Grilled Walleye Salad Food

AWESOME GRILLED WALLEYE (SCOOBY SNACKS)

Steps:

• Preheat an outdoor grill for medium-high heat.
• Place walleye, skin-side down, in the center of one aluminum foil square. Brush fillet with butter; season with seasoned salt and garlic and herb seasoning blend. Place second aluminum foil square over the fish and fold edges of the two pieces of foil together to form a secure packet.
• Cook on the preheated grill until fish flakes easily with a fork, about 7 minutes per side.

FRESH WALLEYE WITH GARLIC WINE SAUCE

Steps:

• Season both sides of the walleye with salt and freshly ground black pepper. Coat both sides of the walleye fillet with flour, tapping off the excess. Heat the butter in a medium nonstick skillet over medium-high heat and cook the walleye on one side for 2 to 3 minutes, or until golden. Turn the fillet over and cook until fish is opaque and cooked through. Remove to a plate and keep warm. Add the sliced mushrooms and diced tomatoes to the fish pan and cook until mushrooms are golden and any liquid has evaporated. Add some of the garlic wine sauce and season with salt and pepper, to taste. Serve the fish over linguini and top with the pan sauce. Garnish with a lemon wedge.
• Melt the butter in a medium saucepot over medium heat. Add the garlic and saute until beginning to brown, about 5 minutes. Add the water, clam base, white wine, and lemon pepper, and simmer until reduced and thickened, about 10 minutes.

PAN SEARED WALLEYE WITH CELERY ROOT PUREE AND APPLE SALAD

Steps:

• Preheat oven to 400 degrees F.
• Saute walleye over high heat until golden brown and flip. Place in the oven for 4 to 6 minutes or until fish is cooked to medium (about 140 degrees F).
• Boil diced celery root and Granny Smith apples in salted water until tender and remove from liquid. Add butter and mash with potato masher until smooth. Season with salt and pepper.
• Toss julienned apples with lemon oil and watercress and set aside. Place a small amount of puree on each plate and cover with a piece of fish. Garnish with apple salad.

GRILLED WALLEYE WITH PECAN BUTTER

Steps:

• GRILL DIRECTIONS: Heat grill. Cut one 12-inch-square piece of heavy-duty foil. With tip of sharp knife cut 2-inch slits every 2 inches across foil. Spray foil with nonstick cooking spray.
• In small bowl, combine butter, chives, orange juice and 2 tablespoons of the pecans; mix well.
• When ready to grill, place foil on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Sprinkle walleye fillets with salt and pepper. Place fillets on foil; cook 8 to 12 minutes or until fish flakes easily with fork, turning once. During last minute of cooking time, top fillets with pecan butter. Remove fillets from heat; place on serving platter. Sprinkle with remaining 2 tablespoons pecans.

MOJO WALLEYE

Steps:

• In a plastic zipper bag, combine 2 large walleye fillets with the marinade ingredients; marinate for 3 hours.
• To cook, either grill, broil or pan-fry; total cooking time should be about 15 to 20 minutes.

GRILLED WALLEYE

Steps:

• Mix Olive Oil and lemon juice together. Sprinkle fillets with thyme, salt and pepper and marinade in oil and juice about 10-15 minutes. I used a George foreman indoor grill sprayed with canola oil so the fillets would not stick and both sides cooked simutaneously. I cooked about 5 mins and then used a spray bottle and spritz the fillets with the lime juice and resumed cooking for about 3 more minutes.