I am exploring some Mexican-inspired flavors with this Garlic-Margarita Whitefish recipe. While some people might find whitefish bland or boring, I actually find that it’s an incredible base for many delicious flavors. The tequila lends a wonderful flavor to this dish. Feel free to use whatever whitefish is on sale—cod, haddock, pollack, whiting, halibut, sole or flounder. Keep in mind, you’ll need to adjust your cooking time if you are using a thinner or thicker fillet. Why is fish good for us? Whitefish contains good amounts of DHA and EPA (150 to 500 milligrams per 3½-ounce serving) which heart healthy, anti-infamatory, good for the gut microbiome and more.
- Preheat oven to 350F.
- In a small saucepan on low heat, melt butter. Add garlic and stir occasionally until garlic is cooked, about 5 minutes.
- Add tequila, thyme, and lime zest. Cook until alcohol has burned off, about 2 minutes. Add parsley and remove from heat.
- Lightly coat one side of the filet and place herb side down on a baking sheet lined with foil. Use remaining herb butter to more heavily coat the top side. Dust with paprika.
- Bake approximately 15 minutes, until fish is opaque throughout and segments flake apart easily.