|
 Northern Pike seem to lend themselves well to being
prepared in a variety of ways. This is especially true if they are
fresh. But even after lengthy freezing, they will still maintain a very
good flavor if soaked in a mixture of egg and milk for a few hours prior
to cooking. Here is one of my all-time favorite recipes for northern pike --
especially pike with the y-bones removed. It was inspired by the
many foods I've come to love that are prepared in a Spanish style:
Not sure how to fillet northern pike?
Check out our step-by-step
instructions!
Ingredients:
- 1 Fresh Northern Pike
(any size, but a 3-4 pound fish works best)
- 2-3 Tablespoons olive oil
- Lime juice from 1/4 fresh lime
- Splash of tequila
- Garlic powder
- Chile powder
- Cumin
- Fresh cilantro
- Salt & pepper to taste
- Hot Pepper Flakes (only for the stout of taste buds)
-
Mesquite Chips
- make sure they are well-moistened
Instructions:
 Coat both sides of the fillets with oil. Squeeze
half of the lime juice on each fillet. Sprinkle rib cage side with
tequila and the remainder of the above-listed ingredients. Allow
to marinate for about an hour.
 Fire up your
favorite grill.
When the fire is hot, add the wet mesquite chips. When
things get good and smoky, lay the pike fillets on the grill rib cage
side down. Cook for 2-3 minutes, turn and cook for another 2-3
minutes. DO NOT OVER-COOK! The fillets should still be moist
and tender.
To accompany the fish, we made a sauce of sautéed onions, mango and
red grapes. A little cayenne pepper can be added for some
additional heat.
Serving sugggestions:
Try serving with
Spanish
Rice and Spinach Salad with
Hot Bacon Dressing |
