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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Heat grill. Cut two 12-inch-square pieces of heavy-duty foil. With tip of sharp knife, cut 2-inch slits every 2 inches accross foil. Spray foil with nonstick cooking spray. In a small bowl, combine butter, chives, orange juice and 1/4 cup of the pecans; mix well. When ready to grill, place foil pieces on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Sprinkle walleye fillets with salt and pepper. Place fillets on foil; cook 8 to 12 minutes or until fish slakes easily with fork, turning once. During last minute of cooking time, top fillets with pecan butter. Remove fillets from heat; place on serving platter. Sprinkle with remaining 1/4 cup pecans.
| Ingredients:
1/4 Cup(s) Butter, softened
2 Teaspoon(s) Chopped fresh chives
2 Teaspoon(s) Orange juice
1/2 Cup(s) Chopped pecans, toasted
24 Ounce(s) Walleye fillets
1/4 Teaspoon(s) Salt
1 Dash(s) Coarse ground black pepper |
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