Homemade panfried pickerel is the perfect summer meal, it’s quick, easy and fresh. Paired with creamy avocado crema, spicy arugula and slices of summer ripe tomato, this is a beautiful meal to serve to guests at your next BBQ or make this recipe when you need a quick weeknight dinner. Homemade panfried pickerel is a delicious, light and flaky white fish that everyone can enjoy because it has a mild flavour and is not a “fishy” fish. And making it even better, pickerel is a local fish caught in Ontario that’s affordable and less expensive than many other types of fish.
ingredients
Avocado Crema:
For serving:
directions
Season the fish well with salt and pepper.
Heat 1.5 tablespoon avocado oil in a large skillet. Once the oil is hot, sear the fish first on the flesh side for 3 to 4 minutes. You want to ideally get a bit of sear on the flesh side of the fish before the flip. When it’s ready to flip, you’ll notice the fish pulling away from the pan a bit and it will be easy to flip.
Flip and sear on the skin side for another 3 to 5 minutes, or until cooked through (you can remove the skin after the fish is cooked if you prefer, but if you like the skin you can eat with the skin left on).
Prepare the avocado crema: scoop the avocado out of the skin and mash in a mixing bowl until smooth. Stir in the yogurt, lime juice, garlic if desired, and sea salt to taste.
Toast the buns right before you are ready to compile everything together.
Spread avocado crema on the bottom half of a bun. Place a slice of tomato next. Place broken pieces of fish on top of the tomato. Top with arugula and an extra dollop of avocado crema before putting the top half of the bun on to serve.
