Grilled Great Lakes Whitefish with Tomato-Caper Relish
1 large tomato, seeds removed and cut into 1/4-inch dice
1 tablespoon white balsamic vinegar
1 tablespoon diced red onion
3-4 tablespoons snipped fresh chives and chopped fresh dill
1 1/2 tablespoons capers plus 2 tablespoons caper liquid from bottle
2 tablespoons extra virgin olive oil
2 pounds whitefish fillets, pin bones removed if necessary, and cut into 5-inch pieces
1. Make a relish by combining diced tomato, vinegar, onion, herbs and capers. Reserve.
2. Clean and oil grill grates. Preheat gas or charcoal grill to medium heat.
3. Whisk together caper liquid and olive oil. Place fish fillets on a sheet pan lined with foil and pour or brush caper-oil mixture over fillets. Lightly season fillets with kosher salt and freshly ground pepper.
4. Place fish on grill, flesh side down. Cook, covered, 4-6 minutes. With a spatula, carefully flip fillets and continue cooking an additional 4-6 minutes or until flesh has just turned white. (Whitefish cooks quickly, will continue to cook after it’s removed from the grill, and you don’t want to overcook it; it will dry out and lose moisture and flavor.) Spoon a heaping tablespoon of the reserved tomato salsa over each fillet and serve.
Source: Monahan’s Seafood Grilled Great Lakes Whitefish with Tomato-Caper Relish