Blackened Great Lakes Whitefish With Asparagus
Perfectly seasoned whitefish is paired with fresh asparagus for an easy and elegant main dish. Serve with mashed or baked fingerling potatoes and a small green salad tossed with vinaigrette.
2-8 ounces. Great Lakes Whitefish fillets
1/4 cup melted butter
1/2 pound asparagus
1/2 pound fingerling potatoes
2 tablespoons olive or canola oil
1 tablespoons paprika
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne
3/4 teaspoon black pepper
1/2 teaspoon thyme
1/2 teaspoon oregano
1. Clean, lightly oil and salt the potatoes, Roast for approximately 30 minutes or until softened.
2. Rinse asparagus well and snap off bottoms. Steam or microwave until slightly crunchy but still bright green (about 2 minutes).
3. Combine spices in small bowl, mix thoroughly and sprinkle on flat plate, all but a pinch or two. 4. Melt butter in flat dish large enough to dip fillets.
5. Heat a large skillet with oil on high.
6. Dip each fillet in butter and then roll in seasonings to coat both sides.
7. Cook fillets until underside looks charred; turn and repeat.
8. Place one fillet on each plate and top with 4-5 asparagus spears.
9. Sprinkle with set-aside spice blend.
*Verjus (or “green juice”) is the pressing of underripe grapes, a by-product of the winery. Verjus shares the same acid balance as wine and this lends itself nicely to foods being enjoyed with wine. Vinegar, such as champagne vinegar, makes a fine substitute.
Source: Great Lakes Whitefish Blackened Great Lakes Whitefish With Asparagus