Grilled Chipotle-Lime Pickerel Packets
Prep Time
Serves
Cooking Mode
4 lime wedges
finely chopped chives or parsley to garnish
4 tsp Compliments Butter & Canola Oil
½ tsp chipotle chili powder
1 cup matchstick carrots
1 medium zucchini, trimmed and julienned (approx. 1 ½ cups/375 mL)
⅛ tsp each salt and pepper
4 pieces pickerel fillet (5 oz/150 g each), skin removed
2 tsp olive oil
2 tbsp fresh lime juice, about 1 medium lime
4 lime wedges
finely chopped chives or parsley to garnish
4 tsp Compliments Butter & Canola Oil
½ tsp chipotle chili powder
1 cup matchstick carrots
1 medium zucchini, trimmed and julienned (approx. 1 ½ cups/375 mL)
⅛ tsp each salt and pepper
4 pieces pickerel fillet (5 oz/150 g each), skin removed
2 tsp olive oil
2 tbsp fresh lime juice, about 1 medium lime
Directions
1Set out 4 sets of double-layered foil sheets large enough to seal in fish and mounded veggies. Brush olive oil onto centre of each top sheet of foil (about 4 -in./10-cm square area).
2Place pickerel fillets onto oiled foil. Season with salt and pepper. Place mounds of zucchini and carrot on top. Place 1 tsp (5 mL) butter and canola oil and the chili chipotle powder on top of each fillet. Seal packets.
3Place on barbecue, preheated to medium-high. Close lid. Cook 10 min., or until fish is cooked through. Carefully open packets, avoiding steam. Transfer to four plates, drizzling juices from packet over top. Squeeze juice from 1 medium lime over each fillet. Garnish with chopped herbs. Serve with lime wedges and steamed brown rice.
Disclaimer
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Personal Note
Personal Note
