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Name: Grilled Pickerel Filet W/warm Ontario Fall Salad
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 c Red onion, coarsely chopped; 2 Tart apples, cored and cut; 1/2 c White wine; 2 ts Cornstarch; 1 tb Lemon juice; 4 Pickerel filets, skin on; 2 tb Water; 1 ts Chopped fresh rosemary; 1 lb Yukon Gold potatoes,peeled; Olive oil for brushing bread; 2 tb olive oil; 2 tb Chopped fresh Italian; Salt & freshly ground pepper; 4 sl Italian bread, about 1/2"; 1 c Corn kernels; 1 Pear, cored and cut in 1/2"; 1 Head romaine lettuce

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INGREDIENTS

1 c Red onion, coarsely chopped
2 Tart apples, cored and cut
1/2 c White wine
2 ts Cornstarch
1 tb Lemon juice
4 Pickerel filets, skin on
2 tb Water
1 ts Chopped fresh rosemary
1 lb Yukon Gold potatoes,peeled
Olive oil for brushing bread
2 tb olive oil
2 tb Chopped fresh Italian
Salt & freshly ground pepper
4 sl Italian bread, about 1/2"
1 c Corn kernels
1 Pear, cored and cut in 1/2"
1 Head romaine lettuce

Servings

INSTRUCTIONS

Dice potatoes into 3/4 inch squares. Bring a pot of water to boil. Add potatoes and cook until crisp tender, about 5 minutes. Drain and reserve. Heat oil in skillet on medium heat. Saute half of the onion until translucent, about 2 minutes. Add corn, pears, apples and potato and saute 3 minutes more or until fruit has softened slightly. Add wine, salt and pepper. Bring to boil. Mix cornstarch with water and stir into mixture along with rosemary. Simmer, stirring until mixture thickens. Add remaining onion and parsley, stir together and remove from heat. Preheat grill. Brush bread with olive oil and grill about 2 minutes a side or until golden. Reserve. Season fish with salt and pepper. Grill fish flesh side down for 2 minutes, flip over and grill skin side down a further 3 minutes or until white juices appear. Place romaine leaves on 4 plates with bread on top. Spoon salad over bread. Place fish on top of salad. Serves 4 Typed in MMFormat by cjhartlin@email.msn.com Source: Autumn in Ontarios Wine Country Posted to MM-Recipes Digest by "Cindy Hartlin" on Sep 24, 1999

NOTES

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Grilled Pickerel Filet W/warm Ontario Fall Salad

1 c Red onion, coarsely chopped
2 Tart apples, cored and cut
1/2 c White wine
2 ts Cornstarch
1 tb Lemon juice
4 Pickerel filets, skin on
2 tb Water
1 ts Chopped fresh rosemary
1 lb Yukon Gold potatoes,peeled
 Olive oil for brushing bread
2 tb olive oil
2 tb Chopped fresh Italian
 Salt & freshly ground pepper
4 sl Italian bread, about 1/2"
1 c Corn kernels
1 Pear, cored and cut in 1/2"
1 Head romaine lettuce

Dice potatoes into 3/4 inch squares.  Bring a pot of water to boil. Add  potatoes and cook until crisp tender, about 5 minutes.  Drain and reserve.    Heat oil in skillet on medium heat.  Saute half of the onion until  translucent, about 2 minutes.  Add corn, pears, apples and potato and saute  3 minutes more or until fruit has softened slightly.  Add wine, salt and  pepper.  Bring to boil.  Mix cornstarch with water and stir into mixture  along with rosemary.  Simmer, stirring until mixture thickens. Add  remaining onion and parsley, stir together and remove from heat.    Preheat grill.  Brush bread with olive oil and grill about 2 minutes a side  or until golden.  Reserve.  Season fish with salt and pepper. Grill fish  flesh side down for 2 minutes, flip over and grill skin side down a further  3 minutes or until white juices appear.    Place romaine leaves on 4 plates with bread on top.  Spoon salad over  bread.  Place fish on top of salad.  Serves 4  Typed in MMFormat by  cjhartlin@email.msn.com  Source: Autumn in Ontarios Wine Country    Posted to MM-Recipes Digest  by "Cindy Hartlin" <cjhartlin@email.msn.com>  on Sep 24, 1999

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Nutrition

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Serving Size: 1 Serving (325g)
Recipe Makes: 4 Servings

Calories: 82
Calories from Fat: 22 (27%)

Amt Per Serving		% DV

	Total Fat 2.4g	3 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 1.3g
	Polyunsanturated Fat 0.6g
Cholesterol 0mg		0 %
Sodium 53mg		2 %
Potassium 474.6mg		12 %
Total Carbohydrate 13.7g		4 %
	Dietary Fiber 4.1g	16 %
	Sugars, other 9.6g
Protein 3g		4 %
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Calories per serving: 82

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