Pickerel with Maple, Butternut Squash and Apple Cider Glaze

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[ul][li]2 x 7 oz pickerel fillets (two 196 g) [li]1/4 cup flour, for dredging (60 ml) [li]Salt and white pepper, to taste [li]1 tbsp butter, for cooking pickerel (15 ml) [li]2 tbsp vegetable oil (30 ml) [li]1/2 cup diced butternut squash (1/4-inch dice) (125 ml) [li]½ McIntosh apple, diced (1/4-inch dice) (125 ml) [li]1/2 cup apple cider (125 ml) [li]2 tbsp maple syrup (30 ml) [li]2 tbsp butter (30 ml) [li]Fresh lemon juice, to taste[/li][/ul]
Directions:

Pickerel with Maple, Butternut Squash and Apple Cider Glaze [ol] [li]Preheat oven to 350 degrees F.

[li]Preheat a non-stick frying pan to medium high heat and add oil and butter. Season the pickerel fillet with salt and white pepper. Dredge in flour and add to pan, keeping in mind to lay fish into pan presentation side down (side with no skin). Let fish brown for 2 to 3 minutes then turn over. Transfer to oven and cook for 6 to 8 minute or until fish is just cooked through. Remove pickerel from pan. Keep fish warm.

[li]Put the hot pan back to stove over medium high heat. Add 1 tbsp. butter and diced butternut squash, sauté for 1 to 2 minutes. Add apple and sauté for 1 minute. Add apple cider. Let liquid reduce by half, about 3 to 4 minutes. Add maple syrup, remaining 1 tbsp. butter and quickly bring to a boil. Taste glaze and add lemon juice to your liking. Pour over pickerel, garnish and serve immediately.
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