Doctor's Review: Medicine on the Move

October 20, 2017

© Shawn Taylor

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Pickerel BLT

Fish gains a new dimension of flavour on the barbecue. Cooked skin side down, it holds its shape for this fun take on an old favourite sandwich.

½ c. (125 ml) mayonnaise
2 cloves garlic, minced
1 tbsp. (15 ml) paprika, preferably smoked
½ tsp. (2.5 ml) black pepper
small pinch cayenne pepper
1 lb. (500 g) pickerel fillets with skin
8 slices sturdy white bread or 4 crusty rolls
2 tomatoes, sliced
salt and pepper
8 slices side bacon, crisply cooked
4 leaves of leaf or Boston lettuce

In a small bowl, stir together the mayonnaise, garlic, paprika, black pepper and cayenne. Remove two-thirds of the mixture to another bowl and set aside. Spread the remainder on the flesh side of the fish.

Place the fish, skin side down, on a greased grill over medium heat (pickerel has firm, flaky white flesh and lovely flavour, but you can use any firm-fleshed fish here). Close the lid and cook until the fish is opaque and flakes easily with a fork, about 16 minutes.

Meanwhile, toast the bread and spread one side of each slice thinly with the reserved mayonnaise mixture. Top 4 slices with tomato and sprinkle them with salt and pepper. Place 2 strips of bacon on each.

Insert a spatula between the skin and the fish, removing the fish and leaving the skin on the grill. (When the grill cools it will come off easily). Place one-quarter of the fish on each sandwich; top with lettuce. Top with the remaining toast slices and serve immediately. Makes 4 servings.

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