Alright, let’s talk about grillin’ up some walleye pike, you know, the kind them fancy folks call “pickerel.” I ain’t no chef, but I know how to make a tasty fish, and that’s all that matters, right?
First off, you gotta get yourself some walleye. Now, I don’t know where you city folks get your fish, but out here, we catch ’em ourselves. Fresher the better, that’s what I always say. If you gotta buy it, make sure it looks good, smells good, you know? Not all slimy and stinkin’.
Get that Fish Ready
Now, before you toss that fish on the fire, you gotta clean it. Gut it, scale it, all that jazz. My grandson, he showed me this thing on the internet about soakin’ the fish in water with some salt and vinegar. Says it makes it taste better. I tried it, and well, it ain’t half bad. So, if you want, take a big bowl, fill it with water, throw in a spoonful of salt, a spoonful of vinegar, and a little bit of lemon juice if you got it. Dump your fish in there and let it sit for a spell. An hour, maybe more. Longer the better, they say. Keeps the fish nice and firm, too.
Fire it Up!
Next, you gotta get that grill goin’. Whether you’re usin’ charcoal or gas, make sure it’s good and hot. Not blazin’ hot, mind you, but hot enough to cook that fish through. Medium heat, I guess you’d call it. And here’s a secret, a real important one: Grease that grill! Yeah, you heard me right. Take some oil, any kind will do, and rub it all over them grill grates. Otherwise, that fish is gonna stick like glue, and you’ll end up with a mess.
- Get your grill hot – medium heat is best.
- Grease them grates good, real good.
Time to Cook
Now, the fun part. Take that fish, pat it dry with a paper towel, and brush it with a little oil. Just a little, don’t drown it. Then, slap it on that hot grill. Don’t mess with it! Let it cook for a few minutes, maybe three or four, until it gets nice and golden brown on the bottom. Then, gently flip it over. Use a spatula, not your fingers, unless you want a burnt hand.
How long you cook it depends on how thick that fish is. A thin fillet, maybe five or six minutes total. A thicker steak, maybe ten or twelve. You gotta watch it close. You don’t want it raw, but you don’t want it dry and tough either. The best way to tell if it’s done? Poke it with a fork. If it flakes easily, it’s good to go.
Flavor it Up
Now, some folks like to put all sorts of fancy spices on their fish. Me? I keep it simple. A little salt, a little pepper, maybe some garlic powder if I’m feelin’ fancy. But you do what you like. You wanna throw some paprika on there? Go ahead. Some lemon pepper? Knock yourself out. It’s your fish, you cook it how you want.
Grillin’ in Foil – For Them That Like it Easy
Oh, and another thing. If you ain’t too good at grillin’ or you just want things easy, you can cook that fish in foil. Just take a big piece of foil, put your fish in the middle, drizzle on some oil, add some spices, maybe a few slices of onion or lemon, and wrap it up tight. Then, toss it on the grill and let it cook. Takes a little longer, maybe fifteen or twenty minutes, but it’s hard to mess up. Comes out nice and steamy.
Important Things to Remember
So, that’s pretty much it. Grillin’ walleye ain’t rocket science. Just remember the important stuff: fresh fish, hot grill, greased grates, and don’t overcook it. And you know, even if you mess it up a little, it’ll still probably taste pretty good. It’s fish, after all. Can’t go wrong with fish, especially when you catch it yourself.
Practice Makes Perfect
Whether you are a beginner or a seasoned griller, remember practice makes perfect. Don’t be afraid to try new things and adjust the cooking time and seasonings to your liking. And most importantly, have fun! Grillin’ should be enjoyable, not stressful.
There you have it, my way of grillin’ walleye. Not fancy, but it gets the job done. Now go on, fire up that grill, and get cookin’!
Tags: [grilled walleye, walleye pike, grilling fish, fish recipe, easy grilling, foil grilling, summer cooking, outdoor cooking, fish dinner, healthy grilling]