Cornmeal pickerel with watermelon-peach salad


  • Prep Time15 mins
  • Total Time25 mins
  • Makes4 servings
Cornmeal pickerel with watermelon-peach salad
Chatelaine Triple Tested

Sweet and savoury, this fruity salad is a hearty way to end your day.


  • 1 tsp lime zest

  • 1 tsp chili powder

  • 1 tsp salt, divided

  • 4 cups diced watermelon

  • 2 peaches, thinly sliced

  • 1/3 cup thinly sliced red onion

  • 1/4 cup chopped cilantro

  • 3 tbsp lime juice

  • 450 g pickerel fish fillets, patted dry

  • 1 egg, beaten

  • 1/2 cup cornmeal

  • 3 tbsp canola oil, divided

  • lime wedges, (optional)


  • STIR lime zest, chili powder and ¼ tsp of the salt in a small bowl.

  • TOSS watermelon, peaches, onion, cilantro, lime juice and 1 tsp of the chili mixture in a large bowl. Refrigerate until ready to serve.

  • SPRINKLE fish with remaining 3/4 tsp salt and ½ tsp chili mixture. Place egg in a shallow bowl and cornmeal on a plate. Dip fish in egg to coat, then press into cornmeal.

  • HEAT 1 tbsp of the oil in a large non-stick frying pan over medium. Add half of the fish and cook until golden, 2 min per side. Repeat, adding more oil if needed. Transfer to a plate.

  • SERVE fish and salad with lime wedges, and sprinkle with the remaining chili mixture.

Nutrition (per serving)

Calories 346, Protein 26g, Carbohydrates 31g, Fat 14g, Fibre 3g, Sodium 656mg.
Excellent source of vitamin B12.

Pro tip: Look for pre-portioned pickerel fillets in the freezer aisle.