Cornmeal pickerel with watermelon-peach salad

4

PREP TIME

15 min

TOTAL TIME

25 min

Serves

4

Cornmeal pickerel with watermelon-peach salad

Photo, Erik Putz.

Sweet and savoury, this fruity salad is a hearty way to end your day.


Ingredients

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

Instructions

  • 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.

 

Chatelaine Quenchers: Boozy watermelon ice pops

Nutrition (per serving)

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

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