Other fish can be just as tasty, so choose whatever's freshest.


  • 1/3 cup (75 mL) Meyer Lemon Olive Oil
  • 3 lb pickerel fillets, skin on
  • 1 tbsp (15 mL) minced fresh oregano
  • 1 tsp (5 mL) sea salt
  • 2 tbsp (30 mL) capers
  • 1 lemon, cut_into wedges
  • 1 bunch watercress



Remove half of the oil and set aside. Brush remaining oil over both sides of  fillets. Season tops with oregano, salt and pepper.

Place, skin side down, on greased grill over medium heat; close lid and grill, without turning, until fish is opaque and flakes easily when tested, about 10 minutes. Transfer to warmed platter.

Drizzle with reserved oil; sprinkle with capers. Surround with lemon and watercress.