Succulent pickerel is widely regarded as one of Canada's best fish. On the lakes of northern Saskatchewan, locals catch their own to pan-fry, but visitors make a point of stopping by Amy's for this dish by chef James Smith. You can also use trout, whitefish or perch.
- Portion size 4 servings
- Credits : © CanadianLiving.com
Ingredients
Lemon Mushroom Sauce:
Method
Lemon Mushroom Sauce: In small saucepan, melt butter over medium heat; cook mushrooms and onion, stirring occasionally, for about 5 minutes or until onion is softened. Add garlic, cream, lemon juice and salt ; cook, stirring oocasionally, for about 5 minutes or until reduced to half and thickened enough to coat back of spoon. Keep warm.
In shallow dish, mix together flour, dill, salt and pepper; gently press fillets into flour mixture, turning to coat and shaking off excess. In large skillet, melt butter over medium heat; cook fillets, skin side up, for 4 minutes. Turn and sprinkle with lemon juice; cook for about 3 minutes or until fish flakes easily when tested with fork. Serve with sauce.
Nutritional facts <b>Per serving:</b> about
- Sodium 169 mg
- Protein 26 g
- Calories 330.0
- Total fat 21 g
- Cholesterol 172 mg
- Saturated fat 12 g
- Total carbohydrate 8 g
%RDI
- Iron 14.0
- Folate 8.0
- Calcium 15.0
- Vitamin A 21.0
- Vitamin C 10.0
