You Can’t Spell Northern Michigan Without Whitefish. Okay… technically you can. But around here, it sure feels like whitefish is at the heart of every great Northern Michigan summer meal. Fresh, flaky, and perfectly at home alongside local produce, it’s a true taste of Up North. This simple blackened whitefish with asparagus is the kind of recipe that lets our regional flavors shine. Just a handful of ingredients, a hot skillet, and dinner is served, light, satisfying, and packed with that Northern Michigan vibe we all love.
Whether you picked up your whitefish fresh from the docks or from our seafood case, you’re in for a treat. The asparagus adds a seasonal pop of green and crunch that rounds out the dish beautifully.
Blackened Whitefish with Asparagus
Ingredients:
- 4 whitefish fillets (skin on if you prefer, about 6 oz each)
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (adjust to your heat preference)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 bunch fresh asparagus, trimmed
- Olive oil or melted butter for cooking
- Lemon wedges for serving
Instructions:
- In a small bowl, mix together paprika, garlic powder, onion powder, cayenne, black pepper, and salt.
- Pat the whitefish fillets dry with a paper towel. Rub both sides with the spice mixture.
- Heat a cast iron skillet (or any heavy pan) over medium-high heat and add a drizzle of olive oil or butter.
- Place the fillets in the pan and cook for about 3–4 minutes per side, until the fish flakes easily with a fork and has a nice blackened crust.
- While the fish cooks, toss asparagus with a little oil and a pinch of salt, then roast or sauté until tender-crisp (about 5–7 minutes).
- Serve the fish with the asparagus and a squeeze of fresh lemon.
That’s it, a dinner that’s as easy as it is impressive, ready in under 30 minutes.
So next time you’re planning your summer meals, remember: you can’t spell Northern Michigan without whitefish (well, almost). Stop by Oryana to pick up everything you need, and savor the simple, local flavors that make this season so special.
Recipe Courtesy of: Michigan Fish Producer’s Association
Photo Courtesy of: SkinnyMS
