• 1 lb. peeled Yukon Gold potatoes
  
• 2 tbsp. olive oil
  
• 1 cup coarsely chopped red onion
  
• 1 cup corn kernels
  
• 1 cored and cut in 1/2-inch dice pear
  
• 2 cored and cut in 1/2-inch dice tart apples
  
• 1/2 cup white wine
  
• Salt and freshly ground pepper
  
• 2 tsp. cornstarch
  
• 2 tbsp. water
  
• 1 tsp. chopped fresh rosemary
  
• 2 tbsp. chopped fresh Italian parsley
  
• 1 tbsp. lemon juice
  
• 1 head romaine lettuce
  
• 4 slices Italian bread about 1/2-inch thick
  
• Olive oil for brushing bread
  
• 4 pickerel fillets with skins on
  

Preheat grill. Brush bread with olive oil and grill approximately 2 minutes a side or until golden. Reserve. Season fish with salt and pepper. Grill fish flesh side down for 2 minutes, flip over and grill skin side down a further 3 minutes or until white juices appear.

Place romaine leaves on 4 plates with bread on top. Spoon salad over bread. Place fish on top of salad.