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Tue, Sep 02, 2014
Wednesday, 25 September 2013 20:50

Recipe - Grilled Walleye

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The proportions don’t need to be overly precise. Adjust to emphasize the flavors you like the most. I mix these in a reclosable plastic bag, and then drop in the filets. This recipe goes well with a variety of freshwater, white flesh fish. I have used this with walleye/sauger, pike, and panfish. Let the filets soak in the marinade for at least thirty minutes in the fridge. Get the grill hot.

Grilled Walleye Marinade
2 parts orange juice
1 part soy sauce
1 part lemon juice
Couple of shakes of lemon pepper
Dash of garlic
Dash of heat (optional) – cayenne pepper or chili powder

When you are ready to start cooking, throw down some foil and turn the grill down to low-medium. This can be done without the foil, but is tough if it’s flaky fish. Cook the fish on the lower heat for 3-8 minutes a side (really depends on how hot the grill is & how thin/thick the filets are). When the down side is starting to flake a little, they can be flipped. Periodically poke at the filets with a fork. Once they’re flaking all the way through, they’re done.

Enjoy!

Read 2473 times Last modified on Friday, 25 October 2013 19:48

Jim Ryan

Longtime angler, relatively new to kayaking.  Love the combination of the two.  The past year  (2013) has brought the two greatest fishing days of my life.  First, on Father's Day, our young son & I went fishing - he caught a 20" channel catfish, a couple of largemouth bass over 12", and about 15 bluegills.  Then in September, my Dad & I took a guided trip at Gavin's Point Dam on the Missouri River.  We caught 10 different species that day & shared a special time together on the water.  Looking forward to more of these days in 2014.

Diverse work experience - college & high school football coach, a high school math teacher, a software developer, and a technology/operations director at a pharmacy.

Enjoy family time with wife, two kids, and large extended family.  If not working or with family, I like to fish, hunt upland birds, read, cook, follow sports, make artificial lures/flies/jigs, and watch NCIS and reruns of the Spanish Fly.  Have a lot of interests, but am not very interesting.

Currently serving as secretary for the Heartland Chapter of Heroes On The Water. 

Comments  

 
+1 # Pikecreek 2013-09-26 07:59
I am also catch and release most of the time, but a nice walleye between 17 and 22 inches, I have a hard time releasing. They are usually invited home for a date with the deep fryer.

This looks like a nice recipe to try!
 

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