Great Lakes Whitefish is described as having a small head and a “snout.”

Deb’s Summer Whitefish

Try this flavorful recipe from Chef Deborah Pearce and read more about her, too.


Servings: 4                   
Portion: 6oz.            
Yield:  24 oz.
Prep Time: 20 min.
Bake Time: 20 min. at 350O

Special Notes: Parchment Paper or foil

 Ingredients Weight/Measure Method of Preparation
 Sesame Oil 1 tspBrush oil on parchment paper and layer arugula and sorrel on oiled parchment paper.
 Arugula 12 leaves 
 Sorrel 12 leaves 
 Boneless filets of Whitefish 24 oz.Place whitefish on greens
   
 RUB  
 Fish Sauce 4 oz.Mix all ingredients for the rub together and let sit 10 minutes
 Fresh Ginger, minced 2 tsp 
 Fresh Garlic, minced 4 clvs. 
 Sesame seeds 1T 
 Scallions, bias cut 6 
 Sesame oil 1/2 cups 
 Fresh lime Juice 2 oz 
   
 Shiitake mushrooms - thin sliced 3 oz.Pour rub over fish  sprinkle with mushrooms fold parchment paper making sure it is sealed.
  Bake 20 minutes @ 350 degrees.