These whitefish recipes are variations to a few other awesome tasting fish dishes that my wife and I have cooked up in the past.
We enjoy these so much that we often use them straight up, and even like to experiment with other ingredients in them as well.
The two recipes below call for whole fish. However, feel free to clean and fillet them if you want to.
One calls to be steamed, while the other is best suited to be roasted in the oven. Again, you may alter any of the ingredients and cooking methods as you see fit.
Keep in mind that these fish have tiny bones throughout it's meat, which some people tend to be turned off by trying to navigate through in order to eat.
Finely grate about a tablespoon of fresh ginger to the inside cavity of the whitefish. Pour the teriyaki sauce inside the cavity and add the chopped green onions.
Place the whole whitefish on the steamer rack over a medium hot simmer of boiling water. Cover and steam for about 15 to 20 minutes or until the fish is done by testing for flakiness with a fork.
Remove the whitefish and cut into serving sized sections. Drizzle with sesame oil and garnish with julienned bell pepper strips and green onions. Salt and pepper to taste. Serve and enjoy.
Preheat the oven to 450°.
Combine all of the ingredients (except for the whitefish) into a bowl or food processor and mix until well blended.
Place the whitefish in a baking dish. Score a few slices into the skin a couple inches apart on both sides. Rub the marinade on both sides and inside the cavity.
Cook the fish in the oven for about 15 minutes or until it's
just about done by testing it a fork for flakiness. Divide into
servings on plates and spoon the accumulated sauce onto the servings of