Broiled Whitefish with Caper Berry Aioli
Try this flavorful recipe from Chef Jeffrey Kudrna and read more about him, too.
- 24oz Great Lakes Whitefish fillets(4 fillets - 6oz each)
- 5 Caper Berriesor 1/2 cup of capers
- 2 Medium Eggs
- 2cups Canola Oil
- 1/4 Fresh Lemon
- 1tsp white wineoptional
- salt & pepper to taste
Preparing the Aioli
- Put 2 eggs and caper berries (or capers) into food processor. Spin until capers are chopped.
- Drizzle oil in slowly while processor is moving, and it will start to have the consistency of mayonnaise. If it separates, remove from processor, add 2 more eggs and SLOWLY add mixture back in until it thickens.
- Squeeze fresh lemon juice into aioli while processor is spinning.
- Add white wine to mixture.
- Add salt and pepper to taste.
Preparing the Whitefish
- Preheat the oven to 400°F.
- Run your fingers down the fillet. If you don’t feel the pin bones (there are approximately 32 pin bones per fillet) skip this step. If you do feel the pin bones, remove them with pliers.
- Place fillets on baking pan and bake 12 minutes or until almost done. Fish should separate easily when touched.
- Take fish out, and spread aioli on fillets in a thick layer.
- Place under broiler until a light golden brown color, about 2 minutes.
Do not overcook: Aioli will turn into scrambled eggs and will be undesirable.
Serve with your favorite roasted potatoes and seasonal vegetables.