4 boned Lake Superior Whitefish fillets (6–8 ounces each)
1 pint cherry tomatoes
1 tablespoon finely diced shallots
1 tablespoon red wine vinegar
2 tablespoons sliced brine-cured olives
1 tablespoon fresh basil
2 tablespoons olive oil
Salt and pepper to taste
Preheat oven to 400°F.
Next, lightly coat the tomatoes with olive oil, salt and pepper.
Roast tomatoes in oven for 15 minutes, or until they start to burst.
Combine tomatoes, shallots, olives, olive oil, red wine vinegar and fresh basil.
Set grill to medium-high and place fillets on grill surface.
Lightly coat the surface of the fillets with olive oil, salt and pepper.
Roast on grill for about 8-10 minutes or until cooked through.
Top with tomato, olive, shallot relish mixture.
Note: Serve fish on a bed of wilted greens such as arugula or spinach.
Perfectly seasoned Lake Superior Whitefish is paired with fresh asparagus for an easy and elegant main dish. Serve with mashed or baked potatoes and a small green salad tossed with vinaigrette. Delicious!
2-8 oz. Lake Superior Whitefish fillets, thawed
1/4 cup melted butter
1/2 lb. asparagus
2 Tbsp. peanut or canola oil
1 Tbsp. paprika
2 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. cayenne
3/4 tsp. black pepper
1/2 tsp. thyme
1/2 tsp. oregano
Rinse asparagus well and snap off bottoms. Steam or microwave until slightly crunchy but still bright green (about 2 minutes). Combine spices in small bowl, mix thoroughly and sprinkle on flat plate, all but a pinch or two. Melt butter in flat dish large enough to dip fillets. Heat a large skillet with oil on high. Dip each fillet in butter and then roll in seasonings to coat both sides. Cook fillets until underside looks charred; turn and repeat. Place one fillet on each plate and top with 4-5 asparagus spears. Sprinkle with set-aside spice blend.
4 Lake Superior Whitefish fillets (6 ounces each)
5 caper berries or 1/2 cup of capers
2 medium eggs
2 cups canola oil
1/4 fresh lemon
1 teaspoon white wine (optional)
Salt and pepper to taste
Preparing the Aioli
Put 2 eggs and caper berries (or capers) into food processor. Spin until capers are chopped.
Drizzle oil in slowly while processor is moving, and it will start to have the consistency of mayonnaise. If it separates, remove from processor, add 2 more eggs and SLOWLY add mixture back in until it thickens.
Squeeze fresh lemon juice into aioli while processor is spinning. Add white wine to mixture.
Add salt and pepper to taste.
Preparing the Whitefish
Preheat the oven to 400°F.
Place fillets on baking pan and bake 12 minutes or until almost done. Fish should separate easily when touched.
Take fish out, and spread aioli on fillets in a thick layer.
Place under broiler until a light golden brown color, about 2 minutes.
Note: Serve with your favorite roasted potatoes and seasonal vegetables.
Posted in Recipes
Try this flavorful recipe from Chef Chris Kibit.
1 whitefish fillet
1 1/2 tsp chopped fresh chives
1 1/2 tsp chopped fresh dill
1 1/2 tsp minced shallots
3 mushrooms, sliced
2 oz. diced fresh tomatoes
1 tsp fresh lemon juice
1 tsp white wine
Lay a whitefish fillet on buttered parchment paper (cut into large heart shape, big enough for the fillet to lay on one side). Season with salt, fresh herbs and shallots. Place sliced mushrooms on top, and sprinkle with diced tomatoes. Dot with butter shavings. Sprinkle with lemon juice and wine.
Carefully bring half of paper over fish and fold, and crimp open edges to seal. Bake in a pre-heated 375 degree F oven for approximately 20 minutes, depending on the size of the fillet.
Whitefish (1/2 lb. per person)
Fresh Italian flat-leaf parsley
Course salt & freshly cracked black pepper.
Lay the whitefish fillets on a baking sheet and dot with a little butter, salt and pepper. Bake at 425° for 10-12 minutes or until opaque throughout.
Top with chopped fresh parsley and lemon zest. Serve with additional lemon wedges.
1# boneless whitefish fillet
Drake’s Batter Mix or Seasoned flour
salt & pepper
3 T olive oil
3 T butter
1 T lemon juice
1 T capers
1 T chopped parsley
Pre-heat oven to 375 degrees.
Heat an oven-proof pan or skillet over medium heat and add about 3 T olive oil. Dredge whitefish in Drake’s, place fillet in hot pan flesh side down. Cook for about 2 minutes until nicely browned, then flip (skin side down) and place pan in preheated oven. Bake for about 3-4 minutes or until fish is opaque in the middle. Transfer fillets to a plate, pour off the remaining olive oil, add butter to pan, gently stir until butter begins to brown and add capers, lemon juice, parsley and serve over the center of each portion of fish.
Whitefish (3-4oz portion) fillet with skin on
Seasonings as you wish
Fresh Italian flat-leaf parsley, if you wish
Course salt & freshly cracked black pepper, or lemon pepper, if you wish.
Lay the whitefish fillet skin down on a paper plate. Add spices and seasonings as you wish on top of filet. Cover with another paper plate. Put in microwave on high for 45 seconds. Take out and enjoy fresh, poached white fish without a lot of calories of fuss. You can test the fish to make sure it is done by sticking a fork in the meat and making sure it flakes. Portion size enough for 1 person. No fuss, no mess, no dishes to clean up. Enjoy!
Whitefish (3-4oz portion) fillet per person, with skin on
Butter, maybe 2 Tablespoons
Panko flakes or dried bread crumbs
Seasonings as you wish:
Old Bay regular blend, red chile flakes, Herbs de Provence,
garlic powder, lemon pepper and salt for ex.
Fresh Italian flat-leaf or regular parsley.
On a piece of foil, lay the whitefish fillet skin down. Add spices and seasonings and fresh herbs as you wish on top of filet. Drizzle small amount of melted butter and lemon over fillets. Cover generously with Panko flakes. Place in oven on bake at 350F for about 5 minutes, then switch to broil for last 2-3 minutes until Panko or bread flakes are toasted and brown creating a nice crunchy crust. You can test the fish to make sure it is done by sticking a fork in the meat and making sure it flakes. Delicious with a salad and glass of white wine.
* 2 pounds Lake Superior Whitefish fillet
* 1 pound limes
* 1 purple onion
* 3 peeled garlic cloves
* 1 medium red pepper
* 100 grams of coriander
* 1 teaspoon fresh ginger, grated
* Salt and pepper to taste
1. Wash and dry the fish. Cut into cubes of approximately 1 inch. Remove any remaining skin, scales or spines. It is important that you only have cubes of lean meat similar in size. Put the fish to the side.
2. Wash the limes. Squeeze them into a large bowl. Strain the juice to remove any seeds. This lime juice will serve to cook the fish by the marination process. Put the fish cubes into the juice marinade, press garlic cloves in the garlic press and add to the lime juice. Make sure that all the flesh is covered by the juice. Cover the container and store in the fridge for about 2 hours. From time to time check that the fish is “cooking” and turn gently so that each piece gets plenty of contact with the lime juice
3. Wash the red pepper and onion. Open the peppers, remove the seeds and veins and cut into small squares. Peel the onion and cut it into thin strips. Finely cut the coriander.
4. Remove the ceviche from the refrigerator – the meat should already look cooked (the flesh should be opaque and about to fall apart). Add onion, chili and coriander, ginger, a pinch of salt and pepper and stir. Cover the ceviche again and leave it in the fridge for about 10 more minutes.
5. Remove the ceviche from the refrigerator and place in cups or small plates and enjoy!