Lake Superior Whitefish Recipe

Pat dry and season

Pat the whitefish fillets dry with paper towels. Sprinkle both sides evenly with 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon lemon zest, and 1 teaspoon smoked paprika. Let rest at room temperature for 10 minutes while you prepare the pan.

Heat pan

Place a large nonstick or stainless steel skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon unsalted butter. Heat until the butter is foaming and the surface is shimmering but not browned, about 1–2 minutes.

Sear fillets

Add the fillets presentation-side (skin-side down if skin is on) to the hot pan without crowding. Press gently for 10 seconds to ensure even contact. Cook undisturbed for 3–4 minutes until the edges become opaque and the underside is golden-brown.

Flip and finish

Carefully flip the fillets and add the remaining 1 tablespoon butter. Tilt the pan slightly and spoon the melted butter over the tops of the fillets as they finish cooking, about 1.5–2 minutes more, until the fish flakes easily with a fork and reaches an internal temperature of 130–135°F (54–57°C) for moist, medium doneness.

Sauté aromatics

Remove the cooked fillets to a warmed plate and tent loosely with foil. Reduce heat to medium. In the same skillet, add the minced shallot and 2 teaspoons minced garlic to the pan drippings and sauté for 30–45 seconds until fragrant and softened (avoid browning).

Deglaze

Pour in 1 tablespoon dry white wine (or stock) and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let it reduce by half, about 1 minute.

Finish sauce

Add 2 tablespoons fresh lemon juice, 1 tablespoon rinsed capers, 2 tablespoons chopped parsley, and 2 tablespoons heavy cream (optional). Stir and simmer gently for 1–2 minutes until the sauce is slightly thickened. Taste and season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

Coat fish

Return the fillets to the pan for 20–30 seconds, spooning sauce over them to warm through and coat. Remove immediately to serving plates.

Garnish each fillet with extra chopped parsley and a lemon wedge. Serve immediately alongside roasted potatoes, steamed green beans, or buttered rice.