Grilled Fish with Olive Oil

Author: Canadian Living

For the real Greek experience, you first pick out the fish from the iced ones on display in any taverna worth its lemons. Then it's whisked away for grilling and comes back to the table, where an accomplished waiter bones it – a formidable task if you're not an expert, especially when diners are awaiting their portions. Our filleted fish is easier on the cook, and since getting fish from the Mediterranean is chancy across Canada, we're recommending pickerel. Other fish can be just as tasty, so choose whatever's freshest.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: August 2006; Get Grilling: Summer 2007

Ingredients

  • 1/3 cup extra virgin olive oil
  • 3 lbs pickerel fillets skin on
  • 1 tablespoon minced fresh oregano
  • 1 teaspoon sea salt
  • 2 tablespoons capers
  • 1 lemon cut_into wedges
  • 1 bunch watercress

Method

Remove half of the oil and set aside. Brush remaining oil over both sides of  fillets. Season tops with oregano, salt and pepper.

Place, skin side down, on greased grill over medium heat; close lid and grill, without turning, until fish is opaque and flakes easily when tested, about 10 minutes. Transfer to warmed platter.

Drizzle with reserved oil; sprinkle with capers. Surround with lemon and watercress.

Nutritional facts Per serving: about

  • Sodium 340 mg
  • Protein 29 g
  • Calories 223.0
  • Total fat 11 g
  • Cholesterol 129 mg
  • Saturated fat 2 g
  • Total carbohydrate 1 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 17.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Grilled Fish with Olive Oil

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