Grilled Great Lakes Whitefish with tomato, caper, dill relish

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan

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.

Monahan's Seafood

3 Responses to “Grilled Great Lakes Whitefish with tomato, caper, dill relish

  • 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

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