Steamed Whole Pickerel Recipes

STEAMED WALLEYE (PICKEREL) ON THE GRILL

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Place 2 fillets onto the center of a sheet of heavy duty aluminum foil. Drizzle with butter and lemon juice, season with salt and pepper, and place some of the onion rings over top. Bring the sides of the aluminum foil over the fish and fold several times. Roll up the ends, making the pouch airtight. Repeat with remaining ingredients.
• Place the pouches onto the grill, and cook until the fish is no longer opaque in the center, and flakes easily with a fork, 15 to 20 minutes.

WHOLE ROASTED FISH WITH HERBS

Steps:

• Preheat the oven to 400 degrees F.
• Make 3 diagonal slices about 1/2-inch deep on each side of the fish. Salt and olive oil the fish generously.
• Season the inside of the fish with salt and olive oil. Place 4 lemon slices, the bay leaves, a bundle of the mixed herbs and 2 of the garlic cloves inside the body cavity.
• Line a sheet tray with aluminum foil and arrange the remaining assorted herbs, lemon slices and garlic in the center of the tray and lay the fish on top.
• Fold the aluminum foil up around the sides of the fish to create a sort of baking dish. Add the white wine and place in the preheated oven and roast until the fish is just cooked through, about 30 to 35 minutes.
• Remove from oven, present and collect your kudos then fillet to serve.

STEAMED WHOLE PICKEREL

Steps:

• Cut 2 or 3 diagonal slashes in each side of fish; sprinkle, inside and out, with salt and pepper. Stuff cavity with parsley sprigs; set aside. Cut 36-inch (90 cm) long piece heavy-duty or double-thickness foil; grease. Centre fish on foil; sprinkle with chopped parsley and drizzle with butter. Bring foil up over fish; double-fold and press edges in to seal. Place packet on grill over medium-high heat; close lid and grill, turning once, until fish flakes easily when tested, about 20 minutes. Serve with lemon wedges.

BAKED PICKEREL

Steps:

• Preheat oven to 450°F.
• Wash and clean fish.
• Place in baking dish and dot with butter; season with salt and pepper.
• Add lemon juice and water; bake about 20 minutes or until fish flakes easily with a fork.

STEAMED WHOLE FISH WITH GINGER, SCALLIONS, AND SOY

Steps:

• 1. Rinse the fish in cold water and pat dry with paper towels. Season the fish inside and out with salt and pepper. Place the fish on a heatproof plate that is both large enough to accommodate it (a glass pie plate works well) and will also fit inside your steamer, bending the fish slightly if it is too long. Stuff half of the ginger inside the cavity of the fish and spread the remaining ginger on top of the fish.
• 2. Pour water into a wok or stockpot and set a steamer in the wok or on the rim of the stockpot. Make sure the water does not touch the bottom of the steamer. Bring the water to a boil over high heat.
• 3. Place the plate holding the fish in the steamer, cover, and steam for about 8 minutes, until the fish flakes easily when tested with the tip of a knife.
• 4. While the fish is steaming, in a small bowl, stir together the soy sauce, wine, and 1 tablespoon of water. Set aside.
• 5. When the fish is ready, carefully remove the plate from the steamer and pour off any accumulated liquid. Lay the scallion and cilantro along the top of the fish. In a small sauté pan, heat the oil over high heat until it is hot but not smoking. Remove the oil from the heat and pour it directly over the scallion and cilantro to "cook" them. Drizzle the soy mixture over the fish and serve immediately.

SIMPLEST STEAMED FISH

Steps:

• Put at least 1 inch of water in the bottom of a steamer, cover and bring to a boil. Lay the fish on the steamer's rack, making sure the rack is elevated above the water, and cover again. Steam 4 to 8 minutes, or until the fish is done. (A good-size halibut steak may take 10 or even 12 minutes.)
• Remove the fish to a warm platter and drizzle with olive oil and lemon juice. Cut into serving portions, sprinkle with coarse salt and serve.

BAKED GARLIC LEMON PICKEREL RECIPE - (3.4/5)

Steps:

• 1.In small bowl, stir together oil, lemon juice, garlic, basil and onion. 2.Place fillets in shallow baking dish and sprinkle with salt and pepper. Spread oil and lemon mixture over the fish. 3.Bake fish in 450°F oven for about 10 minutes, or until fish is opaque.

STEAMED WALLEYE (PICKEREL) ON THE GRILL

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Place 2 fillets onto the center of a sheet of heavy duty aluminum foil. Drizzle with butter and lemon juice, season with salt and pepper, and place some of the onion rings over top. Bring the sides of the aluminum foil over the fish and fold several times. Roll up the ends, making the pouch airtight. Repeat with remaining ingredients.
• Place the pouches onto the grill, and cook until the fish is no longer opaque in the center, and flakes easily with a fork, 15 to 20 minutes.