Directions: Prepare a charcoal or gas grill. The fire should be medium-hot and the grill rack should be about 4 inches from the heat source. Rinse the walleye fillets and pat dry with paper towels. In a small dish whisk together the lemon juice and olive oil. Place several sprigs of rosemary into the cavity of the fillets. Season the fillets with salt and pepper. Grill or broil the walleye about 5 minutes per side, basting several times with the lemon juice and oil. The fish is done when the flesh is white and flaky and an instant read thermometer reads 145 degrees. Discard the rosemary. Plate in either 2 or 4 servings. Drizzle the fillets with the remaining lemon mixture, season with salt and pepper, and garnish with chopped parsley and lemon wedges.
Nutrition information per serving:
Saturated fat 1g
Dietary fiber 0g
Serves 2 to 4
- Using four 4-6oz walleye fillets
- Juice of 1 lemon
- 2 tbsp. olive oil
- 3 sprigs fresh rosemary
- Salt and freshly ground black pepper
- 2 tbsp. chopped parsley
- Lemon wedges
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i was lead to this site by watching a documentary about the Nation , and it’s peoples way of life.
the information was enlightening. i live in astate where there is lots of Native activities. my city is @lawton,oklahoma.
i have been to many Pow-Wows. love the things i learn. making Fry bread has gotten to be a way to feel like family. we love it.
i want to eat the Walleye to se if i like the taste.
be encouraged to continue your way of life. pass on the traditions.