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Grilled Pickerel With Fresh Pico De Gallo

Grilled Pickerel With Fresh Pico De Gallo


2 pickerel fillets

2 tbsp vegetable oil or melted butter

2 tbsp lemon juice

2 lemons, sliced

salt and freshly ground black pepper, to taste

Pico de Gallo:

3 tomatoes, seeded and chopped

1/2 red onion, finely chopped

1 jalapeno pepper, seeded and diced

1 clove garlic, minced or pressed

1/4 cup fresh cilantro, finely chopped

1 tsp freshly squeezed lime juice

1 tbsp extra virgin olive oil

dash of Tabasco sauce

salt and pepper


Preheat grill on MEDIUM for 10 minutes. Brush grids with oil.

Meanwhile, combine vegetable oil or melted butter, lemon juice and salt and pepper, and brush lightly over fish fillets. Place fillets on grids, close the lid and cook for 4 - 5 minutes per side, turning carefully with a large spatula. The rule of thumb is 10 minutes of grilling per inch thickness of fish fillet.

Using a fish basket makes turning a lot easier. We always grill up lemon slices to serve along side the fish. Remove fish and serve immediately with Pico de Gallo.

Pico de Gallo: Combine chopped tomatoes, onions, jalapeno peppers, garlic and cilantro in a glass bowl. Add lime juice, extra virgin olive oil,Tabasco sauce and salt and pepper. Stir and refrigerate until ready to serve.

Recipe from Gathering Around The Grill Cookbook

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Onward Manufacturing Company Ltd.