Posted by Chef John Berry of MenuMagic
June 2010 Edmontonians

1 perch fillet per person—2 if they are small
1/4 cup of butter
1 tsp. Fresh dill-diced fine
1/4 purple onion diced fine
2 cloves of diced garlic
Wedge of lemon per person
Salt & pepper to taste
Vegetable spray or Pam


1.      Make sure your coals are arranged properly with the hottest in the centre and fewer and fewer coals to the outside to ensure a medium and low heat.

2.      Take a baking rack or small grill and spray well with oil.

3.      Lay fish on top of small grill and sprinkle with salt and pepper.

4.      In a sauce pan, combine butter, dill, onion and garlic and cook until onion is translucent.

5.      Set to side of grill over fire pit. (Low or no heat)

6.      Place rack containing fish on top of your regular grill over fire over medium heat. Baste constantly with dill sauce. Fish should be cooked 3-4 minutes per side if thin. Thicker pieces should grill 5-6 minutes per side.

7.      Serve with a wedge of lemon with rice, and vegetables like grilled cob on the corn. Yum.

Serves four.


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