Pickerel Burger with Warm Onions
Mar 28, 2009
Serve with: Green Peas — Roasted Red Potato Wedges (See below)
You can refrigerate this dish for up to two days – the pickled flavour will become more pronounced. Serve hot or cold with rice or crusty bread.
You can steam any delicate white-fleshed freshwater fish or saltwater fish in this manner. Try cod or halibut if you prefer -- the sustainable choice in both cases is wild Pacific from North America.
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.
Cooking in a foil packet on the grill makes cleanup a snap. Use a mandoline to cut thin, even potato slices. If you don't have one, use cooked potatoes and cut into thicker slices.
Pickerel and perch are lean, finely flaked fish that are perfect for frying – especially by the lakeside when freshly caught.
The pink flesh of salmon looks lovely with the orange-and-green-flecked caramelized onions. If you wish, choose other types of tender fish, such as halibut, snapper, pickerel or tilapia.
Serve with: Crusty French bread and steamed green vegetables. This tried-and-true, simple yet elegant French home or bistro preparation can be used for practically any fish fillet: pickerel, catfish, tilapia, flounder, turbot, halibut, grouper, snapper or even mackerel.
