Pickerel With Carmelized Onions & Mushrooms
June 07, 2014
Categories: Dinner, Lunch, Main Dish, Fish, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Father's Day, Ladies Luncheon, Sunday Dinner, Weeknight Meals, Skillet, Stove Top, Heart Healthy, High Protein, Kosher, Low Carbohydrate, Low Fat, No Eggs, Non-Dairy, Protein/Health Drinks, Pickerel more
"Pickeral is a mild flavoured fish that has a lovely texture. I put this recipe together and was quite pleased with the result. Note the Worchesteshire sauce is the "thick" sauce not the usual thin type. Do not overcook the fish You may use other fish like catfish, sole, tilapia in place of the pickeral."
- Serving Size: 1 (214.8 g)
- Calories 200.9
- Total Fat - 8.3 g
- Saturated Fat - 1.9 g
- Cholesterol - 75.1 mg
- Sodium - 124.8 mg
- Total Carbohydrate - 7.3 g
- Dietary Fiber - 1 g
- Sugars - 4.7 g
- Protein - 23.3 g
- Calcium - 23.6 mg
- Iron - 0.7 mg
- Vitamin C - 4.1 mg
- Thiamin - 0.1 mg
Lightly spray a large skillet with oil.
Add the onion to the pan over medium-low heat.
Stir frequently adding the mushrooms after 12 minutes.
Continue cooking until the onions are golden and the mushrooms are nearly cooked, apprx total time 20 minutes.
Add the Worchestershire sauce to the pan, stir well.
Season the Pickeral with salt and pepper.
Move the onions & mushrooms to the side of the pan add the pickeral.
Turn heat to medium.
The Pickeral should be sitting directly on the bottom of the pan.
Cover the pan, cook for 3 minutes.
Flip the fish, move the onions and mushrooms over the fish.
Cover the pan again continue cooking for apprx another 3 minutes or until the fish is cooked and flakes easily.
Do not over cook the fish.
Tips & Variations
- Large skillet with lid