In a small saucepan bring balsamic vinegar and sugar to a boil while stirring. Reduce heat and simmer until syrupy. Set aside and let cool. (make ahead - stored covered up to 2 weeks)

Meanwhile, heat oil in a saucepan at med-high. Set aside 1/2 the basil leaves, cook remaining basil in two batches until crisp (about 5-6 seconds) Transfer to paper towel set aside and allow to cool.

Strain oil, reserving 2 tbsp to cook fish. Pour remaining oil into food processor, add remaining basil and pulse until finely chopped. Strain oil through a fine sieve, pour into squeeze bottle. (Make ahead: Refrigerate for up to 1 week)

In a pie plate, whisk together flour, lemon rind, salt and pepper. With paper towel, pat fillets dry; dredge in flour mixture to coat well on both sides, shake off excess. Set aside in a single layer on a wax-paper lined cookie sheet.

Place non-stick skillet over medium heat; brush with reserved basil oil. Cook pickerel in batches and brushing with more oil as necessary until golden and flaky, 3 to 5 minutes per side.

Arrange fillets on plate, drizzle with balsamic and basil puree. Garnish with fresh basil leaves and lemon zest. Serve with Lemongrass Rice Pilaf and garden green vegetables.