How to cook Walleye / Pickerel with Chef Michael Olson
This idea stems from the BC salmon cookouts on alder wood planks and is now enjoyed across the country on gas and charcoal grills. Choose cedar, maple or alder, be sure they are clean and do not use pressure treated wood! Soak the planks in clean water for 30 minutes prior to using to avoid flaming over the high heat. Best for fillets, but you can do whole fish on the plank, it just takes twice as long. Serves 4
2 lbs (900g) fish fillets like pickerel, bass or pike
1 cup (250 mL) grated white onion
1/4 cup (60 mL) honey
Salt and pepper to taste
Pre-heat your grill to medium high, in the 400 F range.
Marinate the fish in the grated onion and honey for 30 minutes or up to 2 hours in the fridge.
Lay the fish over the soaked planks and season with salt and pepper. Spoon any remaining marinade over the fillets and place the planks on the hot grill.
Close the lid and cook for 8-10 minutes. Check the fish to look for firm, easily flaked flesh. Finish off with a squeeze of lemon and enjoy.