Across much of Canada, the month of May heralds the open-water season for arguably the tastiest of our freshwater fish—walleye. And here’s a great recipe for making it even tastier.

Serves: 4


  • 3/4 cup pecans, toasted
  • 1/4 cup softened butter
  • Juice of 1/2 lemon
  • Pinch of cayenne pepper

  • 2 lb walleye fillets
  • 2 tbsp olive oil
  • Salt and black pepper, to taste


  • Pecan Butter

    In a food processor, pulse ½ cup pecans, butter, lemon juice and cayenne pepper until well blended.
  • Walleye

    Brush fillets with olive oil and season with salt and pepper. Measure fillets at thickest part and broil or grill for 10 minutes per inch until flesh is opaque.
  • On a serving plate, spread pecan butter over hot fillets, and sprinkle on remaining pecans. Serve with roasted potatoes and steamed asparagus or fiddleheads.
  • Tip: For stronger-flavoured fish, use stronger-flavoured nuts when making compound butter. Cashews, hazelnuts, macadamia nuts and peanuts, for example, are great substitutes for pecans. If you don’t plan to use the butter immediately, freeze it.
  • Drinks: Enjoy your spring catch and celebrate the great weather with a pitcher of chilled sangria or a summer ale, such as New Brunswick’s award-winning Dooryard Summer Ale from Picaroons.