Walleye pike, a popular game fish, is native to Canada and northern parts of the United States. Walleye is not only a challenge for anglers, it is also delicious. It is a mild white fish with a flaky texture. Walleye is very versatile and can be pan fried, deep fried, or baked. One of the easiest ways to prepare walleye is broiling.
Combine the lemon juice, olive oil, parsley and thyme to make a marinade. Place the walleye fillets in the shallow pan and pour the marinade over them. Turn the fillets a few times to coat them in the marinade. Place the pan in the refrigerator for 30 minutes, turning the fillets occasionally.
Preheat the broiler. Place the walleye fillets on the broiling pan skin side down. With the pepper grinder set at coarse grind, crack some black pepper on top of the fillets.
Broil the fillets four to six inches from the burner. Most fillets will take eight to 10 minutes to broil. Keep a close eye on the fish, though. It can very easily be overcooked. The fish is done when it is light brown and can be flaked easily with a fork.
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Susan Peterson is the author of five books, including "Western Herbs for Martial Artists and Contact Athletes" and "Clare: A Novel." She holds a Ph.D. in text theory from the University of Texas at Arlington and is an avid cook and gardener.
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