Adapted from Classic Canadian Cooking. Pickerel, lake trout, or black bass may be substituted for the whitefish.
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- 2 white fish, 2-3 pounds each, boned and scaled
- 2 garlic cloves, finely chopped
- 3/4 cup onion, finely chopped
- 1/2 teaspoon pepper
- 1/4 cup melted butter
- 3 tablespoons lemon juice
- 1 teaspoon grated lemon zest
- 2 tablespoons celery leaves, finely minced
- 1/2 cup mushroom, finely chopped
- 2 sprigs parsley, chopped (chervil may be substituted)
- 3 tablespoons melted butter
- 2 tablespoons lemon juice
- 1Preheat broiler.
- 2Wipe fish with a damp cloth.
- 3Combine garlic, onion, pepper, 1/4 cup butter, 3 tablespoons lemon juice, and lemon zest.
- 4Rub over fish, inside and out.
- 5Combine celery leaves, mushrooms and parsley.
- 6Place half the mixture in the cavity of each fish.
- 7Combine remaining butter, lemon juice and salt.
- 8Place fish in a shallow pan.
- 9Broil 4" from heat source.
- 10Cook until fish is cooked through, 15-20 minutes, basting with the butter-lemon juice mixture.
- 11The fish does not need to be turned, but lower the pan if the skin begins to burn.
- 12Serve with the pan juices.
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Nutritional Facts for Broiled Whitefish With Mushroom Mayonnaise
Serving Size: 1 (59 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 133.4
- Calories from Fat 121
- Total Fat 13.5 g
- Saturated Fat 8.5 g
- Cholesterol 35.6 mg
- Sodium 121.8 mg
- Total Carbohydrate 3.5 g
- Dietary Fiber 0.5 g
- Sugars 1.3 g
- Protein 0.7 g
The following items or measurements are not included: