Main Dishes

Fish Boil

This is a great family or party meal! It can be prepared for any number of people by simply adjusting the size of the boiling pot. We use a 4 gallon stock pot and an outdoor propane fish cooker stove so there's plenty of room to really get the water boiling. 

You can use pieces cut from larger Pike if you want, but these pieces cut from Pike of around 3-4 pounds are perfect. Each fillet is boned, then cut into pieces for boiling.

Boned Northern Pike Fillets 3 to 4 pounds, Potatoes 4 pounds, Onions 2 pounds, Water 3 gallons, Salt 1 1 Cup (1/3 cup per gallon), Old Bay Seasoning 3 Tablespoons, Butter as needed.  Serves 4 to 6 people.

Minnesota Cajun Pike Recipe

Catching Northern Pike in the Grand Rapids area has new meaning for folks who have tried my "semi blackened Pike". Sometimes I refer to this jokingly as "Norwegian Style Cajun" because we prepare it using only a light coat of seasoning. Once you try this, you'll be back for more and I guarantee this will be a hit with your friends and family.

A delicious and healthful way to prepare Pike of 2 to 3 pounds in size. The ingredients are simple and the finished product is light and mouth watering. This is the "tenderloin" of freshwater fish dishes.

*We strongly recommend preparing this dish outside using a propane cooker.

Ingredients: Pike fillets boned and cut into thirds, Olive Oil, Louisiana Cajun Spice Mix (or substitute your favorite spice mix). If you don't care for the spicy version. Just use a little lemon pepper and a dash of salt.

1) Prepare the fillets by cutting them into thirds and coating them with Olive oil. Use only enough olive oil to lightly coat each fillet to prevent sticking in the hot pan. You do not need any only in the pan!

2) Lightly sprinkle each fillet with spice mix prior to placing in the frying pan.

3) Pre-heat a cast iron (best), steel or other non-teflon-coated frying pan under high heat without oil. You'll know it's ready when you begin to see smoke coming from the dry pan. Sear the Northern Pike fillets for a few minutes on each side until fish is cooked, but do not over-cook fish until it dries out. Fillets should be served juicy and hot!

This simple, healthful and delicious dish can be prepared in just a few minutes and it only takes a couple of these small Pike make a great meal for my family of four.

From the Early Bird Guide, Jeff Sundin

Fish Parcels

4 pieces of boneless northern fillets (cut into small pieces - 4-5")
olive oil for brushing
2 shallots, thinkly sliced
1 garlic clove, chopped
1 tablespoon capers
1 large tomatoes, finely chopped
4 black olives, pitted and thinly sliced
grated rind and juice of 1 lemon
1 teaspoon paprika
salt & freshly ground black pepper

Cut a square of aluminum foil, large enough to enclose the fish.
Brush lightly with a little olive oil.
Place fish in the center of foil and season well with salt and pepper.
Sprinkle the shallots, chopped garlic, capers, tomatoes, sliced olives and lemon rind over fish.
Sprinkle with the lemon juice and paprika.
Fold over the foil to enclose the fish loosely, sealing the edges firmly so that none of the
juices can escape during cooking. Place the parcels on a moderately hot grill and cook
for 8-10 minutes.
To serve, open the foil and transfer parcels to a serving dish.

Polish Style Pike

2 carrots
2 celery stocks
1 onion quartered
10 peppercorns
1 bay leaf
2  t salt
1 northern pike deboned

Topping:
1/4 c butter
1 T fresh chopped dill
3/4 t salt
1/4 t pepper
1/4 c lemon juice
6 finely chopped hardboiled eggs (peeled)

Combine fish, vegetables, dry seasonings, and enough water to cover in a saucepan or pot. Boil gently for about 15 to 20 minutes or until fish flakes easily. Meanwhile start the topping. Heat the butter in a skillet. Add the chopped eggs, lemon juice, dill, salt and pepper. Cook 5 minutes, stirring often. When the fish is cooked, set it on a warm platter and spoon the topping of the fish.
Great served with rice or warm potatoes.  Serves 6

Great Grilled Pike

1 t canola oil
6 T pine nuts
2 T butter
1 cucumber peeled and seeded
6 scallions sliced diagonally
3 to 4 pounds pike fillets
 1 t salt and fresh ground pepper
1 lemon cut in wedges

Prepare charcoal fire. Brown pine nuts by heating in oil on skillet over medium-low heat. Heat, stirring constantly, for 1 minute or until golden brown. Transfer nuts to a paper towel. Set aside. Melt butter in same skillet and saute vegetables. Add cucumber. Continue to saute over low heat for 10 - 15 minutes or until translucent. Add scallions. Saute for 2 more minutes. Remove from heat. Stir in pine nuts. Keep warm.

When charcoal is gray and hot, lay fish fillets on grate. Grill for 6 to 8 minutes on each side or until the fish is tender, flaky and translucent. Season fish with salt and pepper.
Just before serving squeeze fresh lemon juice over fish. Ladle cucumber mixture over fish. Garnish with extra lemon wedges.
Garlic bread, light tossed salad and a cold lemonade (or beer) make a terrific addition to this dish.

Florentine-Stuffed Northern Pike

(makes 6 - 8 servings)
2 packages (10 oz. each) frozen chopped spinach, thawed
2 cups sliced fresh mushrooms
3 tablespoons olive or vegetable oil
1 cup ricotta cheese
1 egg, slightly beaten
1/3 cup herb-seasoned stuffing mix
1/4 cup grated Parmesan cheese
1 jar (2 oz.) sliced pimiento, drained
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried basil leaves
1/8 teaspoon onion powder
2 northern pike or other lean fish fillets 1 pound each, about 3/4-inch thick, skin removed
Almondine Butter (see recipe in condiments)
Paprika

Drain thawed spinach in colander, pressing out excess moisture. Set aside.

In 9" skillet, cook and stir mushrooms in olive oil over medium heat until tender.

Combine mushrooms, spinach, ricotta cheese, beaten egg, stuffing mix, Parmesan cheese, pimiento, salt, pepper, basil and onion powder in a medium bowl. Mix well. Set aside.

Heat oven to 325 degrees. Grease broiler pan. Place on fillet on pan. Spread about half of the spinach stuffing on the fillet.

Cut a slit lengthwise through middle of other fillet, leaving 3 inches uncut on each end. Place on top of spinach and other fillet. Spoon the remaining spinach stuffing in center of split fillet.

Prepare Almondine Butter. Spoon half of butter over fish. Sprinkle with paprika. Bank until both fillets flake easily at thickest part, 35 - 40 minutes. Serve with remaining butter.

Poor Man's Lobster

2 1/2 cups hot water
1/2 cup white wine
1 small onion, sliced
4 lemon slices
1 teaspoon salt
1/8 teaspoon whole peppercorns
1 small bay leaf
1 1/2 pounds northern pike fillets, about 3/4 inch thick, skin removed

In 10" skillet, combine water, white wine, onion, lemon slices, salt, peppercorns and bay leaf. Heat to boiling. Reduce heat. Cover and simmer for 15 minutes.

Cut fish into 1 1/2 inch chunks; add to liquid. Cover and cook over medium heat, occasionally stirring gently until fish flakes easily at thickest part. Serve with melted butter and fresh lemon wedges, if desired.

Trout with Bacon

4 trout, cleaned and gutted
1 T all purpose flour
4 slices lean smoked bacon
2 T olive oil
juice of 1/2 lemon
salt and freshly ground black pepper

Place the trout on a chopping board and pat dry with paper towels.
Season the flour with the salt and pepper.
Stretch the bacon slices out thinly using the back of a heavy kitchen knife.
Roll the fish in the seasoned flour mixture and wrap tightly in the bacon slices.
Brush with olive oil and cook on a medium-hot grill for 10-15 minutes, turning once.
Serve at once, with the lemon juice drizzled on top.