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Cobham River Pan Seared Northern Pike

Pan Seared Northern Pike
Chef is at it again, sharing some more lodge recipes for you to try at home with your frozen catch.

Full Recipe Details

  • Cuisine: Fish

  • Prep Time: 30 mins

  • Cooking Time: 15 mins

  • Total Time: 45 mins

  • 1.5 lbs. Northern Pike fillet, boneless

  • 1 Orange, juiced

  • 1 Tablespoon chili paste (or Tabasco)

  • 1/4 lb. Butter

  • 1/4 Cup 35% cream

  • 8-10oz Mixed baby lettuces

  • Salt & pepper to taste


For the Sauce:

  • Cut the butter into small 1″ cubes and chill in the refrigerator or freezer.

  • In a small saucepan, bring the orange juice and chill paste to a gentle boil. Let it reduce by half. Next, whisk the butter into the orange juice one cube at a time. Once you have added all the butter, add the cream and do not boil again. Check the seasoning and add salt & pepper as desired. Keep warm.

For the Pike:

  • Divide the northern pike into 4 portions of about 6-7oz each. Season each filet with salt & pepper. Heat oven to 350 degrees (Fahrenheit). In an ovenproof sauté or frying pan, heat a few tablespoons of olive oil over high heat. Sear fish well on each side so that it’s golden brown. Finish cooking in the oven, approximately 6-7 minutes.


Arrange some mixed greens to the side of each plate and dress with your favorite vinaigrette (citrus goes nicely). Pour some sauce on the other side of the plate and serve a piece of fish on top of the sauce. Voila!

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