Also known as walleye, pickerel is a freshwater fish that populates many fishing lakes across Canada. Most anglers love fishing for pickerel for the simple fact that it’s great to eat—moist, slightly sweet flesh with a nice flaky texture. It’s also relatively easy to clean and has a significant amount of meat for each fillet produced. As a nutritional bonus, pickerel is a good source of protein and also contains a range of vitamins and minerals. And this recipe makes use of the classic cooking technique of creating a pan sauce to put the finishing touches on a superb dish.
You can also try this dish with perch, pike, snapper, or halibut.
Wild rice is one of the slowest-cooking grains. To expedite the process, think ahead and soak the rice in water overnight. This should slash the cooking time by about 30 percent.
Place rice, 4 cups (1 L) water, and a couple of pinches of salt in medium saucepan. Bring to a boil, reduce heat to low, and simmer, covered, until tender and some of the grains have burst open, about 45 to 50 minutes. Drain off any remaining liquid and fluff with fork. Toss rice with apple, carrots, celery, walnuts, and cider vinegar.
Meanwhile, make a few diagonal slashes, about 1/8 in (3 mm) deep, through skin of pickerel fillets. Sprinkle both sides with salt and pepper, to taste.
In skillet, melt 1 Tbsp (15 mL) butter with oil over medium-high heat. Place fish in pan, skin side down, and sauteu0301 until cooked through, turning once, about 8 minutes total.
Remove pickerel from pan and set aside. Add shallots to skillet and heat until golden. Pour cider in pan and boil until reduced by about half, scraping up any browned bits from bottom of skillet. Add broth and continue boiling until reduced by about half. Stir in remaining 1 Tbsp (15 mL) butter and mustard; heat for 30 seconds. Stir in parsley and lemon zest.
Divide wild rice salad among serving plates. Top with pickerel and pan sauce.
This recipe is part of the Go (Ice) Fish collection.
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.