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


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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

How to Make Margarita Baked Whitefish


  • 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.

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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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