Digest Recipes: Culinary Inspiration

Broiled Lake Fish, in this case, Pike.

Broiled Lake Fish, in this case, Pike.

Recipe by Andrew Cayuela

Ingredients

  • 1ea- legally caught or acquired northern pike, walleye will work as well. Skin on, deboned. 

  • 2 C- milk

  • ¼ C- Paul Prudhomme’s blackened redfish magic 

  • 1ea- fresh lemon sliced thin  

  • 3 Tbs- minced garlic. 

  • ¼ lb- butter 

  • Tools
  • Sheet tray

  • Roasting rack 

  • Sharp knife

  • Cutting board

  • Measuring utensils

Method

  • In a large zip bag soak pike sides for 15-30 minutes, this process helps to mellow the flavor and diffuse the lake fishy odor and taste during this time, prepare your other ingredients.
  • After soaking, remove the fish from the milk and get as much of the milk from it as you possibly can.
  • Now with mostly dry fish, evenly dust both sides with the red fish magic. I don’t often recommend a specific ingredient, but this is a must have.
  • Now seasoned, evenly distribute the sliced butter, lemons and minged garlic atop the flesh side of the fish.
  • Broil on high (450- 500), for about 14 minutes. Be sure to use the middle shelf as to not overcook the fish.
  • When the fish is firm to the touch and has just the slightest bit of bounce back to the touch, remove from the oven and with a slotted spatula or off-set, separate the skin from the flesh and grab a platter. Enjoy!!

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