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Sauteed Whitefish, skin side up with salsa on white plate

Lake Whitefish Recipe with Citrus Avocado Salsa

Valentina K. Wein
Lake Whitefish Recipes are especially delicious with a light, fresh salsa. The Citrus Avocado Salsa in this recipe is ideal with the crispy skin and succulent fish. This pretty dish is easy enough for a busy weeknight, and elegant enough for a weekend dinner party.
5 from 5 votes
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Course Main Course
Cuisine American
Servings 6
Calories 303 kcal

Ingredients
  

For the salsa

For the fish

Instructions
 

For the salsa

  • Make the salsa. In a medium-sized mixing bowl, combine all of the ingredients except for the salt, pepper and sugar. (If there's a lot of liquid in it, strain it a bit and save the juices for another use like salad dressing.) Mix gently and then season to taste with salt, pepper and granulated sugar. (Here's How to Season to Taste.) Set aside.

For the fish

  • Sauté the fish. Coat the bottom of a large sauté pan (cast iron is ideal) with grapeseed oil and place it over high heat. While the pan is heating, place the fish on a clean dry surface and sprinkle with salt and pepper on both sides. Once the pan is hot, add the fish, skin side down. (You should hear a sizzling sound when the fish hits the pan -- if you don't hear the sizzle, wait! If the pan isn't hot enough, the skin won't get brown and crisp!) Flip the fish over after about 3 minutes, then reduce the heat to low, cover, and cook just until the fish is almost cooked through, about 2 more minutes. It should still be slightly translucent in the center. (I do this in two batches in a 14 inch skillet -- you don't want to crowd the pan!)
  • Serve. Serve skin side up and top each fillet with some of the salsa.

Notes

Calorie count is only an estimate.
Keywords great for spring meals, good for summer dinner parties, fish for dinner party
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