Ingredients:

  • 4 Walleye Fillets, skinless (approx. 6 oz each)
  • 2 Tbsp Grapeseed or Canola Oil
  • 1 tsp Coarse Sea Salt
  • ½ tsp Freshly Ground Black Pepper
  • 4 Tbsp (½ stick) Unsalted Butter, softened to room temperature
  • 1 Tbsp Fresh Dill, finely chopped
  • 1 Tbsp Fresh Parsley (Flat-leaf), finely chopped
  • Zest of 1 large lemon
  • 1 tsp Fresh Lemon Juice
  • 1 clove Garlic, finely minced

Instructions:

  1. Prepare the Compound Butter: In a small bowl, combine the softened butter, dill, parsley, lemon zest, lemon juice, minced garlic, a pinch of salt, and pepper. Stir thoroughly until all ingredients are evenly incorporated and the butter is uniform in color. Keep the mixture ready at room temperature.
  2. Prep the Fish and the Grill: Gently pat the walleye fillets completely dry using paper towels. Lightly brush both sides of the fillets with grapeseed or canola oil and season evenly with sea salt and black pepper. Clean your grill grates thoroughly and preheat the grill to Medium-High heat (about 400°F / 200°C).
  3. Oil the Grates: Using tongs and an oil-soaked rag, carefully oil the hot grates just before placing the fish down. Place the walleye fillets presentation side down onto the oiled grates. Close the lid and cook undisturbed for 4 to 5 minutes; the edges of the fish should start turning opaque.
  4. Finish Cooking: Carefully slide a thin fish spatula under the center of the fillet and gently flip the fish. Immediately place a spoonful (about 1 Tbsp) of the Lemon-Herb Compound Butter onto the top of each fillet. Close the lid and grill for another 3 to 5 minutes, until the internal temperature registers 145°F (63°C) and the fish flakes easily.
  5. Rest and Serve: Gently transfer the grilled walleye fillets immediately to a clean plate using the fish spatula. Allow the fish to rest for 2 minutes before serving.