Grilled Walleye Recipe

Source of recipe: www.thespruceeats.com/grilled...
I vary from the original recipe with quantities, to avoid confusion, I’ll use my quantities.
Ingredients
1 stick of butter softened
1 cup tablespoons coarsely chopped toasted pecans, divided
2 tablespoons orange juice
2 tablespoons thinly sliced fresh chives
Cooking spray, or oil
2 pound of walleye fillets - cut into 6” pieces. (If making another recipe like the walleye dip, I prefer to use the tops of the walleye fillets for this recipe so the pieces are of similar size., but not required.)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Instructions
Toast the pecans on the stovetop in a dry fry pan (about 5 minutes, stirring constantly).
Combine the butter, half of the pecans, orange juice, and fresh chives in a small bowl and mix well. (This mixture will be put on the walleye on the grill, so having it at the correct consistency is key. Too soft and it runs off too quickly. Too firm and it is difficult to spread. Start on the firmer side and soften in the microwave if needed.)
Cover the grill grates with nonstick aluminum foil, cutting several small slits in the foil so some of the butter mixture can drip down into the grill. For an extra measure, spray the foil with a nonstick spray.
Prepare a medium (350° F - 375° F) gas or charcoal grill fire.
Put the walleye on the foil and sprinkle them with salt and pepper. (If there are both thicker and thinner pieces of fish, start the thicker ones first and add thinner ones when appropriate.)
Grill for 6-9 minutes, turning about half way through. When the fish is about done, top the fillets with the pecan butter. Grill until the internal temperature of 140º F is reached, the butter is melted, and the fish flakes easily with a fork, 1-3 minutes more.
Remove the fish from the heat and sprinkle the fillets with the remaining pecans before serving.
Enjoy!
Capt. Ross Robertson has made his complete living chasing walleye as a full time professional angler for more than 20 years. Through the years he has worn many hats including time as a fishing guide, boat salesman, TV host, outdoor writer, product designer, tournament fisherman, speaker, radio host and podcaster to name a few.
Ross fishes ice-out to ice-up on the Great Lakes. He spends the majority of the year walleye fishing on Lake Erie’s Western and Central basins.
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[@trevorwimberly4386]

B team Bob seems like a pretty chill guy to hang out with. Dukes mayonnaise is where its at. Fish looks tasty.

[@Bigwaterfishing]

He's swell😊

[@lakeerieicefishing]

Someone should have told B Team Bob about Capt Gingers peanut allergy! Lol Ross didn't look too excited about them! Love me some B Team!

[@Bigwaterfishing]

Good observation....not a walnut or pecan

[@marvolicious]

Team red beard = less nuts for the win

[@Bigwaterfishing]

Facts

[@knuckleheadpro8658]

Were you boys catchin these eyes at

[@Bigwaterfishing]

Lake Erie