Grilled Pickerel Fillet with Warm Ontario Fall Sala

Name: Grilled Pickerel Fillet with Warm Ontario Fall Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. Yukon Gold potatoes, peeled; 2 tbsp. olive oil; 1 cup red onion, coarsely chopped; 1 cup corn kernels; 1 pear, cored and cut in 1/2-inch dice; 2 tart apples, cored and cut in 1/2-inch dice; 1/2 cup white wine; Salt and freshly ground pepper; 2 tsp. cornstarch; 2 tbsp. water; 1 tsp. chopped fresh rosemary; 2 tbsp. chopped fresh Italian parsley; 1 tbsp. lemon juice; 1 head romaine lettuce; 4 slices Italian bread, about 1/2-inch thick; Olive oil for brushing bread; 4 pickerel fillets, skin on

Servings: persons

1 lb. Yukon Gold potatoes, peeled
2 tbsp. olive oil
1 cup red onion, coarsely chopped
1 cup corn kernels
1 pear, cored and cut in 1/2-inch dice
2 tart apples, cored and cut in 1/2-inch dice
1/2 cup white wine
Salt and freshly ground pepper
2 tsp. cornstarch
2 tbsp. water
1 tsp. chopped fresh rosemary
2 tbsp. chopped fresh Italian parsley
1 tbsp. lemon juice
1 head romaine lettuce
4 slices Italian bread, about 1/2-inch thick
Olive oil for brushing bread
4 pickerel fillets, skin on

1
Dice potatoes into 3/4-inch squares.
2
Bring a pot of water to boil.
3
Add potatoes and cook until crisp tender, approximately 5 minutes.
4
Drain and reserve.
5
Heat oil in skillet on medium heat.
6
Saute half of the onion until translucent, approximately 2 minutes.
7
Add corn, pears, apples and potato and saute 3 minutes more or until fruit has softened slightly.
8
Add wine, salt and pepper.
9
Bring to boil.
10
Mix cornstarch with water and stir into mixture along with rosemary.
11
Simmer, stirring until mixture thickens.
12
Add remaining onion and parsley, stir together and remove from heat.
13
Preheat grill.
14
Brush bread with olive oil and grill approximately 2 minutes a side or until golden.
15
Reserve.
16
Season fish with salt and pepper.
17
Grill fish flesh side down for 2 minutes, flip over and grill skin side down a further 3 minutes or until white juices appear.
18
Place romaine leaves on 4 plates with bread on top.
19
Spoon salad over bread.
20
Place fish on top of salad.

300

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 lb. Yukon Gold potatoes, peeled, 2 tbsp. olive oil, 1 cup red onion, coarsely chopped, 1 cup corn kernels, and more.

Yes, Grilled Pickerel Fillet with Warm Ontario Fall Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Pickerel Fillet with Warm Ontario Fall Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions