18 Nebraskaland • April 2024
By Jenny Nguyen-Wheatley
GRILLED 'MARGARITA' WALLEYE
Try this recipe on the grill this spring or summer:
Walleye fillets are gently cooked in butter, loads of
garlic, spices and a splash of tequila. It's fine to skip
the tequila if you're avoiding alcohol. Those sensitive
to cilantro may exclude the herb as well.
I cooked the fish on the grill, but this recipe will be
just as tasty in the oven. This recipe also will work
with other white-fleshed fish, though cooking time
will vary. Try it with catfish, bluegill or crappie. Ocean
fish such as halibut, sablefish or cod will also do nicely.
Servings: 2
Prep Time: 10 minutes
Cooking Time: 20 minutes
Ingredients:
•
2 walleye fillets
•
Salt and pepper, to taste
•
1
⁄2 teaspoon of chili powder
•
1
⁄4 teaspoon of cumin
•
3 cloves of garlic, minced
•
1 tablespoon of fresh cilantro, chopped
•
Juice of half a lime, plus extra wedges for serving
•
Splash of tequila
•
2 tablespoons of cold butter, cut into small pieces
•
Half a serrano pepper, thinly sliced (optional)
1. Preheat the grill to about 300° Fahrenheit, and
prepare it for indirect heat cooking.* Cut out a large
piece of heavy-duty aluminum foil and fold the edges
and corners to form a rim to keep liquids contained.
Spray foil with non-stick spray, and then place it onto
a rimless cookie sheet.
*This recipe may also be prepared in the oven. If you
go this route, skip the foil and prepare fish in a greased
baking dish. Don't use a dish that is too big — fish
should fit snugly in one layer.
2. Lay walleye fillets in one layer in the foil "tray"
you just made. Season fish with salt and pepper,
and distribute chili powder, cumin, minced garlic and
cilantro on top of both fillets. Squeeze juice of half a
lime on top and add a splash of tequila. Dot with pieces
of cold butter.
3. Use the cookie sheet to transfer fish to the grill,
sliding the foil onto the grates. Close the lid and cook
for 20 minutes at 300° or until fish becomes flaky and
is cooked through. If the walleye starts browning too
quickly, move the foil "tray" to a cooler area of the grill.
4. Serve immediately with extra lime wedges on
the side and slices of serrano pepper garnished on top.
Spoon butter sauce over the fish. I like to serve this
dish with Mexican rice.
IN THE FIELD
JENNY NGUYEN-WHEATLEY, NEBRASKALAND
