With Chef Doug
Eastern Ontario, especially Prince Edward County, has some of the best Pickerel fishing in the province, if not the country. Pickerel is one of my favourite fish. It is a lovely light fish that is very delicate. It will easily take on the flavours it is cooked with and be somewhat bland if not cooked properly. This recipe allows the fish to marinate wonderfully with the ingredients it is being steamed with on the grill.
Ingredients • 4 – 225 gram (8 ounces) pickerel (cod, halibut) fillets • ⅓ cup butter • ⅓ cup lemon juice • Pinch of cayenne pepper (optional) • ½ teaspoon of dried tarragon or one tablespoon of fresh tarragon • A couple of sprigs of fresh dill (per each pouch) • Salt and fresh cracked pepper to taste • 1 Large onion, sliced into rings
STEP 1 • Preheat your bbq for medium-high heat, and lightly oil the grate
STEP 2 • Melt butter and mix with lemon juice and cayenne pepper • Place 1 to 2 fillets onto the centre of a sheet of heavy-duty aluminum foil • Drizzle with butter, lemon juice, tarragon, cayenne pepper mixture, ensuring you are reserving enough for the additional pouches • Season with salt and pepper • Place onion rings and dill over the top of the fish • Bring the sides of the aluminum foil over the fish and fold several times to make a tight liquid tight • Repeat above for remaining fillets
STEP 3 • Place the pouches onto the grill and cook until the fish is no longer opaque in the centre and flakes easily with a fork, approximately 15 minutes. Note: when opening the pouches, do so over a plate so you do not lose the pouch's juices. You can strain the juices into a pan and render until they are a thicker consistency. Serve the sauce hot over the fish.
Prep: Cook: Total: Servings:
15 mins 15 mins 30 mins 4