Grilled Walleye

Course Main Course

Keyword Fish, Harissa Sauce, Lemon, Sugar Snap Peas, Zucchini, Corn, Cilantro, Olive Oil, Oil, Gluten Free, Frozen Corn, Hot Sauce, Shallots, Perch, Walleye, Walleye Fillets, Grilled Fish, Fresh Water Fish

Dietary Need Gluten Free

Cooking Method Grill

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 69kcal

Author Recipe from: Game & Fish

Equipment

Grill
Heavy-Duty Aluminum Foil

Ingredients

2 fillets Walleye
1 Tablespoon Shallots Minced
½ cup Corn Frozen
1 Tablespoon Harissa Sauce
1 Zucchini Sliced
Salt To taste
Ground Black Pepper To taste
½ cup Sugar Snap Peas
1 Tablespoon Olive Oil
¼ cup Cilantro Chopped
½ Lemon Wedges

Instructions

Prepare grill for medium, direct heat cooking.
On a large piece of heavy-duty aluminum foil, place frozen corn, shallots, salt, pepper, sliced zucchini, sugar snap peas, and walleye.
Sprinkle more salt and pepper onto the fish and top with the harissa sauce. Drizzle with olive oil, and fold up the foil to make a packet.
Place foil packets on the hot grill. Cover and cook for 10 minutes or until the fish is cooked through and flaky. Sprinkle with cilantro. Serve with lemon wedges.

Notes

The harissa sauce can be substituted for another hot sauce such as Tabasco, sriracha, or gochujang.
Substitute walleye for a similar fish such as perch.
Similar fish recipes: Baked Perch with Lemon, Parmesan Perch, and Baked Flaked Fish

Nutrition