Walleye is a fresh water fish in the perch family. It is native to the northern United States and Canada and can be found in lakes, rivers, and woodland ponds. Walleye are sensitive to sunlight, making these elusive fish a favorite of recreational anglers. Their name comes from a special pigment layer in the eyes that reflects light. They measure from 10 to 20 inches in length and generally weigh in at 1 to 3 pounds. Walleye feed mostly on other fish. They will also eat crayfish, worms, and minnows.
Walleye yield a good amount of meat for their size. The flesh is white and has a distinctive fish flavor with a slight sweetness that is best prepared without too many items that mask the flavor. The texture is great, making it suitable for a variety of cooking methods. It holds up well when prepared on a George Foreman Grill.
Nutrition of Grilled Walleye
3 ounces of grilled walleye contains approximately 100 calories and 21 grams of protein. It has 1 gram of fat per serving, nearly all of that being unsaturated. One portion provides the daily recommendation of 250 milligrams of omega-3 fatty acids. This is the heart healthy fat that we need. Grilled walleye provides 120 milligrams of calcium. It is also a good source of potassium and vitamin B-6.
About The Recipes
If you have ever visited the area of the US that is called the Upper Peninsula you would likely have been offered a Friday Fish Fry dinner. This is generally a beer battered and fried perch with sides of coleslaw and potatoes. Beer is the drink of choice with this dish. Eating fish on Fridays, rather than meat, was originally a Christian religious ritual. The fish fry soon became a popular staple.
Walleye is often served this way. Yet, it is an indulgence that we may not want to make a weekly habit. Cooking walleye or any other perch on the GF grill makes the dish leaner, healthier, and just as tasty.
The first recipe below is for a simple grilled walleye with fresh herbs. The second recipe is for transforming the grilled fillets into very simple tacos with a variety of toppings.
Simple Grilled Walleye Fillets with Herbs and Lemon
Ingredients:
- Four 6 ounce walleye fillets (approximately 2 whole fillets cut in half)
- 2 TBS extra virgin olive oil (EVOO)
- 2 TBS fresh lemon juice
- 2 TBS fresh parsley
- 2 TBS fresh dill
- 1/4 tsp sea salt
- 1/4 tsp 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. Pulse these ingredients into a sauce. Coat the fish all over with 1/2 the herb and lemon mixture. Set the fish aside. Reserve the rest of the herb mixture for dressing the fish after it is cooked.
2. Preheat your GF grill to high. Coat both plates of the grill with EVOO. Place the fish on the grill and close the top. You may have to do this in 2 batches. Grill the fish for approximately 5 minutes or until fillets flake easily with a fork. Transfer the fillets to a serving plate and spoon the reserved herb mixture over the top of the fillets. This dish is great over rice cooked in broth with a side of green peas. It sounds simple, but the fish is what wants to shine.
Grilled Walleye Fish Tacos
Ingredients:
- Four 6 ounce walleye fillets (approximately 2 whole fillets cut in half)
- 2 TBS extra virgin olive oil (EVOO)
- 2TBS fresh cilantro, minced
- Juice of 1 small lime
- 1 tsp dried chili powder
- 1/4 tsp sea salt
- 1/4 tsp cracked black pepper
- Pinch of cayenne
- 6 flour or corn tortillas
Topping Ideas:
- 1 cup of your favorite salsa (or the recipe that follows)
- 1 avocado, cut into thin slices
- 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, lemon juice, and EVOO. Pulse these ingredients into a sauce. Coat the fish all over with the herb and EVOO mixture. Set the fish aside and prepare your toppings. Place toppings in serving bowls.
2. Preheat your GF grill to high. Place the fish on the grill and close the top. You may have to do this in 2 batches. Grill the fish for approximately 5 minutes or until fillets flake easily with a fork. Transfer the fillets to a cutting board and cut into 1 or 2 inch pieces.
3. Warm up the tortillas on the GF grill. It’s ok if they overlap.
4. Assemble by placing a tortilla on a plate, then some fish, and add with your favorite toppings. Fold over and enjoy with plenty of napkins.
Easy Salsa
Ingredients:
- 10 ripe plum tomatoes
- Juice of 1 medium lime
- 1 TBS extra virgin olive oil
- 1/2 cup fresh cilantro (packed)
- 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. Cut the tomatoes into quarters. Slice the onion. Cut the jalapeno in half. Peel the garlic.
2. Place all the ingredients in a food processor. Pulse until well combined, but still chunky. Add salt to taste. Serve with the tacos.
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