Fish &
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Recipes
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BiCoastal Seafood
We’ve got . . . choice, gourmet, selection
Pan Fried Pike Fingers with Black Olives & Tomatoes
Ingredients:
1 3 lb pike, deboned
6 cooked artichoke bottoms, cooked & diced
6 oz mushrooms, sliced
1/3 cup Chardonnay
1 tbsp olive oil
1 tbsp butter
3 tbsp chopped parsley
1 tbsp lemon juice
3 tomatoes, diced
1 cup flour
salt & pepper to taste
Preparation:
Cut the pike into 3 - 4 inch strips and dust them with seasoned flour
Melt the butter and oil in a cast iron pan over a medium-high heat and sauté the pike until golden brown
Remove the pike from the pan and keep it warm
Using the same pan, sauté the artichoke bottoms
In oil and butter, add a few mushrooms, black olives, a splash of wine, a handful of chopped parsley, a squeeze of lemon juice and fresh diced tomatoes
Toss the pike back into the mixture, heat and turn on to a serving plate
Serves 10 to 12.
Great with: Parsley potatoes, or rice, and red beets
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