Food > Recipe Directory > Courses/Meal Type > Main Course > Armenian-Style Cold Pickerel
Armenian-Style Cold Pickerel Recipe
Armenian-Style Cold Pickerel
Ingredients
- 1 bunch flat-leaf parsley, chopped
- 7 green onions, thinly sliced
- 4 cloves garlic, minced
- 6 thin slices ginger
- 2 bay leaves
- 1-1/2 tsp (7 mL) salt
- 1/2 tsp (2 mL) black pepper
- 2 pickerel fillets (each about 1 lb/500 g) or 1 whole pickerel cut in thick steaks
- 1/3 cup (75 mL) extra-virgin olive oil
- 3 lemons (approx)
Preparation
Stir together parsley, onions and garlic; spread half on bottom of large nonstick or cast-iron skillet and place ginger and bay leaves on top.
Sprinkle salt and pepper all over fillets; arrange on parsley mixture and top with remaining parsley mixture. Drizzle with oil, then 1/4 cup/60 mL water.
Remove and discard peel and white pith from lemons; thinly slice lemons, removing seeds. Spread single layer of slices over parsley mixture to completely cover.
Bring to boil; cover, reduce heat to medium-low and simmer, uncovering for the last 5 minutes, until thickest part of fish flakes easily with fork, about 25 minutes. Let cool.
Transfer to serving platter, removing bay leaves; cover and refrigerate until chilled, about 2 hours.
Makes 6 servings.
- Serving(s)
- 6
| Per serving: about | |
|---|---|
| Calories | 269 |
| Protein | 30 g |
| Fat (total) | 14 g |
| Sat. Fat | 2 g |
| Carbohydrate | 6 g |
| Fibre | 2 g |
| Cholesterol | 130 mg |
| Sodium | 662 mg |
| Calcium | 19 % RDI |
| Iron | 24 % RDI |
| Vitamin A | 14 % RDI |
| Vitamin C | 50 % RDI |
| Folate | 16 % RDI |
Also in this menu:
Source
Homemakers Magazine: June 2008
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