Grilled pickerel is a delicious and we make it whenever we can find this fresh water fish. For this meal, I used a recipe from Canadian Living’s The Barbecue Collection that tops the grilled pickerel with charmoulah—a Moroccan sauce. It’s very easy to make—just combine parsley, coriander, scallions, oil, lemon juice and spices—and it also goes well with grilled meats and vegetables. Threading the fish fillets crosswise onto two skewers make the fish easier to handle on the grill.

Avoiding Additives and Preservatives

Be sure to use fresh lemon juice, as the concentrates are bitter and contain sodium benzoate. Check the cumin, paprika and cayenne to make sure they are free of artificial colour and anti-caking agents.

Combine herbs, scallions, oil, lemon juice and spices for the charmoulah

The fillets are easier to handle on the grill if they are threaded crosswise on skewers

Serve the charmoulah on top of the grilled fish


1-1/2 lb (680 g) pickerel fillets or perch, or other freshwater fish fillets, skin on

¼ tsp (1 mL) salt

¼ tsp (1 mL) pepper


½ cup (125 mL) chopped fresh parsley

½ cup (125 mL) coriander

2 green onions, finely chopped

¼ cup (60 mL) extra-virgin olive oil

3 tbsp (45 mL) lemon juice

2 cloves garlic, minced

1 tsp (5 mL) ground cumin

1 tsp (5 mL) paprika

¼ tsp (1 mL) cayenne pepper

¼ tsp (1 mL) salt

¼ tsp (1 mL) pepper


In bowl, mix together parsley, coriander, green onions, oil, lemon juice, garlic, cumin, paprika, cayenne pepper, salt and pepper. Set aside.

Divide fish into 4 servings. Skewer each crosswise on pair of skewers; sprinkle with salt and pepper.

Place skewers, skin side down, on greased grill over medium-high heat. Close lid and grill, turning once, until fish flakes easily when tested, about 5 minutes per 1/2-inch (1 cm) thickness. Serve topped with Charmoulah. Serves 4.

From Canadian Living’s The Barbecue Collection