Light, fresh and just too good! Try this meal for a heathy and easy weeknight alternative.
- 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 jalapeño 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, jalapeño 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