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Pan Fried Pike Steaks Easy Recipe.
The pike has lean, low fat, firm flesh, which is yellow when raw but flaky white when cooked. One disadvantage of the pike is that it is bony. They inhibit fresh waters but its flesh is as nutritious as that of saltwater fishes. The pike is low in saturated fat, no sugar, very high in manganese, phosphorus, selenium, and in vitamin B12, high in calcium, niacin, potassium, and in thiamin.
1 cooked fillet 124g (Dry Heat) provides: Calories 148, Calories from Fat 17, Total Fat 1.94g, including saturated fat 0.396g, Polyunsaturated Fat 0.711g, and Monounsaturated Fat 0.467g, Cholesterol 136mg, Sodium 81mg, Potassium 619mg, and Protein 30.4g.
Pan Fried Pike Recipe - easy recipe how to pan fry pike steaks with unsalted butter, onion, and juice of 1 lemon.
Ingredients:
- 2 Northern Pike steaks (about 8 ounces each)
- 2 tbsp unsalted butter
- 1 onion, finely sliced
- Juice of 1 lemon
- Salt and freshly ground black pepper
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Serves/Makes: 2
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How to cook Pan Fried Pike Steaks:
- Wash the pike steaks thoroughly under cold running water.
- Place pike steaks in salt water and let it soak for 10-15 minutes.
- Rinse well under cold running water, drain it well.
- Melt the butter in a frying pan, add the onions and fry for 4-5 minutes until they are beginning to brown.
- Push the cooked onions to the edge of the pan and place the pike steaks in the centre.
- Fry the pike steaks for 2-3 minutes on each side, until the flesh starts to come away from the bone.
- Finally add the lemon juice, season generously and serve the fried pike steaks immediately.
Note:
This easy recipe for Pan Fried Pike Steaks is delicious, simple, and really easy to cook. Great tasting food, it is very affordable dish and is also healthy.
This recipe for Pan Fried Pike Steaks serves/makes: 2
Main Ingredient: Pike
Preparation Method: Pan Fried/Sauteed
How to fillet Pike:
Make vertical cut behind head, down to, but not through the backbone. Turn knife flat and parallel to the backbone and cut backward along top of backbone. You should be able to feel and hear "clicking" rib-bones and "Y" bones being cut through with the blade. There is a row of small bones down the center, that could be removed with a V-shaped cut along each side of the center bones. With the backbone exposed, bones will be observed running parallel to it on either side. Make a cut down and slightly inward along the outer edge of these bones. Work down and over the ribs and remove the flank fillet. Repeat for other side. Cut fillet free from each side of dorsal fin back to tail.
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