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–+ servings
Ebonie Garnica

Grilled Walleye with Lemon and Ghee for Full GAPS

Lemon, fresh herbs, pure smoked paprika and homemade ghee coat a small batch of grilled walleye. Two or three fillets total about eight ounces, for four to six small portions on Full GAPS.
Print Recipe
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 4 small portions
Course: Dinner, Full GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 2-3 walleye fillets about 8 ounces total at 1×, not per fillet
  • 1/2 teaspoon sea salt plus a little at the end only if needed
  • freshly ground black pepper a sprinkle
  • 1/2 teaspoon pure smoked paprika no added ingredients
  • 1/4 cup fresh minced herbs parsley, basil and oregano; combined amount
  • 1 lemon juiced, seeds removed
  • 2 tablespoons melted homemade ghee measure finished strained fat

Equipment

  • Grill with direct and indirect cooking areas
  • Clean food-preparation needle-nose pliers
  • Plate or cutting board and paper towels
  • Small bowl and measuring spoons/cup
  • Citrus juicer
  • Wide spatula and separate clean serving plate
  • Kitchen scale and food thermometer

Method
 

  1. Check the fillets for bones and pull any with clean food-preparation needle-nose pliers. Rinse the fish and pat dry. Place on a plate or cutting board; sprinkle both sides with the measured sea salt and a little black pepper.
  2. Mix the paprika, minced herbs, fresh lemon juice and melted homemade ghee in a small bowl. Spread the loose herb coating evenly over both sides of every fillet.
  3. Preheat the grill to medium-high for ten minutes, with an indirect cooking area available. Let the coated fish rest during this preheat, then cook promptly. This preheat is part of the fifteen-minute preparation period.
  4. Put the fillets over direct heat and cook about five to seven minutes per side, turning gently with a wide spatula. If the outside starts browning before the middle is done, move the fish to indirect heat to finish without burning the surface.
  5. Check the thickest part: fish should be opaque and flake with a fork, with an internal temperature of 145°F. Transfer to a clean plate and add a little salt only if needed. Serve warm.

Notes

This recipe uses two or three fillets weighing about eight ounces in total and makes four to six small portions. Make a larger batch if you need more fish for your meal. For a doubled batch, use four to six fillets totaling about sixteen ounces and double all measured coating ingredients. The black pepper and optional finishing salt remain to taste.
Fifteen minutes preparation includes the ten-minute grill preheat. The fourteen-minute cook estimate is the upper end of five to seven minutes per side, giving twenty-nine minutes total. Thaw frozen fish and prepare homemade ghee beforehand or allow their separate preparation time. Thickness and grill heat affect the actual endpoint; check 145°F in the thickest part.
Full GAPS after the ingredients are introduced. Ghee is dairy-derived; use your established dairy introduction. The herb, paprika and lemon version is not early Intro or No-Plant GAPS. Cod, tilapia or trout can use the same coating; check thickness and doneness.
Refrigerate cooked fish promptly at 40°F or below and use within three to four days. Reheat leftovers to 165°F on the stovetop or in the oven. Do not leave seafood out over two hours, or one hour above 90°F. Keep the serving plate separate from the raw-fish plate.

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