Cedar-Plank Smoked Walleye with Cranberry-Orange Relish and Wild Rice Pilaf on a Big Green Egg
Special Thanks to Chef Bradley Yip for sharing this recipe with us as we bring the 2025 Barbecue’N Across Canada recipe series to inspire your grilling adventures. In May we feature recipes from the great Province of Manitoba.
Click HERE to learn more about Chef Bradley.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Serves: 6
INGREDIENTS:
- 6 walleye fillets (6 oz/170g each)
- 1 cedar plank, soaked in water for 2 hours
- Salt and pepper to taste
- 1 lemon, thinly sliced
- 2 tbsp (30ml) olive oil
Cranberry-Orange Relish
- 1 cup (100g) fresh cranberries, chopped
- Zest and juice of 1 orange
- 1 tbsp (15g) sugar
- 1/4 cup (10g) fresh parsley, chopped
Wild Rice Pilaf
- 1 cup (200g) wild rice
- 2 cups (500ml) chicken or vegetable broth
- 1 tbsp (15ml) olive oil
- 1/2 cup (75g) diced carrots
- 1/2 cup (75g) diced celery
- 1/2 cup (75g) diced onion
- 1/4 cup (30g) toasted pecans (optional)
DIRECTIONS:
- Prepare and Smoke the Walleye: Preheat the Big Green Egg to 225°F (107°C). Pat walleye fillets dry, season with salt and pepper, drizzle with olive oil, and place lemon slices on top. Lay the fillets on the cedar plank.
- Cedar Plank Smoking: Place the cedar plank on the grill grate and smoke the walleye for about 30-45 minutes, or until it easily flakes with a fork.
- Cranberry-Orange Relish: In a bowl, combine chopped cranberries, orange zest and juice, sugar, and parsley. Set aside to allow flavors to meld.
- Wild Rice Pilaf: Heat olive oil in a pot over medium heat. Add carrots, celery, and onion, cooking until softened. Add wild rice and broth, bring to a boil, cover, and cook for 40-45 minutes until rice is tender. Stir in pecans if desired.
Chef’s Notes:
- Substitute walleye with trout or Arctic char if preferred.
- The cranberry-orange relish provides a pop of colour and bright acidity.
