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Grilled Pickerel with Charmoulah

By The Canadian Living Test Kitchen

Tested till perfect

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Grilled Pickerel with Charmoulah

Grilled Pickerel with Charmoulah
Photography by Matthew Kimura

This recipe makes 4 servings

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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

More great recipes from this menu:

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 pickerel fillets or perch, or other freshwater fish fillets, skin on
  • 1/4 tsp salt
  • 1/4 tsp 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 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt
  • 1/4 tsp 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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