Recipe Courtesy of https://chefdepot.net



Yield - 4 Servings




4 - 10 oz. Walleye Fillets

1 Garlic Clove, Mince

2 T. Olive Oil

12 oz. Samuel Adams Beer

8 oz. Tomato, Chopped

Dash Paprika

1 Lemon, Cut into slices

1 oz. Chef Depot Wild Game & Fish Seasonings

Aluminum Foil, As Needed

Parsley Sprigs





Method -

Fillet the walleye with a sharp Fillet Knife, remove the pinbones with a pair of fish pliers.

Place the fillets in a large piece of aluminum foil and drizzle with oil and beer. Sprinkle with Chef Depot Wild Game & Fish Seasonings. Add garlic and tomatoes to fillets and top with lemon slices. Cook over a charcoal grill with a handful of hardwood chips. Cook until flaky.

Serve with fresh parsley sprigs.


Chefs Note: We use the fillet knife pictured in Sportsmans Corner? to clean our walleye. All of our fillet knives are made in Solingen, Germany and they really hold an edge. We use a DMT Diamond Sharpening Steel to quickly hone the edge while filleting our catch.

A sharp knife is a safe knife!

We fillet our whole walleye on an acrylic poly cutting board that is easy to clean

and leaves no taste or smell.

We also use a pair of fish pliers to remove the pinbones from the walleye.

All of the ingredients in this recipe are weighed on a Stainless Steel Scale, it is also nice to serve even portions of fillets to your guests.


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