White Wine Sage Pickerel

Author: Canadian Living

When you cook fish in a foil packet, it stays moist and the flavourings penetrate the flesh - and there's no cleanup! Try our herb variations or your own favourite combination. Serve with boiled potatoes to soak up the delicious juices.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: June 2004

Ingredients

  • 2 skinless pickerel fillets (1-1/2 lb/750 g total)
  • 1/4 cup finely chopped red onion
  • 2 tablespoons dry white wine
  • 1 tablespoon chopped fresh sage
  • 2 garlic cloves minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Method

Cut fillets in half crosswise. Cut four 12-inch (30 cm) lengths of heavy-duty or double-thickness foil. Place 1 piece fish on each piece, just off centre. Top each with one-quarter each of the onion, wine, sage, garlic, salt and pepper. Bring foil up over fish; double-fold and press edges in to seal.

Place packets on grill over medium-high heat; close lid and grill until fish flakes easily when tested, 6 to 8 minutes.

Nutritional facts <b>Per serving:</b> about

  • Sodium 374 mg
  • Protein 33 g
  • Calories 169.0
  • Total fat 2 g
  • Cholesterol 146 mg
  • Saturated fat trace
  • Total carbohydrate 2 g

%RDI

  • Iron 17.0
  • Fibre 0.0
  • Folate 11.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 18.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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White Wine Sage Pickerel

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