Ohio Grilled Lake Erie Walleye on Arteflame

Introduction

Nothing beats the fresh, clean flavor of Lake Erie walleye, and grilling it on the Arteflame brings out every ounce of that light, delicate taste. With its ability to hit over 1,000°F in the center and a wide flat griddle perfect for more gentle cooking, the Arteflame offers the ideal setup to sear and finish walleye to perfection. This Ohio-inspired walleye dish is seasoned simply with lemon pepper, allowing the local catch to shine, and it's all grilled outdoors – no pans, no oven, and minimal cleanup. Let's fire it up!

Ingredients

• 4 fresh walleye fillets (about 6 oz each)
• 2 tbsp lemon pepper seasoning
• 4 tbsp unsalted butter, melted
• 1 lemon, sliced
• Fresh chopped parsley (for garnish)
• Vegetable oil (for lighting fire)
• 3 paper napkins (for lighting fire)
• Firewood

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a bit of vegetable oil onto three paper napkins and place them in the center of your Arteflame grill.
2. Stack dry firewood over the napkins.
3. Light the napkins to start the fire.
4. Allow 20 minutes for the grill to heat up – the center grate will reach over 1,000°F, perfect for searing.

Step 2: Prepare the Walleye

1. Pat the walleye fillets dry with a paper towel.
2. Brush both sides generously with melted butter.
3. Sprinkle lemon pepper seasoning evenly over fillets.

Step 3: Sear the Fillets

1. Using tongs, place the fillets skin-side down on the center grill grate for about 45 seconds to 1 minute, just until you get a beautiful sear.
2. Flip and sear the other side for another minute. This locks in the natural juices.

Step 4: Finish on the Flat Top

1. Move the seared fillets to the cooler area of the flat cooktop near the outer edge.
2. Cook for 5–7 more minutes, flipping halfway, until internal temperature reaches 130°F (remove here, as carryover will bring it to 145°F).

Step 5: Garnish and Serve

1. Top with fresh lemon slices and a sprinkle of chopped parsley.
2. Serve immediately alongside your favorite sides.

Tips

• Don't overcook your fish – remember to remove it at 130°F to finish cooking off the grill.
• Use butter instead of oil for richer flavor and a perfect sear.
• Keep lemon slices on the side of the griddle to warm and lightly caramelize for added depth.
• Grill sides like asparagus, zucchini, or red peppers on the flat top at the same time.
• The Arteflame's multiple heat zones let you sear, simmer, and smoke all at once.

Variations

1. Garlic Herb Walleye: Add minced garlic, rosemary, and thyme with the butter for an herbaceous twist.
2. Smoky Cajun Walleye: Replace lemon pepper with Cajun spice rub for smoky heat and bold flavor.
3. Lemon Dill Walleye: Finish with fresh dill and lemon juice drizzled over the top before serving.
4. Asian-Inspired Walleye: Use a soy-ginger glaze on the flat top and garnish with scallions and sesame seeds.
5. Parmesan-Crusted Walleye: Press the fillets into grated Parmesan before grilling for a crispy, cheesy crust.

Best pairings

• Grilled asparagus or zucchini slices on the flat top
• Roasted garlic red potatoes, grilled in foil on Arteflame
• Dill coleslaw or cucumber salad
• Chilled Ohio Riesling or a citrusy wheat beer
• Charred lemon wedges for squeezing over the fish

Conclusion

Grilling Lake Erie walleye on the Arteflame not only honors Ohio’s prized freshwater fish but amplifies its flavor with the perfect balance of high-heat searing and even, smoky cooking. With no need for extra cookware and an incredibly easy grill setup, this recipe celebrates fish done right—simple, fast, and packed with flavor. Serve it with seasonal vegetables or roasted potatoes and enjoy a true taste of Ohio outdoors.