Follow these steps for perfect results
pickerel
cleaned
salt
pepper
fresh parsley
sprigs
dill
sprigs
tarragon
sprigs
chives
whole
parsley
chopped
dill
chopped
tarragon
chopped
chives
chopped
butter
melted
olive oil
extra-virgin
lemon
cut in wedges
Cut 2 or 3 diagonal slashes in each side of the pickerel.
Sprinkle the inside and outside of the fish with salt and pepper.
Stuff the cavity with fresh parsley sprigs.
Cut a 36-inch long piece of heavy-duty or double-thickness foil.
Grease the foil.
Center the fish on the foil.
Sprinkle the fish with chopped parsley.
Drizzle the fish with melted butter or olive oil.
Bring the foil up over the fish.
Double-fold and press the edges of the foil to seal.
Place the packet on a grill over medium-high heat.
Close the lid and grill, turning once, until the fish flakes easily when tested, about 20 minutes.
Serve with lemon wedges.
Expert advice for the best results
Ensure the foil packet is tightly sealed to trap the steam.
Check the fish for doneness by inserting a fork into the thickest part; it should flake easily.
Adjust grilling time based on the thickness of the fish.
Everything you need to know before you start
5 minutes
Can prepare the foil packet ahead of time.
Serve whole on a platter, garnished with extra herbs and lemon wedges.
Serve with a side of roasted vegetables.
Serve with a light salad.
Serve with rice or quinoa.
Complements the fish and herbs.
Crisp and refreshing.
Discover the story behind this recipe
Commonly caught and prepared in freshwater regions.
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