Northern Pike

Harley Butts

Our daughter gave us a couple northern pike filets. We haven't fixed fish on the BGE (we're newbies) and I'm looking for some ideas on: seasoning and cook methods/time/temp. Thanks in advance for your help, as usual.

docbipe

This would depend on your tastes for fish. I start with a coating of olive oil, slight sprinkling of fresh ground peppercorns, fresh ground sea salt, and Emerril's of choice. I stress slight sprinklings, it is easy to overpower fish. Here comes the un orthodox part. I keep a cast iron skillet in the egg that holds butter, fresh chopped garden onions, garlic and a little wine.
This might be a little tricky but it came naturally to me. I sear both sides of the filets over the open flame, just a minute or so depending on the integrity of the flesh. Then I move the filets into the hot cast iron pan for a little flavor infusion, but not long, you have to watch the flesh for timing. Carefully remove the filet and place it over the open flames for a second searing, which happens very quickly because of the butter. The flavor is amazing without overpowering the fish, and yet you can taste the different levels of flavor. I have not been able to ruin any yet! :P