Prep 15 mins
Cook 15 mins
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.