Succulent fresh caught Ontario Pickerel quickly pan fried makes for a tasty bistro style lunch or dinner. 

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Serves: 4

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Ingredients

  • 1/4 cup (50 mL) vegetable oil
  • 2 tbsp (25 mL) cider vinegar
  • 2 tbsp (25 mL) Ontario Maple Syrup
  • 1-1/2 tsp (7 mL) Dijon mustard
  • Salt and pepper
  • 2 cups (500 mL) coarsely grated Ontario Carrot
  • 1 cup (250 mL) each shredded Ontario Green and Red Cabbage
  • 2 tbsp (25 mL) finely chopped Ontario Shallot
  • 1 small Ontario Red Apple, finely chopped (skin on)
  • 1/4 cup (50 mL) light mayonnaise
  • 1 tsp (5 mL) sriracha chili sauce or to taste
  • 1-1/4 lb (625 g) skin-on Ontario Pickerel Fillets, cut crosswise into 4 pieces
  • 3 tbsp (45 mL) all-purpose flour
  • 2 tbsp (25 mL) finely chopped fresh Ontario Dill
  • 1/2 tsp (2 mL) paprika
  • 4 Ciabatta buns, sliced horizontally and toasted           

Instructions

In large bowl, whisk together, 2 tbsp (25 mL) of oil, vinegar, 1 tbsp (15 mL) of maple syrup, mustard and 1/4 tsp (1 mL) each salt and pepper. Add carrots, green and red cabbage, shallot and apple; toss to combine. Set aside.

In small bowl, whisk together mayonnaise, remaining 1 tbsp (15 mL) of maple syrup and sriracha; set aside.

Place fish, skin side up on cutting board; sprinkle with salt and pepper to taste. In shallow dish, whisk together flour, 1 tbsp (15 mL) of dill and paprika. Press fillets into flour mixture, turning to coat; shake excess off.

In large nonstick skillet, heat remaining oil over medium-high heat; cook fish, skin side down and turning once, until flesh flakes easily when tested, about 8 minutes. Remove to plate and sprinkle with remaining dill.

Spread reserved mayonnaise mixture on cut sides of buns; top each, with fillet and slaw.

Tip:

Ontario Apples are available from August to June.

Nutritional information

  • PROTEIN: 37 grams
  • FAT: 16 grams
  • CARBOHYDRATE: 53 grams
  • CALORIES: 506
  • FIBRE: 4 grams
  • SODIUM: 690 mg