Keeping up with the theme of bringing the tastes of summer into the kitchen, I stumbled across this week’s find which comes with its own drink pairing -Grand Marnier Pike, A shot for the fish and a shot or two for the cook help make this meal great. Although normally a wine kind of girl, the Grand Marnier does add a nice sweet orange flavour to the pike without detracting from the fish. To really bring in the tastes of summer, mix Grand Marnier and a bit of sugar as a light syrup to pour over fresh fruit salad with fresh mint for desert. Fruit salad topped with a healthy dollop of whipped cream and a light dusting of cinnamon makes a tasty gourmet treat.
As they say in the culinary world, creating a great masterpiece is all in the ingredients and the preparation. While you can’t go wrong with freshly caught pike from the crisp clean waters up north, filleting northerns can be a bit tricky. Luckily for you, I have attached a filleting guide that will help you enjoy the tastes of the north without worrying about bones, and make you the star of your next fish fry or dinner.
Grand Marnier Pike
Ingredients:
- 4-5 Northern pike fillets
- 1 cup Flour
- Salt and pepper to taste
- Pinch of Cayenne pepper or crushed red pepper flakes
- 1tbs Butter
- 1/2 Cup oil
- 1 shot of Grand Marnier
- 1 Cup milk
Directions:
- Mix flour, cayenne, salt, and pepper in a large bowl big enough to dip the fish.
- Dip the pike in milk and roll it in the flour mixture. (Remember to keep one hand for wet and another for dry to avoid a sticky mess).
- Heat the butter in a skillet or frying pan, bringing the butter to a sizzle, and then add oil.
- Pour a shot of Grand Marnier in the pan -caution it may flare up (which is perfect)! Add the fish.
- Fry fish for 5-7 min on each side, or until golden brown. The fish is cooked when it flakes with a fork.
- Enjoy!
