Grilled Pickerel with Charmoulah

Ingredients · for 4 (scales to your household)

• 1 1/2 lb Pickerel fillet or other freshwater fish fillets, skin on $23.81
• 1 1/2 lb Perch or other freshwater fish fillets, skin on $23.81
• 1/4 tsp Salt $0.01
• 1/4 tsp Pepper $0.03
• 1/2 cup Chopped fresh parsley $0.83
• 1/2 cup Coriander $0.20
• 2 Green onions, finely chopped $0.57
• 1/4 cup Extra-virgin olive oil $0.77
• 3 tbsp Lemon juice $0.63
• 2 cloves Garlic, minced $0.06
• 1 tsp Ground cumin $0.13
• 1 tsp Paprika $0.13
• 1/4 tsp Cayenne pepper $0.03
• 1/4 tsp Salt (for charmoulah) $0.01
• 1/4 tsp Pepper (for charmoulah) $0.03

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Charmoulah: In bowl, mix together parsley, coriander, green onions, oil, lemon juice, garlic, cumin, paprika, cayenne pepper, salt and pepper. Set aside.
2. Divide fish into 4 servings. Skewer each crosswise on pair of skewers; sprinkle with salt and pepper.
3. Place skewers, skin side down, on greased grill over medium-high heat. Close lid and grill, turning once, until fish flakes easily when tested, about 5 minutes per 1/2-inch (1 cm) thickness. Serve topped with Charmoulah.

Per serving