Orange Fennel-Stuffed Walleye

Saad recommends walleye as a tasty local fish that grills very well. Catanese Classic Seafood at the West Side Market sells the whole cleaned fish all ready to go.

  • Whole, cleaned walleye (about 3 pounds)
  • Olive oil to rub fish
  • Salt and freshly ground black pepper
  • 1 orange, sliced
  • small fennel bulb, sliced
  • Lemon chive dressing (see recipe above)

Oil grill thoroughly and preheat to about 550º. Slash a series of perpendicular lines along each side of the fish, spacing them closer together near the head. (This helps ensure even cooking.) Rub fish inside and out with oil, sprinkle with salt and pepper. Fill the cavity with the orange and fennel slices. Place on grill and cook about 6–7 minutes. Gently turn fish by using a spatula in your dominant hand and a pair of tongs in the other. Don’t force it. Free any stuck parts with the spatula. Cook fish on the second side for an additional 6–7 minutes. Remove from the grill and serve with the lemon chive dressing.