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North Meets South: Pike Creole

Justin Townsend
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This recipe pairs a traditional Southern dish with the great flavor of Northern Pike to get a delicious mix. The Pike was caught in North Dakota on a tip from a local fisherman. The preparation time and cooking time is a little longer on this dish but it is worth the invested time. This dish will feed about 4-5 people and is great on a chilly night next to the fire.

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North Meets South: Pike Creole

Recipe by Justin Townsend
0.0 from 0 votes
Course: DinnerCuisine: American
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 2 Northern Pike Fillets, cut into 1-inch squares

  • 4 Celery stalks, finely chopped

  • 1 bell pepper, chopped

  • 1/2 white onion, finely chopped

  • 3 garlic cloves, diced

  • 2 tomatoes, roughly chopped

  • 1 can tomato sauce

  • 1 cup water

  • 1/4 cup Worcestershire sauce

  • 2 bay leaves

  • Salt

  • Ground black pepper

  • 1 teaspoon Cajun seasoning

Preparation

  • Heat the Dutch Oven over the fire.
  • Add the bell pepper, onion, garlic, bay leaves, and celery. Allow the mixture to cook until the celery becomes tender.
  • Add the fish, stir, and allow to cook until the fish is white on the outside of each piece.
  • Stir in the Worcestershire sauce, tomato sauce, water, and tomatoes. Spice with salt and black pepper to taste.
  • Add the Cajun seasoning and bring the mixture to a boil, uncovered.
  • Cook for 15-20 minutes and as the dish thickens

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Justin Townsend

Justin (Choctaw) is an avid hunter, angler, and chef whose passion for the outdoors lead him to create Harvesting Nature in 2011. He continues to hunt, fish, and cook all while sharing his experiences with others through film, podcasts, print, and with recipes. He also proudly serves in the United States Coast Guard.

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