Walleye Kabobs
Walleye Kabobs
This is a recipe for WALLEYE KABOBS. It originally was in the
newsletter of the Lake St. Clair Walleye Association and was presented
by one of our members. He adapted it from a recipe he found in a
magazine.
Filet out Walleye. (Use the backstrap meat if from larger fish to
avoid the mud-vein that starts to develop.)
Cube filets into pieces about 3/4 inch.
Take some thin cut and lean bacon and stretch out. Roll around piece
of filet one time and skewer with a toothpick. Cut bacon and do
another piece. Should get three kabobs per slice of bacon.
Start your grill and when fire is hot place a layer of tin foil over
the grill. Poke some small holes in it to drain bacon grease. Spray
with Pam or similar product to prevent sticking.
Cook till bacon is crisp, about 10 minutes.
Just before the pieces are done put one drop of quality BBQ sauce on
each piece and try to leave on till sauce dries. It has to be a good
sauce and only use a small amount otherwise it will over power the
taste of the fish.
Make plenty of these since they will go fast.
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