Blackened Walleye Fillets (Grilling Method) Recipe

Serves/Makes: 4 - 6 servings


  • 2 - 3 pounds fresh walleye fillets, not more than 3/4 inch thick
  • 1/2 pound butter (2 sticks)
  • Cayenne Pepper
  • Fresh ground Pepper
  • Garlic Powder
  • Salt to taste
  • Sliced lemon
How to cook Blackened Walleye Fillets (Grilling Method):
  • Dip the fish into melted butter, then place walleye fillets on the grill.
  • Season them with salt, garlic, black pepper and cayenne.
  • Close grill and cook for 5 minutes.
  • After 5 minutes, loosen the fillets from the grill, but do not turn them.
  • Baste them with butter and re-season if necessary.
  • Cook for 5 more minutes. They are done when the meat can be flaked with a fork.
  • Serve the Blackened Walleye Fillets hot over a Dirty Rice* and garnish with sliced lemon.


The Blackened Walleye Fillets (Grilling Method) is a very affordable dish. This recipe is delicious, simple, and really easy to cook.


It is highly recommended to cook blackened fish outside because of the amount of smoke that is generated.

If desired, use redfish, pompano, tilefish, or snapper, instead of red snapper.


*Dirty Rice is a traditional Cajun dish made from white rice which gets a "dirty" color from being cooked with small pieces of chicken liver or giblets, green bell pepper, celery, onion and spices cayenne and black pepper. Parsley and/or chopped green onions are common garnishes. Dirty Rice is most common in the Cajun regions of southern Louisiana and Mississippi; however, it can also be found in other areas of the American South. In some southern regions, it is also called Dirty Dressing.

This recipe for Blackened Walleye Fillets (Grilling Method) serves/makes: 4 - 6 servings

The Blackened Walleye Fillets (Grilling Method) recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Walleye (more Walleye recipes)
Preparation Method: Broiled/Grilled (more Broiled/Grilled recipes)
Cuisine: Cajun (more Cajun recipes)

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