Broiled Whitefish - #Homecooking

Houston house guests, she loves whitefish, We try to be a good hosts.

Hi,

I never think to broil fish. If you don't mind, please explain your method. I am a 10 minutes per inch thickness for cooking fish. I have a feeling you have a few tricks up your sleeve.

Regards,
CAthy2

C2,
More accurately bake/broil Whitefish. Happy to share my technique/recipe, which I wrote out just now.

Baked / Broiled Whitefish

Ingredients:

2 Whitefish fillets, approximately 1/lb each cut in half for 4-pieces.
1-1/2 teaspoon salt
1/2 teaspoon fresh cracked pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons Spanish paprika
3 tablespoons olive oil, 1 tablespoon reserved
1- 1/2 cup milk, half cup reserved
1 onion, cut in rounds
2 lemons, cut in rounds

Prep directions:

Preheat oven to 350°
In gallon ZipLock bag add 1-cup milk, 2-tablespoons olive oil, salt, pepper, garlic powder, onion powder. Mix to combine. Add rinsed Whitefish fillets
Refrigerate up to one hour.

Cooking Directions:

Line rimmed baking sheet with foil
Add remaining tablespoon olive oil and half cup milk
Make 4 individual beds of onion and lemon slices. Place Whitefish skin side down on lemon/onion
Bake until Whitefish is almost firm to touch, 80% done. (No idea on time, I went by feel)
Carefully take rimmed baking sheet from oven, tilt slightly and spoon liquid over fish filets.
Place Spanish paprika in small fine mesh strainer, approximately 12-inches above fish tap side of strainer with metal spoon to lightly and evenly distribute paprika.
Place fish under broiler to finish, careful not get too close or burn fish

To Serve
Using method outlined above sprinkle Spanish paprika lightly over fish for additional color and flavor
Plate with lemon wedges.

Gary Wiviott
http://www.lowslowbbq.com

Notes:
Be careful not to overcook. It is much easier to place fish back under broiler for a minute or two than eat overcooked dried out fish.

Hi,

We will be doing this fairly soon, thanks!

Love the careful distribution of the paprika: "Place Spanish paprika in small fine mesh strainer, approximately 12-inches above fish tap side of strainer with metal spoon to lightly and evenly distribute paprika. "

Those years as a chef have really upped your game, which was high to begin.

Thanks!

Regards,
Cathy2

Can't think of this dish w/o thinking of my time @ the East Bank Club (84-86) where it was on the menu created by then consultant Arnie Morton and was one of the most popular dishes (broiled and served w/creamed spinach, boiled potatoes and lemon-caper sauce) for $10.95. Probably cooked 25 a nite and went through cases of Noilly Prat xtra dry Vermouth. Leaving town for 2 decades, it was a dish I missed and couldn't find on either coast where fresh water fish are in short supply, but have made up for it since being back.

I haven't had whitefish in decades, but that one looks pretty good.
What put me off it? A dinner my mother served when I was a teen:
* Broiled whitefish
* Steamed cauliflower
* Mashed potatoes

It was the worlds whitest, blandest meal. She said she wasn't even thinking about the color scheme, it was just what was in the fridge.

JoelF wrote:I haven't had whitefish in decades, but that one looks pretty good.
What put me off it? A dinner my mother served when I was a teen:
* Broiled whitefish
* Steamed cauliflower
* Mashed potatoes

It was the worlds whitest, blandest meal. She said she wasn't even thinking about the color scheme, it was just what was in the fridge.

Ha ha ha. I grew up with some meals like that, especially on Lenten Fridays.

Hmmmm. What IS whitefish? according to the comments, it's a freshwater fish. We didn't have it in Kansas City, and it certainly isn't available up here in way upstate NY, not even--AFAIK--in Lake Champlain. We've got perch and various bass and panfish and lake trout and landlocked salmon and even sturgeon. But no whitefish.

Geo