50 recipes for "pickerel"
Ginger Pickerel Simmer

Ginger Pickerel Simmer

Jul 14, 2005

This pickerel is lightly pickled in soy sauce and vinegar, which preserve the fish and offer Philippine adobo-style taste notes. You can make it ahead and refrigerate it for up to two days - the pickled flavour will become more pronounced the longer the pickerel is refrigerated. Serve hot or cold with crusty bread or rice.

Beer-Battered Pickerel

Beer-Battered Pickerel

Apr 8, 2013

While this recipe calls for pickerel, any firm-fleshed white fish, such as halibut, whitefish or cod, will do. There is more batter than needed, but it makes it easier to dip the fish.

Pickerel with Cherry Tomato Relish

Pickerel with Cherry Tomato Relish

Jul 14, 2005

For a delicious treat, grill a whole pickerel and serve it with a colourful, lively summer relish. Salt and pepper are all that are needed to season this sweet-fleshed fish.

Beer-Battered Pickerel

Beer-Battered Pickerel

May 27, 2009

While it was pickerel we feasted on for our shore lunch at Hatchet Lake, Sask., any white freshwater fish will do for this classic fish-fry. There is more batter than needed, but it makes it easier to dip the fish.

Steamed Whole Pickerel

Steamed Whole Pickerel

Jul 14, 2005

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.

Grilled Pickerel with Charmoulah

Grilled Pickerel with Charmoulah

Jun 17, 2009

A great recipe to bring to the cottage and showcase your own catch of the day. Use pickerel, perch or other fresh water fish fillets with this fresh sauce. Charmoulah - a traditional Moroccan dipping sauce - is a fantastic sauce on any grilled meats or vegetables.

Pickerel with Lemon Mushroom Sauce

Pickerel with Lemon Mushroom Sauce

Jul 14, 2005

Succulent pickerel is widely regarded as one of Canada's best fish. On the lakes of northern Saskatchewan, locals catch their own to pan-fry, but visitors make a point of stopping by Amy's for this dish by chef James Smith. You can also use trout, whitefish or perch.

Pickerel With Mustard Cream Sauce and Wild Rice Pilaf

Pickerel With Mustard Cream Sauce and Wild Rice Pilaf

Feb 6, 2012

Pickerel and wild rice, two of the most iconic foods of Manitoba, are paired in this dish. The simple, creamy pan sauce pulls them together. This entrée is ideal for a casual Manitoba-style dinner party, but perfectly suited for a weeknight meal, too.

Poached Pickerel

Poached Pickerel

Dec 2, 2006

My mother told me that we cook the fish whole because it brings togetherness and abundance for the new year. So to this day, I always serve this with the head intact. The cheeks of the fish are most prized for their sweet succulence.

Login