R. Karl's Italian-Style Northern Pike Recipe

Northern Pike seem to lend themselves very well to a large variety of recipes. Once the y-bones are removed, a whole new world of culinary pleasures opens!

Italian-Style Northern Pike

Here is another great recipe idea for you to try; it’s kind of like an Italian stir-fry. The preparation is quick and easy and you’ll create big smiles of approval with the results.

Not sure how to fillet northern pike?  Check out our step-by-step instructions!


  • 1 fresh northern pike (use a 3 pound fish, but you’ll probably only need one of the fillets) cut into bite-sized pieces
  • 1 T. olive oil 
  • 1 T. butter
  • 1-2 T. flour
  • 1 large clove garlic, minced
  • 1 stalk (about ¼ cup) fresh celery, coarsely chopped
  • Green onions (about ¼ cup), coarsely chopped
  • 1 cup fish stock (view recipe) or clam juice
  • 1 16-oz. jar marinara sauce
  • Fresh ground pepper
  • Fresh mozzarella and/or grated parmesean
  • Rice or pasta


In your favorite sauté pan, heat the olive oil; add butter. When pan is very hot, add the celery.

When the celery begins to lighten in color, add the onion. When the onion becomes translucent, add the garlic. (All this should take only 2-3 minutes.)

Now add the fish and gently toss to mix all ingredients. Sprinkle the flour lightly over the mixture and toss again. The flour will “tighten” the mixture.

Northern pike ready to stir in

Now add the fish stock (click here for recipe) – or clam juice – and your favorite marinara sauce. Reduce heat and simmer a few more minutes.  Do not over- cook.

Spoon the mixture over cooked rice or pasta, and serve with a glass of Chianti or Valpolicella.

The whole process should take no more than about 20 minutes. With even half of this size fish, you should easily be able to serve 4 hungry people!  

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