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Makes
Serves: 4
Level
very easy
Prep Time
10
Total Time
25

Ingredients

2 tsp
olive oil
10 mL
4
pieces pickerel fillet (5 oz/150 g each), skin removed
1/8 tsp
each salt and pepper
0.5 mL
1
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
4
lime wedges

Method

Step 1
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).
Step 2
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.
Step 3
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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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
Calories:
210
Fat:
8 g
Saturated Fat:
2 g
Carbs:
5 g
Sugar:
3 g
Protein:
29 g
Cholesterol:
130 mg
Fiber:
1 g
Sodium:
190 mg