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

Preparation Time:

Cooking Time:

Serves: 4

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Ingredients

  • 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

Instructions

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. 

Nutritional information

1 Serving

  • PROTEIN: 26 grams
  • FAT: 12 grams
  • CARBOHYDRATE: 20 grams
  • CALORIES: 298
  • FIBRE: 0 grams
  • SODIUM: 430 mg