Northern Pike in a Caper Sauce
Northern pike is a fairly common mild-flavored predator fish from where I grew up. It has a loose skeletal structure which makes it very difficult to get completely bone-free. But this was professionally filleted, so I was good to go.
I actually took the recipe from the package the fish came in (but of course I made a few changes). It had capers in it and I had bought a jar of capers months ago, but didn't have any recipes to use them in. Mmmm... capers!!!
Mince two cloves of garlic and saute in a couple tablespoons of olive oil. Chop up one small tomato and throw in the pan with the garlic. Throw in a tablespoon or two of wine (I actually used sherry), a couple tablespoons of basil, and a tablespoon or two of butter. Cook until the butter is melted. Salt and pepper to taste.
I used my clay pot cooker for the fish. It works great for fish too! I put a little olive oil in the bottom of the pot, But I don't think this was necessary. I put the fish fillets in frozen and poured two tablespoons of lemon juice and the caper sauce over the top. I sprinkled on two tablespoons of an Italian four cheese mix. I baked this for 20 minutes at 500 degrees.
It was DELICIOUS!!!! This is going on my favorites list. And now I have a recipe to use up those capers on. Mmmm... capers!!