Campfire Walleye
Category
Entrees
Servings
Ingredients
2 tablespoons Cabot Unsalted Butter, softened
- 2 (8 to10-ounce) walleye fillets
- Salt and ground black pepper to taste
- 4 thin slices yellow onion
- 4 thin slices tomato
- 1 tablespoon chopped fresh parsley
- 1 teaspoon celery salt
4 ounces Cabot Sharp Cheddar, grated (about 1 cup), divided
Directions
- PREHEATÂ grill or build campfire. Cut two 15-inch squares of heavy-duty aluminum foil. Rub them with unsalted butter.
- PLACEÂ one walleye fillet in center of each and season fish with salt and pepper.
- TOPÂ each fillet with two side-by-side onion slices and two tomato slices. Sprinkle with parsley and celery salt. Top each with one fourth of cheese.
- SEALÂ foil packets tightly and place on grill or on top of hot campfire coals. Cook for about 10 minutes (for campfire, use tongs or two sticks to rotate packets every few minutes).
- REMOVEÂ packets from heat. Open foil and top with remaining cheese. Re-seal and let sit for a minute or two for cheese to melt.
Nutrition
Nutrition
- per serving
- Calories
- 549
- Fat
- 32 grams
- 49%
- Saturated Fat
- 17.5 grams
- 88%
- Sodium
- 984 milligrams
- 41%
- Carbs
- 5.5 grams
- 2%
- Fiber
- 1 grams
- 4%
- Protein
- 58 grams
- Calcium
- 665 milligrams
- 67%
Let’s get cooking
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