Grilled Perch with Charred Corn and Tomato Salad

Keep the heat out of the kitchen and cook your meal outdoors. Perch fillets cook quickly and are delightful with this colourful grilled salad.

Grilling Time: 26 minutes

Preparation Time:

Serves: 4

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  • 2 cobs Ontario Corn, husked
  • 1 Ontario Red Onion, cut into 1/2-inch (1 cm) thick slices
  • 3 tbsp (45 mL) vegetable oil (approx.)
  • 1-1/2 cup (375 mL) Ontario Grape or Cherry Tomatoes, halved
  • 1/2 cup (125 mL) cooked shelled Ontario Edamame
  • 2 tbsp (25 mL) red wine vinegar
  • 2 tsp (10 mL) chopped fresh Ontario Thyme Leaves
  • Salt and pepper
  • 1 clove Ontario Garlic, minced
  • 1 lb (500 g) fresh Ontario Perch Fillets (skin on), 12 to 16 fillets
  • 1 tbsp (15 mL) melted butter


Brush corn and onion slices with some of the oil. Grill, covered, over medium-high heat, turning often until lightly charred and tender-crisp, 10 to 15 minutes. Remove vegetables as they are cooked.

Toss tomatoes with 1/2 tsp (2 mL) of the oil. Place in grill basket; grill, covered, over medium heat, stirring occasionally, until lightly softened, about 5 minutes.

When cool enough to handle, cut kernels from cobs and place in medium bowl. Chop onion and add to corn along with tomatoes and edamame. Whisk together 2 tbsp (25 mL) of the oil, vinegar, thyme, 1/4 tsp (1 mL) salt, pinch of pepper and garlic. Add to vegetables, toss gently and set aside.

Lightly brush fish fillets with remaining oil; season to taste with salt and pepper. Place skin side down on large flat barbecue topper. Grill over medium-high heat until fish flakes easily with fork, 2 to 3 minutes per side. Place fillets on large platter and drizzle with butter; serve with salad.

Nutritional information

  • PROTEIN: 27 grams
  • FAT: 16 grams
  • CARBOHYDRATE: 16 grams
  • CALORIES: 312
  • FIBRE: 3 grams
  • SODIUM: 275 mg