Grilled Pickerel with Fruit and Corn Salsa

Grilled Pickerel with Fruit and Corn Salsa - Image Foodland Ontario
Grilled Pickerel with Fruit and Corn Salsa - Image Foodland Ontario
Grilled Pickerel with Fruit and Corn Salsa - Image Foodland Ontario
Grilled Pickerel with Fruit and Corn Salsa – Image Foodland Ontario

THUNDER BAY – FOOD – Ice fishing and angling are all special activities in Northwestern Ontario. Pickerel is for many people the “King of Fish” and the goal for people in their choice of fish for the shore lunch, or the dinner table.

Our friends at Foodland Ontario offer this excellent recipe to give another new option for your catch. Of course, you could make this with any fish you wish.

Grilled pickerel tacos say “it’s summer” when heaped with this juicy, colourful salsa. Spike the heat to your taste with your favourite hot sauce, and serve extra salsa on the side with tortilla chips.

Preparation Time: 35 minutes
Grilling Time: 11 to 13 minutes
Serves 4

1 lb (500 g) Ontario Pickerel Fillet (about 1 large fillet)
3 cloves Ontario Garlic, finely minced
2 Ontario Shallots, finely minced
3 tbsp (45 mL) apple cider vinegar or white wine vinegar
1/4 cup (50 mL) olive oil
2 tsp (10 mL) chili powder
2 tsp (10 mL) chopped fresh Ontario Basil Leaves
1 tbsp (15 mL) capers, chopped
1 cob Ontario Corn, husked
3 Ontario Peaches, pitted and diced
1 cup (250 mL) diced Ontario Watermelon
4 large whole wheat tortillas
6 Ontario Lettuce Leaves, torn
3 tbsp (45 mL) fresh lime juice
1/2 cup (125 mL) fresh Ontario Basil or Coriander, chopped

Place fish onto a double layer of heavy-duty foil. In small bowl, combine garlic, shallot, vinegar, oil, chili powder and 2 tsp (10 mL) of basil. Remove 2 tbsp (25 mL) of the mixture and brush over fillet; set aside remaining mixture. Sprinkle capers evenly over fish.

Place corn on grill over medium-high heat; grill for 10 to 12 minutes, turning occasionally to char evenly. Add foil-lined fish to the grill; grill for 8 to 10 minutes or until it flakes easily with a fork but is still moist and flesh separates easily from skin. Remove fish to a plate and discard skin while still hot.

When cool enough to handle, cut corn kernels from cob into a large bowl. Stir in peaches, watermelon and remaining shallot mixture.

Place tortillas on grill over medium heat for about 1 minute on each side or until warmed.

On individual plates, place tortilla and top each with lettuce leaves, chunks of grilled pickerel (checking first for any bones), lime juice, and generous spoonfuls of salsa. Sprinkle with chopped basil.

Nutritional Information:
1 Serving
PROTEIN: 28 grams
FAT: 18 grams
FIBRE: 5 grams
SODIUM: 400 mg

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