Finally, a grilled recipe for walleye that is adjustable to satisfy everyone’s tastes.
Walleye meat should be soft and flaky but it isn’t always served like that. The problem is that many people overcook or overseason the walleye causing the meat to become tough. This recipe makes it simple to get it done right with plenty of flavor. Here’s how to properly grill your walleye.
Start with fillets of walleye. Carefully examine and remove any tiny bones that may be obvious after filleting.
- Fillets of walleye
- Salt and Pepper
- Mustard (your choice) or creamy flavored sauce (your choice)
- Cajun seasoning or seafood seasoning (your choice)
Start with sprinkling the fillets with salt and pepper as desired. Next, coat the fish with mustard or sauce. Here is where you get to tailor the recipe to the taste of the person you are serving. You can use spicy, yellow, hot Chinese or Dijon mustard for the classic grilled recipe. If you are feeding someone who is allergic to mustard, or just can’t stand it, you can substitute thousand island sauce, a mayo/hot sauce mixture, dill sauce or another flavor.
Next, you will roll the fillets in the flour. Again, there is some flexibility here. Whole wheat flour adds a slightly bitter flavor, where all-purpose flour will not. You can also use gluten-free flour if one of your eaters is gluten intolerant. Lastly, you can even use corn meal if your side dishes would be complimented by it.
Grill the fillets on a pre-heated grill that is 400 degrees. Make sure to use a close grid grill panel so that pieces of fillet will not fall through. If necessary, you can put down aluminum foil on your grill surface and put the fillets on it.
Grill for three minutes on each side. Check for consistent cooking and, if necessary, cook for no more than an additional one minute on each side.
Remove fillets from grill and sprinkle with Cajun or seafood seasoning!
With a slight adjustment to the ingredients, this recipe will please anyone. Finally, a great reason to grill your walleye!