Tender and Flavorful Grilled Pike Fillet
Nutritional value per serving
Calories180kcal
Carbs1gram
Fat4gram
Protein32gram
Ingredients
- Pike fillet, fresh and skin-on400 g
- Olive oil, extra virgin2 tbsp
- Lemon juice, freshly squeezed1 tbsp
- Garlic cloves, minced (choose fresh and firm cloves)2 pieces
- Fresh dill, chopped (optional, look for vibrant green stems)1 tbsp
- Salt, preferably sea salt1 tsp
- Black pepper, freshly ground0.5 tsp
Grilling pike fillet doesn't have to be intimidating, even if you're a beginner cook! This recipe guides you through preparing and grilling tender pike fillet with simple ingredients. The total cost of ingredients is approximately $15 / €14 / £12 / ₹1100, making it an affordable meal packed with protein and flavor. This dish is suitable for a healthy balanced diet, medium complexity, and requires about 25 minutes to prepare and cook. Pike is a lean freshwater fish with a delicate texture that grills beautifully when handled gently, resulting in a tender, juicy fillet.
Preparation instructions
Prepare the Pike Fillet
1Rinse the pike fillet under cold running water and pat dry with paper towels. Be gentle to avoid breaking the flesh. Keeping the skin on helps hold the fillet together during grilling.
Make the Marinade
2In a small bowl, mix olive oil, lemon juice, minced garlic, chopped dill, salt, and black pepper. The marinade adds flavor and helps keep the fish tender.
Marinate the Pike
3Place the fillet in a shallow dish or zip-lock bag and pour the marinade over it. Ensure the fillet is evenly coated. Let it marinate in the refrigerator for 15 minutes but no longer to maintain texture.
Preheat and Prepare the Grill
4Heat your grill to medium-high (about 180-200°C or 350-400°F). Clean the grill grates well and lightly oil them with a paper towel dipped in oil to prevent sticking.
Grill the Pike Fillet
5Place the fillet skin-side down on the grill. Close the lid and cook for 4-5 minutes until the skin crisps up. Carefully flip the fillet using a wide spatula, and grill skin-side up for another 3-4 minutes until the internal temperature reaches 63°C (145°F) and the flesh is opaque and flakes easily.
Rest and Serve
6Remove the fillet from the grill and let it rest for 2 minutes. This helps juices redistribute for tender, moist fish. Serve with extra lemon wedges and fresh herbs if desired.
Cooking Tips
-To avoid cross-contamination, always use separate cutting boards and utensils for raw fish and other foods, and wash your hands thoroughly after handling raw fish.
-If you do not have a grill, you can use a grill pan on the stovetop, following the same cooking times and techniques.
-If pike fillets are very thin, reduce grilling time accordingly to avoid overcooking.
-Check the internal temperature with a food-safe thermometer to ensure safe consumption and avoid drying out the fish.
-Pike can contain small bones; feel and remove as many as possible before cooking, and warn diners to be cautious.
Equipment
- Grill or grill pan
- Tongs or a wide spatula
- Small mixing bowl
- Measuring spoons
- Food-safe thermometer
- Plate for serving
Shopping List
- [ ] Pike fillet, fresh (400 g) - approx. $10
- Choose firm, odor-free fillets with skin on for best results.
- [ ] Olive oil, extra virgin (2 tbsp) - approx. $0.50
- Pick cold-pressed oils for richer flavor.
- [ ] Fresh lemon (1) - approx. $0.50
- Select lemons that are heavy for their size and slightly soft.
- [ ] Fresh garlic (2 cloves) - approx. $0.20
- Avoid garlic with green shoots; look for firm cloves.
- [ ] Fresh dill (1 tbsp) - approx. $1
- Choose vibrant green and fragrant sprigs.
- [ ] Sea salt (1 tsp) - approx. $0.10
- Use coarse or fine sea salt depending on preference.
- [ ] Black pepper (0.5 tsp) - approx. $0.10
- Freshly ground pepper offers best aroma.
Total estimated cost: $12.40
FAQ
How do I know when pike fillet is fully cooked?
The pike fillet is fully cooked when the internal temperature reaches 63°C (145°F), the flesh becomes opaque, and flakes easily with a fork.
Can I use frozen pike fillet for grilling?
Yes, but make sure to thaw it completely in the refrigerator before marinating and grilling to ensure even cooking.
Is it necessary to keep the skin on the pike fillet?
Keeping the skin on helps hold the fillet together on the grill and adds extra flavor and moisture. You can remove it after cooking if you prefer.
What if I don't have a grill?
You can use a grill pan or a non-stick skillet on your stovetop, following the same cooking times and turning the fillet carefully to prevent breaking.
How should I store leftover grilled pike?
Cool leftovers quickly, store them in an airtight container in the refrigerator, and consume within 2 days for best safety and quality.