A Wonderful Whitefish Recipe by Ross Tate
Ross Tate from Missoula who has caught his fair share of whitefish this year shared this recipe with us for whitefish:
“One of my favorite pan recipes is to take a fillet with the skin on and dip it in hot butter and garlic, roll it in bread crumbs, and cook it skin side down first, on a high temp. In the meantime, I make sure my broccoli is cooked along with my potatoes and veggies. After 4 minutes, cook the other side for another 4 minutes and we are ready to eat. A light amount of shredded cheddar cheese on top and you have a mouth watering fillet of Lake Superior whitefish ready for dinner.”
If you have a whitefish recipe you would like to share please e-mail it to firstname.lastname@example.org.
feature photo via www.miseagrant.umich.edu