Freshly ground pepper
2 tablespoons olive oil
Method: Preheat grill to medium high. Leave skin on when grilling to keep the fillet intact. Season pickerel with salt and pepper and brush with oil. Lay fish over hot grill, flesh side down and grill for 2 minutes. Turn over and grill another 3 minutes or until white juices just begin to rise. Remove from grill with a wide spatula. Serve lemon sliced, and tartare sauce on the side along with a large green salad for summer time flavours.