The sweet, mild flavor of Great Lakes Whitefish is perfect with seasonings from the other side of the world. Serve with rice or roasted sweet potatoes and a steamed green or yellow vegetable.
1 lb. (2-8 oz. fillets) Great Lakes Whitefish, thawed, skin removed, cubed
1 large onion (minced) or 7 stalks green onion (sliced)
3 Tbsp. soy sauce
1/2 cup ground ginger
1/4 tsp. turmeric
4 Tbsp. extra virgin olive oil
1/4 tsp. cumin
1/2 tsp. cayenne
4 jalapeno peppers, cut in strips lengthwise, seeds removed
1 tsp. cilantro, finely chopped
Toasted sesame seeds (optional)
Marinate fish in large bowl with 2 Tbsp. soy sauce, 3 tsp. ginger and turmeric, for at least a half-hour. Add oil to large skillet and sprinkle cumin into pan. When cumin starts to sputter, add onion and sauté until onion is cooked (translucent or light brown). Add cayenne, jalapeos and remaining ginger. Continue to sauté until peppers wilt. Remove fillets from bowl and place in pan. Add remaining soy sauce. Cover and cook on medium until fish is opaque and flakes easily. Place on plates, drizzle with pan sauce and garnish with cilantro.