Grilled Pickerel with Charmoulah
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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.
Servings: 4
Ingredients:
Grilled Pickerel with Charmoulah
Photography by Yvonne Duivenvoorden
| 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% |
Suggested Recipes
-
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.
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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