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