Barbecued Pickerel (or Lean White Fish)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 49.0
- Total Fat: 3.4 g
- Cholesterol: 0.0 mg
- Sodium: 351.4 mg
- Total Carbs: 1.0 g
- Dietary Fiber: 0.0 g
- Protein: 1.1 g
View full nutritional breakdown of Barbecued Pickerel (or Lean White Fish) calories by ingredient
Number of Servings: 8
Ingredients
-
2 lbs fresh pickerel
1/2 Cup white wine (dry)
1/4 Cup soy sauce - Lite
4 Tsp lemon juice (fresh)
1 garlic clove (crushed - not minced)
1/2 Tsp ground ginger
2 Tbs Canola oil
1 Tbs rosemary
2 1/2 Tbs Parsley
1/2 lb mushrooms
1 Tbs butter
Directions
1. Cut filets into 8 4 oz pieces. Leaving the skin on helps to hold the fish together while barbecuing.
2. Combine soy sauce, wine, lemon juice, garlic, ginger and canola oil; pour over fish pieces and let marinade 4 hours.
3. Pour off and reserve marinade. Sprinkle fish generously with rosemary and parsley.
4. placed fish in a hinged wire broiler sprayed with oil (or a flat grilling rack). Barbecue at medium low heat until fish flakes easily when tested with a fork, about 10-15 minutes, basting often with marinade.
5. Meanwhile, sauté mushrooms in butter; add remaining marinade and heat through. Pour over fish.
Makes 8 servings (4 oz filets)
We serve this with a packet of julienned organic carrots blanched until fork tender, wrapped in aluminum foil (flavored with lemon and orange rind, sprinkled with omega 3 oil and 1/2 tsp of melted butter. salt and pepper to taste.) Just cook over the grill while fish grills.
Number of Servings: 8
Recipe submitted by SparkPeople user NPOITRAS.
2. Combine soy sauce, wine, lemon juice, garlic, ginger and canola oil; pour over fish pieces and let marinade 4 hours.
3. Pour off and reserve marinade. Sprinkle fish generously with rosemary and parsley.
4. placed fish in a hinged wire broiler sprayed with oil (or a flat grilling rack). Barbecue at medium low heat until fish flakes easily when tested with a fork, about 10-15 minutes, basting often with marinade.
5. Meanwhile, sauté mushrooms in butter; add remaining marinade and heat through. Pour over fish.
Makes 8 servings (4 oz filets)
We serve this with a packet of julienned organic carrots blanched until fork tender, wrapped in aluminum foil (flavored with lemon and orange rind, sprinkled with omega 3 oil and 1/2 tsp of melted butter. salt and pepper to taste.) Just cook over the grill while fish grills.
Number of Servings: 8
Recipe submitted by SparkPeople user NPOITRAS.