milliliters soft butter (not melted, but room temperature)
  • 1 teaspoon/5 milliliter fresh chives (chopped)
  • 2 teaspoons/10 milliliters orange juice
  • 1/4 cup/60 milliliters pecans (chopped, toasted, divided)
  • 12 ounces/350 grams walleye fillets
  • 1/2 teaspoon/2 1/2 milliliters salt
  • 1/4 teaspoon/1 1/4 milliliters black pepper

Steps to Make It

  1. Gather the ingredients.
  2. Combine the butter, chives, juice, and half of the pecans in a small bowl, and mix well. Reserve the remaining half of chopped pecans for garnish.
  3. Preheat the grill.
  4. Once hot, take a 12-inch square piece of aluminum foil and cut 2-inch slits into it every two inches. Spray it with a nonstick spray or brush it with oil, and place it onto the grill. By using aluminum foil, the fish won’t stick to the grill grates.
  5. Put the walleye fillets on the foil and sprinkle them with salt and pepper.
  6. Grill for 8 to 12 minutes. The fillets are done when the fish flakes easily with a fork and reach an internal temperature of 140 F.
  7. Two to three minutes before the fish is done, top the fillets with the pecan butter. Remove the fillets from the heat once the fish has finished cooking.
  8. Sprinkle the fillets with the remaining pecan pieces over top before serving.
  9. Serve and enjoy!
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