Steaming, one of the easiest ways to prepare a fresh catch, is also one of the tastiest. Here you do the steaming on the barbecue, so you don't need any fancy equipment. The herbs enhance the delicate flavour of ultrafresh pickerel - try each to see how it uniquely complements the fish.
- Portion size 6 servings
- Credits : Canadian Living Magazine: June 2004
- 1 whole pickerel cleaned
- 3/4 teaspoons each salt and pepper
- 1 cup fresh parsley dill or tarragon sprigs or whole chives
- 2 tablespoons chopped fresh parsley dill, tarragon or chives
- 2 tablespoons butter melted, or extra-virgin olive_oil
- 1 lemon cut_in wedges
Cut 2 or 3 diagonal slashes in each side of fish; sprinkle, inside and out, with salt and pepper. Stuff cavity with parsley sprigs; set aside.
Cut 36-inch (90 cm) long piece heavy-duty or double-thickness foil; grease. Centre fish on foil; sprinkle with chopped parsley and drizzle with butter. Bring foil up over fish; double-fold and press edges in to seal.
Place packet on grill over medium-high heat; close lid and grill, turning once, until fish flakes easily when tested, about 20 minutes. Serve with lemon wedges.
Nutritional facts <b>Per each of 6 servings:</b> about
- Sodium 402 mg
- Protein 27 g
- Calories 168.0
- Total fat 6 g
- Cholesterol 130 mg
- Saturated fat 3 g
- Total carbohydrate 2 g
- Iron 19.0
- Folate 11.0
- Calcium 15.0
- Vitamin A 12.0
- Vitamin C 28.0