Grilled Fish with Olive Oil
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 223 |
| pro | 29 g |
| total fat | 11 g |
| sat. fat | 2 g |
| carb | 1 g |
| fibre | 0 |
| chol | 129 mg |
| sodium | 340 mg |
| % RDI: | - |
| calcium | 17 |
| iron | 16 |
| vit A | 9 |
| vit C | 13 |
| folate | 10 |
For the real Greek experience, you first pick out the fish from the iced ones on display in any taverna worth its lemons. Then it's whisked away for grilling and comes back to the table, where an accomplished waiter bones it – a formidable task if you're not an expert, especially when diners are awaiting their portions. Our filleted fish is easier on the cook, and since getting fish from the Mediterranean is chancy across Canada, we're recommending pickerel. Other fish can be just as tasty, so choose whatever's freshest.
Ingredients
- 1/3 cup extra virgin olive oil
- 3 lb pickerel fillets, skin on
- 1 tbsp minced fresh oregano
- 1 tsp sea salt
- 2 tbsp capers
- 1 lemon, cut_into wedges
- 1 bunch watercress
Preparation
Place, skin side down, on greased grill over medium heat; close lid and grill, without turning, until fish is opaque and flakes easily when tested, about 10 minutes. Transfer to warmed platter.
Drizzle with reserved oil; sprinkle with capers. Surround with lemon and watercress.
Source : Canadian Living Magazine: August 2006; Get Grilling: Summer 2007
- Keywords : Greek; Main Course; Pickerel; Fish; Grill/Barbecue; Capers;
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