Steamed Walleye (Pickerel) on the Grill

Prep Time: 15 Min
Cook Time: 15 Min
Ready In: 30 Min


•        8 (4 ounce) fillets walleye
•        1/4 cup clarified butter
•        1/4 cup lemon juice
•        salt and black pepper to taste
•        1 large onion, sliced into rings


1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

2. Place 2 fillets onto the center of a sheet of heavy duty aluminum foil. Drizzle with butter and lemon juice, season with salt and pepper,
and place some of the onion rings over top. Bring the sides of the aluminum foil over the fish and fold several times. Roll up the ends,
making the pouch airtight. Repeat with remaining ingredients.

3. Place the pouches onto the grill, and cook until the fish is no longer opaque in the center, and flakes easily with a fork, 15 to 20 minutes.
Walleye Chowder

1,  Cook the bacon. Fry about four slices of bacon. You can add more bacon if desired. When done cooking, set aside to cool and crumble
into small pieces.

2.   Prepare the vegetables. Peel and cut up one onion, carrot and stick of celery, along with four medium potatoes. Put all the chopped-up
vegetables into a big sauce pan. Add water until just covering the vegetables and cook until tender.

3.  Cut the walleye. You will need about one pound of walleye. Cut the fish up into bite-sized pieces. If you'd rather have bigger pieces, then
just cut the walleye into big chunks.

4.  Add milk. Put the crumbled bacon into the pan with the vegetables. Also add the 1 3/4 cup of milk to the chowder mixture and stir
together. Simmer for 10 minutes.

5.  Finish the chowder. Add the cut-up pieces of walleye and cook for 10 more minutes at medium heat. Stir often to keep the chowder from
sticking and burning. Take off the stove and enjoy.