Tomorrow morning after the 8:30AM news, I will be presenting the following dishes on CBC's Weekend Morning Show with host Terry Macleod.
I chose these recipes for a few key reasons. First, the Winter Pickerel season ends on March 31st so get them now! These sweet, pink fillets are delicious and very versatile. Second, these recipes are very simple to make at home and since the ingredients are so close to home, even easier. Third, whether observing Lent or celebrating Spring and the Vernal Equinox, these recipes fit.
Enjoy! Spring will come. (photos tomorrow).
Parchment Paper Fish
1 fillet Pickerel � now on sale at Gimli Fish
1/2 carrot, peeled and then peeled into strips
1-2 spears asparagus, in ribbons or sliced on a bias
pinch sea salt
pepper to taste
3-5 basil leaves, chiffonade (or pesto)
spray olive oil*
Preheat oven to 400�F. Place fish on top of very lightly oiled parchment paper. Place basil, carrot, asparagus and pinch of salt and pepper on top of fish. Lightly spray with olive oil. Seal paper and place in oven or on top of grill for up to 20 minutes in the oven, depending on thickness of fillet. If using a BBQ, place fish on upper level and not directly over the heat. The fish is so delicate. Paper will puff up. Remove and serve immediately.
Pickerel Fillet Fish Tacos
2 pickerel fillets
juice of 1-2 limes
1/4 - 1/2 cup finely chopped cilantro
pinch sea salt
1 chopped jalepeno (I used dried chipotle chilies)
Marinade the fish in the juice and spices for at least 20 minutes.
1 thinly sliced red onion (I caramelized it)
1-2 thinly sliced green onion (cut on the bias for thinner slices and nicer presentation)
Sour cream or crema
Warmed corn tortillas (toasted for a few minutes)
Prepare all of the dishes for the taco and then saut� the fish in a bit of olive or canola oil, 1 -2 minutes per side. Remove fish from heat and flake. Assemble tacos and enjoy!