Cornmeal pickerel with watermelon-peach salad

Prep 15 min
Total 25 min
Serves 4



1 tsp
1 tsp
1 tsp
salt, divided
4 cups
diced watermelon
peaches, thinly sliced
1/3 cup
thinly sliced red onion
1/4 cup
chopped cilantro
3 tbsp
450 g
pickerel fish fillets, patted dry
egg, beaten
1/2 cup
3 tbsp
canola oil, divided
lime wedges, (optional)


  • STIR lime zest, chili powder and ¼ tsp of the salt in a small bowl.
  • TOSS watermelon, peaches, onion, cilantro, lime juice and 1 tsp of the chili mixture in a large bowl. Refrigerate until ready to serve.
  • SPRINKLE fish with remaining 3/4 tsp salt and ½ tsp chili mixture. Place egg in a shallow bowl and cornmeal on a plate. Dip fish in egg to coat, then press into cornmeal.
  • HEAT 1 tbsp of the oil in a large non-stick frying pan over medium. Add half of the fish and cook until golden, 2 min per side. Repeat, adding more oil if needed. Transfer to a plate.
  • SERVE fish and salad with lime wedges, and sprinkle with the remaining chili mixture.


Pro tip: Look for pre-portioned pickerel fillets in the freezer aisle.


Calories 346, Protein 26 g, Carbohydrates 31 g, Fat 14 g, Fibre 3 g, Sodium 656 mg. Excellent source of vitamin B12

Chatelaine Quenchers: Boozy watermelon ice pops

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