Last weekend, we went to northern Wisconsin to the summer lake home of Carol and Roger, friends of Mike's dad. It's the second year in a row that we visited, and we had a blast. The weekend was just the sort of mix of fun outings, tasty food, and relaxation that we needed after too many busy weeks at work.
For dinner one night, Carol mixed together a delicious marinade in the early afternoon and let the marinade's flavors permeate the fish for a while. We later grilled the fish and various veggies (as well as one hot dog for a less adventurous eater). It turned out to be a scrumptious meal.
If you can't find walleye, try substituting whitefish or flounder.
Ingredients
- 1/4 cup lemon juice
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1/4 teaspoon salt
- 1 1/2 to 2 pounds walleye fillet
Directions
- To make the marinade, mix all of the ingredients (except the fish fillet) in a bowl.
- Place the fish in a resealable plastic bag or baking dish, and add the marinade.
- Seal the bag closed, or cover the dish with plastic wrap, and refrigerate for 3 to 5 hours.
- Preheat the grill on high temperature.
- Pour some canola oil or vegetable oil on a paper towel, and using tongs, wipe the grill grates. Oiling the grates this way will help prevent the fish from sticking.
- Place the fish skin side down in the center of the grill.
- Cover the grill and let the fish cook for about 3 to 5 minutes per side. The length of time varies, depending on the thickness of the fish.
- Remove the fish from the grill and serve.
She said
I don't think I had ever tried walleye before. It's a mild fish, and I'd definitely like to have it again. The lemon juice and pepper reminded me of the dried lemon pepper mix that Mike sprinkles on chicken and other meats sometimes before grilling. Those sorts of flavorings are always a good thing to have on hand, since they're so versatile.
He said
Everyone says to use tongs to apply oil to a grill, but I've never been a fan of the extra effort required. Until this evening. As it turns out, on an unfamiliar grill with a small shelf above the grates we wanted to oil, it was far too easy to apply myself to the grill instead. Ow! But I recovered quickly and was able to enjoy this fish. Like with most other whitefish, there's a fine balance between adding enough seasoning to make it enjoyable, and allowing the mild flavor of the fish to shine through. While this was tasty, I think I'll stick to my preference for salmon.
No comments:
Post a Comment