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Lake Superior whitefish is the pride of the Great Lakes. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- Broil fish on skin side for five minutes; place skin side down on well-oiled hickory or oak plank, brush with butter and broil until tender and golden brown.
- Just before fish is cooked, pipe mashed potatoes decoratively around the fish and replace under broiler to brown potatoes and complete cooking.
- Season to taste and garnish with parsley or radish roses and lemon halves filled with tartar sauce.