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It is a delicate fish and can really be enjoyed quite simply: S&P, butter, butter the bottom of your oven proof dish and then a bit on stop, I use 4T butter total for 3 filets - 350F for about 15 minutes, depends on how your oven is calibrated (if smells done, it is). I've also melted the butter and brushed on and then a quick dredge in panko and into the oven as above. Either way, serve with a lemon wedge and your done. Rice can be made during the time your baking, so it is a quick, easy and flavorful meal.
Hi NicoleJ,
no recipe Just came off the top of my head. My pico de gallo is diced toms(6) diced onion(4) one bunch of cilentro chopped fine, garlic about 3 or 4 cloves 3fresh jalapeno chopped up salt and pepper to taste and one cup vinager. For the lemon dill sour cream sauce I would water down the sour cream with milk so it is still thick but able to pour, then add some dill weed and fresh lemon juice all to taste, remember if you dont like who will? but just play with it. Then just saute for fish and add taco seasoning and water and reduce. yummy Now you did it NicoleJ I may have to make this tonight.
tankratt, do you have a recipe for that? sounds good.
Skin on, seems to me that helps to hold it together and there is something about the flavor with skin on that seems to be a background flavor enhancing the dish. Again, my recipe is very simple, but with a Whiting, I don't think I'd do it any other way.
What about you, skin off/on?
Would like to see more about this fish related to recipes. Thanks to the OP for a nice thread.
I don't know. I like the skin when I'm eating it fried, but not when it's baked or broiled, etc.
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