Grilled Pickerel with Charmoulah Grilled Pickerel with Charmoulah

Grilled Pickerel with Charmoulah Image by: Grilled Pickerel with Charmoulah Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: June 2008




Charmoulah: In bowl, mix together parsley, coriander, green onions, oil, lemon juice, garlic, cumin, paprika, cayenne pepper, salt and pepper. Set aside.

Divide fish into 4 servings. Skewer each crosswise on pair of skewers; sprinkle with salt and pepper.

Place skewers, skin side down, on greased grill over medium-high heat. Close lid and grill, turning once, until fish flakes easily when tested, about 5 minutes per 1/2-inch (1 cm) thickness. Serve topped with Charmoulah.

Nutritional facts Per serving: about

  • Sodium 374 mg
  • Protein 30 g
  • Calories 274.0
  • Total fat 16 g
  • Cholesterol 129 mg
  • Saturated fat 2 g
  • Total carbohydrate 3 g


  • Iron 24.0
  • Folate 18.0
  • Calcium 18.0
  • Vitamin A 15.0
  • Vitamin C 27.0
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Lunch & Dinner

Grilled Pickerel with Charmoulah