Grilled Perch with Cucumber Mignonette (recipe)

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Learn how to keep perch from curling during cooking in this recipe for Grilled Perch with Cucumber Mignonette.

"A mignonette is a simple, vinegar-based sauce often served alongside raw oysters," writes Keane Amdahl. "Its brightness is an amazing complement to grilled fish, especially on hot days. This version makes use of cucumbers and Fresno chiles to ramp it up a bit. Serve with a bounty of grilled summer veggies."

Get more recipes from a new book, "Lake Fish: Modern Cooking with Freshwater Fish" by clicking here.


Grilled Perch with Cucumber Mignonette
2-4 servings

1/4 cup finely minced cucumber

1 Fresno chile, finely minced

1 small shallot, finely minced

1/2 cup sherry vinegar

1 tablespoon sugar

Vegetable oil

2-4 skin-on perch fillets per person

Cilantro, for garnish

Cook's notes: Raw fish loses its texture (and appeal) when it gets too warm. It's crucial to keep fish cool from hook to pan. To keep fish from curling up while cooking, place a frypan on top of it until you want to turn the fish over.

Make mignonette: Add cucumber, chile, shallot, vinegar, and sugar to a small mixing bowl, stirring to combine. Season with salt and refrigerate at least 30 minutes.

Grill fish: Place a grill pan over high heat and grease with about 1 tablespoon vegetable oil, or oil a grill grate set over hot coals. Once the grill pan is really hot, season the fish with salt and add the fillets skin side down, pressing to flatten. Cook until the fish is nearly done, about 2-2 1/2 minutes, then flip and finish cooking on the other side, about 30 seconds.

Serving: Place the grilled fish on a serving platter, drizzle with the mignonette, and garnish with cilantro.

Source: Adapted from "Lake Fish: Modern Cooking with Freshwater Fish" by Keane Amdahl, published by the Minnesota Historical Society Press.

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