|
|
|
 |
Grilled Walleye with Pecan Butter |
|
Serves: 4
Print this Recipe
Prep Time: 25 minutes - Yield: 4 servings
1/4 cup butter, softened
2 teaspoons chopped fresh chives
2 teaspoons orange juice
1/2 cup chopped pecans, toasted
4 walleye filets (6-ounce)
1/4 teaspoon salt
Dash coarse ground black pepper
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
This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Baked Whole Fish
Baked Stuffed Fish
Poached Fish
Panfried Fish
Batter-Fried Fish
Tartar Sauce
Broiled Fish Fillets
Oven-Fried Fish
Grilled Walleye with Pecan Butter
Salmon a la King
Salmon Burgers with Lemon-Dill Sauce
Salmon Loaf
Dill-Marinated Salmon Steaks
Lemon-Poached Salmon
Fettuccine with Pesto Cream and Salmon
Grilled Salmon with Herbed Tartar Sauce
Veracruz-Style Red Snapper
Orange Roughy with Dill Butter
Panfried Trout with Caper Sauce
Flounder en Papillote
Creamed Tuna on Toast
Tarragon Grilled Fish and Vegetables
Fish Creole
Fresh Tuna with Gremolata
Tuna Casserole
Tuna Salad Buns
Creamy Parsley Sauce
Grilled Whitefish with Dill Tartar Sauce
Savory Marinated Fish
Italian Barbecued Swordfish Steaks with Tomato Relish
Catfish Cakes
Broiled Snapper with Cilantro Sauce
Fish Fillets with California Salsa
Steamed Clams
Clam Sauce with Linguine
Batter-Fried Shrimp or Scallops
Zesty Seafood Cocktail Sauce
Boiled Shrimp
Mediterranean Shrimp and Bow Ties
Shrimp Creole
Kung Pao Shrimp
Shrimp Scampi
Scalloped Oysters
Fried Oysters
Mussels in Wine Sauce
Crescent Tuna Melt
Crabmeat and Avocado Wraps
Cajun-Spiced Grouper Sandwiches
Coquilles St. Jacques
Linguine with Seafood Sauce
Boiled Crab
Maryland Deviled Crab
Delaware Crab Cakes
Broiled Lobster Tails
Boiled Lobster
Lobster Newburg
Lobster Thermidor
Clarified Butter
How Much to Buy
Fish Varieties
Shellfish Cooking Methods
Cook's Note: Fish in the Microwave
Cook's Note: How to Peel and Devein Shrimp
Cook's Note: How to Carve a Whole Fish
Cook's Note: Shopping for Quality
Cook's Note: Fish and Shellfish Nutrition
Cook's Note: Buying Canned Salmon
Cook's Note: Fish Steaks vs. Fish Fillets
Cook's Note: Buying Canned Tuna
Cook's Note: Grilling Fish
Cook's Note: Grilling Shrimp and Scallops
Cook's Note: Scallops
Cook's Note: Cooking Shrimp
Cook's Note: Shrimp
Cook's Note: Cooking Scallops
Cook's Note: Crab
Cook's Note: How to Eat Hard-Shell Crab
Cook's Note: How Much to Buy
Cook's Note: How to Eat Lobster
|
|
|
