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Best Easy Luccio in Salsa Recipe

Name: Best Easy Luccio in Salsa Recipe
Total time: 55 min
Yield: 190 g
Ingredients: pike fillets 2 lbs; yellow onion 1 large; celery 2 stalks; bay leaf 2 pieces; white wine vinegar 0.25 cup; capers 3 tbsp; parsley 0.5 cup; extra virgin olive oil 4 tbsp; garlic 2 cloves; salt 1 tsp; black pepper 0.5 tsp

Pike in a tangy green sauce is a traditional Mantuan freshwater fish dish. This high protein mediterranean meal is a fresh, healthy family dinner from the Po Valley's culinary heritage.

Cook 55 min Difficulty NORMAL 245 kcal

#mediterranean #high protein

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Ingredients

Main ingredients

pike fillets 2 lbs
yellow onion 1 large
celery 2 stalks
bay leaf 2 pieces
white wine vinegar 0.25 cup
capers 3 tbsp
parsley 0.5 cup

Seasonings/Sauce

extra virgin olive oil 4 tbsp
garlic 2 cloves
salt 1 tsp
black pepper 0.5 tsp

Nutrition summary

Carbohydrates 6 g 10%

Protein 31 g 50%

Fat 10 g 40%

Serving size 190g

Cooking steps

1

Rinse the pike fillets and pat dry. Bring a large pot of water to a gentle simmer and add whole onion, celery stalks, bay leaves, and a generous pinch of salt.
2

Slide in the pike fillets, lowering the heat to maintain a gentle simmer. Poach for 20 minutes until the fish flakes easily but is still moist inside.
3

Carefully remove fish and drain well. Let cool slightly, then flake the pike into large chunks, discarding any bones or skin.
4

While the fish cools, finely chop parsley, capers, and garlic. In a bowl, whisk together olive oil, white wine vinegar, garlic, chopped capers, parsley, salt, and pepper to create the green salsa.
5

Arrange flaked pike on a serving platter. Spoon the tangy green salsa over the fish, cover, and let marinate in the refrigerator for at least 30 minutes before serving for maximum flavor infusion.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The core ingredient of Luccio in Salsa is pike fillets, a lean freshwater fish that gives the dish its delicate texture and mild flavor. The tangy green salsa made with parsley, capers, extra virgin olive oil, and white wine vinegar is essential for its signature taste.

Q. What heat control is important when poaching the pike?

Keeping the poaching liquid at a gentle simmer (and never a rolling boil) is crucial. This ensures the pike stays tender and flakes perfectly, avoiding dryness or toughness that can result from overcooking at high temperatures.

Q. How do I keep the pike from falling apart or overcooking?

Use gentle heat and avoid stirring once the pike is in the pot. After simmering for about 20 minutes, check for doneness by gently separating the fish with a fork—stop cooking as soon as it flakes easily and stays moist.

Q. What is the protein-to-carb ratio per serving in this dish?

Each serving delivers about 31g protein and only 6g carbohydrates, meaning roughly 50% of the calorie content comes from protein and just 10% from carbs. This makes it a high-protein, low-carb option well-suited for Mediterranean-style eating.

Best Easy Luccio in Salsa Recipe

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