Ontario Pickerel Recipe

Preparation Steps

1. 1

   Prepare the Beets

   Preheat your oven to 400°F (200°C). Wrap the red beets in aluminum foil and roast in the oven for about 45 minutes, or until tender. Allow to cool, then peel and cut into wedges.

2. 2

   Cook the Couscous

   In a medium saucepan, bring 2 cups of water to a boil. Add the pearl couscous and a pinch of salt. Reduce heat to low, cover, and simmer for about 10-12 minutes, until the couscous is tender. Drain any excess water and set aside.

3. 3

   Blanch the Broccolini

   Bring a pot of salted water to a boil. Add the broccolini and cook for 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain again and set aside.

4. 4

   Make the Tomato Vinaigrette

   Chop the fresh tomatoes and combine them in a bowl with olive oil, red wine vinegar, salt, black pepper, and chopped fresh basil. Mix well to combine.

5. 5

   Cook the Pickerel

   In a skillet over medium heat, add a tablespoon of olive oil. Season the pickerel fillets with salt and black pepper. Cook the fillets for about 3-4 minutes on each side until golden brown and cooked through.

6. 6

   Assemble the Dish

   On each plate, place a serving of pearl couscous, top with roasted beet wedges, and broccolini. Add the pickerel fillet on top and drizzle with the fresh tomato vinaigrette. Sprinkle with crushed walnuts for garnish.