(clockwise from top left) Chili-Lime Pike, Perch Tortilla, Peperonata Trout and Walleye Wings

4 awesome ice-fishing lunches: simple fresh-fish meals you can make on the ice

CHILI-LIME PIKE

AT HOME

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  • ¼ cup chopped fresh parsley
  • ½ cup olive oil
  • 3 cloves garlic, chopped
  • 1 tsp red dried chillies
  • Juice of 1 fresh lime

ON THE ICE

  • 4 skinless pike fillets, four ounces each
  • Kosher salt and pepper, to taste
  • ¼ cup chopped peanuts

AT HOME

  1. Mix together all ingredients to create a marinade; place in a travel container.

ON THE ICE 

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  1. Pat fillets dry, season with salt and pepper and place in prepared marinade; let sit for 15 minutes.
  2. Remove fillets from marinade and place in a heated pan; sear for two minutes, then flip over and cook for another 5.
  3. Top with chopped peanuts and a few spoons of leftover marinade, then serve.