Grilled Northern Pike Fillet
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 Minnesota (and most of the upper Midwest) 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!
- 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)
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