Broiled Whitefish With Mushroom Mayonnaise

Adapted from Classic Canadian Cooking. Pickerel, lake trout, or black bass may be substituted for the whitefish.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 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
•  salt

Directions

1. Preheat broiler.
2. Wipe fish with a damp cloth.
3. Combine garlic, onion, pepper, 1/4 cup butter, 3 tablespoons lemon juice, and lemon zest.
4. Rub over fish, inside and out.
5. Combine celery leaves, mushrooms and parsley.
6. Place half the mixture in the cavity of each fish.
7. Combine remaining butter, lemon juice and salt.
8. Place fish in a shallow pan.
9. Broil 4" from heat source.
10. Cook until fish is cooked through, 15-20 minutes, basting with the butter-lemon juice mixture.
11. The fish does not need to be turned, but lower the pan if the skin begins to burn.
12. Serve with the pan juices.