Oh, yes! If you’re one of the anglers who has loaded up on Flathead Lake whitefish, here’s something from Spark Recipes for you to try! You might remember Ross Tate’s whitefish recipe (click here), too. If you make either of these, let us know what you thought of it!
Broiled Whitefish Parmesan
1/4 cup grated Parmesan cheese
2 tablespoons light margarine, softened
1 tablespoon plus 1 1/2 teaspoons mayonnaise
1 tablespoon lemon juice
1/8 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon garlic salt
photo via foodandwine.com
Makes four 4-oz. servings
1. Preheat your oven’s broiler (Hi setting). Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder, and garlic salt. Mix well and set aside.
3. Arrange fillets in a single layer on the pan. Broil a few inches from the heat for 2-3 minutes. Turn fillets over and broil for 2-3 minutes longer. Remove the fillets from the oven and cover them with the Parmesan mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. DON’T OVERCOOK!
(Feature photo via divaliciousrecipes.com)