Steamed Whole Pickerel
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.
Servings: 4 to 6
Ingredients:
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 168 |
| pro | 27 g |
| total fat | 6 g |
| sat. fat | 3 g |
| carb | 2 g |
| fibre | trace |
| chol | 130 mg |
| sodium | 402 mg |
| % RDI: | - |
| calcium | 15% |
| iron | 19% |
| vit A | 12% |
| vit C | 28% |
| folate | 11% |
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1 whole pickerel, cleaned (about 2 lb/1 kg)
3/4 tsp (4 mL) each salt and pepper
1 cup (250 mL) fresh parsley, dill or tarragon sprigs or whole chives
2 tbsp (25 mL) chopped fresh parsley, dill, tarragon or chives
2 tbsp (25 mL) butter, melted, or extra-virgin olive oil
1 lemon, 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
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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
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