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Greek-Style Lake Whitefish

Eat Wisconsin Fish / Greek-Style Lake Whitefish


A Fish-o-licious Recipe!

This recipe gained fame on the first episode of The Fish Dish podcast. It is gluten-free and paleo-compliant.

Explainer: sauté is culinary-speak for quickly cooking food over high heat using a small amount of oil or fat in a wide, shallow pan.


  • 3 lake whitefish fillets (about 8 oz each)
  • 3 Tbsp olive oil
  • Seasoning rub: 
    • 1 1/2 Tbsp dried oregano
    • 1 Tbsp basil
    • 1 Tbsp onion powder
    • 1 Tbsp garlic powder
    • 1/2 Tbsp dill
    • 1/2 Tbsp black pepper
    • 1/4 Tbsp salt


— Sharon’s garnish recommendation: A dollop of plain Greek yogurt sprinkled with chopped parsley and accented with a slice of lemon.

— Marie’s garnish recommendation: A dollop of homemade tartar sauce with capers.



  • Stir all seasoning ingredients together in a bowl.
  • Add olive oil to skillet (fry pan) or griddle and heat to medium-high. When a drop of water sizzles in the pan, it is hot enough to sauté fish.
  • Coat each fillet with about 2 Tbsp of the seasoning and place in pan or on griddle.
  • Sauté until lightly browned and just opaque in the center (3 to 4 minutes) and then flip the fillets.
  • Sauté for about 3 minutes more, adding more olive oil if necessary.
  • When the fish flakes, remove from heat and top with desired garnish(es).
  • Serve immediately.


Credits: Dish adapted from interview with Craig Hoopman Fisheries. Seasoning blend adapted from Easy Greek Seasoning Blend by Sweet Pea and Saffron.