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Broiled Whitefish With Mushroom Mayonnaise

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Ingredients
  Whitefish 6 Pound, boned and scaled (2 Fish, About 2-3 Lbs Each, Pickerel, Lake Trout, Or Black Bass Can Be Substituted)
  Garlic 2 Clove (10 gm), chopped very fine
  Finely chopped onion 3⁄4 Cup (12 tbs) (Medium Sized Ones)
  Freshly ground pepper 1⁄2 Teaspoon
  Melted butter 1⁄2 Cup (8 tbs)
  Lemon juice 3 Tablespoon
  Grated lemon rind 1 Teaspoon
  Minced celery leaves 2 Tablespoon
  Mushroom stalk 1⁄2 Cup (8 tbs), finely chopped
  Parsley stalk/Chervil 2 , chopped
  Melted butter 3 Tablespoon
  Lemon juice 2 Tablespoon
  Salt To Taste
  Parsley sprigs 2
  Sliced mushroom caps 3⁄4 Cup (12 tbs)
  Lemon juice 1 Teaspoon
  Homemade mayonnaise 1 Cup (16 tbs)
  Finely chopped parsley 1 Teaspoon
  Capers 1 Tablespoon
Directions

To make the mashroom mayonnaise, sprinkle mushrooms with lemon juice.
Let stand while you prepare the mayonnaise.
Combine mayonnaise with the mushrooms, lemon juice, parsley, and capers.
Chill 15 minutes to mix flavours.
Wipe the fish with a damp cloth.
Do not wash.
Combine the garlic, onion, pepper, 1/4 cup melted butter, 3 tbsp lemon juice, and lemon rind.
Rub the fish all over, inside and out, with this mixture.
Combine the celery leaves, mushroom, and the chopped parsley or chervil, and put half of the mixture in the cavity of each fish.
Place in a shallow pan.
Broil 4" from the heat, basting with the 3 tbsp melted butter and the 2 tbsp lemon juice.
Cook about 15-20 minutes or until the fish flakes easily.
You do not need to turn the fish over.
Lower the broiling pan if the skin begins to burn before the fish are cooked.
Place on a preheated platter.
Pour pan juices over the fish.
Serve hot, garnished with parsley.
Serve mushroom mayonnaise with broiled fish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Main Dish
Method: 
Broiled
Interest: 
Holiday, Healthy
Ingredient: 
Fish
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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