Filet of walleye and grilled peach salsa

Filet of walleye and grilled peach salsa


Well known to Quebec anglers, walleye is an easy-to-cook fish. Its white flesh and delicate taste pair well with a wide range of flavors. Since it is a fish with very lean flesh, it must be basted with a fatty substance to prevent it from drying out during cooking. By adding a salsa of fruits and vegetables grilled on the BBQ for a touch of freshness, this dish will become a classic during your weekday meals for evenings that are a bit rushed. 

Servings: 4 | Preparation: 20 minutes | Cooking: 12 minutes 


4 walleye fillets

2 peaches

2 tomatoes

1 bell pepper

2 tbsp. capers

1⁄4 cup dry sausage (chorizo), diced

1 small onion

1 lemon

1⁄2 bunch fresh parsley

1 tbsp. butter

1⁄2 cup olive oil

Salt and pepper to taste


  • Preheat the BBQ using direct cooking at high power at 450°F.
  • Cut the peaches in half, remove the pits. Cut the bell pepper, onion and lemon in half and brush lightly with olive oil.
  • Put the peaches, bell pepper, onion and lemon on the BBQ, cooking directly on the flesh side and grill for 5 minutes without turning.
  • Dice the tomatoes and put them in a bowl. Remove the peaches, bell pepper and onion from the grill and dice them. Put in the bowl with the tomatoes and add the capers, the diced dry sausage, and the lemon juice. 
  • Take a few sprigs of parsley and chop them finely before adding them to the bowl with salsa, equivalent to 1 tbsp. chopped parsley. Set aside.
  • In a food processor or using a hand blender, add the remaining parsley and olive oil. Mix the two ingredients until a homogeneous oil is obtained. Set aside until ready to serve.
  • Place a cast iron skillet on the grill and add the butter and 1 tbsp. tablespoon olive oil. When the pan is hot, place the walleye fillets skin side down first and season with salt and pepper to taste.
  • Cook the fillets for 7-8 minutes without turning them, basting occasionally with oil and butter.
  • Serve fillets with salsa on top and drizzle with oil and parsley.