Grilled Walleye/Crappie

OK guys, I would like some feedback. I tried this recipe tonight and it was…….. bland. At least I thought so. I prefer to eat foods with a lot of rich flavors and this recipe missed that mark. Don’t get me wrong. It was good. Just lacking in the flavors I am used to and was hoping for. In fact the garlic cloves and Chili paste were not part of the original recipe.

I would like to know if it’s me or is this recipe really lacking. Please try it and shoot some feedback.

Walleye or Crappie Fillets
1/2 cup peanut oil
1/4 lemon juice
2 TBSP Parsley
1 tsp. lemon pepper
1/2 tsp. Worcestershire sauce
1/4 tsp. ground fresh chili paste
2 garlic cloves (chopped)

Combine oil, lemon juice, parsley, lemon pepper, Worcestershire sauce, chili paste and garlic cloves. Pour over fish. Marinate at room temperature for 1 hour, turning once. Drain, reserving marinade. Place fish in well greased wire broiler basket. Grill over medium-hot coals for 5-8 minutes. Baste with Marinade. Turn; grill until fish flakes easily when tested with a fork, 5-8 minutes longer. Sprinkle with paprika is desired.

That seems like a good start to a fine recipe. I’d switch to olive oil. I’d axe the lemon juice in the marinade and then keep the fish in longer. The juice will cook it if you don’t take it out. Depending on which way you want to go, I’d either triple the chile paste or switch to 1T of tamarind paste. Tamarind paste has a citrusy rich sweet flavor. If you want to keep a good herby resonance, try some tarragon. You could also utilize some chives and dill.

Finish with the fresh squeeze of lemon juice and sprinkle with Kosher salt.

Seems like your recipe is lacking in salt.

Good luck.

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Seems like your recipe is lacking in salt.

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Very much so.

I keep it simple, a chunk of butter, a sliced up yellow onion, hit the filets with some salt and pepper and wrap the whole mess in tin foil, throw it on high heat in the grill for 6 minutes a side. I love the taste of fish (especially a walleye or crappie )… the added flavor of onion, salt and pepper compliment it perfectly.

I just baked some crappie with Chef Pauls Blackened Redfish Magic and was great. If you follow the recipe it is even better!
Dream’n

Less oil and add some Newman’s Basalmic Vinaigrette or Newman’s Light Italian????

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I keep it simple, a chunk of butter, a sliced up yellow onion, hit the filets with some salt and pepper and wrap the whole mess in tin foil, throw it on high heat in the grill for 6 minutes a side. I love the taste of fish (especially a walleye or crappie )… the added flavor of onion, salt and pepper compliment it perfectly.

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To me this is the best recipe. The only thing I do different is white onion.

I keep it simple too.
Pat the fillets dry and put them on a piece of foil with the edges rolled up. Sprinkle Lowrey’s Seasoning, lemon pepper and dried onion flakes to your taste – two or three 1/4 inch thick slices of margarine/butter on each fillet and put them on the hot grill – usually when the margarine has melted into the fillets it is time to check to see if they flake with a fork and they are ready to eat.
barc

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That seems like a good start to a fine recipe. I’d switch to olive oil. I’d axe the lemon juice in the marinade and then keep the fish in longer. The juice will cook it if you don’t take it out. Depending on which way you want to go, I’d either triple the chile paste or switch to 1T of tamarind paste. Tamarind paste has a citrusy rich sweet flavor. If you want to keep a good herby resonance, try some tarragon. You could also utilize some chives and dill.

Finish with the fresh squeeze of lemon juice and sprinkle with Kosher salt.

Seems like your recipe is lacking in salt.

Good luck.

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X2…. You got the right stuff CP!

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That seems like a good start to a fine recipe. I’d switch to olive oil. I’d axe the lemon juice in the marinade and then keep the fish in longer. The juice will cook it if you don’t take it out. Depending on which way you want to go, I’d either triple the chile paste or switch to 1T of tamarind paste. Tamarind paste has a citrusy rich sweet flavor. If you want to keep a good herby resonance, try some tarragon. You could also utilize some chives and dill.

Finish with the fresh squeeze of lemon juice and sprinkle with Kosher salt.

Seems like your recipe is lacking in salt.

Good luck.

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X2…. You got the right stuff CP!

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In all honesty, I’m all for the simple, too. But, sometimes something totally different is in order.

For the most aprt these are pretty delicate fish and you won’t be needing to mask a lot of fishiness. I’d do a light rub of the blackening spices, tasting just a bit beforehand to see if salt is needed, and you do need at least some salt in fish or it will taste flat. Then I’d brush the fillets on both sides with a good grade of olive oil, lay on the grill and cover, cooking only one side. When the top is easy to pull apart its done.

cant help much with crappies but grilled walleyes!!! leave the skin on the fillets.spread a lite coat of butter/ margrine over the fillet then add any or all your fav seasonings including minced onions. takes 20 to 30 minutes on grill. about 10 minutes before ya take it off put a bit of lemon juice on it.

•12 oz walleye fillets
•1/4 cup pecans, chopped and toasted
•2 tablespoons butter
•1 teaspoon fresh chives, chopped
•1 teaspoon orange juice
•salt and pepper to taste
Preparation:
Combine butter, chives, juice and half the pecans in a small bowl and mix well. Preheat grill. Take a 12 inch square piece of aluminum foil and cut 2 inch slits into it every two inches. Spray with a nonstick spray and place on grill. Put the Walleye Fillets on the foil, sprinkle with salt and pepper, and grill for 8-12 minutes. The fillets are done when the fish flakes easily with a fork. One minute before the fish is done top with the pecan butter. Remove from heat and sprinkle the remaining pecan pieces over top before serving. Note: leave skin on broiler side.