Relish Ingredients:

• 1 English cucumbers, seeded and finely diced
• 3 large radishes, finely diced
• ½ bunch basil, chiffonade
• Zest and juice of 1 lime
• Pinch of crushed red pepper flakes
• Salt and pepper to taste

Perch Ingredients:

• 2-3 fillets of fresh lake perch
• ¼ cup unsalted butter, room temperature
• 1 lime
• Olive oil
• Salt and pepper to taste
• ½ cup pine nuts, lightly toasted
• ½ cup crumbled feta

Cucumber, Radish and Basil Relish Directions:

Combine all ingredients together in a mixing bowl and season with salt and pepper.  Leave in fridge until ready to use.

Grilled Perch Directions:

Preheat BBQ to medium-to-high heat.  Place the fish in foil, spread a teaspoon of butter over each fillet and drizzle with a little olive oil.  Season with salt and pepper.

Fold up the edges so that the foil completely sealed.  Place the fish on grill and cook 10 to 15 minutes with BBQ lid closed.

Once cooked, remove the perch from the foil and place on serving plate.  Squeeze fresh lime juice over each fillet and top off with the cucumber, radish, and basil relish.  Garnish with feta and toasted pine nuts.

Tip: This is also perfect for tacos!

Enjoy with a glass of Pinot Gris 2020!