Perfectly Boiled Whole Pike for BBQ: A Flavorful Delight
Nutritional value per serving
Calories350kcal
Carbs5gram
Fat10gram
Protein45gram
Ingredients
- Whole pike fish, cleaned and gutted (choose fresh, firm flesh with clear eyes)1 piece (about 1.5 kg)
- Water3 liters
- Salt (for water)2 tbsp
- Lemon slices (choose fresh, bright lemons)3 pieces
- Fresh dill (for flavor)10 g
- Bay leaves2 pieces
- Black peppercorns1 tbsp
- Olive oil (for brushing)2 tbsp
This recipe guides you through boiling a whole pike fish perfectly before finishing it on the BBQ. Boiling ensures the fish cooks gently and remains moist, while the BBQ adds delicious smoky flavors. Ideal for beginners, you’ll learn the safest and easiest way to prepare and cook pike. The total cost of ingredients is approximately $15 / €14 / £12 / ₹1,140, with around 350 calories per serving. This dish suits a pescatarian diet, has a medium complexity, and takes about 40 minutes total to prepare and cook.
Preparation instructions
Prepare the Fish
1Rinse the whole pike under cold running water to remove any surface debris. Pat dry gently with paper towels to ensure it’s dry on the surface, which helps with even cooking.
Prepare the Boiling Liquid
2In a large pot, add 3 liters of water. Add 2 tablespoons of salt, lemon slices, bay leaves, black peppercorns, and fresh dill. Bring the water to a gentle boil over medium heat.
Boil the Whole Pike
3Once the water is boiling, carefully lower the whole pike into the pot. Ensure the fish is fully submerged. Reduce heat slightly to maintain a gentle boil. Boil the pike for approximately 15-20 minutes. The fish is done when the internal temperature reaches at least 63°C (145°F), which you can check by inserting an instant-read thermometer into the thickest part of the fish.
Remove and Drain the Fish
4Using tongs or a slotted spoon, carefully remove the pike from the boiling water. Place it on a plate or tray lined with paper towels to drain excess water and cool slightly for 5 minutes.
Prepare for BBQ Finish
5Preheat your BBQ grill to medium heat. Brush the boiled pike lightly on both sides with olive oil to prevent sticking. Place fish onto the grill and BBQ for 5-7 minutes per side, flipping carefully to get a nice char and smoky flavor. Do not overcook; the fish is already cooked, so you are only adding flavor and a crispy finish.
Cooking Tips
-To avoid cross-contamination, always use separate utensils and cutting boards for raw fish and other foods. Wash your hands thoroughly after handling raw fish.
-If you don’t have a thermometer, check if the fish flakes easily with a fork and the flesh is opaque to know it is cooked through.
-You may add slices of onion and garlic to the boiling water to enhance flavor.
-Serve with fresh lemon wedges and your favorite BBQ sides for a delicious meal.
Equipment Needed
- Large pot (big enough to fit the whole pike)
- Instant-read cooking thermometer
- Tongs or slotted spoon
- BBQ grill
- Basting brush
- Plate or tray with paper towels
Shopping List
- [ ] Whole pike fish (~1.5 kg, $10): Choose fresh, firm fish with clear eyes and no fishy odor.
- [ ] Fresh lemons (3 pieces, $1): Pick lemons that feel heavy and have a bright, firm skin.
- [ ] Fresh dill (10 g, $1): Select bright green fronds with no wilting.
- [ ] Bay leaves (2 pieces, <$0.50): Available dried in spice section.
- [ ] Black peppercorns (1 tbsp, $0.50): Freshly ground pepper gives better flavor.
- [ ] Olive oil (2 tbsp, $2): Extra virgin olive oil recommended for flavor.
Total approximate cost: $15
FAQ
How do I know when the pike is safely cooked?
Use a food thermometer to check the internal temperature at the thickest part of the fish. It should reach 63°C (145°F) to ensure it is safe to eat.
Can I boil the pike ahead of time?
Yes, you can boil the pike ahead and keep it refrigerated for up to 24 hours. Reheat gently on the BBQ when ready to serve.
What if I don’t have a large pot to boil the pike?
If your pot is too small, you can carefully poach the fish in batches or cut the fish into large pieces, but ensure each piece is fully cooked before finishing on the BBQ.
Is it safe to eat pike skin?
Yes, pike skin is edible, and many enjoy the crispy skin after BBQ. Just ensure the fish is cooked properly to reduce any risk.