Grilled Pickerel with Charmoulah
Grilled Pickerel with Charmoulah
Photography by Matthew Kimura
This recipe makes 4 servings
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 |
- Portion size: 4
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.
Ingredients
- 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 Charmoulah:
- 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
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
