Whitefish Recipe
Lake Superior whitefish, dill-caper butter sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Whitefish
Dill-Caper Butter Sauce
Method
Whitefish
Prep fish
Pat the whitefish fillets dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
Dust
Place 1/2 cup flour on a plate and lightly dredge each fillet, shaking off excess. This helps form a light crust and helps the sauce adhere.
Cook
In a large skillet over medium-high heat, add 2 tbsp unsalted butter and 1 tbsp olive oil. When the butter foams and the pan is hot (but not smoking), add the fillets skin-side down if skin is on; otherwise place presentation side down first. Cook without moving for 3–4 minutes until a golden crust forms. Carefully flip and cook the second side 2–3 minutes, or until an instant-read thermometer reads 125–130°F (52–54°C) for moist flaky fish, or until opaque and flakes easily. Transfer cooked fillets to a warm plate and tent loosely with foil while you make the sauce.
Dill-Caper Butter Sauce
Sweat aromatics
In the same skillet used for the fish, reduce heat to medium and add 6 tbsp unsalted butter. When the butter has melted, add the minced shallot and cook 1–2 minutes until softened and translucent but not browned. Add the minced garlic and cook 20–30 seconds until fragrant.
Deglaze
Add 1/4 cup dry white wine (or stock) to the pan to deglaze, scraping up any browned bits with a wooden spoon. Allow the liquid to reduce by about half, 1–2 minutes.
Emulsify
Lower heat to medium-low. Stir in 2 tbsp heavy cream (optional) and 2 tbsp fresh lemon juice. Continue stirring and allow the sauce to come together. If needed, remove the pan from heat and whisk in any remaining cold butter (if you prefer a richer sauce) in small pieces to emulsify and slightly thicken the sauce.
Add flavorings
Stir in 2 tsp chopped capers and 2 tbsp chopped fresh dill. Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning or lemon to your preference.
Finish sauce
Warm the sauce gently for 30–60 seconds without boiling. The finished sauce should be silky and lightly thickened. Spoon generously over the cooked whitefish fillets and serve immediately.