Grilled Walleye/Crappie Fillets

OK guys, I would like some feedback. I tried this recipe tonight and it was........ bland. At least I thought so. I prefer to eat foods with a lot of rich flavors and this recipe missed that mark. Don't get me wrong. It was good. Just lacking in the flavors I am used to and was hoping for. In fact the garlic cloves and Chili paste were not part of the original recipe. I would like to know if it's me or is this recipe really lacking. Please try it and shoot some feedback. Walleye or Crappie Fillets: 1/2 cup peanut oil 1/4 lemon juice 2 TBSP Parsley 1 tsp. lemon pepper 1/2 tsp. Worcestershire sauce 1/4 tsp. ground fresh chili paste 2 garlic cloves (chopped) Combine oil, lemon juice, parsley, lemon pepper, Worcestershire sauce, chili paste and garlic cloves. Pour over fish. Marinate at room temperature for 1 hour, turning once. Drain, reserving marinade. Place fish in well greased wire broiler basket. Grill over medium-hot coals for 5-8 minutes. Baste with Marinade. Turn; grill until fish flakes easily when tested with a fork, 5-8 minutes longer. Sprinkle with paprika is desired.

i never grilled local fish. being from wisconsin i thought we fried evrything

no salt in the recipe? i haven't tried it but i can tell ya it needs it.

I’ve never grilled native Wisconsin fish but it sounds interesting. We get some slabbo crappies in spring that I may grill this year. I do grill store-bought fish like halibut, tilapia, grouper, cobia, cod and snapper. We have a couple of seasonings that we use and they’re all in melted butter or olive oil (or a mix of the two). We have these fish often in tacos so I add cayenne pepper powder, cumin, chili powder and garlic salt to the butter or oil. I then place the fillets in my adjustable fish grilling basket and baste both sides of the fillet. Put the basket on a pan and place back in the frig for a half hour or so. Get the grill good and hot and grill an appropriate amount of time depending on the fillet size/thickness. I then turn the basket over and grill/char the fillets on high heat to give them some extra flavor. You can pretty much do what you want seasoning-wise using this butter/oil baste method. We’ve done lemon and black pepper, soy and ginger and Old Bay Seasoning, sea salt and butter. All are great. I pasted a picture of the basket that I use. It keeps the fish from falling apart.

I would cut way back on the amount of oil to strengthen the flavors. I think a couple table spoons at most would be sufficient for 1 lb of fish. Olive oil would also add flavor. I season fillets with either a Cajun, creole, a southwest style seasoning or a taco seasoning for fish tacos, salt and olive oil. Leave that sit for a half hour or so then add the juice of a lime. Then grill directly on grill. Not wrapped in foil to steam. It is flavorful but not over powering to the point you can't taste the fish. If you really want flavor, try blackening. Pour melted butter over fillets, then season with a Cajun or southwest seasoning. Place a dry black iron skillet on a grill set to nuclear hot. Allow pan to thoroughly heat. Lay fillets on dry skillet for maybe 2 minutes per side depending on thickness. When the edges start to look cooked, flip them. Do not move them around on the skillet, just flip them once. There will be a lot of smoke. To test if they are done stick them with a fork. If it goes through with almost no resistance, they are done. They should have a dark brown color to them. Great on a grilled roll with fixings for a sandwich or use a taco seasoning for tacos. Edit- Just reread your post. Do not leave fish unrefrigerated for an hour. Fish is best cooked when it is cold. Other meat is better to start cooking at room temperature but never fish. I'd also bail on worchestershire sauce on the fish as well. Maybe soy sauce instead.