This special recipe is published here courtesy of Manitoba's
Chef Peter Grant

1 whole Whitefish (approx. 1.5 lbs), dressed and de-scaled
1 medium onion, sliced
1 lemon, sliced
Salt and pepper to taste
Canola oil, as needed

Wash whitefish in cold water, then pat dry. Sprinkle cavity with salt and pepper, then line the cavity with sliced onion and lemon. Rub outer skin of whitefish with canola oil.

Wrap fish in aluminum foil and seal completely.

Grill 10 minutes per inch thickness (measured at its thickest part) and turn fish over halfway through the grilling time. (This means if the fish is 3 inches thick at its thickest part, grill for a total time of 30 minutes.) You would therefore grill 15 minutes on one side, 15 minutes on the other.

Note: You may also bake the fish in foil in the oven on a sheet pan, with an oven temperature of 350°F and use the same formula for length of time to cook.

Yield: 4 main-dish servings