Tested till perfect Grilled Pickerel with Charmoulah
Grilled Pickerel with Charmoulah
Photography by Matthew Kimura

Grilled Pickerel with Charmoulah

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2008

Recipe4 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1-1/2 lb 1-1/2lbpickerel filletpickerel fillets or perch, or other freshwater fish fillets, skin on
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper


  • 1/2 cup 1/2cupchopped fresh parsley
  • 1/2 cup 1/2cupcoriander
  • 2 2green oniongreen onions, finely chopped
  • 1/4 cup 1/4cupextra-virgin olive oil
  • 3 tbsp 3tbsplemon juice
  • 2 2cloves garlic, minced
  • 1 tsp 1tspground cumin
  • 1 tsp 1tsppaprika
  • 1/4 tsp 1/4tspcayenne pepper
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
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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.

Additional information : Tip: Serve with whole wheat couscous (which has more fibre than regular couscous) and green beans.

Nutritional Information Per serving: about

cal 274 pro 30g total fat 16g sat. fat 2g
carb 3g fibre 1g chol 129mg sodium 374mg

% RDI:

calcium 18 iron 24 vit A 15 vit C 27
folate 18
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