Fresh Walleye

Walleye is the prized freshwater catch of the upper Midwest, Canadian lakes, and Great Lakes country, and it deserves a simple preparation that keeps the fish front and center. This broiled version leaves the skin on (it helps hold the delicate flesh together under high heat), brushes a lemon-garlic-basil-wine paste over the top, and dusts with paprika for color.

The one rule that matters: 10 minutes of broiling per inch of fillet thickness. Thicker fillets need longer; thinner fillets cook faster. Watch the fish and pull it the moment the flesh turns opaque and flakes easily with a fork. Over-broiled walleye goes from tender to chalky in about 90 seconds.

The optional dijon-mayo sauce on the side is old-school shore-lunch territory: mustard, mayonnaise, lemon juice, fresh garlic, and a splash of oil whisked together. Garnish the plated fish with lemon wedges and chopped parsley or green onions, pour a cold beer, and you have the kind of meal that tastes like a cabin on the lake.

Chef Tips

• Leave the skin on and cook skin-down. The skin acts as insulation and keeps the fillet from overcooking on the bottom.
• Pat the fillets dry before brushing with the paste. Wet fish steams instead of broiling to a light crust on top.
• Position the oven rack 4 to 6 inches from the broiler element. Closer and the top scorches; farther and it will not caramelize.
• Test doneness at 80% of the expected time. Residual heat finishes the cook, and walleye dries out fast if overcooked.
• Use fresh basil, not dried, in the paste. Dried basil has none of the bright herbal note this quick preparation needs.

Variations

• Swap walleye for perch, pike, bass, or any flaky freshwater fish.
• Add a teaspoon of fresh thyme or chopped dill to the paste for variety.
• Grill the fish over medium-high heat on a cedar plank for a smoky, backyard-style alternative.