Succulent fresh caught Ontario Pickerel quickly pan fried makes for a tasty bistro style lunch or dinner.
- 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
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.
Ontario Apples are available from August to June.
- PROTEIN: 37 grams
- FAT: 16 grams
- CARBOHYDRATE: 53 grams
- CALORIES: 506
- FIBRE: 4 grams
- SODIUM: 690 mg