Margarita Baked Whitefish Recipe

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Margarita Baked Whitefish

Deb Lund


I love Whitefish, It reminds me of heading up north to Wisconsin. My husband and I eat a lot of fish and I am always looking for new ways to prepare it. I got this idea from another recipie I use to make fish. This recipie was born tonight and it was delicious.

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15 Min


15 Min


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

Directions Step-By-Step

Place 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.
Combine Cilatro and onion and rub into the fish gently
Mix the next five ingredients and eat a little with a whisk to be sure all is disperse evenly with the olive oil
Pour 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
The 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.
I served this wonderful fish with Califlower which had Swiss cheese melted over it and a Pepper salad.

About this Recipe

Course/Dish: Fish, Seafood
Main Ingredient: Fish
Regional Style: American
Other Tags: Quick & Easy, Healthy
Hashtag: #baked