Grilled Fish and Corn with Dill and Walnut Sauce Vierge

  • Preparation 25 MIN
    Cooking 30 MIN
  • Servings 4


Dill and Walnut Sauce Vierge




Dill and Walnut Sauce Vierge

  1. In a bowl, combine all ingredients. Set aside.


  1. Preheat the grill, setting burners to high. Oil grate.
  2. Thoroughly oil a fish basket (specially-made to grill fish, see note).
  3. Season fish inside and out with salt and pepper. Stuff fish with lemon, green onion and dill. Place fish in basket. Grill for about 10 minutes on each side or until flesh detaches easily from bones.


  1. Meanwhile, in a large bowl, combine oil, lemon juice, honey and sambal oelek. Set aside.
  2. In a pot of boiling water, cook corn for about 2 minutes. Remove from water, drain and pat dry.
  3. Continue cooking on the grill for 3 to 4 minutes or until corn is golden brown on all sides. On a work surface, cut corn into 4-cm (1 ½-inch) slices. Coat well in oil mixture. Season with salt and pepper.
  4. Place fish on a large serving platter with corn pieces and a bowl of dill and walnut sauce.


If you do not have a fish basket, you can gently oil fish before placing on the grill.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 450  
Total Fat 22 g  
Saturated Fat 3 g  
Sodium (salt) 130 mg  
Carbohydrates 39 g  
Fibre 4 g  
Protein 27 g