1 Walleye from Great Lakes (4-5 lbs.)
2 Cloves garlic
1 tsp. white pepper
1/4 lb. Roquefort cheese, crushed
3 tbs. soy sauce
1/3 cup Grand Marnier
1/2 cup dry white California wine
1/4 cup unsalted butter, melted
Fish should be cleaned and scaled. Remove fins and backbone, but leave head and tail on. Cut body of fish open so that it will lay flat. Crush garlic cloves in salt until pulverized. Add juice of 1 lemon. Rub fish inside and out with this mixture. Sprinkle with white pepper. Let stand at room temperature for about 45 minutes.
Place fish, opened flat, between wire grid. Lay skinside down over hot grill. After about 5 minutes (skin starts to brown), brush with sauce. Turn 2-3 times, brushing frequently with sauce. Total cooking time is about 12-14 minutes per side. Do not overcook.
Serve on hot platter garnished with decoratively cut lemon and orange wedges and sprigs of parsley. Serve immediately. Great with Cherdonnay.