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Creole Sautéed Whitefish

Eat Wisconsin Fish / Creole Sautéed Whitefish



2 medium whitefish fillets (about 1 ½ pounds total)
2 ½ tablespoons minced green onion
4 tablespoons olive oil
4 tablespoons butter

Creole Seasoning

1 teaspoon pressed garlic
½ teaspoon salt
¼ teaspoon cayenne pepper
½ teaspoon freshly ground black pepper
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried basil


Prepare seasoning. In small bowl combine garlic, salt, cayenne, pepper, thyme, oregano and basil.

Cut fillets into serving-size pieces. Sprinkle green onion and seasoning over them.

Heat oil in large skillet over medium heat. Add butter and heat. Place fish in pan, seasoning side up, and sauté until golden brown, about 3 minutes, longer if pieces are thick. Turn and repeat on other side. Cook until golden brown and fish flakes easily with a fork, about 3 minutes more. Serve seasoning side up.