- Prep Time
- 10 mins
- Total Time
- 25 mins
- 2 tsp
- olive oil
- 10 mL
- pieces pickerel fillet (5 oz/150 g each), skin removed
- 1/8 tsp
- each salt and pepper
- 0.5 mL
- medium zucchini, trimmed and julienned (approx. 1 ½ cups/375 mL)
- 1 cup
- matchstick carrots
- 250 mL
- 4 tsp
- Sensations by Compliments Chipotle Lime Seasoned Butter & Canola Oil
- 20 mL
- finely chopped chives or parsley to garnish
- lime wedges
Set out 4 sets of double-layered foil sheets large enough to seal in fish and mounded veggies. Brush olive oil onto centre of each top sheet of foil (about 4 -in./10-cm square area).
Place pickerel fillets onto oiled foil. Season with salt and pepper. Place mounds of zucchini and carrot on top. Place 1 tsp (5 mL) seasoned butter and canola oil on top. Seal packets.
Place on barbecue, preheated to medium-high. Close lid. Cook 10 min., or until fish is cooked through. Carefully open packets, avoiding steam. Transfer to four plates, drizzling juices from packet over top. Garnish with chopped herbs. Serve with lime wedges and steamed brown rice.
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