Pickerel, a Lake Erie favourite, – small flake fish with a sweet buttery texture. These beautiful fillets can be baked, fried and pan seared. We have pared it with a savory White Wine Caper and Butter Sauce . Have fun with this versatile fish.
- 1 tablespoon of capers
- 4 Pickerel Fillets
- Sea salt and freshly ground pepper, to taste
- 2 tablespoons of butter
- 1 tablespoons of olive oil
- 2 shallots, minced
- 1 garlic clove, minced
- 2/3 cup dry white wine
- 2 tablespoon fresh lemon juice
- 1 tablespoon of parsley chopped
- Grated zest of 1 lemon
Season the fish lightly with salt and pepper. In a large nonstick fry pan over medium heat, melt the butter with the olive oil. Arrange the fish skin side down in the pan and cook, turning once, until browned on both sides and opaque throughout but still moist looking in the center when tested with a knife, 6 to 8 minutes total. Using a slotted spatula or spoon, transfer the fish to a warmed platter and cover loosely with aluminum foil.
Add the shallots and garlic to the pan and cook, stirring often, until fragrant, about 2 minutes. Add the wine and lemon juice, increase the heat to medium-high and boil until the sauce thickens slightly, 2 to 3 minutes. Stir in the parsley, capers and lemon zest, and season with salt and pepper.
Pour the warm sauce over the fish and serve immediately. Serves 4.