White Wine Sage Pickerel
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.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 169 |
| pro | 33 g |
| total fat | 2 g |
| sat. fat | trace |
| carb | 2 g |
| fibre | trace |
| chol | 146 mg |
| sodium | 374 mg |
| % RDI: | - |
| calcium | 18% |
| iron | 17% |
| vit A | 3% |
| vit C | 2% |
| folate | 11% |
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2 skinless pickerel fillets (1-1/2 lb/750 g total)
1/4 cup (50 mL) finely chopped red onion
2 tbsp (25 mL) dry white wine
1 tbsp (15 mL) chopped fresh sage
2 cloves garlic, minced
1/2 tsp (2 mL) each salt and pepper 2
Preparation:
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.
Additional Information
-
Other options: Any white-fleshed fish
Variations
Lemon Thyme Pickerel: Replace sage with chopped fresh thyme and wine with lemon juice. Sprinkle with 1/2 tsp (2 mL) grated lemon rind, if desired.Tomato Basil Pickerel: Replace sage with 1/4 cup (50 mL) chopped fresh basil and wine with wine vinegar. Divide 1 cup (250 mL) grape or cherry tomatoes, halved, over fish.
Tips
You can use fillets that weigh about what's called for by adjusting the cooking time and watching for signs of doneness.You can also cook all the fish and flavourings in one large foil packet.
Source
Canadian Living Magazine: June 2004
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