Steamed Whole Pickerel

By The Canadian Living Test Kitchen

15 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per each of 6 servings: about	-
cal	168168 cal
pro	27 g27g pro
total fat	6 g6g total fat
sat. fat	3 g3g sat. fat
carb	2 g2g carb
fibre	00 fibre
chol	130 mg130mg chol
sodium	402 mg402mg sodium
% RDI:	-
calcium	1515 calcium
iron	1919 iron
vit A	1212 vit A
vit C	2828 vit C
folate	1111 folate

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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.

Ingredients

1 (2 lb/1 kg) whole pickerel , cleaned 1 1(2 lb/1 kg) whole pickerelwhole pickerels, cleaned
3/4 tsp each salt and pepper 3/4 3/4tsp tspeach salt and pepper
1 1cup cupfresh parsley, dill or tarragon sprigs or whole chives
2 2tbsp tbspchopped fresh parsley, dill, tarragon or chives
2 2tbsp tbspbutter, melted, or extra-virgin olive_oil
1 lemon , cut_in wedges1 1lemonlemons, cut_in wedges

Preparation

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.

Additional information :

Other options: Any grilling, roasting or pan-frying fish

Variations
Soy Lemon Steamed Whole Pickerel:
Reduce salt and pepper to 1/2 tsp (2 mL); omit parsley sprigs, chopped parsley and butter. Drizzle 2 tbsp (25 mL) each soy sauce and lemon juice over slashed fish.

Grilled Whole Pickerel: Omit butter. Follow first paragraph as directed. In 13- x 9-inch (3 L) glass baking dish, whisk together 2 tbsp (25 mL) each extra-virgin olive oil, dry white wine or vermouth, and chopped fresh parsley; add fish, turning to coat. Cover and refrigerate, turning once, for 30 minutes. Place fish in greased fish basket or on greased grill over medium-high heat; close lid and grill for 15 minutes in basket or 10 minutes on grill. Turn basket or loosen fish with spatula and, using spatulas over and under fish, turn over. Grill until fish flakes easily when tested, 10 to 15 minutes.

Source : Canadian Living Magazine: June 2004