Grilling adds a wonderful flavor to pike, as well as to fresh vegetables. And there’s nothing like a trip to the backyard barbecue to escape the heat of the kitchen. No pike? White-fleshed fish such as walleye also works well with this recipe.
- Serves: 4
- Course: Lunch, Dinner
- Beer: Pale ale
- Wine: All whites, Sauvignon Blanc
- 6 Roma tomatoes, halved
- 1 large sweet onion, cut into ¼-inch slices
- 4 cloves roasted garlic
- ¾ cup extra-virgin olive oil
- Salt and black pepper, to taste
- 4 6 to 8-ounce boneless, skinless pike fillets
- Preheat grill to medium-high heat. Drizzle tomatoes, onion and garlic with 2 tbsp oil. Grill until vegetables begin to char (5 to 10 minutes). Remove from grill and allow to cool.
- Place tomatoes, onion and garlic in a food processor and pulse briefly. Add ½ cup oil and season with salt and pepper. Pulse until ingredients are combined, but resulting sauce still has some texture.
- Drizzle remaining oil on pike and grill over medium-high heat until fish is cooked through. Season with salt and pepper.
- Ladle sauce, either heated or at room temperature, over fish. Serve with grilled zucchini, asparagus, mushrooms or potato wedges, and crunchy coleslaw.
Follow our HUNTING BLOG
WEB RATES FISH HUNT CABINS PHOTOS
TESTIMONIALS BROCHURE HUNT BOOKLET