Excited to explore the wonderful world of whitefish? You’re in for a treat! From quick weeknight dinners to impressive weekend feasts, these versatile recipes will become your new go-tos. Whether you’re craving something light and lemony or rich and comforting, we’ve gathered 18 delicious dishes that showcase whitefish’s incredible adaptability. Get ready to discover your next favorite meal—let’s dive in!
Pan-Seared Whitefish with Lemon Butter Sauce
You know those weeknights when you want something fancy-feeling but don’t have hours to spend in the kitchen? This pan-seared whitefish with lemon butter sauce is your answer. It comes together in under 20 minutes but tastes like it came from a fancy bistro.
Ingredients
– 2 (6-ounce) skinless whitefish fillets (such as cod or halibut), patted dry
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly cracked black pepper
– 2 tablespoons high-heat cooking oil (such as avocado or grapeseed)
– 2 tablespoons unsalted European-style butter, cold and cubed
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon dry white wine (such as Sauvignon Blanc)
– 1 tablespoon finely chopped fresh Italian parsley
– 1 small shallot, minced
Instructions
1. Season both sides of the whitefish fillets evenly with fine sea salt and freshly cracked black pepper.
2. Heat a large stainless steel skillet over medium-high heat for 90 seconds until properly preheated.
3. Add high-heat cooking oil to the skillet and swirl to coat the surface evenly.
4. Carefully place the seasoned whitefish fillets in the hot skillet, presentation side down.
5. Cook undisturbed for 3-4 minutes until a golden-brown crust forms and the edges appear opaque.
6. Gently flip the fillets using a fish spatula and cook for 2-3 minutes more until the internal temperature reaches 145°F.
7. Transfer the cooked whitefish to a warm plate and tent loosely with aluminum foil.
8. Reduce the skillet heat to medium-low and add the minced shallot, sautéing for 1 minute until fragrant.
9. Deglaze the pan with dry white wine, scraping up any browned bits with a wooden spoon.
10. Add freshly squeezed lemon juice and simmer for 30 seconds to reduce slightly.
11. Whisk in cold, cubed unsalted European-style butter one piece at a time until emulsified.
12. Remove the sauce from heat and stir in finely chopped fresh Italian parsley.
13. Spoon the lemon butter sauce over the plated whitefish fillets.
Keep in mind that the flaky, tender fish pairs beautifully with the bright, rich sauce. Consider serving it over creamy polenta or alongside roasted asparagus for a complete meal that feels both elegant and completely achievable on a busy night.
Garlic Herb Baked Whitefish
Very few weeknight dinners come together as effortlessly as this garlic herb baked whitefish. You’ll love how the aromatic herbs and pungent garlic transform simple fish fillets into something truly special. It’s the kind of meal that feels fancy but requires minimal effort from you.
Ingredients
- 4 (6-ounce) skinless whitefish fillets, such as cod or haddock
- 3 tablespoons clarified butter, melted
- 4 garlic cloves, microplaned
- 2 tablespoons fresh lemon juice, freshly squeezed
- 1 tablespoon fresh thyme leaves, finely chopped
- 1 tablespoon fresh parsley, minced
- 1 teaspoon fine sea salt
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon smoked paprika
- Lemon wedges for serving
Instructions
- Preheat your oven to 400°F and position the rack in the center of the oven.
- Pat the whitefish fillets completely dry with paper towels to ensure proper browning.
- In a small bowl, whisk together the melted clarified butter, microplaned garlic, fresh lemon juice, chopped thyme, minced parsley, fine sea salt, black pepper, and smoked paprika until fully emulsified.
- Brush the herb butter mixture evenly over both sides of each whitefish fillet, coating them thoroughly.
- Arrange the coated fillets in a single layer in a lightly greased baking dish, ensuring they don’t touch each other for even cooking.
- Bake the whitefish at 400°F for 12-15 minutes, until the internal temperature reaches 145°F and the flesh flakes easily with a fork.
- Remove the baking dish from the oven and let the fish rest for 3 minutes before serving to allow the juices to redistribute.
- Transfer the baked whitefish to serving plates and garnish with fresh lemon wedges.
Here’s what makes this dish exceptional: the high-heat baking creates a beautifully moist interior while the garlic-herb crust develops incredible flavor. The delicate, flaky texture pairs wonderfully with roasted vegetables or a simple arugula salad for a complete meal that feels both elegant and comforting.
Crispy Whitefish Tacos with Mango Salsa
Ever find yourself craving something fresh yet satisfying? These crispy whitefish tacos hit that perfect balance between light and indulgent. You’ll love the contrast of crunchy fish against the sweet, zesty mango salsa.
Ingredients
– 1 lb wild-caught whitefish fillets, skin removed
– 1 cup all-purpose flour
– 2 large pasture-raised eggs, lightly beaten
– 1 cup panko breadcrumbs
– 1/2 cup clarified butter
– 8 small corn tortillas
– 2 ripe mangoes, finely diced
– 1/4 cup red onion, brunoise cut
– 1 jalapeño, seeds removed and minced
– 1/4 cup fresh cilantro, chiffonade
– 2 tbsp freshly squeezed lime juice
– 1 tsp flaky sea salt
– 1/2 tsp freshly cracked black pepper
Instructions
1. Pat the whitefish fillets completely dry with paper towels.
2. Cut the fillets into 1-inch wide strips against the grain.
3. Season both sides of the fish strips with flaky sea salt and freshly cracked black pepper.
4. Dredge each fish strip in all-purpose flour, shaking off excess.
5. Dip the floured fish strips into the lightly beaten pasture-raised eggs.
6. Coat the egg-dipped fish strips evenly with panko breadcrumbs.
7. Heat clarified butter in a large skillet over medium-high heat until it reaches 350°F.
8. Carefully place breaded fish strips in the hot butter without overcrowding.
9. Fry for 3-4 minutes until the bottom develops a golden-brown crust.
10. Flip each fish strip using tongs and fry for another 3-4 minutes.
11. Remove the crispy fish strips and drain on a wire rack set over a baking sheet.
12. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side.
13. Combine the finely diced mangoes, brunoise-cut red onion, minced jalapeño, and chiffonade cilantro in a medium bowl.
14. Drizzle the mango mixture with freshly squeezed lime juice and toss gently.
15. Place two warm corn tortillas on each plate.
16. Divide the crispy fish strips evenly among the tortillas.
17. Top each taco generously with the mango salsa mixture.
Opt for serving these immediately while the fish maintains its satisfying crunch against the cool, tropical salsa. The flaky whitefish provides a delicate contrast to the vibrant mango mixture, creating layers of texture in every bite. Consider pairing with an ice-cold Mexican lager or serving alongside black beans for a complete meal that feels both casual and special.
Whitefish Chowder with Fresh Herbs
Brrr, there’s nothing quite like a steaming bowl of chowder to warm you up from the inside out. You’re going to love how this version comes together with flaky whitefish and garden-fresh herbs. It’s the kind of cozy comfort food that makes any day feel special.
Ingredients
– 2 tablespoons clarified butter
– 1 large yellow onion, finely diced
– 2 celery stalks, thinly sliced
– 2 garlic cloves, minced
– 1 pound skinless whitefish fillets, cut into 1-inch chunks
– 4 cups fish stock
– 2 cups heavy cream
– 1 pound Yukon Gold potatoes, peeled and diced into ½-inch cubes
– 2 tablespoons fresh dill, finely chopped
– 1 tablespoon fresh thyme leaves
– 1 tablespoon fresh parsley, minced
– 1 teaspoon freshly cracked black pepper
– 1 teaspoon fine sea salt
Instructions
1. Heat clarified butter in a large Dutch oven over medium heat until shimmering.
2. Add diced yellow onion and sliced celery, sautéing for 6-8 minutes until translucent and fragrant.
3. Stir in minced garlic and cook for 1 minute until aromatic but not browned.
4. Add fish stock and heavy cream, bringing the mixture to a gentle simmer at 180°F.
5. Incorporate diced Yukon Gold potatoes, maintaining a steady simmer for 12-15 minutes until potatoes are fork-tender.
6. Gently place whitefish chunks into the simmering liquid, cooking for 4-5 minutes until opaque and flaky.
7. Fold in fresh dill, thyme leaves, and minced parsley until evenly distributed.
8. Season with fine sea salt and freshly cracked black pepper, stirring gently to combine.
9. Remove from heat and let rest for 3 minutes to allow flavors to meld.
Now, that first spoonful reveals the magic—creamy broth hugging tender potatoes and delicate fish that flakes at the slightest touch. The fresh herbs brighten every bite, making this chowder feel both rustic and refined. Try serving it in hollowed sourdough bowls for an edible presentation that soaks up every last drop.
Grilled Whitefish with Mediterranean Vegetables
Feeling like you need a taste of the Mediterranean without the plane ticket? This grilled whitefish with roasted vegetables brings those sunny coastal flavors right to your backyard. You’ll love how the flaky fish pairs with those charred, herb-kissed veggies.
Ingredients
– 4 (6-ounce) whitefish fillets, skin-on
– 2 medium zucchini, cut into ½-inch rounds
– 1 large red bell pepper, seeded and cut into 1-inch strips
– 1 small red onion, cut into ½-inch wedges
– 3 tablespoons extra-virgin olive oil, divided
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon dried oregano
– ½ teaspoon smoked paprika
– ¼ teaspoon crushed red pepper flakes
– Kosher salt and freshly ground black pepper
– 2 tablespoons chopped fresh parsley
– Lemon wedges for serving
Instructions
1. Preheat your grill to medium-high heat (400°F) and oil the grates with 1 tablespoon of olive oil.
2. In a large bowl, toss zucchini, bell pepper, and red onion with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
3. Place vegetables in a grill basket and grill for 12-15 minutes, turning halfway, until tender with visible char marks.
4. Pat whitefish fillets dry with paper towels and brush both sides with remaining 1 tablespoon olive oil.
5. Season fish with oregano, smoked paprika, red pepper flakes, ½ teaspoon salt, and ¼ teaspoon black pepper.
6. Grill fish skin-side down for 4-5 minutes until skin is crispy and releases easily from the grates.
7. Flip fillets carefully using a thin spatula and grill for 2-3 minutes until flesh is opaque and flakes easily.
8. Drizzle lemon juice over the grilled fish and vegetables.
9. Transfer everything to a serving platter and garnish with chopped parsley.
10. Serve immediately with lemon wedges on the side.
Zesty lemon brightens the flaky, moist whitefish while the smoked paprika adds subtle depth to the charred vegetables. Try serving it over couscous or with crusty bread to soak up those delicious juices—it makes for such a vibrant, satisfying meal that feels both elegant and completely approachable.
Whitefish Ceviche with Lime and Cilantro
Wondering what to make for your next summer gathering? This whitefish ceviche is exactly what you need. It’s bright, refreshing, and comes together in minutes with just a few simple ingredients.
Ingredients
- 1 pound sushi-grade whitefish fillets, skinless and pin bones removed
- 3/4 cup freshly squeezed lime juice
- 1/2 cup finely diced red onion
- 1/4 cup chopped fresh cilantro leaves
- 1 serrano pepper, seeds removed and finely minced
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly cracked black pepper
- 1 ripe avocado, diced into 1/2-inch cubes
- Tostones or plantain chips for serving
Instructions
- Cut the whitefish fillets into 1/2-inch cubes using a sharp chef’s knife.
- Place the cubed fish in a non-reactive glass or ceramic bowl.
- Pour the freshly squeezed lime juice over the fish, ensuring all pieces are fully submerged.
- Cover the bowl tightly with plastic wrap and refrigerate for exactly 20 minutes—the fish will turn opaque when properly “cooked” by the acid.
- While the fish marinates, soak the diced red onion in ice water for 10 minutes to mellow its sharpness, then drain thoroughly.
- Remove the marinated fish from the refrigerator and drain off excess lime juice, reserving 2 tablespoons.
- Gently fold in the drained red onion, chopped cilantro, and minced serrano pepper.
- Sprinkle the fine sea salt and freshly cracked black pepper over the mixture.
- Add the reserved 2 tablespoons of lime juice and carefully combine all ingredients.
- Gently fold in the diced avocado just before serving to prevent discoloration.
- Serve immediately in chilled bowls or martini glasses with tostones or plantain chips on the side.
Unbelievably fresh and vibrant, this ceviche delivers a perfect balance of creamy avocado against the firm, citrus-marinated fish. The serrano pepper provides just enough heat to complement the bright lime without overwhelming the delicate whitefish. For a stunning presentation, serve it in hollowed-out lime halves or over crispy plantain chips for added texture contrast.
Whitefish Piccata with Capers and White Wine
Venturing beyond the usual chicken piccata? This whitefish version brings that same bright, tangy flavor to a delicate, flaky fish that cooks in minutes. You’ll love how the briny capers and crisp white wine sauce elevate this simple weeknight dinner into something special.
Ingredients
- 4 (6-ounce) whitefish fillets, skinless and pin bones removed
- 1/2 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons clarified butter
- 1/2 cup dry white wine, such as Sauvignon Blanc
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons brined capers, drained
- 2 tablespoons cold unsalted butter, cubed
- 2 tablespoons fresh Italian parsley, finely chopped
Instructions
- Pat the whitefish fillets completely dry with paper towels.
- Combine the all-purpose flour, kosher salt, and freshly ground black pepper in a shallow dish.
- Dredge each fillet thoroughly in the flour mixture, shaking off excess flour.
- Heat the clarified butter in a large skillet over medium-high heat until it shimmers.
- Place the fillets in the skillet and cook for 3 minutes without moving them.
- Flip the fillets carefully using a thin spatula and cook for 2 more minutes.
- Transfer the cooked fillets to a warm plate, arranging them in a single layer.
- Pour the dry white wine into the hot skillet, scraping up any browned bits with a wooden spoon.
- Add the freshly squeezed lemon juice and brined capers to the skillet.
- Simmer the sauce for 2 minutes until reduced by half.
- Remove the skillet from heat and whisk in the cold unsalted butter cubes until fully emulsified.
- Stir in the fresh Italian parsley until evenly distributed throughout the sauce.
- Spoon the finished sauce directly over the plated whitefish fillets.
Light and flaky fish meets that punchy lemon-caper sauce in every bite. The crisp exterior gives way to tender flesh that practically melts on your tongue. Try serving it over creamy polenta or alongside roasted asparagus for a complete meal that feels restaurant-worthy.
Smoked Whitefish Dip with Crackers
Gathering friends for a casual get-together? You need this incredibly easy smoked whitefish dip that comes together in minutes but tastes like you spent all day in the kitchen. It’s the perfect balance of smoky, creamy, and bright flavors that will have everyone asking for the recipe.
Ingredients
- 8 ounces hot-smoked whitefish, skin and bones removed
- 8 ounces full-fat cream cheese, softened to room temperature
- ½ cup crème fraîche
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon prepared horseradish, drained
- 2 teaspoons Worcestershire sauce
- ¼ cup finely minced fresh chives
- ¼ teaspoon freshly ground white pepper
- Assorted crackers for serving
Instructions
- Place the softened cream cheese in a medium mixing bowl.
- Using a handheld mixer on medium speed, beat the cream cheese for 1 minute until smooth and creamy.
- Add the crème fraîche and continue mixing for 30 seconds until fully incorporated.
- Flake the smoked whitefish into the bowl using your fingers, ensuring no bones remain.
- Pour in the freshly squeezed lemon juice, being careful to strain out any seeds.
- Add the prepared horseradish and Worcestershire sauce to the mixture.
- Sprinkle in the finely minced fresh chives and freshly ground white pepper.
- Using a rubber spatula, gently fold all ingredients together until just combined, being careful not to overmix and break down the fish too much.
- Transfer the dip to a serving bowl and cover with plastic wrap pressed directly against the surface.
- Refrigerate for at least 1 hour to allow flavors to meld and the dip to firm up slightly.
- Arrange assorted crackers around the chilled dip bowl for serving.
This dip achieves a wonderfully creamy texture with delightful smoky flakes throughout. The horseradish provides a subtle heat that builds slowly, while the lemon juice cuts through the richness beautifully. Try serving it in hollowed-out sourdough bread bowls for an impressive presentation that doubles as edible servingware.
Whitefish and Potato Bake with Parmesan Crust
Sometimes you just need a cozy, comforting meal that comes together with minimal effort. This whitefish and potato bake delivers exactly that—tender fish, creamy potatoes, and a crispy Parmesan crust that’ll have everyone asking for seconds. It’s the kind of dish that feels fancy but is seriously simple to pull off.
Ingredients
- 1.5 lbs Yukon Gold potatoes, thinly sliced to ⅛-inch thickness
- 1 lb skinless whitefish fillets (such as cod or haddock), patted dry
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 2 tbsp unsalted butter, melted
- 1 tbsp fresh lemon juice
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- ¼ tsp smoked paprika
Instructions
- Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with butter.
- Arrange the thinly sliced potatoes in an even layer across the bottom of the prepared baking dish.
- Season the potatoes evenly with kosher salt, black pepper, and half of the minced garlic.
- Pour the heavy cream over the potatoes, ensuring it settles evenly around the slices.
- Cover the dish tightly with aluminum foil and bake for 25 minutes, or until the potatoes are just tender when pierced with a fork.
- While the potatoes bake, pat the whitefish fillets dry with paper towels to ensure a crisp crust.
- In a small bowl, combine the grated Parmesan cheese, melted butter, remaining minced garlic, fresh thyme leaves, and smoked paprika.
- Remove the baking dish from the oven and carefully place the whitefish fillets in a single layer over the partially cooked potatoes.
- Drizzle the fresh lemon juice evenly over the fish fillets.
- Spoon the Parmesan mixture over the fish, spreading it to cover the surface completely.
- Return the dish to the oven, uncovered, and bake for 15–18 minutes, or until the fish flakes easily with a fork and the crust is golden brown.
- Let the bake rest for 5 minutes before serving to allow the cream to thicken slightly.
Perfectly golden and bubbling straight from the oven, this bake offers a wonderful contrast between the flaky whitefish and the creamy, tender potatoes underneath. The Parmesan crust adds a salty, savory crunch that pairs beautifully with the subtle brightness of lemon. Try serving it alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness.
Whitefish Curry with Coconut Milk
Brace yourself for a flavor adventure that’ll make your taste buds dance. This whitefish curry with coconut milk is creamy, gently spiced, and perfect for a cozy weeknight dinner. You’ll love how simple it is to whip up something that feels this special.
Ingredients
- 1 lb skinless whitefish fillets, cut into 1-inch chunks
- 1 tbsp clarified butter
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 1 tbsp freshly grated ginger
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper
- 1 (13.5 oz) can full-fat coconut milk
- 1 cup fish stock
- 2 tbsp freshly squeezed lime juice
- 1/4 cup fresh cilantro leaves, chopped
- Kosher salt, to season
Instructions
- Pat the whitefish chunks dry with paper towels and season lightly with kosher salt on all sides.
- Heat clarified butter in a heavy-bottomed Dutch oven over medium heat until it shimmers.
- Add the diced onion and cook, stirring frequently, for 5–7 minutes until translucent and softened.
- Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
- Sprinkle in the turmeric, coriander, and cayenne pepper, toasting the spices for 30 seconds to release their oils.
- Pour in the coconut milk and fish stock, scraping the bottom of the pot to incorporate any browned bits.
- Bring the liquid to a gentle simmer, then reduce the heat to low and cook uncovered for 10 minutes to allow the flavors to meld.
- Gently place the seasoned whitefish chunks into the simmering curry, ensuring they are submerged.
- Poach the fish for 4–6 minutes, or until the flesh turns opaque and flakes easily with a fork.
- Remove the pot from the heat and stir in the freshly squeezed lime juice and chopped cilantro.
Delightfully creamy with a subtle heat, this curry boasts tender fish that melts in your mouth. Serve it over jasmine rice to soak up every bit of the fragrant sauce, or with naan for a comforting scoop-and-dip situation. It’s a bowl of warmth that feels both exotic and completely familiar.
Whitefish en Papillote with Lemon and Dill
Now, picture this: you come home after a long day, craving something delicious but not wanting to spend hours in the kitchen. This elegant yet simple whitefish dish comes together in minutes and fills your kitchen with the most incredible aromas. It’s restaurant-quality food made effortlessly at home.
Ingredients
– 4 (6-ounce) skinless whitefish fillets (such as cod or halibut)
– 2 tablespoons extra-virgin olive oil
– 2 medium lemons, thinly sliced into rounds
– ¼ cup fresh dill fronds, roughly chopped
– 4 garlic cloves, thinly sliced
– ½ teaspoon kosher salt
– ¼ teaspoon freshly cracked black pepper
– 4 large parchment paper sheets (12×16 inches each)
Instructions
1. Preheat your oven to 400°F and position one rack in the center.
2. Cut four parchment paper sheets into 12×16-inch rectangles and arrange them on your work surface.
3. Drizzle ½ tablespoon of extra-virgin olive oil onto the center of each parchment sheet.
4. Place one whitefish fillet in the center of each oiled area.
5. Season each fillet evenly with kosher salt and freshly cracked black pepper.
6. Arrange 3-4 lemon slices in a single layer over each fish fillet.
7. Sprinkle thinly sliced garlic cloves evenly over the lemon layers.
8. Distribute the roughly chopped fresh dill fronds evenly among the four packets.
9. Fold each parchment paper in half over the ingredients to create a half-moon shape.
10. Starting at one end, make small, tight overlapping folds along the curved edge to completely seal each packet.
11. Twist the pointed end of each packet tightly to ensure no steam can escape.
12. Place the sealed packets on a rimmed baking sheet, spacing them 2 inches apart.
13. Bake at 400°F for exactly 12 minutes until the packets are puffed and golden brown.
14. Remove the baking sheet from the oven using oven mitts and let rest for 2 minutes.
15. Carefully cut open each packet with kitchen shears, avoiding the escaping steam.
Unbelievably tender, the fish flakes apart with just a fork while the lemon-dill broth that forms in the packet is pure liquid gold. Serve each person their own parchment packet right on the plate for a dramatic tableside presentation, or transfer everything to shallow bowls to soak up every drop of that fragrant cooking liquid with crusty bread.
Whitefish Burgers with Tartar Sauce
Unexpectedly delicious and surprisingly simple, these whitefish burgers will become your new go-to seafood dinner. You get that satisfying burger experience with a lighter, flakier twist that feels both comforting and elegant. Let’s dive right into making these beauties with homemade tartar sauce that’ll blow your mind.
Ingredients
– 1 pound fresh whitefish fillets, skin removed and finely chopped
– 1/2 cup panko breadcrumbs
– 1/4 cup mayonnaise
– 1 pasture-raised egg, lightly beaten
– 2 tablespoons finely minced shallots
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon Dijon mustard
– 1/2 teaspoon Old Bay seasoning
– 1/4 teaspoon freshly ground black pepper
– 2 tablespoons clarified butter
– 4 brioche burger buns, lightly toasted
– 1/2 cup mayonnaise
– 2 tablespoons finely chopped cornichons
– 1 tablespoon capers, drained and minced
– 1 teaspoon fresh dill, finely chopped
– 1 teaspoon freshly squeezed lemon juice
Instructions
1. Combine 1/2 cup mayonnaise, chopped cornichons, minced capers, fresh dill, and 1 teaspoon lemon juice in a small bowl to create the tartar sauce.
2. Refrigerate the tartar sauce for at least 30 minutes to allow flavors to meld.
3. Place finely chopped whitefish in a medium mixing bowl.
4. Add panko breadcrumbs, 1/4 cup mayonnaise, lightly beaten egg, minced shallots, 1 tablespoon lemon juice, Dijon mustard, Old Bay seasoning, and black pepper to the bowl.
5. Gently mix the ingredients until just combined, being careful not to overwork the mixture.
6. Divide the mixture into 4 equal portions and form into 3/4-inch thick patties.
7. Chill the formed patties in the refrigerator for 15 minutes to help them hold their shape during cooking.
8. Heat clarified butter in a large skillet over medium heat until it shimmers.
9. Carefully place the chilled patties in the hot skillet.
10. Cook the patties for 4-5 minutes until the bottoms develop a golden-brown crust.
11. Flip the patties using a thin spatula and cook for another 4-5 minutes until cooked through.
12. Check for doneness by ensuring the internal temperature reaches 145°F and the patties are opaque throughout.
13. Lightly toast the brioche buns in the same skillet for 1-2 minutes until golden.
14. Assemble the burgers by placing each cooked patty on the bottom bun.
15. Top each patty with 2 tablespoons of the chilled tartar sauce.
16. Complete assembly with the top bun.
Buttery brioche buns cradle the delicate, flaky whitefish patties that practically melt in your mouth. The homemade tartar sauce brings bright, briny notes that cut through the richness perfectly. Try serving these with crispy sweet potato fries or a simple arugula salad for a complete meal that feels both casual and sophisticated.
Whitefish Stir-Fry with Ginger and Soy
Now, picture this: you’re craving something fresh, fast, and packed with flavor after a long day. This whitefish stir-fry with ginger and soy comes together in a flash, delivering a restaurant-quality meal right in your own kitchen. You’ll love how the bright, zesty notes cut through the richness of the fish.
Ingredients
– 1 lb skinless whitefish fillets (such as cod or tilapia), cut into 1-inch cubes
– 2 tbsp cold-pressed avocado oil
– 1 tbsp freshly grated ginger root
– 3 cloves garlic, minced
– 1 cup thinly sliced scallions, white and green parts separated
– 1 red bell pepper, julienned
– 1/2 cup low-sodium soy sauce
– 1 tbsp toasted sesame oil
– 1 tsp crushed red pepper flakes
– 1 tbsp cornstarch
– 2 tbsp cold water
– 1 tbsp toasted sesame seeds
Instructions
1. Pat the whitefish cubes completely dry with paper towels.
2. Heat the avocado oil in a large wok or skillet over medium-high heat until it shimmers, about 1 minute.
3. Add the whitefish cubes in a single layer, working in batches if necessary to avoid crowding.
4. Sear the fish for 90 seconds per side until lightly golden but not cooked through.
5. Transfer the partially cooked fish to a clean plate using a slotted spatula.
6. Add the grated ginger and minced garlic to the same hot wok.
7. Sauté for 30 seconds until fragrant but not browned.
8. Add the white parts of the scallions and julienned red bell pepper.
9. Stir-fry for 2 minutes until the peppers begin to soften but remain crisp.
10. Whisk together the soy sauce, toasted sesame oil, and crushed red pepper flakes in a small bowl.
11. Pour the sauce mixture into the wok, scraping up any browned bits from the bottom.
12. Create a slurry by combining the cornstarch with cold water in a separate small bowl.
13. Stir the cornstarch slurry into the simmering sauce until it thickens, about 45 seconds.
14. Return the partially cooked whitefish to the wok along with any accumulated juices.
15. Gently toss the fish in the sauce for 60 seconds until just cooked through and opaque.
16. Stir in the green parts of the scallions.
17. Remove the wok from heat immediately.
18. Sprinkle with toasted sesame seeds before serving.
Every bite offers flaky, tender fish that practically melts against the crisp vegetables and glossy sauce. The ginger provides a warm, aromatic kick that balances the umami-rich soy, while the subtle heat from the pepper flakes lingers pleasantly. Try serving it over jasmine rice or with steamed bok choy to soak up every last drop of that incredible sauce.
Whitefish Risotto with Peas and Lemon Zest
Oh, you know those nights when you want something fancy-feeling but don’t want to spend hours in the kitchen? This whitefish risotto delivers restaurant-quality comfort with minimal fuss. It’s creamy, bright, and perfect for impressing guests or treating yourself.
Ingredients
- 1 lb skinless whitefish fillets (such as cod or halibut), cut into 1-inch pieces
- 1 ½ cups Arborio rice
- 4 cups homemade fish stock, kept at a gentle simmer
- 1 cup dry white wine
- 1 cup fresh English peas, blanched
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- ½ cup unsalted European-style butter, divided
- ¼ cup extra-virgin olive oil
- 1 lemon, zested and juiced
- ½ cup freshly grated Parmigiano-Reggiano cheese
- 2 tbsp fresh flat-leaf parsley, finely chopped
- Kosher salt and freshly cracked black pepper
Instructions
- Heat the extra-virgin olive oil and 2 tablespoons of butter in a heavy-bottomed Dutch oven over medium heat until shimmering.
- Add the finely diced yellow onion and cook for 5–7 minutes, stirring occasionally, until translucent but not browned.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the Arborio rice and toast for 2 minutes, stirring constantly, until the grains are lightly golden and smell nutty.
- Pour in the dry white wine and cook, stirring continuously, until the liquid is fully absorbed.
- Ladle in 1 cup of simmering homemade fish stock, stirring constantly until the rice absorbs the liquid.
- Continue adding the fish stock ½ cup at a time, stirring after each addition until absorbed, for 18–20 minutes total.
- Gently fold in the whitefish pieces and blanched English peas during the last 4 minutes of cooking.
- Remove the Dutch oven from the heat and stir in the remaining butter, Parmigiano-Reggiano, lemon zest, and 1 tablespoon of lemon juice.
- Season with kosher salt and freshly cracked black pepper to your preference.
- Garnish with finely chopped fresh flat-leaf parsley before serving.
So, what you end up with is a risotto that’s luxuriously creamy yet still has a slight bite to the rice. The lemon zest cuts through the richness beautifully, while the whitefish stays tender and flaky. Serve it immediately in shallow bowls with an extra sprinkle of Parmigiano-Reggiano and a simple arugula salad on the side for a complete meal.
Whitefish Salad with Avocado and Cherry Tomatoes
Just when you thought you’d tried every salad combination, this refreshing whitefish creation comes along to surprise your taste buds. You’ll love how the creamy avocado balances the flaky fish, while those sweet cherry tomatoes add the perfect pop of flavor. It’s the kind of light, satisfying lunch that makes you feel good about what you’re eating.
Ingredients
- 12 ounces fresh whitefish fillets, skin removed
- 1 large ripe Hass avocado, pitted and diced
- 1 cup heirloom cherry tomatoes, halved
- 2 tablespoons extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1/4 cup finely chopped fresh dill
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Place the whitefish fillets on the prepared baking sheet, ensuring they don’t overlap.
- Season the fish with half of the sea salt and black pepper, distributing evenly.
- Bake the whitefish for 12-15 minutes until the flesh flakes easily with a fork and reaches an internal temperature of 145°F.
- Remove the fish from the oven and let it cool to room temperature on the baking sheet.
- While the fish cools, combine the extra virgin olive oil, lemon juice, and Dijon mustard in a medium mixing bowl.
- Whisk the dressing vigorously until it emulsifies and appears creamy and uniform.
- Gently flake the cooled whitefish into the dressing using two forks, being careful to maintain some texture.
- Add the diced Hass avocado to the bowl and fold gently to coat without mashing the avocado.
- Incorporate the halved heirloom cherry tomatoes and chopped fresh dill into the mixture.
- Season with the remaining sea salt and black pepper, then toss everything together until just combined.
- Transfer the salad to a serving dish and refrigerate for 15 minutes to allow flavors to meld.
The finished salad offers a beautiful contrast between the delicate, flaky whitefish and the creamy avocado chunks, while the cherry tomatoes provide bursts of sweet acidity. Serve it over toasted sourdough for a satisfying open-faced sandwich, or scoop it into butter lettuce cups for a low-carb option that still feels indulgent.
Whitefish Fritters with Spicy Aioli
Ever find yourself craving something crispy, savory, and just a little bit fancy without spending hours in the kitchen? These whitefish fritters deliver exactly that—they’re golden, tender bites of fish with a kick of spicy aioli that’ll make you feel like you’re at a seaside bistro. You’re going to love how simple they come together for a quick lunch or impressive appetizer.
Ingredients
– 1 lb skinless whitefish fillets, finely chopped
– 1 cup all-purpose flour
– 2 pasture-raised eggs, lightly beaten
– 1/2 cup whole milk
– 1 tsp baking powder
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 1/4 cup finely chopped fresh dill
– 1/2 cup mayonnaise
– 1 tbsp freshly squeezed lemon juice
– 1 tsp harissa paste
– 1/4 tsp garlic powder
– 1/2 cup clarified butter
– Kosher salt to season
– Freshly ground black pepper to season
Instructions
1. Pat the whitefish fillets completely dry with paper towels, then finely chop them into 1/4-inch pieces.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, smoked paprika, cayenne pepper, 1/2 tsp kosher salt, and 1/4 tsp black pepper.
3. Add the lightly beaten pasture-raised eggs and whole milk to the dry ingredients, stirring until just combined—do not overmix to avoid tough fritters.
4. Gently fold in the finely chopped whitefish and fresh dill until evenly distributed throughout the batter.
5. In a small bowl, combine the mayonnaise, freshly squeezed lemon juice, harissa paste, and garlic powder to create the spicy aioli; refrigerate until ready to serve.
6. Heat the clarified butter in a large skillet over medium heat until it reaches 350°F, verified with an instant-read thermometer.
7. Drop heaping tablespoons of the fritter batter into the hot butter, spacing them 2 inches apart to prevent steaming.
8. Fry the fritters for 3-4 minutes per side, flipping once, until they achieve a deep golden-brown crust and internal temperature of 145°F.
9. Transfer the cooked fritters to a wire rack set over a baking sheet to drain excess oil and maintain crispiness.
10. Season the hot fritters immediately with a pinch of kosher salt for enhanced flavor.
Velvety on the inside with a shatteringly crisp exterior, these fritters pair beautifully with the smoky heat of the aioli. Try serving them atop a bed of peppery arugula with extra lemon wedges for a bright, restaurant-worthy presentation that’s surprisingly easy to pull off.
Whitefish Pasta with Garlic and Olive Oil
Tired of complicated seafood dishes? This whitefish pasta with garlic and olive oil is your new weeknight hero. You’ll love how quickly it comes together while tasting like something from a fancy restaurant.
Ingredients
- 12 ounces dried linguine pasta
- 1 pound skinless whitefish fillets (such as cod or haddock), cut into 1-inch pieces
- 6 large garlic cloves, thinly sliced
- 1/2 cup extra virgin olive oil
- 1/4 cup dry white wine
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup chopped fresh flat-leaf parsley
- 1 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Bring 4 quarts of salted water to a rolling boil in a large stockpot.
- Add linguine and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
- While pasta cooks, heat olive oil in a large skillet over medium-low heat until shimmering but not smoking.
- Add sliced garlic and cook for 2-3 minutes until fragrant and lightly golden, stirring constantly to prevent burning.
- Increase heat to medium and add whitefish pieces in a single layer, seasoning with kosher salt and black pepper.
- Cook fish for 3-4 minutes until opaque and flaky, gently turning once halfway through cooking.
- Pour in white wine and lemon juice, scraping any browned bits from the bottom of the skillet.
- Simmer the sauce for 2 minutes until slightly reduced and the alcohol aroma has dissipated.
- Drain cooked pasta, reserving 1/2 cup of pasta water.
- Transfer hot pasta directly to the skillet with the fish sauce.
- Add red pepper flakes and chopped parsley to the skillet.
- Toss everything together, adding reserved pasta water 2 tablespoons at a time until the sauce coats the pasta evenly.
- Divide among warm serving bowls and drizzle with additional olive oil if desired.
Delicate whitefish flakes mingle beautifully with the al dente pasta, while the garlic-infused olive oil creates a luxurious sauce that’s neither too heavy nor too light. For a stunning presentation, garnish with lemon wedges and extra parsley sprigs—this dish pairs wonderfully with a crisp Sauvignon Blanc to cut through the richness.
Whitefish Soup with Fennel and Saffron
Haven’t you been craving something that feels both elegant and comforting? This whitefish soup with fennel and saffron is exactly what you need on a crisp fall day. It’s surprisingly simple to make but tastes like it came from a fancy seaside restaurant.
Ingredients
- 1 lb wild-caught whitefish fillets, skin removed and cut into 1-inch pieces
- 2 tbsp clarified butter
- 1 large fennel bulb, thinly sliced with fronds reserved
- 1 medium yellow onion, finely diced
- 2 garlic cloves, minced
- 1 pinch saffron threads
- 4 cups fish stock
- 1 cup heavy cream
- 2 tbsp fresh lemon juice
- 1 tsp sea salt
- ½ tsp freshly ground white pepper
- 2 tbsp chopped fresh parsley
Instructions
- Heat clarified butter in a heavy-bottomed Dutch oven over medium heat until shimmering.
- Add sliced fennel and diced onion, sautéing for 8-10 minutes until vegetables are softened and lightly caramelized.
- Stir in minced garlic and cook for 1 minute until fragrant but not browned.
- Crush saffron threads between your fingers and add to the pot, toasting for 30 seconds to release their aroma.
- Pour in fish stock, scraping any browned bits from the bottom of the pot.
- Bring the mixture to a gentle simmer, then reduce heat to maintain a low bubble for 15 minutes.
- Gently place whitefish pieces into the simmering broth, being careful not to overcrowd.
- Cook the fish for 4-5 minutes until opaque and flaky but still tender.
- Pour in heavy cream while stirring constantly to incorporate smoothly.
- Add lemon juice, sea salt, and white pepper, stirring to combine.
- Remove from heat and let rest for 2 minutes to allow flavors to meld.
- Ladle into warm bowls and garnish with chopped parsley and reserved fennel fronds.
Really, the texture here is what makes it special—the fish stays beautifully tender while the broth develops a luxurious silkiness from the cream. That subtle licorice note from the fennel plays perfectly against the saffron’s earthy complexity. Try serving it with crusty sourdough for dipping, or make it a complete meal by adding some steamed mussels right at the end.
