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AmarilloJim
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Maybe blackened walleye
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bobbernumber3
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I have a cousin who, IMO, wastes good walleyes by cooking them on the grill. He uses large filets, rubs them with vegetable oil, and "seasons" them with Cajun spice rub. He eats these with a healthy dose of Franks Hot Sauce. They look terrible, dry, and burnt and taste like that.
Anyway, I am looking for a grilled walleye recipe... something with restaurant quality pizzaz. Not "this is how I do it". I'd prefer a whole fish recipe maybe with stuffing and/or bacon. But I want something good.
Any recipes you would recommend??
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Jackfish
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Hey Phil... did you ever come up with a killer recipe for your grilled walleye? My future son-in-law is the executive chef for a fine restaurant in Door County, WI which offers walleye on the menu. If you like, I could check with him to see what method he uses.
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bobbernumber3
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Jackfish: "Hey Phil... did you ever come up with a killer recipe for your grilled walleye? My future son-in-law is the executive chef for a fine restaurant in Door County, WI which offers walleye on the menu. If you like, I could check with him to see what method he uses. "
I haven't yet found a Grilled Walleye Recipe. Which kind of confirms my hunch that walleye is not a good fish for grilling.
I do have a couple other baked recipes that work well. And there is always fried, but I like to limit that due to the grease. I've been having good luck with trout and have a couple "go-to" recipes there as well.
Thanks for the bump on this thread. --Phil
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Freeleo1
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Try leaving the skin and scales on like Redfish on the half shell. I feel like if you leave off the oil, dry the surface and sprinkle on the seasoning you would get a better "crust" on top. Use an instant read thermometer to gauge when to take off. If it doesn't get enough sear on the top you can hit it with a butane torch for a few seconds.You can add browned butter and lemon sauce when eating.
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