Shorelunch: Herb and Butter Pike

Northern pike offers firm, white flesh and lots of it. With a little patience and practice, you’ll learn to remove those pesky bones and end up with plenty of filets for your next recipe. Above, Ivan Northwood holds a 25-inch northern pike, the perfect eating size.

2 filets, northern pike
¼ teaspoon pepper
¼ teaspoon salt
¼ cup flour
2 tablespoons canola oil
2 cloves garlic, crushed
½ teaspoon dried thyme (or 2 sprigs fresh)
2 tablespoons butter

Mix together salt, pepper and flour. Lightly dust both sides of filets with the mixture. Heat canola oil in a nonstick pan to medium high. Slide in filets. Cook for two minutes or until a golden brown crust forms. Flip filets, add butter, garlic and thyme. Baste filets for an additional two minutes. Remove from heat, top with butter mixture from pan.