Bacon, sage and onion, lightly sweetened with maple syrup make a tasty topping for mild flavoured walleye. Change it up and try oak or maple wood planks.
Grilling Time: 20 minutes
- Kosher salt
- 2 Ontario Walleye (Pickerel) or Lake Whitefish Fillets, approx. 250 g each
- 2 tbsp (25 mL) butter, melted
- Salt and freshly ground black pepper
- 6 slices Ontario Smoked Bacon
- 1/2 cup (125 mL) finely chopped Ontario Onion
- 3 tbsp (45 mL) chopped fresh Ontario Sage
- 1/3 cup (75 mL) Ontario Maple Syrup
Sprinkle Kosher salt evenly over the top side of two cedar wood planks, that have been soaked in cold water for at least 1 hour. Place fillets, skin side down on planks; brush with butter. Season with pepper. Refrigerate.
In large skillet, over medium heat, cook bacon until lightly crisp, about 6 minutes. Drain on paper towel; finely chop. Place in medium bowl. Add onion and sage; season with salt and pepper. Add 3 tbsp (45 mL) of the maple syrup; mix to combine. Spoon bacon mixture evenly over the top of each fillet.
Preheat grill to 450°F (230°C). Reduce heat to 350°F (180°C). Place planked fish on grill. Grill covered for 18 to 20 minutes or until the fish flakes easily with fork.
Drizzle each fillet with remaining maple syrup. Serve immediately.
- PROTEIN: 26 grams
- FAT: 12 grams
- CARBOHYDRATE: 20 grams
- CALORIES: 298
- FIBRE: 0 grams
- SODIUM: 430 mg