Grilled pickerel with mustard chili mayo and jicama slaw

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rilled pickerel with mustard chili mayo and jicama slaw.jpg

Servings: Four


INGREDIENTS

Jicama slaw:

  • 1/2 red pepper, thinly sliced
  • 6 green onions, slivered on the diagonal
  • 2 cups thinly sliced Napa cabbage
  • 2 cups julienned jicama

Dressing:

  • 2 tablespoons orange juice
  • 2 tablespoons lemon juice
  • 2 tablespoons vegetable oil
  • 2 tablespoons chopped chives
  • Salt and freshly ground pepper

Sriracha mayo:

  • 1/4 cup mayonnaise
  • 1/4 cup yogurt
  • 1 tablespoon hoisin sauce
  • 1 tablespoon Sriracha
  • 1/4 cup chopped mint
  • Salt and freshly ground pepper

Fish:

  • 4 pickerel fillets, skin on, cut in 1/2
  • 2 tablespoons vegetable oil
  • Salt and freshly ground pepper


METHOD

Toss peppers, onions, Napa leaves and jicama together in a large bowl.

Mix orange and lemon juices and whisk in olive oil in a bowl. Add chives and season with salt and pepper. Toss with jicama and vegetables.

Combine mayonnaise, yogurt, hoisin, Sriracha and mint for the sauce. Season with salt and pepper.

Brush the fish with vegetable oil on both skin and flesh, and season with salt and pepper.

Preheat grill to high. Place fish flesh-side down on grill. Close cover and grill for 2 minutes. Open cover, flip fish, close and cook for another 3 to 5 minutes or until fish is just cooked and still moist. Remove from grill.

Divide salad among 4 plates and place pickerel on top. Serve mayonnaise on the side.