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     Title: Tuscan Northern Pike
Categories: Italian, Fish, Cheese
  Servings: 4

      2 tb Olive oil
      2 lb Northern pike fillets 
           Salt and pepper
      3 tb Unsalted butter
      3 cl Garlic; minced
    1.5 c  Cherry tomatoes; halved
      4 c  Baby spinach
    1/2 c  Heavy cream
    1/2 c  Parmesan
      2 tb Basil; chopped
           Lemon wedges; for serving

(My favorite white meat fish to catch and eat in The Yukon but use
any fish you like.)

Pat dry with paper towels. Put oil in a large pan over medium-high
heat. Season fish all over with salt and pepper. When oil is hot,
add pike and cook until golden on both sides. Transfer to a plate.
Reduce heat to medium and add butter. When butter has melted, stir
in garlic and cook slightly. Add tomatoes and a little salt and
pepper. Cook until tomatoes soften then add spinach and parsley.
Cook until spinach is begins to wilt. Stir in cream, parmesan and
basil and bring mixture to a simmer. Reduce heat to low and simmer
until sauce thickens slightly. Return pike back to skillet, cover
and simmer on low until it is cooked through and flakes easily.
Don't boil as the cream will separate.

Recipe by Shawnalee, Shawnalee's Kitchen, Whitehorse, Yukon

Recipe FROM: Arctic Kitchen
 
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