For a delicious treat, grill a whole pickerel and serve it with a colourful, lively summer relish. Salt and pepper are all that are needed to season this sweet-fleshed fish.
- Portion size 4 servings
Ingredients
Cherry Tomato Relish:
Method
Cherry Tomato Relish: In small skillet, lightly toast ground coriander and pepper over medium heat until fragrant, about 2 minutes; transfer to bowl.
Add cherry tomatoes, fresh coriander, jalapeño pepper, onion, oil, lime rind and juice, ginger and salt; toss well to combine. Set aside. (Make-ahead: Refrigerate for up to 8 hours; bring to room temperature before serving.)
Cut 2 diagonal slashes into each side of fish. Sprinkle inside and out with salt and pepper. Place in greased fish basket or on greased grill over medium-high heat; close lid and cook for 10 minutes. Turn basket, or loosen fish with spatula and, using spatulas over and under fish, turn over. Cook until fish flakes easily when tested, about 15 minutes. Serve with relish.
Nutritional facts <b>Per serving:</b> about
- Sodium 574 mg
- Protein 26 g
- Calories 203.0
- Total fat 9 g
- Cholesterol 111 mg
- Saturated fat 1 g
- Total carbohydrate 5 g
%RDI
- Iron 17.0
- Folate 13.0
- Calcium 14.0
- Vitamin A 10.0
- Vitamin C 35.0
