Sakakawea Fish Medley

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A.J. Fick

Field Staff Writer at Harvesting Nature

I was born and raised in northeast Pennsylvania, and currently live in the hill country of Texas.I consider myself a western hunter at heart, enjoying glassing vast landscapes and the thrill of the stalk.My motivations as an outdoorsman are rooted in the sustenance and physical aspects.In fact, my largest driving factor for physical fitness is preparing for upcoming hunts and ensuring I’m well prepared to climb mountains and cover ground with a heavy pack.

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This recipe is essentially a sauteed lemon pepper fish but the flavor of the fresh, wild caught, Northern Pike and Catfish will blow your mind. This was the first time I had ever eaten Pike and it has climbed to the top of my list as one of my favorite freshwater game fish. Sadly, it can only be caught in lakes and rivers in the far Northern United States and throughout Canada.< While camping I like to use cast iron cook wear due to its versatility and durability so you will see many recipes using his type of cook wear. Listen to our Podcast
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Tools:
– knife
– cast iron skillet
– spatula

Ingredients:
– 2 catfish filets
– 2 northern pike filets
– 1 lemon, quartered
– 1/2 onion, diced
– lemon pepper seasoning
– garlic powder
– salt
– 2 tablespoons butter

Preparation:
– season each side of each filet with the salt, lemon pepper, and garlic powder
– heat the cast iron pan over the fire
– add butter and onions, cook until the onions begin to soften
– add the fish filets and scoop the cooking onions on top of the filets
– squeeze 2 lemon wedges over the fish and onions
– after the fish has cooked on the first side, flip and squeeze the remaining lemon wedges over the filets.
– cook until the fillets are flakey to the touch
– serve immediately