Grilled Pickerel with Charmoulah

Grilled Pickerel with Charmoulah Image by: Grilled Pickerel with Charmoulah Author: Canadian Living

A great recipe to bring to the cottage and showcase your own catch of the day. Use pickerel, perch or other fresh water fish fillets with this fresh sauce. Charmoulah - a traditional Moroccan dipping sauce - is a fantastic sauce on any grilled meats or vegetables.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: June 2008

Ingredients

  • 1 1/2 lb pickerel fillet or other freshwater fish fillets, skin on
  • 1 1/2 lb perch or other freshwater fish fillets, skin on
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Charmoulah:
  • 1/2 cup chopped fresh parsley
  • 1/2 cup coriander
  • 2 green onions finely chopped
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons lemon juice
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Method

Charmoulah: In bowl, mix together parsley, coriander, green onions, oil, lemon juice, garlic, cumin, paprika, cayenne pepper, salt and pepper. Set aside.

Divide fish into 4 servings. Skewer each crosswise on pair of skewers; sprinkle with salt and pepper.

Place skewers, skin side down, on greased grill over medium-high heat. Close lid and grill, turning once, until fish flakes easily when tested, about 5 minutes per 1/2-inch (1 cm) thickness. Serve topped with Charmoulah.

Nutritional facts Per serving: about

  • Sodium 374 mg
  • Protein 30 g
  • Calories 274.0
  • Total fat 16 g
  • Cholesterol 129 mg
  • Saturated fat 2 g
  • Total carbohydrate 3 g

%RDI

  • Iron 24.0
  • Fibre 0.0
  • Folate 18.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 18.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 15.0
  • Vitamin C 27.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Grilled Pickerel with Charmoulah

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