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Grilled Walleye with Fruit Chutney or Basil Pesto

 

Ingredients

Walleye:

• 4-6 medium walleye filets
• 2 tablespoons extra virgin olive oil
• 2 cloves of garlic, minced
• salt and pepper

 

Creamy Basil Pesto:

• 2 tablespoons fresh ground basil
• 1 clove garlic, minced
• 1 tablespoon extra virgin olive oil
• salt and pepper
• 2 tablespoons fresh ground parmesan or romano cheese
• 1/2 cup half and half
• 2 tablespoons ground pine nuts

 

Fresh Fruit Chutney:

• 1/2 cup vinegar
• 1 cup dry white wine
• 2 tablespoons extra virgin olive oil
• salt and pepper
• 1 tablespoon oregano
• 1 red delicious apple, cut into cubes
• 1 orange, chopped
• 1 cup cantaloupe, cut into cubes
• 1 medium onion, chopped
• 1 clove garlic, minced

 

In a large bowl cover walleye filets with oil and garlic. Let sit covered in the refrigerator for 15 minutes. Heat grill. Sprinkle salt and pepper on filets, then wrap all walleye filets in one large sheet of tin foil, and place on grill, keeping it away from extreme heat. Filets will be done in approximately 15 minutes or when they flake easily with a fork. Remove from heat, and coat with one of the two sauces below. Serves four.

 

Creamy Basil Pesto:
In a food processor, vigorously combine ingredients to form a paste. Serve immediately.

 

Fresh Fruit Chutney:
Combine all ingredients in a bowl and mix well. Fruit may be substituted for fresh regional varieties of apple, citrus, and melon.

 

This recipe has been generously contributed by www.fishingworks.com.

 

 

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