Grilled whole pike fish on a serving platter with a bowl of savory gravy

Perfectly Grilled Whole Pike with Savory Gravy

Name: Perfectly Grilled Whole Pike with Savory Gravy
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: European
Ingredients: 1.5 kg Whole fresh pike fish (cleaned and scaled); 2 tbsp Olive oil; 1 tsp Salt; 0.5 tsp Black pepper; 2 tbsp Fresh lemon juice; 2 cloves Garlic cloves, minced; 2 tbsp Fresh parsley, chopped; 50 g Butter; 2 tbsp All-purpose flour; 250 ml Fish stock or vegetable stock; 50 ml White wine (optional)

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medium

30 min

Nutritional value per serving

Calories350kcal

Carbs8gram

Fat12gram

Protein40gram

Ingredients

Quantity

Whole fresh pike fish (cleaned and scaled)1.5 kg
Olive oil2 tbsp
Salt1 tsp
Black pepper0.5 tsp
Fresh lemon juice2 tbsp
Garlic cloves, minced2 cloves
Fresh parsley, chopped2 tbsp
Butter50 g
All-purpose flour2 tbsp
Fish stock or vegetable stock250 ml
White wine (optional)50 ml

This recipe guides you step-by-step to grill a whole pike, a firm white fish with a mild flavor, and serve it with a rich, homemade savory gravy. The process is straightforward and suitable for beginners with basic kitchen tools. The total cost of ingredients is approximately $15 / €14 / £12 / ₹1200 for 4 servings, making it an affordable and impressive dish. Each serving provides about 350 calories. This recipe is moderate in complexity and requires around 50 minutes total, including 20 minutes of preparation and 30 minutes of grilling and cooking. It is ideal for a hearty, flavorful, and wholesome meal with an optional low-carb diet adaptation available.

Preparation instructions

Prepare the fish

1Rinse the pike under cold running water, and pat dry with paper towels. Rub the outside and inside cavity with olive oil, salt, pepper, and half of the minced garlic. Squeeze 1 tablespoon of lemon juice over the fish, then stuff the cavity with a tablespoon of parsley. This step ensures a flavorful and moist fish. (Time: 10 minutes)

Preheat the grill

2Preheat your grill to medium-high heat, about 200°C (390°F). Make sure the grill grates are clean and oiled to prevent the fish from sticking. This helps achieve a nice sear without breaking the fish apart. (Time: 10 minutes)

Grill the pike

3Place the fish on the grill. Cook for approximately 15 minutes on one side, then carefully flip and grill for another 10-15 minutes on the other side. Total grilling time is about 30 minutes depending on the size of the fish. Use a food thermometer to check the internal temperature of the fish near the thickest part; it should reach at least 63°C (145°F) for safe consumption. The flesh should be opaque and flake easily with a fork when done. (Time: 30 minutes)

Prepare the gravy

4While the fish is grilling, melt butter in a saucepan over medium heat. Add the remaining minced garlic and sauté for 1 minute until fragrant. Stir in flour and cook for 2 minutes, stirring frequently, to create a roux. Gradually whisk in fish or vegetable stock and white wine if using, cook and stir until the sauce thickens (about 5 minutes). Season with salt, pepper, and the remaining parsley and lemon juice. This gravy perfectly complements the delicate flavor of the pike. (Time: 10 minutes)

Cooking Tips

-To prevent the pike from sticking to the grill, oil both the grill grates and the fish well before grilling.

-If flipping the fish seems difficult, consider using a fish grilling basket for easy turning and to keep the fish intact.

-Always use a clean plate and utensils when handling cooked fish to avoid cross-contamination with raw fish.

-If fresh pike is not available, you can substitute with similar white fish like lake trout or large white bass.

Equipment

Outdoor grill or grill pan
Food thermometer
Tongs or fish spatula
Saucepan
Whisk
Knife and chopping board
Measuring spoons and cups

Shopping List

[ ] Whole fresh pike fish (about 1.5 kg) - $10. Tip: Choose firm flesh and clear eyes when selecting fish.
[ ] Olive oil - $0.50 (for small quantity). Tip: Extra virgin olive oil adds better flavor.
[ ] Fresh garlic (2 cloves) - $0.30. Tip: Choose firm, unblemished garlic bulbs.
[ ] Fresh lemon (1) - $0.50. Tip: Choose heavy lemons with bright yellow skin.
[ ] Fresh parsley (small bunch) - $0.70. Tip: Pick vibrant green parsley without yellow leaves.
[ ] Butter (50g) - $1.00. Tip: Use unsalted for more control of salt.
[ ] All-purpose flour - $0.20 (for small amount).
[ ] Fish or vegetable stock (250 ml) - $1.00 (or homemade).
[ ] White wine (optional, 50 ml) - $1.00. Tip: Use a dry white wine you enjoy drinking.

Total approximate cost: $15

FAQ

How do I know when the pike is fully cooked?

The safest way is to use a food thermometer; the internal temperature should be at least 63°C (145°F). Also, when done, the flesh should be opaque and flake easily with a fork.