The pickerel’s mild flavor is complemented nicely by the tangy fresh salsa.

Ingredients:

1 (2 ½ lb/1.25 kg) whole pickerel or steelhead trout, cleaned and scaled
¼ tsp (1 ml) each salt and pepper
4 lemon slices
2 springs dill
1 tbsp (15 ml) vegetable oil

Fresh Tomato Salsa

2 plum tomatoes, chopped
½ cup (125 ml) diced cucumber
¼ cup (50 ml) chopped sweet onion (such as Vidalica or Spanish)
2 tbsp (25 ml) chopped fresh oregano or parsley
2 tsp (10 ml) lemon juice
¼ tsp (1 ml) salt
Pinch pepper

Procedure:

  1. Fresh Tomato Salsa: In bowl, toss tomatoes, cucumber, onion, oregano, lemon juice, salt and pepper; set aside.
  2. Sprinkle cavity of fish with half each of the salt and pepper. Arrange lemon slices and dill inside; skewer closed. Brush each side of fish with oil; sprinkle with salt and pepper.
  3. Place fish on grill over medium heat; close lid and grill, turning once for about 30 minutes . Serve with salsa. Makes 4 servings.

Tips:

To serve whole fish, cut off head and tail and discard. Using knife, slit along top of backbone. Cut top side of the fish in half crosswise to backbone; slide halves off bones. Remove backbone and discard. Cut remaining side in half. If pickerel is different size, follow the guideline for cooking 10 minutes per inch (2.5 cm) of thickness.

Gimli Fish Winnipeg Manitoba Fish Seafood Recipes Online

Gimli Fish Store Winnipeg Manitoba

www.gimlifish.com