Guests - If You want access to member only forums on HSO. You will gain access only when you Sign-in or Sign-Up on HotSpotOutdoors.

It's easy - LOOK UPPER right menu.

  • Announcements

    • Rick

      Members Only Fluid Forum View   08/08/2017

      Fluid forum view allows members only to get right to the meat of this community; the topics. You can toggle between your preferred forum view just below to the left on the main forum entrance. You will see three icons. Try them out and see what you prefer.   Fluid view allows you, if you are a signed up member, to see the newest topic posts in either all forums (select none or all) or in just your favorite forums (select the ones you want to see when you come to Fishing Minnesota). It keeps and in real time with respect to Topic posts and lets YOU SELECT YOUR FAVORITE FORUMS. It can make things fun and easy. This is especially true for less experienced visitors raised on social media. If you, as a members want more specific topics, you can even select a single forum to view. Let us take a look at fluid view in action. We will then break it down and explain how it works in more detail.   The video shows the topic list and the forum filter box. As you can see, it is easy to change the topic list by changing the selected forums. This view replaces the traditional list of categories and forums.   Of course, members only can change the view to better suit your way of browsing.   You will notice a “grid” option. We have moved the grid forum theme setting into the main forum settings. This makes it an option for members only to choose. This screenshot also shows the removal of the forum breadcrumb in fluid view mode. Fluid view remembers your last forum selection so you don’t lose your place when you go back to the listing. The benefit of this feature is easy to see. It removes a potential barrier of entry for members only. It puts the spotlight on topics themselves, and not the hierarchical forum structure. You as a member will enjoy viewing many forums at once and switching between them without leaving the page. We hope that fluid view, the new functionality is an asset that you enjoy .
  • RECEIVE THE GIFTS MEMBERS SHARE WITH YOU HERE...THEN...CREATE SOMETHING TO ENCHANT OTHERS THAT YOU WANT TO SHARE

    You know what we all love...

    When you enchant people, you fill them with delight and yourself in return. Have Fun!!!

Sign in to follow this  
MNHuntress

Looking for Walleye on the grill recipe

Recommended Posts

A friend is getting married with a very small ceremony and I'm the cookie amoung other things. We are all eating picnic style(burgers, brats, etc) except the minister who wants walleye.

Anybody got any suggestions for walleye on the grill, it has no skin on so it would probably be done in foil.

Any help would be appreciated.

Share this post


Link to post
Share on other sites

Coat tinfoil with butter and olive oil. Season fillet with Salt, Pepper and Old Bay. Put a couple pats of butter on top and close tinfoil. Cook on medium heat about 5 to 7 minutes. Open the foil the last minute to let out steam and brown the fillet.

Share this post


Link to post
Share on other sites

I saw one the other day that was with salmon, but was thinking walleye would be just fine. Took a filet, brushed with butter and coated with some cajun seasonings and put in (on)foil. On top of the walleye, prior to sealing the foil, he put some uncooked crab meat, then finished it off with shrimp on top of the crab. More butter on top of the shrimp, and crab I believe plus more cajun seasoning. Finished sealing the foil and threw on the grill. Three or so minutes a side??? Looked pretty tasty.

Walleye in foil on the grill is easy, fast, and healthy. You can make it as simple as butter and seasoning salt.

Share this post


Link to post
Share on other sites

Get a basket like you'd use to grill and flip 9 hamburgers at once. Take walleye fillets and brush with melted butter and sprinkle with Cajun seasoning (just a little). Place on grill flip cage with fillets once grill other side and serve.

Share this post


Link to post
Share on other sites

I use jerkbait's method very often a couple of things I would add would be a couple of slice's of lemon and some Italain Dressing.

You can add about any thing you like one of my kids likes to put orange slices on hers.

Sifty

Share this post


Link to post
Share on other sites

The flip cage is nice because it'll make it quicker to flip them over but it isn't necessary.

Season the fillets as desired (cajun, season salt, garlic powder, onion powder, dried lemon, salt, pepper, whatever) and lay them directly on the hot grill for about a minute per side or until done.

Bob

Share this post


Link to post
Share on other sites

If you use the tinfoil method and add some butter on top (to your liking), just about any spice will taste good. Lowry's Seasoned Salt is always good, cajun seasonings, lemon pepper, dill, etc. The spice combinations are endless. The best thing to do is try putting your favorite spice on there and try it a few times before hand.

Share this post


Link to post
Share on other sites

lay down lemon slices 1/4" thick enough to hold the fillet off the grill and close the lid and let it cook for 7-10 min on med, if you like lemon on your fish....yummy

Share this post


Link to post
Share on other sites

My vote goes to just taking a cake pan and put bunch of butter in the bottom and throw the walleyes in there with some salt, pepper, maybe a little garlic and cook it for about 5-8 mins till its done and then get the heck out of the way! The people will be swarming the grill like buzzards!! No need to make it complicated with grilled walleye, the seasonings just cover the already delicious treat!!! Have Fun!

Share this post


Link to post
Share on other sites

Lately when I've cooked fish on the grill, I've been making blackened walleye/crappie/bluegills/whatever. It's pretty easy, and really good (but a bit on the spicy side). You crank the grill to it's highest setting, put a cast iron skillet on the grates, close the lid, and let the skillet get very hot. DO NOT add butter or oil to the pan. While the skillet is warming up, coat the fillet in butter, then coat with blackened fish seasoning. I use Zataran's brand, but I'm sure others would work. After the skillet is good and hot, add the fillets to the pan, cook for 1-2 minutes (depending on thickness), flip, cook for another 1-2 minutes, and remove.

Do not try cooking this on your stovetop in the house, the smoke will be unbearable.

Share this post


Link to post
Share on other sites

I've had really good luck using grill planks, just like you would to make salmon or trout. Last time I salt and peppered both sides of the fillets, made a mustard vinagrette (juice of 1/2 lemon, 1 tbls dijon mustard, 1 tsp chopped fresh tarragon and 2-3 tbls EV olive oil) and spooned it on top while laying on alder wood planks. Grill indirectly for about 10-15 minutes with the lid on and you're good to go.

Share this post


Link to post
Share on other sites

For just a slight version of some methods described above, I take tin foil, lay down the fillets 1/2 thick (any fish will do), season them with salt and lemon pepper seasoning, add some lemon slices (thin), add some onion slices (thin) and add either a partial can of drained petite diced tomatoes (I prefer the Red Gold mix of tomatoes, onion and olive oil) or add a partial jar of your favorite salsa mix. Seal up good with multiple layers of tin foil (so nothing leaks) and grill each side (works for shore lunches over an open fire) for approx 7 minutes. Open up, use a spatula to dish out on a plate and garnish the mix with some Franks Red Hot Sauce and/or tarter sauce. Ohhhh Boy.

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.
Sign in to follow this  



  • Your Responses - Share & Have Fun :)

    • I have not used one, but they have attracted my attention. I have a wheelhouse but think this would be a better early ice option. Surprised at how pricey they are, but aluminum must be spendy! I think your ability to pull with the snowmobile will vary with snow depth, slushy conditions etc..... Studs will probably be helpful?  If you go that route, report back how it works!
    • I finally used it I was just testing it out getting the feel of things so didn't follow a recipe just cut up some Yukon gold potatoes zucchini onion and threw in a bunch of chicken breast. 1 can of cream of chicken and 2 cups of beer. Actual cook time after pressurized 12 mins. Some of the most tender chicken I have ever had.   Next day I made some jasmine rice and cubed some chicken breast and coated with sesame chicken sauce. Didn't think the sauce would steam good on its own so I put half cup of water as well. Then drained liquid when itt was done cooking and tossed them in more sauce before eating.   All in all I like it so far pretty easy stuff.
    • Well the switch closes at 115 degrees F so you will have to place it somewhere that It reaches that temp when you want it to turn on. I would say inside on the sheet metal top vent would do the trick if you wanted it hidden If not I guess just stick it on the outside of the vent hole. Or I am guessing it will close if you just stick it on the side of the heater just have the flat part of the switch flush with it I know my heater gets pretty hot pretty much anywhere on the metal basically I would take a bbq thermometer and find a place that hits 115 when you would want the fan to kick on.    As for the wire go to the hardware store and get some high temp like this its rated to 392 F https://www.amazon.com/dp/B01KCPL3GC/ref=sspa_dk_detail_2?psc=1&pd_rd_i=B01KCPL3GC&pd_rd_wg=NEE9O&pd_rd_r=NHQPZ29KWH6QT57M7M41&pd_rd_w=aiXqh   If you need something higher rated https://www.amazon.com/dp/B01KCPL3GC/ref=sspa_dk_detail_2?psc=1&pd_rd_i=B01KCPL3GC&pd_rd_wg=NEE9O&pd_rd_r=NHQPZ29KWH6QT57M7M41&pd_rd_w=aiXqh That's rated for 482 F    
    •     I guess when I made that statement I was wrongly assuming it would be much colder than that. In that case, it should be a nice October game just like a couple years ago at TCF. 
    • I went back the next day hoping the slush froze.  No such luck i guess water wont freeze at 31 below zero.  Sunday i tried moving my fishouse.  I kept breaking threw the slush. We hooked 3 widetracks together to my fishouse and still had to jerk the heck out of it to get it out. I did get a few crappies Saturday afternoon.  We picked up 26 crappies. 
    • Finally made it to morson over the weekend.  Fishing didn't go as planned it was extremely cold on Saturday. Ended up with a epic stuck Saturday morning it was 31 below zero when i found some major water . I was pulling my alumalite fishouse on the way to go crappie fishing  I had to jack fishouse out of the water and set it on blocks. I then packed the slush down with my widetrak  i even used my trail groomer to pack it down. I let it sit tell Sunday afternoon to freeze down.
    • See details and join the conversation at the link below.    http://fishingminnesota.com/forums/topic/210112-st-cloud-area-get-together-22418/    
  • MWO