Grilling Walleye with Skin On: A Delicious and Easy Recipe
Grilling walleye with the skin on one side is a fantastic way to enjoy this flavorful and flaky fish. Not only does grilling help to bring out the natural sweetness of the walleye, but leaving the skin on adds an extra layer of flavor and helps to keep the fish moist and tender. If you’re looking for a simple and delicious way to prepare walleye, grilling it with the skin on is a great option. Here’s how to do it:
Pat the walleye fillets dry with a paper towel and place them on a large plate or baking sheet.
Drizzle the olive oil over the fillets, then sprinkle them with the salt, black pepper, garlic powder, and paprika. Use your hands to gently rub the seasonings into the fish, ensuring that they are evenly coated.
Once the grill is hot, place the walleye fillets skin-side down on the grates. Close the lid and let the fish cook for 4-5 minutes, or until the skin is crisp and the fish is starting to become opaque.
Carefully flip the fillets over using a spatula and continue to cook for an additional 3-4 minutes, or until the fish is fully cooked and flakes easily with a fork.
Remove the grilled walleye from the heat and transfer it to a serving platter. Squeeze fresh lemon juice over the fillets before serving.
Grilled walleye with skin on one side is best served hot off the grill alongside your favorite side dishes. Whether you prefer a simple green salad, roasted vegetables, or a helping of fluffy rice, the mild and delicate flavor of the walleye will complement a wide variety of accompaniments.
So, the next time you’re in the mood for a delicious and nutritious meal, consider grilling walleye with the skin on. This simple and flavorful recipe is sure to become a favorite in your household and is perfect for a quick weeknight dinner or a leisurely weekend cookout. Enjoy!
Want to share your tips and techniques for grilling walleye with the skin on one side? Join the discussion in the Cooking Techniques forum and let us know how you achieve the perfect crispy skin while keeping the flesh moist and flaky.
FAQ:
What is the best way to prepare walleye for grilling with the skin on one side?
The best way to prepare walleye for grilling with the skin on one side is to ensure the fish is properly cleaned and scaled. Rinse the fish under cold water and pat it dry with paper towels. Season the fish with your choice of herbs, spices, and a drizzle of olive oil to enhance the flavor.
How should the grill be prepared for grilling walleye with the skin on one side?
Preheat your grill to medium-high heat and brush the grates with oil to prevent the fish from sticking. It’s important to have a clean and well-oiled grill to ensure the walleye cooks evenly and develops a nice sear on the skin.
What is the recommended grilling time for walleye with the skin on one side?
The grilling time for walleye with the skin on one side typically ranges from 4 to 6 minutes per side, depending on the thickness of the fillets. It’s important to cook the fish until the flesh is opaque and easily flakes with a fork. Avoid overcooking to prevent the fish from becoming dry.
Are there any specific techniques to prevent the walleye from sticking to the grill?
To prevent the walleye from sticking to the grill, make sure the grill grates are well-oiled before placing the fish on them. Additionally, refrain from moving the fish too soon after placing it on the grill. Allow the skin to develop a nice sear before attempting to flip the fillets.
What are some recommended seasonings or marinades for grilling walleye with the skin on one side?
For grilling walleye with the skin on one side, you can use a variety of seasonings and marinades to enhance the flavor. Some popular options include a simple combination of salt, pepper, and lemon juice, or a marinade with herbs such as dill, thyme, and garlic. Experiment with different flavors to find your favorite combination.
Should the walleye be grilled with the skin-side down first?
Yes, it’s recommended to grill the walleye with the skin-side down first. This allows the skin to develop a nice sear and helps hold the fish together while grilling. Once the skin is crispy and the fish is cooked halfway through, carefully flip the fillets to finish cooking the flesh side.
