Minnesota Cajun Pike Recipe.
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.
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.
Directions.
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.
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.
Subject: Recipe #100 
Sat Jan 09, 2010 9:16 am
