Grilled Pickerel with Jicama Slaw & Spicy Mayonnaise

A delicious, white and succulent freshwater fish, Pickerel is great for the barbecue as it doesn't stick to the grill and is easy to turn over for even cooking. Inspired by this healthy, low fat and carb-free recipe by Lucy Waverman of Grilled Pickerel with Spicy Mayo & Jicama Slaw, that was featured in the Globe & Mail a few summers ago, I had heard of jicama before, but had never used it before in a recipe. Crisp and juicy with a thin brown skin that can be easily removed with a vegetable peeler, Jicama is ideal to use in salads as it doesn't turn brown once cut. Combined with julienned Napa cabbage, red pepper, green onions and tossed with a light citrus vinaigrette, it's a tasty and attractive bed for plump warm fillets of grilled pickerel. Topped with a spoonful of low fat Spicy Mayo and garnished with fresh herbs, this is a dish that's both healthy, delicious and perfect for outdoor summer dining.

Jicama sliced into a julienne-style chiffonade

Jicama slaw with red peppers, green onions and mint

Grilled Pickerel with Spicy Mayo & Jicama Slaw

Serves 4

Recipe courtesy of Lucy Waverman

4 pickerel fillets, skin on, cut in 1/2

2 tbsp vegetable oil

Salt and freshly ground pepper

Fresh mint or thyme, for garnish

Slaw & Citrus Vinaigrette:

1 red pepper, seeded and thinly sliced

6 green onions, slivered on the diagonal

2 cups thinly sliced Napa cabbage

2 cups peeled and julienned jicama

2 tbsp orange juice plus 1 tbsp orange zest

2 tbsp lemon juice

1/4 tsp sesame oil

2 tbsp olive oil

2 tbsp chopped fresh chives

Spicy Mayonnaise:

1/4 cup low fat mayonnaise

1/4 cup plain Greek yogurt

1 tbsp hoisin sauce

1 tbsp Sriracha

1 tbsp pickled ginger, minced

1/4 tsp pickled ginger juice

1/4 cup chopped mint

Salt and freshly ground pepper

Toss the red pepper, green onions, cabbage and jicama together in a large bowl. Whisk the orange and lemon juice with olive oil in a bowl, then add the chives, orange zest and season with salt and pepper. Toss with the jicama and julienned vegetable slaw and set aside. Combine the mayonnaise, yogurt, hoisin, Sriracha, ginger and mint for the sauce, and season with salt and pepper. 

Brush the pickerel with vegetable oil on both the skin and flesh sides, and season with salt and pepper. Preheat an outdoor grill to high. Grill skin-side down for about  6-8 minutes, then turn over and grill flesh-side down for another 2 minutes, or until the fish is just cooked through and still moist. To serve, divide the slaw among 4 plates, top with a fillet of grilled pickerel and garnish with fresh mint or thyme, and a bowl of spicy mayonnaise on the side.