Michigan Whitefish Recipes

GOLDEN BAKED WHITEFISH

Steps:

• Preheat oven to 425°. Place fish in a greased 13-in. x 9-in. baking dish; sprinkle with pepper. Beat egg white with salt if desired until stiff peaks form. Fold in mayonnaise, dill and onion; spoon over fish. Bake, uncovered, until topping is puffed and fish flakes easily with a fork, 15-20 minutes. Garnish with dill and lemon if desired.

MICHIGAN'S WHITEFISH DINNER

Steps:

• Heat the oven to 400°F. Arrange the racks with one in the middle of the oven, and one near the broiler.
• Clean the fish by very swiftly rinsing it under cold water, then patting it dry gently and thoroughly with a paper towel.
• Line a heavy sheet pan with foil and place the filets on the foil lengthwise.Squeeze the lemon over the filets evenly. Season with salt and pepper. Stir the mayonnaise in a small bowl until smooth. Using the back of a spoon, spread the mayo over the fish (it will be slippery against the wet surface of the fish; keep spreading. It won't be perfectly even). Dust the fish with paprika.
• Bake the fish for 10 minutes. Turn the broiler on and move the pan to the top rack. Broil until golden and bubbly, 1-2 minutes longer. Cut each filet into thirds and serve immediately.

PAN SEARED WHITEFISH WITH ROASTED VEGETABLES AND A LEMON BUTTER SAUCE

Steps:

• Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prep the Vegetables Preheat the oven to 375 degrees. While the oven is preheating, prep the vegetables. Cut the ends off the squash. Cut the squash in half and then cut the half into quarters. Cut the quarters into 2 inch pieces. Ruff chop the dill. Reserve some of the dill for garnish. Cut the lemon in half. 2 Roast the Vegetables Place the yellow squash, broccolini and baby carrot in a medium sized mixing bowl. Add 2 tbsp oil to the bowl. Toss the vegetables and add salt and pepper to taste. Place the vegetables on a foil or parchment lined baking sheet. Place in the oven and roast for 12-15 minutes or until vegetables begin to caramelize and become fork tender. 3 Cook the Fish Add a pinch of salt and pepper to each side of the fish. Heat a large non-stick sauté pan over medium to high heat and add 1 tbsp of oil to the pan. Place fish in the pan and cook for 2-3 minutes on each side. When the fish is finished cooking (white throughout), place on a plate and reserve while you prepare the sauce. 4 Make the Sauce With the same pan you cooked the fish in, place back on the stove on medium heat. When sauté pan becomes hot again, deglaze the pan with the white wine, removing all the tasty caramelized bits on the bottom of the pan. Reduce the wine by half then squeeze in the juice of the lemon. Remove from heat and slowly whisk in butter. When butter is melted, add the fresh dill and salt and pepper to taste. 5 Plate the Dish Place the roasted vegetables in the middle of the plate. Lay the fish on the roasted vegetables. Drizzle the sauce on top of the fish and around the plate. Garnish the plate by placing some fresh dill on top of the fish.

MICHIGAN WHITEFISH CHOWDER

Steps:

• 1. In a large skillet, combine the water, bay leaves and fish fillets. Bring the water to boil, reduce heat and simmer over low heat for about ten minutes.
• 2. When fish is cooked completely, transfer to a shallow bowl and cover to keep warm. Reserve 2 cups of the liquid and bay leaves.
• 3. In a dutch oven, fry the bacon until crisp. Transfer to a plate lined with paper towels.
• 4. Remove all buy one teaspoon of the bacon fat and saute the onion and celery until the onion is translucent. Be sure not to overcook or brown the vegetables.
• 5. Add the reserved cooking liquid to the Dutch oven. Add in the bay leaves, dill weed, salt and pepper. Bring to a boil, reduce heat and simmer for about 10 minutes.
• 6. Add the whole milk, potatoes and smoked whitefish or sausage. Simmer over low heat for about 20 minutes or until potatoes are tender. Add the chunks of whitefish to the chowder, stirring well.
• 7. Cook for another two to five minutes. Add additional seasoning if desired.
• 8. Transfer to serving bowls. Garnish with the pieces of bacon and minced chives.