Grilled Pickerel with Charmoulah

Tested Till Perfect

Servings: 4

Ingredients:

Nutritional Info
Per serving: about -
cal 274
pro 30 g
total fat 16 g
sat. fat 2 g
carb 3 g
fibre 1 g
chol 129 mg
sodium 374 mg
% RDI: -
calcium 18%
iron 24%
vit A 15%
vit C 27%
folate 18%
    1-1/2 lb (750 g) pickerel, perch or other freshwater fish fillets, skin on
    1/4 tsp (1 mL) each salt and pepper
    Charmoulah:
    1/2 cup (125 mL) each chopped fresh parsley and coriander
    2 green onions, finely chopped
    1/4 cup (50 mL) extra-virgin olive oil
    3 tbsp (45 mL) lemon juice
    2 cloves garlic, minced
    1 tsp (5 mL) each ground cumin and paprika
    1/4 tsp (1 mL) each cayenne pepper, salt and pepper

Preparation:

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.

Source

Canadian Living Magazine: June 2008





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