Grilled Northern Pike Fillet Admiral BigGun Fish and Seafood DEGREE OF MOUTHWATERINGLEVEL OF EASYBEERS CONSUMEDVolume of BaconAMOUNT OF FIREButtery Goodness4.6Overall ScoreReader Rating: (8 Votes)Being from “Up North” knowing how to cook and clean fish is a must! I love bringing home a nice sized pike and grilling it right up. Most fish lovers in MN like the Walleye and it’s a great tasting fish, but don’t underestimate the deliciousness of a properly prepared Northern covered in butter! The hardest part about this recipe is knowing how to fillet the fish so it is completely boneless. Since my Father-in-law (Arlin) is outrageously great at it… I’ve got that part covered! (Serves 3-4 people) 1 pound Northern Pike 1/2 cups Butter 1 dash Lemon Pepper Seasoning Find a great father-in-law who knows how to fillet the heck out of a fish. Convince said father-in-law to clean your fish for you (Cold Beer as intensive works well here). Make sure to have him remove that pesky Y-Bone, but leave the skin on the fillets. Preheat the grill to 350 don’t forget to oil your grill so the fillets don’t stick. Remember that pesky Y-bone you had removed? That makes a perfect channel to put butter in (see photo) so load that baby up! Northern Pike Fillets Sprinkle entire fillet with lemon-pepper. Continue to grill at low heat. Test with your spatula…skin should separate from meat when done. (approx. 10 min. per inch of thickness) *NOTE: TailgateMaster.com DOES NOT receive any sort of payment-for-clicks for referring you to products that we review. If you find this information useful, please consider sharing our site with others. We have even included some handy social media buttons (below) to make it easy. Isn’t that swell of us? OH, and if you feel like buying us a beer… Click here to Leave a Reply Cancel Reply You must be logged in to post a comment.