braised northern pike

various dates

Northern pike (aka snook) is a predator fish that lives in the cooler northern hemisphere. Check Disney’s “The sword in the Stone” underwater scene! They are a sought-after sport and food fish. The meat is white and flaky with a prominent fish flavor. If not filleted correctly, the meat can have a lot of bones.

A. braised northern pike


From the looks of this one, I'd say it was a rubber one.
I later figured out I should have thawed and pan-fried it.

Or maybe I should have used lower heat. See the 2nd recipe for one that did turn out well.


This is what you need for 2 servings:

  • 2 Northern Pike steak, frozen
  • 1 lb. oriental stir fry vegetables
  • 3 slices bacon, chopped
  • 1 cup onion / bell pepper mix
  • 2 tbsp. olive oil / butter
  • S&P, spices
  • ½ package of included soy sauce
Pic1: braised northern pike


The vegetables:

The fish:


Pic2: bacon
Pic3: veggies + water
Pic4: simmer


Pic5: still frozen, not a good idea, ...
Pic6: ... or maybe the heat was too high?
Pic7: served

B. northern pike in parsleyed butter sauce


This is the same cooking method as the Walleye recipe, but because the pieces are considerably thicker, cooking times are somewhat longer.

This frozen fish came out a lot better then the one above, but you can see in Pic8 that the heat was much lower, barely bubbling at all.

Pic8+9: simmer very low


This is what you need for 2 servings:

  • 2 6-oz. pike steaks, frozen
  • ½ stick butter
  • parsley, chopped
  • S&P
  • 1 lime


  • Melt the butter in a frying pan.
  • Reduce heat to a low simmer.
  • Place the frozen fillets in the pan and simmer for a few minutes. Turn the fish.
  • Add S&P to taste, add dry parsley.
    If fresh parsley, add just before serving
  • Simmer until the fish starts flaking and is white opaque throughout.
  • Serve immediately and enjoy.