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Great Lakes Whitefish with Tomato Basil Compote

Eat Wisconsin Fish / Great Lakes Whitefish with Tomato Basil Compote


SERVES 4

PRINT/DOWNLOAD RECIPE

Ingredients

  • 4 (6-ounce) boneless and skinless lake whitefish fillets
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon dried thyme
  • 2 shallots, chopped
  • 4 garlic cloves, chopped
  • 1 cup chopped ripe tomatoes
  • 2 tablespoons chopped fresh basil leaves
  • 1 teaspoon sugar
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon fresh black pepper

Instructions

  • Season fillets with salt and pepper.
  • In large skillet, heat olive oil over medium-high heat.
  • Add fish and cook on both sides until light golden, about 6-8 minutes total.
  • Remove from heat and set aside, in warm oven or covered with foil.
  • Turn heat to medium-low and add butter to skillet.
  • When hot, add thyme, shallots, and garlic; sauté 30 seconds, until fragrant.
  • Add tomatoes, fresh basil, and sugar.
  • Bring to a simmer and cook until sauce thickens, 1-2 minutes total.
  • Season with salt and pepper.
  • Arrange compote over or under warm fish fillets and serve.
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