Broiled Lake Fish, in this case, Pike.
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!!