What Should I Do With This?

Many folks will return home from VBL with frozen fish fillets. Pictured here is a nice northern pike, expertly cleaned and deboned by Gord Bastable for my dining convience.

Pike are good-eating and I regularly serve them up at home. They are similar to a walleye, but have a bit more flavor. Compared to the robust flavor of salmon, pike is mild. I prefer it seasoned-up and recently found a recipe that is a killer in this regard. My dinner guests raved about it and I’m going to share this one with you.

Grilled Northern With Herb & Caper Vinaigrette*
(T=tablespoon, t=teaspoon)

MARINADE
1 T Dijon mustard
1 T lemon juice
1 T chopped, fresh tarragon
1 t minced garlic
.5 t grated lemon rind
3 T olive oil
Salt and fresh ground pepper
Pike cut into six portions (one 24-26 inch pike will be fine)

VINAIGRETTE
2 T red wine vinegar
1 T chopped chives
1 T chopped, fresh tarragon
1 T capers, rinsed and chopped
1 t Dijon mustard
.25 cup olive oil
Salt and fresh ground pepper

STEPS
1. Whisk together marinade ingredients (except fish) in a bowl and let stand for 10 minutes.

2. Whisk together vinaigrette ingredients. Put this off to the side for now.

3. Spread the marinade over the fish and allow this to stand at room temp for .5 hour.

4. Preheat your grill to medium-high. Oil the grate (if you have one for vegetables/fish, use it).
Place the fish on the BBQ and grill for about three minutes, gently flip and grill for three more minutes. Remove from grill, drizzle with vinaigrette and serve.

This dish, along with a salad and a side or two, will serve four. Your guests will be pleased.

*Source: Food and Drink Magazine, Early Summer 2010, p.170