Pecan Crusted Pickerel

October18

Ever since I had the pleasure of tasting a version of this dish at Dubrovnik Restaurant in Winnipeg, I have been on the look out for the recipe.  I saw in a FB post that friends made this for a dinner party this weekend and they were willing to send me the details.

 The addition of the pecans on this fish gives not only great flavor to this fish recipe but a nice crunch that really makes this Pickerel stand out.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: Serves 2

Ingredients:
12 oz pickerel fillets
1/4 c pecans, chopped and toasted 
2 T butter 
1 t fresh chives, chopped 
1 t orange juice 
salt and pepper to taste

Preparation:

Combine butter, chives, juice and half the pecans in a small bowl and mix well. Preheat grill. Take a 12 inch square piece of aluminum foil and cut 2 inch slits into it every two inches. Spray with a nonstick spray and place on grill. Put the Fillets on the foil, sprinkle with salt and pepper, and grill for 8-12 minutes. The fillets are done when the fish flakes easily with a fork. One minute before the fish is done top with the pecan butter. Remove from heat and sprinkle the remaining pecan pieces over top before serving.

Note: We used ground pecans instead of chopped… it coated the fish better.

We had Pickerel in our house this weekend too.  I served Pickerel cheeks as an appetizer before Sunday family dinner as not everyone had arrived.  Just dipped in an eggwash, floured and sauteed in butter with a squeeze of lemon-they were a wonderful treat. 

Kath’s quote: “There’s a fine line between fishing and standing on the shore looking like an idiot.”-Steven Wright


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