Let's have broiled whitefish from Lake Michigan. Simply place on foil pie pan, butter,
season, and broil. Serve with drawn butter or tartar sauce. Serve with any side dish, salad, rice, or potato.
Broiled Whitefish1 disposable. pie tin 9"-10"
2 fresh whitefish (preferred from Lake Michigan).
2oz. butter melted
couple shakes of Chef Frank's
2 oz. water
Place whitefish in pan, then add water (do not spray pan as skin will
come off when cooked). Brush with butter, then add Chef Frank's Seasoning to taste, and squeezed lemon.
Place under broiler about 1/2 way to bottom. Broil for about 5 minutes. As soon as the fish flakes, it's done. Serve with
drawn butter, or tartar sauce.