Walleye on the Traeger

Who doesn’t love a good fish fry? Let’s face it though, those beloved fish fry’s are full of carbs that a lot of us are trying to avoid. The last few months I’ve been sticking to a low-carb diet.

Last week was opening day on one of our local lakes for Walleye so we jumped at the chance to wet a few lines. Luck had it that we landed a keeper within a few minutes. We have a limit on this lake of one per day per person.

Opting for a healthier version than the batter and deep fry method we normally would use, we decided to fire up the Traeger grill. If you’re not familiar with the Traeger grill they are a wood pellet grill. If you don’t own one you could use any gas grill or simply bake yours in the oven. If you’re using the Traeger crank that baby up to the highest setting.

Fillet your walleye and make sure to save those yummy cheeks. Place the fillets and cheeks in a metal pan. Add in a few slices of butter or your favorite butter substitute. I like to squeeze the juice from one lemon over the fish and season with sea salt & pepper. Mrs. Dash makes a great Garlic & Herb seasoning blend that is wonderful on fish. Try it for a healthier option. Don’t over season but give your fish a good dusting. You don’t want to overpower the taste of the delicious Walleye.

Once the Traeger is smoking and has reached the maximum temperature place the metal pan directly on the rack and close the lid. You will leave the lid closed for about 15 minutes. If baking in the oven, pre-heat to 500 F and bake for about 10 minutes. Always do a fork test on your fish to see if it is done. Take your fork and press down with the fork flat on top of the fish. Don’t pierce it. If the fish starts to flake apart you should be all set. Don’t overcook the fish as it will get rubbery in texture and lose it’s flavor. A lot of this is based on personal preference as well but in most cases you should cook fish thoroughly before eating.

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