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‘White Fish Fillets with Cilantro and White Wine’

By Frank Galusha
OK, you went ocean fishing. If your fish is fresh or if you have processed, vacuum packed and frozen your catch properly, there are many ways to enhance your meals. Almost everything taken from the ocean is not only edible but also delicious and good for you and your family. There are many recipes from which to choose but some are time-tested and proven. MyOutdoorBuddy will be posting a series of these provided to us by the Pacific Fisheries Management Council and other fishing industry sources. “White Fish Fillets with Cilantro and White Wine” is this week’s selection. If you have a favorite ocean-fish recipe, please send it to Frank@myoutdoorbuddy.com so we can share it with our readers.

White Fish Fillets with Cilantro and White Wine

  • 2 1-inch thick fillets of a firm white fish such as halibut, cod, or albacore
  • ½ cup chopped cilantro leaves
  • 3 tablespoons olive oil
  • Juice of ½ lemon
  • 1 garlic clove, minced
  • 2 medium onions, sliced
  • 1 large tomato, chopped (or substitute canned
  • diced tomatoes, drained, about 8 oz)
  • ¼ cup white wine (optional)
  • Salt and pepper to taste

Preheat oven to 350 deg. F.

Combine cilantro, garlic, lemon juice and 2 tbl. olive oil. Place in dish or plastic bag, and add fish fillets. Be sure fish is coated in marinade. Marinate for about 30 min., while completing rest of dish.

Grease baking dish with 1 tbl. olive oil. Distribute sliced onions on bottom, top with chopped tomato, and sprinkle with salt and freshly ground pepper. Cover with aluminum foil and bake for 30 minutes – onions should be soft.

Place fillets on tops of onion/tomatoes and drizzle marinade on top. Sprinkle with wine, salt and pepper.

Return to oven and bake until fish is flaky, up to 30 minutes.

Serve with rice, polenta, or couscous.

Be sure to watch for more recipes at MyOutdoorBuddy.com


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