Keep the heat out of the kitchen and cook your meal outdoors. Perch fillets cook quickly and are delightful with this colourful grilled salad.

Grilling Time: 26 minutes

Preparation Time:

Serves: 4

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Ingredients

  • 2 cobs Ontario Corn, husked
  • 1 Ontario Red Onion, cut into 1/2-inch (1 cm) thick slices
  • 3 tbsp (45 mL) vegetable oil (approx.)
  • 1-1/2 cup (375 mL) Ontario Grape or Cherry Tomatoes, halved
  • 1/2 cup (125 mL) cooked shelled Ontario Edamame
  • 2 tbsp (25 mL) red wine vinegar
  • 2 tsp (10 mL) chopped fresh Ontario Thyme Leaves
  • Salt and pepper
  • 1 clove Ontario Garlic, minced
  • 1 lb (500 g) fresh Ontario Perch Fillets (skin on), 12 to 16 fillets
  • 1 tbsp (15 mL) melted butter

Instructions

Brush corn and onion slices with some of the oil. Grill, covered, over medium-high heat, turning often until lightly charred and tender-crisp, 10 to 15 minutes. Remove vegetables as they are cooked.

Toss tomatoes with 1/2 tsp (2 mL) of the oil. Place in grill basket; grill, covered, over medium heat, stirring occasionally, until lightly softened, about 5 minutes.

When cool enough to handle, cut kernels from cobs and place in medium bowl. Chop onion and add to corn along with tomatoes and edamame. Whisk together 2 tbsp (25 mL) of the oil, vinegar, thyme, 1/4 tsp (1 mL) salt, pinch of pepper and garlic. Add to vegetables, toss gently and set aside.

Lightly brush fish fillets with remaining oil; season to taste with salt and pepper. Place skin side down on large flat barbecue topper. Grill over medium-high heat until fish flakes easily with fork, 2 to 3 minutes per side. Place fillets on large platter and drizzle with butter; serve with salad.

Nutritional information

  • PROTEIN: 27 grams
  • FAT: 16 grams
  • CARBOHYDRATE: 16 grams
  • CALORIES: 312
  • FIBRE: 3 grams
  • SODIUM: 275 mg