Cool cuisine
Four easy recipes for tasty lunches prepared right on the ice with freshly caught pike, perch, lake trout and walleye
Advertisement
CHILI-LIME PIKE
AT HOME
Advertisement
- 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
- Mix together all ingredients to create a marinade; place in a travel container.
ON THE ICE
Advertisement
- Pat fillets dry, season with salt and pepper and place in prepared marinade; let sit for 15 minutes.
- Remove fillets from marinade and place in a heated pan; sear for two minutes, then flip over and cook for another 5.
- Top with chopped peanuts and a few spoons of leftover marinade, then serve.