Margarita Baked Whitefish

Margarita Baked Whitefish Recipe

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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.


★★★★★ 1 vote

15 Min
15 Min


  • 2
    white fish fillets about 3/4 lb each ours weighed 1.39 together
  • 3
    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

How to Make Margarita Baked Whitefish


  1. 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.
  2. Combine Cilatro and onion and rub into the fish gently
  3. Mix the next five ingredients and eat a little with a whisk to be sure all is disperse evenly with the olive oil
  4. 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
  5. 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.
  6. I served this wonderful fish with Califlower which had Swiss cheese melted over it and a Pepper salad.

Printable Recipe Card

About Margarita Baked Whitefish

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

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