Easy Whitefish Recipes
Shio Koji Whitefish and Vinegar-Braised Kale
This enchanting fish dinner is the quintessential use for shio koji, an incomparable salty and sweet condiment made from the same malted rice used to ferment miso, sake and soy sauce.
Smoked Whitefish Brandade
After working in the world's great kitchens, some chefs are relocating to the heartland--and finding culinary inspiration there. One such chef is Amy Thielen; after stints in New York City, she returned to Minnesota and wrote a cookbook, The New Midwestern Table. This is her twist on a French classic.
Whitefish, Leek and Celery Chowder with White Beans
Food & Wine's Justin Chapple puts his own spin on chowder here, using beans instead of potatoes, and smoky whitefish in place of bacon. It's hearty and delicious but lighter and fresher than most chowders.
To make this lightly smoky chowder, Andrew Carmellini cleverly cooks potato chunks in milk and cream, which both enriches the potatoes and thickens the broth. He also adds corn and a mix of herbs to brighten the flavor.
Sautéed Lake Fish with Creamy Wild Mushrooms
This fast, simple recipe is the perfect solution for a weeknight dinner when great, lake-caught fish is available. And with some more ambitious plating, notes chef Andrew Zimmern, it can be your go-to dish for entertaining. The creamy wild mushroom sauce would also pair well with saltwater fish like snapper, monkfish, or sea bass. Zimmern likes to serve his catch with savoy cabbage cooked quickly with caraway and lemon.
We take traditional rillettes out of the charcuterie category by using smoked white fish instead of pork. Faintly sweet sautéed fennel complements the delicate flavor of the fish, while tangy crème fraîche and mascarpone cheese make the spread rich and silky. It’s delicious at room temperature, making it perfect for Easter brunch.