Pickerel and Potato Packets
Pickerel and Potato Packets
Photography by Edward Pond
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 320320 cal |
| pro | 35 g35g pro |
| total fat | 12 g12g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 17 g17g carb |
| fibre | 2 g2g fibre |
| chol | 146 mg146mg chol |
| sodium | 383 mg383mg sodium |
| potassium | 1,138 mg1,138mg potassium |
| % RDI: | - |
| calcium | 1919 calcium |
| iron | 2626 iron |
| vit A | 44 vit A |
| vit C | 2727 vit C |
| folate | 1111 folate |
Cooking in a foil packet on the grill makes cleanup a snap. Use a mandoline to cut thin, even potato slices. If you don't have one, use cooked potatoes and cut into
thicker slices.
Ingredients
- 3 tbsp extra-virgin olive oil 3 tbsp extra-virgin olive oil
- 2 tbsp lemon juice 2 tbsp lemon juice
- 1 tbsp chopped fresh parsley 1 tbsp chopped fresh parsley
- 2 tsp chopped fresh dill 2 tsp chopped fresh dill
- 1/2 tsp salt 1/2 tsp salt
- 1/2 tsp pepper 1/2 tsp pepper
- 12 oz Yukon Gold potatoes , (unpeeled), sliced paper-thin crosswise12 oz Yukon Gold potatoes, (unpeeled), sliced paper-thin crosswise
- 1 small onion , thinly sliced1 small onion, thinly sliced
- 1-1/2 lb skinless pickerel fillets , cut in 4 pieces1-1/2 lb skinless pickerel fillets, cut in 4 pieces
Preparation
In bowl, toss together potatoes, onion and remaining oil, salt and pepper. Divide among 4 large squares of double-thickness foil. Top each with fish; drizzle with lemon mixture. Fold and seal packets, leaving airspace for steam.
Place packets on grill over medium-high heat; close lid and grill until potatoes are tender,
12 to 15 minutes.
Source : Canadian Living Magazine: July 2011
- Keywords : Summer; Dinner; Grill/Barbecue; Lemons; Parsley; Potatoes; Pickerel; 400 calories;
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