So what do you do with that big beautiful fresh walleye that you caught during your Cobham River getaway this summer? Try this fabulous recipe courtesy of our chef.
Full Recipe Details
Prep Time: 20 mins
Cooking Time: 5 mins
Total Time: 25 mins
4 Walleye fillets (6 ounces each)
2 Tablespoons balsamic vinegar
2 Tablespoons reduced-sodium soy sauce
1 Green onion, thinly sliced
1 Tablespoon olive oil
1 Tablespoon maple syrup
2 Garlic cloves, minced
1 Teaspoon ground ginger
1 Teaspoon crushed red pepper flakes
1/2 Teaspoon sesame oil
1/4 Teaspoon salt
In a small bowl, combine the first 10 ingredients. Pour 1/4 cup marinade into a large resealable plastic bag. Add the walleye; seal bag and turn to coat. Refrigerate for up to 30 minutes. Cover and refrigerate remaining marinade.
Drain walleye, discarding marinade in bag. Place walleye on a greased grill rack. Grill, covered, over high heat or broil 3-4 in. from the heat for 5-10 minutes or until fish flakes easily with a fork, basting occasionally with remaining marinade.
Best topped with a corn salsa and served with a side of coleslaw and potato pancakes.
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