Lake Superior Whitefish Recipe

Make sauce

In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons finely chopped dill pickle, 1 teaspoon chopped capers, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, and 1 tablespoon finely chopped fresh parsley. Stir until smooth. Season with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust acidity or salt as needed. Cover and refrigerate while you prepare the fish to allow flavors to meld (at least 15 minutes).

Preheat and prep

Position an oven rack 6–8 inches from the broiler element and preheat the broiler on high. Line a rimmed baking sheet with foil for easy cleanup and lightly oil the foil or brush with a bit of olive oil to prevent sticking.

Season fillets

Pat 4 whitefish fillets dry with paper towels. Brush both sides lightly with 2 tablespoons olive oil or melted butter. Season the flesh side with 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon smoked paprika (optional) for a hint of color and flavor. Zest the lemon over the fillets for extra brightness if desired, then slice the lemon in half and reserve one half for finishing and 4 wedges for serving.

Broil

Place the fillets skin-side down (if skin is on) on the prepared baking sheet. Slide the baking sheet under the hot broiler. Broil for 6–9 minutes, depending on thickness: check at 6 minutes. The fish is done when it flakes easily with a fork, is opaque throughout, and has light browning on top. Typical thickness: 1/2–3/4 inch will take ~7 minutes; thicker fillets up to 1 inch may need 9 minutes. Do not overcook.

Finish

Remove the fillets from the oven. Immediately squeeze half of the reserved lemon over the hot fillets to brighten the flavor. Let rest 1–2 minutes.

Transfer each fillet to a plate. Spoon a dollop (or small bowl) of chilled tartar sauce alongside or on top as desired. Garnish with a lemon wedge and a parsley or dill sprig. Serve immediately with your choice of sides (potatoes, salad, or vegetables).