Grilled Walleye With Pecans Recipe 45

Steps:

• 1 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. 2 In small bowl, combine butter, chives, orange juice and 2 tablespoons of the pecans; mix well. 3 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. To broil, place food on broiler pan and broil 4 to 6 inches from heat using time provided above as a guide

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.

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.

Steps:

• Beat the egg with the garlic powder, onion powder, paprika, cayenne pepper, and salt until evenly mixed. Spread the pecan meal into a shallow dish. Dip the walleye fillets into the egg mixture, then press into the pecan flour.
• Heat the butter and vegetable oil in a large skillet over medium-high heat. Place the walleye fillets into the pan. Cook until golden brown on both sides and the fish flakes easily with a fork, 3 to 4 minutes per side.

Steps:

• 1. GRILL DIRECTIONS: Heat grill. Cut two 12-inch-square pieces of heavy-duty foil. With tip of sharp knife, cut 2-inch slits every 2 inches across foil. Spray foil with nonstick cooking spray.2. In small bowl, combine butter, chives, orange juice and 1/4 cup of the pecans mix well.3. When ready to grill, place foil pieces 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 1/4 cup pecans.TIP: To broil walleye, place on broiler pan broil 4 to 6 inches from heat using times above as a guide, turning once.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 360 * Calories from Fat: 210 * % Daily Value: Total Fat: 23 g 35% * Saturated Fat: 8 g 40% * Cholesterol: 175 mg 58% * Sodium: 340 mg 14% * Total Carbohydrate: 4 g 1% * Dietary Fiber: 1 g 4% * Sugars: 1 g * Protein: 34 g * Vitamin A: 10% * Vitamin C: 0% * Calcium: 20% * Iron: 15% * Dietary Exchanges: 5 Very Lean Meat, 4 Fat

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Place 2 fillets onto the center of a sheet of heavy duty aluminum foil. Drizzle with butter and lemon juice, season with salt and pepper, and place some of the onion rings over top. Bring the sides of the aluminum foil over the fish and fold several times. Roll up the ends, making the pouch airtight. Repeat with remaining ingredients.
• Place the pouches onto the grill, and cook until the fish is no longer opaque in the center, and flakes easily with a fork, 15 to 20 minutes.

Steps:

• Mix pecans, bread crumbs and lemon peel in shallow bowl. Beat egg and milk with wire whisk or fork in another shallow bowl.
• Cut fish into 4 serving pieces. Sprinkle both sides of fish with salt and pepper. Coat fish with egg mixture, then coat well with pecan mixture, pressing slightly into fish.
• Heat oil in 12-inch nonstick skillet over medium heat. Add fish. Reduce heat to medium-low. Cook 6 to 10 minutes, turning once carefully with 2 pancake turners, until fish flakes easily with fork and is brown. Serve with lemon wedges.