Next to a good old-fashioned shore lunch, this is the next best preparation for your walleye. It’s just as easy and just as delicious. The key is to use a hot black-iron. The blackening powder sears to form a quick crust that seals in the juices so the fillet does not dry out. Don’t overcook, only 2-3 minutes per side. And don’t use thick pieces of fish, they won’t blacken as well or cook as thoroughly as thin pieces. This method also creates a lot of smoke, so it’s advisable to cook outdoors using a grill side-burner if possible. Served over a dirty rice, this cajun style dish packs a little kick to the tastebuds.
We’ve included a choice of two recipes for you to try. Both are tasty and worth the effort.
3 – 2 pound walleye fillets
1/2 lb. Butter
Fresh ground Pepper
Salt to taste
Dip the fish into melted butter, then place walleye fillets on the grill. Season them with salt, garlic, black pepper and cayenne. Close grill and cook for 5 minutes. After 5 minutes, loosen the fillets from the grill, but do not turn them. Baste them with butter and re-season if necessary. Cook for 5 more minutes. They are done when the meat can be flaked with a fork.
Fresh Walleye Fillets
Stick of butter
Cup Blackening Powder or Char Crust
Cut walleye into small, thin pieces (so it cooks quick)
Melt butter into bowl
Heat the black-iron
Dunk the walleye fillets into the butter
Dredge with the blackening powder or mix and place on the black-iron
Cook 2-3 minutes then flip with a spatula (fish may break apart with tongs)
Cook 2-3 minutes on the other side, then serve over rice
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