Margarita Baked Whitefish
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- white fish fillets about 3/4 lb each ours weighed 1.39 together
- green onions chopped fine
- 3-4 Tbsp
- chopped cilantro
- 1 small
- lime, juiced
- 1 Tbsp
- teriyaki marinade
- 2 tsp
- 1 Tbsp
- olive oil, light
- 1 tsp
- aunt jane's mixed up salt
1Place the Fillets skin side down in a 9x13 glass cake pan (or cookie sheet with sides)
Preheat oven to 350, If you have convection turn it on. If not plan on the cooking time being a bit longer.
2Combine Cilatro and onion and rub into the fish gently
3Mix the next five ingredients and eat a little with a whisk to be sure all is disperse evenly with the olive oil
4Pour over fish and bake uncovered in the oven. Whitefish is done when it is opaque and the thickest part flakes. It is a very mild moist fish so the flakes are big
5The skin will stick to the glass baking dish. I use a spatula to lift half the fillet off the skin then lift the other half. If you want the skin attached, spray the pan first.
6I served this wonderful fish with Califlower which had Swiss cheese melted over it and a Pepper salad.