For a delicious treat, grill a whole pickerel and serve it with a colourful, lively summer relish. Salt and pepper are all that are needed to season this sweet-fleshed fish.
Ingredients
- 1 whole pickerel, cleaned (about 2 lb/1 kg)
- 1/2 tsp (2 mL) each salt and pepper
- Cherry Tomato Relish:
- 2 tsp (10 mL ) ground coriander
- 1/2 tsp (2 mL) pepper
- 2 cups (500 mL ) quartered cherry tomatoes
- 1/2 cup (125 mL ) chopped fresh coriander
- 1 jalapeño pepper, seeded and minced
- 2 tbsp (25 mL) finely chopped onion
- 2 tbsp (25 mL) extra-virgin olive oil
- 1/2 tsp (2 mL) grated lime rind
- 2 tbsp (25 mL) lime juice
- 1-1/2 tsp (7 mL) grated or minced gingerroot
- 1/2 tsp (2 mL) salt
Steps
- Cherry Tomato Relish: In small skillet, lightly toast ground coriander and pepper over medium heat until fragrant, about 2 minutes; transfer to bowl.
- Add cherry tomatoes, fresh coriander, jalapeño pepper, onion, oil, lime rind and juice, ginger and salt; toss well to combine. Set aside. (Make-ahead: Refrigerate for up to 8 hours; bring to room temperature before serving.)
- Cut 2 diagonal slashes into each side of fish. Sprinkle inside and out with salt and pepper. Place in greased fish basket or on greased grill over medium-high heat; close lid and cook for 10 minutes. Turn basket, or loosen fish with spatula and, using spatulas over and under fish, turn over. Cook until fish flakes easily when tested, about 15 minutes. Serve with relish.
- Also try: whitefish, smallmouth bass or trout
- Tip: You can replace the fresh coriander with other fresh herbs, such as basil, tarragon or parsley.
