Garlic Grilled Pike Fillet: A Simple and Delicious Delight
Nutritional value per serving
Calories250kcal
Carbs3gram
Fat8gram
Protein30gram
Ingredients
- Pike fillet, skin on (fresh or thawed) - look for firm flesh and a fresh smell400 g
- Garlic cloves, minced - use fresh, firm cloves without sprouts3 piece
- Olive oil - choose extra virgin for best flavor2 tbsp
- Lemon juice, freshly squeezed1 tbsp
- Salt, to taste1 tsp
- Black pepper, freshly ground0.5 tsp
- Fresh parsley, chopped (for garnish, optional)1 tbsp
This grilled pike fillet with garlic recipe is a foolproof way to prepare a delicious and healthy fish dinner, perfect for those new to grilling or home cooking. The delicate flavor of pike pairs beautifully with the aromatic garlic and a touch of olive oil and lemon. The total estimated cost of ingredients is approximately $12 USD / €11 / £9 / ₹900, serving 2 people. Each serving has about 250 kcal, making it a light, protein-rich meal ideal for pescatarians or those seeking low-fat options. This dish is easy to prepare within about 35 minutes total, including marinating time.
Preparation instructions
Prepare the Marinade
1In a small bowl, mix the olive oil, minced garlic, lemon juice, salt, and black pepper. This will infuse your pike fillets with flavor and keep them moist while grilling.
Marinate the Pike Fillets
2Place the pike fillets in a shallow dish and brush or spoon the garlic marinade evenly over both sides. Let them marinate at room temperature for 15 minutes. Avoid longer marination to keep the texture delicate.
Preheat the Grill
3Heat your grill or grill pan to medium-high heat, about 190-200°C (375-400°F). Preheating ensures a nice sear and prevents sticking.
Oil the Grill Grates
4Before grilling, lightly oil the grill grates using a paper towel dipped in oil held with tongs to prevent the fish from sticking and breaking apart.
Grill the Pike Fillets
5Place the fillets skin side down on the grill. Cook for about 4-5 minutes without moving to get a good sear. Then carefully flip and grill the other side for another 3-4 minutes.
Check Doneness and Safety
6Use a food thermometer to ensure the internal temperature reaches 63°C (145°F) in the thickest part, which makes it safe to eat. The flesh should be opaque and flake easily with a fork.
Serve
7Remove the fillets from the grill and garnish with fresh parsley if desired. Serve immediately with your choice of sides like grilled vegetables or a fresh salad.
Cooking Tips
-If you don’t have a grill, use a grill pan on the stove to achieve a similar effect.
-To prevent skin from sticking, ensure your grill is well heated and oiled before placing the fish.
-Use a fish spatula to turn the fillets gently, minimizing breakage.
-Avoid marinating fish for too long, as acid can 'cook' the fish and change its texture.
-Always use a clean thermometer when checking temperatures to avoid cross-contamination.
Equipment
- Grill or grill pan
- Small mixing bowl
- Tongs
- Cooking brush or spoon
- Food thermometer
- Fish spatula or regular spatula
- Knife and cutting board
Shopping List
- [ ] Pike fillet, 400g (~$8) - Look for fresh fish with firm, translucent flesh and a mild smell.
- [ ] Garlic, 3 cloves (~$0.30) - Choose firm cloves with tight skin.
- [ ] Olive oil, 2 tbsp (~$0.40) - Extra virgin for best flavor.
- [ ] Lemon, 1 (~$0.50) - Prefer fresh, heavy lemons for more juice.
- [ ] Salt (~$0.05) - Use fine sea salt or kosher salt.
- [ ] Black pepper (~$0.05) - Freshly ground offers the best aroma.
- [ ] Fresh parsley (~$0.50) - Pick bright green leaves, avoid wilting.
Total estimated cost: $9.80
FAQ
How do I know when the pike fillet is safely cooked?
The safe internal temperature for pike fillet is 63°C (145°F). Use a food thermometer inserted into the thickest part of the fillet. The flesh should be opaque and easily flake with a fork.
Can I use frozen pike fillets?
Yes, just be sure to thaw them completely in the refrigerator before marinating and cooking. Never thaw fish at room temperature to avoid bacterial growth.
What if I don’t have a grill?
You can use a grill pan on your stovetop or bake the fillet in an oven at 190°C (375°F) for about 15 minutes until cooked through.
How can I prevent the fish from sticking to the grill?
Make sure your grill is preheated well and oiled with a high smoke point oil. Also, avoid moving the fish too soon before it forms a sear.