Grilled Fish with Olive Oil
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.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 223 |
| pro | 29 g |
| total fat | 11 g |
| sat. fat | 2 g |
| carb | 1 g |
| fibre | trace |
| chol | 129 mg |
| sodium | 340 mg |
| % RDI: | - |
| calcium | 17% |
| iron | 16% |
| vit A | 9% |
| vit C | 13% |
| folate | 10% |
-
1/3 cup (75 mL) extra-virgin olive oil
3 lb (1.5 kg) pickerel fillets, skin on
1 tbsp (15 mL) minced fresh oregano
1 tsp (5 mL) each sea salt and pepper
2 tbsp (25 mL) capers
1 lemon, cut_into wedges
1 bunch watercress or purslane
Preparation:
Remove half of the oil and set aside. Brush remaining oil over both sides of fillets. Season tops with oregano, salt and pepper.
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.
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
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