Thawing

If your fish has been frozen,  the best way to defrost is in the refrigerator overnight. You can also defrost under cold running water, or place in a bowl of cold water. 

Whitefish may be baked or broiled right from the freezer, before it starts to drip moisture. Simply bake or broil the fish longer at a slightly lower temperature. Adding an extra 10 minutes for each inch of thickness should suffice.

Grill

Brush skin-on fillets lightly with oil and place on oiled grill or foil, 2-4 inches from heat. Grill should be preheated to medium high (white coals). Cook about 5 minutes for each half-inch thickness; add about 3 minutes for each additional half inch.

Poach

Place fish in liquid that has been brought to simmering (just below the boiling point). The liquid should at least cover the surface of the fish. Timing is about 8 minutes per 1/2-inch thickness of fillet; add roughly 2 minutes for each additional half inch of thickness.

Freezing

Frozen whitefish fillets can stay in the freezer about 6 months. Defrosted fillets can be wrapped in plastic wrap and stored well chilled (32 degrees) for up to 2 days before use. Keep them in the coldest part of your refrigerator. To make sure fillets stay cold enough, wrapped fillets can be packed in ice in the fridge.

Bake

Bake at 350 for 6-10 minutes per inch of the thickest part of your whitefish fillet.

Broil

Broil about 4-5 inches away from the heat for 6-12 minutes per inch of thickness.

Sauté

Keep the skin on, to help hold the fillet together. Dredge fillets in seasoned flour first, then in egg and next in breading. Use the “10 minutes per inch of thickness” rule of thumb.

Steam

Season fish and set onto a perforated steamer in a covered sauce pot. Timing is approximately 3 minutes for half-inch thick fillet; add about 4 minutes for each additional half inch.