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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (16g) Recipe makes 8 servings The following items or measurements are not included below: pickerel |
||
| Calories 38 | ||
| Calories from Fat 38 | (99%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.3g | 6% | |
| Saturated Fat 2.7g | 13% | |
| Monounsaturated Fat 1.1g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 11mg | 3% | |
| Sodium 30mg | 1% | |
| Potassium 4mg | 0% | |
| Total Carbohydrate 0.3g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.1g | ||
| Protein 0.1g | 0% | |
Baked Pickerel
By: Molly53
Jun 2, 2008
The pickerel is a freshwater fish belonging to the same family as pike and muskellunge (muskie/musky). This simple recipe is from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
SERVES 8
Ingredients
- 3 lbs pickerel
- 3 tablespoons butter
- salt and pepper, to taste
- 1/2 lemon, juice of
- 1/4 cup water
Directions
1
Preheat oven to 450°F.2
Wash and clean fish.3
Place in baking dish and dot with butter; season with salt and pepper.4
Add lemon juice and water; bake about 20 minutes or until fish flakes easily with a fork.
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