4 - 6 servings
How to cook Sauteed Northern Pike or Walleye
- 1 whole (about 2 pounds or 1 1/2 pounds) Northern pike or walleye
- 4 tablespoons butter or extra-virgin olive oil
- 1 large garlic clove, thinly sliced
- 1/4 medium onion, cut into 1/4-inch dice
- Grated zest of 1/2 lemon
- 5-6 fresh basil leaves, torn (optional)
- 1 lemon, quartered
- Salt and freshly ground black pepper, to taste
- Wash the pike and pat dry. Season on all sides with salt and pepper. Set a 12-inch nonstick saute or frying pan over medium heat. Add the butter and melt it. Do not let it burn.
- Slip the fish into the pan, keeping pieces from touching. Add the garlic and onion. Cover the pan, reduce the heat to medium-low and cook the fish 5 minutes. Uncover the pan, use 2 nonstick spatulas to gently turn the pieces and re-cover the pan. Cook another 2 minutes, or until the fish is firm when pressed or it reaches 160°F on an instant-read thermometer ed in its center.
- Gently transfer the fish to a serving platter. Raise the heat to medium-high. Stir the lemon zest and basil leaves (if using) into the pan juices. Swirl them around a minute or so until they are fragrant. Drizzle the pan sauce over the sauteed fish and serve hot with the lemon wedges.
- Serve the Sauteed Northern Pike with a big salad, cornbread and cold beer.
This recipe for Sauteed Northern Pike or Walleye serves/makes: 4 - 6 servings
The Sauteed Northern Pike or Walleye recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Pike
Preparation Method: Pan Fried/Sauteed
(more Pan Fried/Sauteed