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.
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