33 recipes for "pickerel"
Pan-Fried Fillets with Hot Herb Vinaigrette

Pan-Fried Fillets with Hot Herb Vinaigrette

Jul 14, 2005

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.

Roasted Fillets with Orange Caramelized Onions

Roasted Fillets with Orange Caramelized Onions

Jul 14, 2005

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.

Poached Pike in Aspic

Poached Pike in Aspic

Jul 14, 2005

The fish is poached, then set in a savoury vegetable stock. Traditionally carp is used because it is a symbol of strength, but you can also use pike, pickerel or whitefish.

Pan-Fried Tilapia With Herbed Yogurt Sauce

Pan-Fried Tilapia With Herbed Yogurt Sauce

Sep 5, 2011

Treat delicate white fish, such as tilapia or pickerel as simply as possible, such as pan-frying with salt and pepper, and serve with steamed vegetables. This yogurt sauce complements the fish extremely well but it is also great with curries.
Cost: $4.72/serving

Coconut Curry Simmered Fish Fillets

Coconut Curry Simmered Fish Fillets

Jul 14, 2005

Any fish will work beautifully, but pickerel, whitefish or lake trout are especially tasty. There are several curry pastes available, so experiment to find one you like (try Thai red curry paste for a really fiery dish). Serve this saucy curry over rice or rice noodles.

Grilled Fish and Vegetable Soup (Diningding)

Grilled Fish and Vegetable Soup (Diningding)

May 11, 2010

Diningding (pronounced with short "i"s as in "thing") is an Ilocano specialty from northern Philippines, where vegetables and fish play the largest role in cuisine. Use this recipe as a guideline and vary the vegetables according to availability and freshness. In Canada, black cod (sablefish), salmon or halibut are especially good for diningding, but freshwater fish, such as pickerel or whitefish, also makes a tasty dish.

Grilled Fish with Olive Oil

Grilled Fish with Olive Oil

Nov 18, 2007

For the real Greek experience, you first pick out the fish from the iced ones on display in any taverna worth its lemons. Then it's whisked away for grilling and comes back to the table, where an accomplished waiter bones it – a formidable task if you're not an expert, especially when diners are awaiting their portions. Our filleted fish is easier on the cook, and since getting fish from the Mediterranean is chancy across Canada, we're recommending pickerel. Other fish can be just as tasty, so choose whatever's freshest.

Shore Lunch-Style Fried Whitefish

Shore Lunch-Style Fried Whitefish

May 29, 2012

Northwest Territories

Great Slave Lake in the Northwest Territories is a destination for fishermen from around the world. A shore lunch of fresh-caught fish is a must when fishing in N.W.T. In this version of the classic shore lunch, inspired by Greg Robertson of Bluefish Services, whole wheat flour replaces all-purpose flour and a touch of cornmeal adds a pleasant crunch to the coating. Use the freshest firm white-fleshed fish you can find, such as whitefish, pickerel, halibut or cod.

Fish in Ginger Tomato Sauce

Fish in Ginger Tomato Sauce

Jul 14, 2005

Serve with: Rice and cucumber slices tossed with a dressing of rice vinegar, sugar, garlic, fish sauce and pepper The Philippines was a Spanish colony for more than three centuries, and its cuisine, especially that of the major cities, has incorporated some Spanish ingredients and adapted Spanish dishes to its own tastes. However, the cooking remains basically Southeast Asian in flavour, as in this traditional tomato sauce made more vibrant with ginger, an important ingredient in most fish preparations. It goes best with full-flavoured fish, such as kingfish, grouper, snapper, halibut, pickerel or catfish.

Best Fried Potatoes and Onions

Best Fried Potatoes and Onions

Apr 8, 2013

Frying onions in the oil before adding the potatoes adds subtle flavour to the fries. Plus, the onions become meltingly tender inside, with crisp edges and a wicked sweetness. Oil-blanch the potatoes in very small batches; the moisture in them makes the oil really bubble, which could cause it to overflow.

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