Life Food
  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • +
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email
SHARE THIS
  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email

Ingredients

  • 1 pkg (227 g) PC Lake Pickerel, thawed
  • 1 tsp (5 ml) PC EVOO Extra-Virgin Olive Oil
  • 1/2 tsp (2 ml) salt
  • Pinch freshly ground black pepper
  • 2 cups (500 ml) thinly sliced fennel (about a half fennel bulb)
  • 2 cups (500 ml) torn Boston lettuce
  • Half peeled and cored pineapple, thinly sliced into rings and rings cut in quarters
  • 3 tbsp (45 ml) chopped fresh chives
  • 1 clove garlic, thinly sliced
  • 2 tbsp (25 ml) fresh lemon juice
  • 2 tbsp (25 ml) PC EVOO Extra-Virgin Olive Oil
  • Pinch cayenne pepper

DIRECTIONS

    1. Preheat barbecue to medium-high heat.
    2. Pat fish dry with paper towel. Brush all over with 1 tsp (5 mL) oil, then sprinkle with 1/4 tsp (1 mL) of the salt and a pinch of pepper. Place skin side down on piece of lightly greased foil. Place on grill; close lid and cook for 7 to 10 minutes or until cooked through.
    3. Meanwhile, in large bowl, combine fennel, lettuce, pineapple and chives. In small bowl whisk together garlic, lemon juice, 2 tbsp (25 mL) oil, cayenne pepper and remaining 1/4 tsp (1 mL) salt; drizzle over salad and toss to coat.
    4. Serve grilled fish on top of salad.
    5. Makes 2 servings.
    6. Tip: If you have a mandolin, use it to shave the fennel. Buy the pineapple already peeled and cored to speed prep.

      Recipe courtesy President’s Choice