33 recipes for "pickerel"
Roasted Pickerel with Mixed Grain Risotto, Sautéed Root Vegetables, and Rosemary Honey

Roasted Pickerel with Mixed Grain Risotto, Sautéed Root Vegetables, and Rosemary Honey

May 12, 2009

My inspiration for the recipe began with an amazing cheese course I had at a dinner party at my sister's house. Rosemary honey drizzled on sharp cheese on a gourmet cracker. Divine! I knew my recipe had to have a rosemary honey component (and lucky for me I had overwintered a rosemary plant from my garden.) Thyme honey, my alternate choice and made the same way, was also delicious. I also wanted to focus on local prairie ingredients...you can't find lemons or olive oil here so I didn't put any in my recipe! I love risotto and thought it a good way to bring the sharp cheese into the recipe. I don't like the constant stirring of the usually method so tried local grains baked instead. The oats are creamy and the barley still has slight bite so it is a great combination. A friend who was sampling my recipe stated, "the risotto was a real surprise, the star of the show." I choose pickerel because it is a local prairie fish, is quite mild, and blends nicely with the other flavours. Rainbow trout also works nicely. The carrots and parsnips were grown locally and the rosemary honey just brings out the flavours wonderfully. To serve: Scoop a generous portion of risotto onto plates. Place an array of vegetables to the side of risotto, then top with a half fillet of pickerel. Drizzle with remaining rosemary honey and garnish with sprig of parsley. Excellent with any British Columbia Meritage or Pinot Grigio Note: If you have any leftover risotto, it is delicious for breakfast with crispy bacon on the side!

Pickerel and Potato Packets

Pickerel and Potato Packets

Jul 29, 2011

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.

Filipino Pickerel Adobo

Filipino Pickerel Adobo

Jun 7, 2010

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.

Steamed Pickerel With Oyster Mushroom Sauce

Steamed Pickerel With Oyster Mushroom Sauce

Jun 2, 2011

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.

White Wine Sage Pickerel

White Wine Sage Pickerel

Jul 14, 2005

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.

Tilapia Packages

Tilapia Packages

Nov 14, 2002

Also try: catfish, pickerel, perch, trout, cod, halibut, flounder, turbot or sole

Pan-Fried Fish with Tartar Sauce

Pan-Fried Fish with Tartar Sauce

Nov 28, 2007

Pickerel and perch are lean, finely flaked fish that are perfect for frying – especially by the lakeside when freshly caught.

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