Grilled Great Lakes Whitefish with tomato, caper, dill relish
It’s August in Michigan, we’re in a tomato moment! Serves 4.
- 4 6-8 oz. Whitefish fillets (scales off, skin on)
- 1 large, fresh tomato (medium chop)
- 1/4 cup purple onion (fine chop)
- 1 bunch dill (fine chop)
- 2 T capers
- 2 T champagne vinegar
Mix all ingredients (except the fish fillets) gently in mixing bowl.
Season fillets with salt and pepper. Lightly brush both sides of fillets with olive oil.
On a clean oiled charcoal grill (set to med- high on gas grill) place fillets skin side up and grill for about 4 minutes. Flip and wait 2 minutes or so or until fillets are barley opaque in center. Top each fillet with a spoonful of relish in the center.
The Canadian Rule: Total cooking time 10 minutes per inch of thickness.
Looks like the tomatoes are missing from the ingredient list — how much? Any particular kind recommended? Thanks, this looks good
Oops! Only one minor ingredient… Sorry about that. I used 1 large fresh tomato, medium chopped, from the farmer’s market. Any fresh, sweet tomato will work. I would not use plum tomatoes for this recipe.
Thanks for bringing this to my attention! Mike