Cheese Stuffed Whitefish


2 lbs. fresh lake whitefish fillets (2 fillets with pinbones removed)
1/8 t. paprika
1/4 t. salt
1/8 t. garlic powder
1/8 t. pepper
*Cheese Stuffing*
1 cup chopped onions
1/4 cup butter
1 cup grated cheddar cheese
2 t. dry mustard
1/4 t. salt
4-6 drops tabasco sauce
1 T. parsley flakes
2 cups dry bread crumbs



Sauté onions in butter, add bread crumbs, cheddar cheese, dry mustard, salt, tabasco sauce and parsley flakes. Mix thoroughly. Set stuffing aside. Rinse fillets and pat dry. Season fillets with salt, pepper and garlic powder. Place one of the fillets skin side down on a greased baking sheet. Spoon the stuffing on the fillet and cover it with the other fillet (skin side up). Season with paprika. Bake at 325°-350° for 30-40 minutes or until the fillets flake nicely with a fork. Serves 4.

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