Serves: 4
Total Calories: 187

1/4 cup butter, softened
2 teaspoons chopped fresh chives
2 teaspoons orange juice
1/2 cup , chopped pecans, , toasted
4 walleye filets (6-ounce)
1/4 teaspoon salt
dash coarse ground black pepper

1. GRILL DIRECTIONS: Heat grill. Cut two 12-inch-square pieces of heavy-duty foil. With tip of sharp knife, cut 2-inch slits every 2 inches across foil. Spray foil with nonstick cooking spray.

2. In small bowl, combine butter, chives, orange juice and 1/4 cup of the pecans mix well.

3. When ready to grill, place foil pieces on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Sprinkle walleye fillets with salt and pepper. Place fillets on foil cook 8 to 12 minutes or until fish flakes easily with fork, turning once. During last minute of cooking time, top fillets with pecan butter. Remove fillets from heat place on serving platter. Sprinkle with remaining 1/4 cup pecans.

TIP: To broil walleye, place on broiler pan broil 4 to 6 inches from heat using times above as a guide, turning once.

Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 360 * Calories from Fat: 210 * % Daily Value: Total Fat: 23 g 35% * Saturated Fat: 8 g 40% * Cholesterol: 175 mg 58% * Sodium: 340 mg 14% * Total Carbohydrate: 4 g 1% * Dietary Fiber: 1 g 4% * Sugars: 1 g * Protein: 34 g * Vitamin A: 10% * Vitamin C: 0% * Calcium: 20% * Iron: 15% * Dietary Exchanges: 5 Very Lean Meat, 4 Fat

Nutritional Facts:

Serves: 4
Total Calories: 187
Calories from Fat: 179

More Recipes from the Cook'n with Pillsbury Cookbook:
Baked Stuffed Fish
Baked Whole Fish
Batter-Fried Fish
Batter-Fried Shrimp or Scallops
Boiled Crab
Boiled Lobster
Boiled Shrimp
Broiled Fish Fillets
Broiled Lobster Tails
Broiled Snapper with Cilantro Sauce
Cajun-Spiced Grouper Sandwiches
Catfish Cakes
Clam Sauce with Linguine
Clarified Butter
Cook's Note: Buying Canned Salmon
Cook's Note: Buying Canned Tuna
Cook's Note: Cooking Scallops
Cook's Note: Cooking Shrimp
Cook's Note: Crab
Cook's Note: Fish Steaks vs. Fish Fillets
Cook's Note: Fish and Shellfish Nutrition
Cook's Note: Fish in the Microwave
Cook's Note: Grilling Fish
Cook's Note: Grilling Shrimp and Scallops
Cook's Note: How Much to Buy
Cook's Note: How to Carve a Whole Fish
Cook's Note: How to Eat Hard-Shell Crab
Cook's Note: How to Eat Lobster
Cook's Note: How to Peel and Devein Shrimp
Cook's Note: Scallops
Cook's Note: Shopping for Quality
Cook's Note: Shrimp
Coquilles St. Jacques
Crabmeat and Avocado Wraps
Creamed Tuna on Toast
Creamy Parsley Sauce
Crescent Tuna Melt
Delaware Crab Cakes
Dill-Marinated Salmon Steaks
Fettuccine with Pesto Cream and Salmon
Fish Creole
Fish Fillets with California Salsa
Fish Varieties
Flounder en Papillote
Fresh Tuna with Gremolata
Fried Oysters
Grilled Salmon with Herbed Tartar Sauce
Grilled Walleye with Pecan Butter
Grilled Whitefish with Dill Tartar Sauce
How Much to Buy
Italian Barbecued Swordfish Steaks with Tomato Relish
Kung Pao Shrimp
Lemon-Poached Salmon
Linguine with Seafood Sauce
Lobster Newburg
Lobster Thermidor
Maryland Deviled Crab
Mediterranean Shrimp and Bow Ties
Mussels in Wine Sauce
Orange Roughy with Dill Butter
Oven-Fried Fish
Panfried Fish
Panfried Trout with Caper Sauce
Poached Fish
Salmon Burgers with Lemon-Dill Sauce
Salmon Loaf
Salmon a la King
Savory Marinated Fish
Scalloped Oysters
Shellfish Cooking Methods
Shrimp Creole
Shrimp Scampi
Steamed Clams
Tarragon Grilled Fish and Vegetables
Tartar Sauce
Tuna Casserole
Tuna Salad Buns
Veracruz-Style Red Snapper
Zesty Seafood Cocktail Sauce