Sunday, April 7, 2013

Pickerel Cooked in Coconut Oil with Mango Pineapple Salsa

On the weekend I went to the St. Lawrence Market, Toronto's largest indoor food market. There are so many wonderful fruits, vegetables, eggs, meat, poultry and other ingredients for purchase.  It is quite an experience to walk the aisles and watch the merchants and customers going about their business.  I saw fresh Pickerel fillets that I just had to buy.  The texture was firm and they were completely odourless, a perfect Pickerel fillet.  The wheels began to turn...tonight we would have a wonderful fresh spring meal!


2 pickerel fillets, skin on
2 tablespoons coconut oil
1/4 mango, finely chopped
1" of a cored pineapple, finely chopped
1/4 red pepper, finely chopped
1 tablespoon cilantro, finely chopped
2 green onions, finely chopped
1/2 lime, juiced
dash cumin
salt & pepper to taste
fresh red chilies, sliced (optional)


Remove the fillets from the refrigerator and cover with salt & pepper.  Allow the fish to sit at room temperature for 20 minutes before cooking.

In a small bowl combine mango, pineapple, red pepper, cilantro, green onion, lime juice and cumin.  Set aside while you cook the fish.

Heat a cast iron skillet over medium high heat.

Once pan is hot add coconut oil.

Pan fry pickerel fillets in coconut oil, skin side up first.  Fry for 3-4 minutes per side.  Place skin side down on a plate and top with mango pineapple salsa.  Add a couple hot red chilies if desired.

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