What sets the pike apart from other fish?
Pike is part of the Esox lucius genus and is one of the world’s most exquisite freshwater creatures. It is commonly found all around the world, and it is renowned for its taste among fishers. It might look fierce and mean, but its meat is tender and full of natural flavors since the fish eats such a diverse palette of foods. It has sharp teeth and a torpedo-shaped body and catching it is a fisherman’s joy.
Pikes come in many sizes. They are an abundant species and can grow around 50 cm, but there were records of specimens of over 150 cm. They usually reach a weight of 65 pounds, and the fish have a relatively low amount of fat in contrast with the muscle mass. This is why pike is such a favorite product in markets that sell organic foods and healthy meats.
While the flesh has many bones, it is still very delicious. It is white, and it has that mild flavor most freshwater fish have.
It is a traditional ingredient in many historical recipes, and it has been beloved by many social classes for centuries, mostly in Europe. Since they are so large, pikes can be easily filleted, perfect to be sold according to diverse customer needs.
It is also sold canned, and their eggs are considered a delicacy, and you can use them in recipes of their own. The meat can be seasoned and marinated with ease, and most people grill the fish with just some lemon zest to preserve its unique flavor. In Alaska, fishers smoke it to keep it over the winter, and they also use it as a base for fish soups.
Its meat is also treasured because it is full of nutrients and other elements good for your body and mind. The omega oils are suitable for everything from keeping your skin young to improving your memory and strengthening your hair. Adding up all of these facts, it is easy to see why this fish has held an essential position in our cuisine starting with the Roman Empire to this day.
Grilled pike with asparagus
To prepare this recipe, you will need one pound of slender asparagus which you will have to cut in half, one large thinly sliced leek, three tablespoons of butter, fresh thyme, salt and pepper, and half of a pound of mushrooms. Also, you will need the pike fillets with the skin still on, and lastly, one cup of whipping cream.
To begin the process, boil the asparagus for two minutes, then rinse it in cold water. Heat the grill to an average temperature and cook the leek with the butter in a large pan until it gets soft. Add the thyme and the salt and pepper, and stir everything with mild moves. Set the vegetables aside after everything is well done.
Next, you will need a reliable tin foil. Rub the fish with oil on both sides and then add it to the foil with the skin on the bottom. Sprinkle with salt and add pepper if you feel it needs more. Put the assembly on the cooking grate and grill it for 10 minutes. After that, with a spatula, place the fish on a plate.
Add the asparagus and the cream to the chopped mushrooms, and boil everything together, stirring from time to time. After the vegetables are cooked, put them on top of the fish or on its side. Feel free to personalize the recipe as you wish, and change any of the ingredients that you are not fond of.
Grilled pike with escabeche sauce
If you love fresh seafood with rich flavors and unique combinations, this is one recipe that will appeal to all your senses and which will provide a sensory overload. Escabeche is an acidic marinade, a traditional Spanish way of keeping the meat savory, perfect for most fresh and saltwater fish. The best thing about it is that it doesn’t take hours for the meat to be ready.
To cook this recipe is very easy and can be done even by anyone who lacks experience in the culinary art. You don’t need any professional tools, and the instructions are simple and to the point. Just make sure your knives are sharpened and that you have a few clean bowls and a quality grill.
You need one medium red pepper and a thin green one, a red onion which needs to be sliced into small bits, two garlic cloves, ten sliced black olives and with the seed removed, five green olives prepared just like the black ones, one tablespoon of flat leaf parsley, half a cup of tomato juice, four pieces of pike, and salt. Additionally, you can add ground pepper and lemon juice.
So, everything you have to do is to stir all the ingredients listed above, except the fish, in a clean bowl. After you’re done with that, you can put the mix in the fridge and let it cool down until after you cook the fish.
Step two consists of the seasoning of the fish on both sides with pepper and salt. Put a tray on a grill, coat it with any cooking spray, and cook the fish for ten minutes on each side. Then you can remove the fish from the tray and arrange it however you wish on a platter. It can be served cold, hot or at room temperature. Don’t forget to add the sauce on the side.
Pike with mango salsa
Everyone knows that fish goes well with salsa. But few are aware that if you add a bit of mango into the mix, you get a flavor that will be hard to reproduce.
And this recipe will teach you how to do that. Enhance the classic taste of the pike with the exotic flavor of mango and olive oil. If you’re feeling extra adventurous, you can add a bit of hot sauce to the mix, to make it even more unforgettable.
All that you will be needing is two tablespoons of soy sauce, five or more tablespoons of lemon juice, two cloves of fresh garlic, two pounds of pike fillets, olive oil, one red onion, mango nectar and one ripe whole mango which you’ll have to peel and chop, and herbs like cilantro and basil. Additionally, feel free to add hot sauce and pepper if you like your food spicy.
To start making this dish, you will have to take care of the first step which is to mix the soy sauce with the lemon and one clove of garlic which should be chopped or smashed. Then cut the pike into eight pieces and pat it dry. The soy mix should be applied on the fish afterward. Let the whole thing rest for thirty minutes, while you take care of the other steps.
Meanwhile, in a frying pan, combine the oil, the onion and the other clove of garlic, and cook them until the red or white onion begins to become golden. Soon after that add the mango juice and the lemon zest. Stir everything until the combination starts to boil. Take the mixture off the heated stove and add the chopped mango and the cilantro.
The last step you have to follow is the arrangement of the fish in a wire grilling basket. Close the basket and put it on top of the grill after you have lit the coal. Cook the fish for ten minutes after you have flipped it on both sides. You can then serve it hot or cold with salsa and lemon on the side.
Mediterranean pike with olives
This next recipe is not only great tasting but also visually appealing. It combines the healthy meat of the pike with the natural flavors of olives and with all kinds of herbs that will make this meal a favorite among your family members.
The recipe is enough for four servings, and it takes almost one hour to cook. It’s not a fast one to make, but it will be worth every minute you have spent creating it.
The few ingredients that you will have to gather are ten tablespoons of olive oil, half of a cup of minced garlic, salt, fresh oregano, ground pepper, even slices of pike, one cup of brined olives, fresh thyme and additionally you can add slices of onion and lettuce to decorate the plate. To enhance the taste you can also squeeze some orange juice on the fish after you prepare it.
The first thing you should try is to combine two tablespoons of olive oil with the garlic and oregano in a medium-sized bowl. Add the salt and the pepper and rub the fish with the mixture. Meanwhile, soak the black or green olives in cold water for thirty minutes. Then take them out and chop them.
Heat over a stove the remaining olive oil in a skillet and add the garlic, thyme, and the chopped olives. Cook for around three minutes and add salt and pepper according to your taste. In another skillet heat some oil to saute the fish with the skin side up for five minutes. After it is done, put it on a plate and season it with the olive mixture.