Grilled Walleye Fillets with Herbs and Lemon

This dish is great over rice cooked in broth with a side of green peas. It sounds simple, but the fish is what wants to shine.


  • Four 6 ounce walleye fillets approximately 2 whole fillets cut in half
  • 2 TBS extra virgin olive oil EVOO
  • 2 TBS fresh lemon juice
  • 2 TBS fresh parsley
  • 2 TBS fresh dill
  • 1/4 tsp sea salt
  • 1/4 tsp cracked black pepper
  • EVOO for coating the grill plates


  • In a food processor or mini chopper, combine the fresh herbs, salt and pepper, lemon juice, and EVOO. Pulse these ingredients into a sauce.
  • Coat the fish all over with 1/2 the herb and lemon mixture. Set the fish aside.
  • Reserve the rest of the herb mixture for dressing the fish after it is cooked.
  • Preheat your GF grill to high.
  • Coat both plates of the grill with EVOO.
  • Place the fish on the grill and close the top. You may have to do this in 2 batches.
  • Grill the fish for approximately 5 minutes or until fillets flake easily with a fork.
  • Transfer the fillets to a serving plate and spoon the reserved herb mixture over the top of the fillets.

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