High-Protein Flatbreads With Blackened Pike

These high-protein flatbreads with blackened pike have become a new staple in our household!

This delicious recipe features our skinless and boneless pike fillets sourced from Île-à-la-Crosse and Buffalo Narrows - two local Metis/Cree Nation communities in Northern Saskatchewan. Coated in blackened seasoning and grilled in a hot pan, the fillets flake beautifully and boast a subtle hint of spice. Serve atop high-protein Greek yogurt flatbreads smeared with herby tzatziki, tomato, cucumber, and pickled red onions for an easy (and nutritious!) weeknight feast.

Servings: 2 people

Prep Time: ~20 mins | Cook Time: ~10 mins

Ingredients

Fish:

• 2 skinless boneless pike fillets, approx. 0.8lb
• 2 tbsp butter
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp Italian seasoning
• ¼  tsp cayenne pepper
• ½ tsp cumin
• ¼  tsp cinnamon
• Generous crack of salt and pepper
• ½ lemon, juice

Flatbreads:

• ½ cup greek yoghurt
• 1 cup self-raising flour
• Drizzle of oil 

Filling:

• Tzatziki or hummus
• Cucumber, thinly sliced
• Tomato, thinly sliced
• Pickled or fresh red onion

Directions

1. In a bowl, mix the greek yoghurt and flour until combined. Leave to rest for 20 minutes at room temperature.
2. While your flatbread dough is resting, begin seasoning your fish. In a small bowl, combine all of the dry seasonings. Lay the pike fillets flat on a plate or chopping board. Season the first side with half of the seasoning mix, gently patting it into the flesh. Then flip and sprinkle over the remaining seasoning. Set aside.
3. Once the dough has finished resting, divide it and roll it into 2 balls. 
4. Heat a pan over high heat and lightly slick it with your choice of oil. While heating, roll out your first ball on a lightly floured surface until it's approximately the size of a dinner plate. Carefully transfer it to your hot pan and cook for around 1 minute until golden brown, then flip and cook the other side until done. Remove and repeat. Set aside on a plate and cover with a clean towel to keep warm.
5. Heat a cast iron skillet or pan on medium-high heat for a few minutes until hot, then add the butter. Once the butter has melted, add your fish to the pan. Cook on one side for around 3-4 minutes without moving or checking, then flip and cook for a further 3 or so minutes or until it reaches your desired doneness. Remove from pan and drizzle with lemon juice. 
6. Begin assembling your flatbread! Layer tzatziki, tomato, cucumber, thick flakes of your blackened pike, and red onion. Fold and enjoy.

Notes

• This recipe works beautifully with almost any piece of fish, whether it’s salmon, lingcod, walleye or sablefish. We chose pike as it has a slightly firmer texture.
• Don’t have time to make the flatbreads? Grab your favourite pita bread or naan bread from the store.
• Mix and match your fillings with whatever you have on hand! You could add pickled cabbage, grilled eggplant, peppers or squash.

Taste the Skipper Otto difference today! Dive into our unique model and how it works, and learn more about small-scale, independent fishing families.