Recipe Detail

Cast-Iron-Seared Pike

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  1. 1/2 pounds - Bacon chopped
  2. 2 cloves - Garlic thinly sliced
  3. 8 cups - Mustard Greens stemmed and roughly chopped
  4. - Salt and Black Pepper to taste
  5. 3/4 cups - Chicken Stock
  6. 2 cups - White Beans cooked
  7. 1 1/2 teaspoons - Butter
  8. 4 - Pike Fillets or salmon or lake trout
  9. 1 teaspoons - Grapeseed Oil
  10. 1 cups - Mixed Fresh Herbs chopped, firmly packed
  11. 1 - Juice of 1 lemon
  12. 1 teaspoons - Olive Oil


1. Preheat oven to 350 degrees.

2. Heat a large cast-iron pan over medium-high heat. Add bacon and brown for about 2 minutes. Pour off all but 2 tablespoons fat. Add garlic and fry for about 30 seconds. Add greens and stir until wilted, about 1 minute. Season with salt and pepper, to taste.

3. Reduce heat to medium-low. Add stock to greens and bacon. Cook for 1 minute, then add cooked white beans. Once beans are warmed through, after about 1 minute, fold in butter. Scrape beans-and-greens mixture into a bowl, along with its cooking liquid. Set aside and keep warm.

4. Season fish fillets with salt and pepper on both sides. Wipe off cast-iron pan and place it over medium-high heat. Add grapeseed oil and then fish. Brown fillets for 1½ minutes on each side. Transfer pan to preheated oven and cook fish for 3½ minutes more. Meanwhile, put herbs in a small bowl and add lemon juice and olive oil. Toss and season with salt and pepper, to taste.

5. To serve: Spoon the stew of beans and greens onto a platter. Top with fish fillets and garnish with dressed herbs.


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