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The Seafood Collection: Almond Crusted Whitefish
February 24th, 2011 @ 11:40 AM EST by admin

from Damon G. Beggs,

Just about anyone can toss a steak or breast of chicken on the ol’ barbie but there seems to be a lot of trepidation when it comes to fish and seafood. I’ll keep things simple so you can prepare these recipes onboard or dockside with basic cooking equipment. So let’s take the plunge and venture into this ocean of diversity called seafood.

In the first of this series, let’s prepare Almond Crusted Whitefish.

What you will need:

4 (6 oz.) whitefish fillets 3 tbsp. Dijon mustard
¼ C. breadcrumbs 3 tbsp. finely chopped almonds
¼ C. finely chopped flat-leaf parsley 1 tbsp. freshly grated lemon peel

Three easy steps:

First, coat grill rack with nonstick cooking spray and preheat grill to medium. Season fillets with salt and pepper, place them in a lightly spray-coated baking dish, brush with Dijon and set aside.

Second, combine breadcrumbs, almonds, parsley and lemon peel in a bowl. Spoon the mixture on the fillets, making sure to coat evenly.

Finally, place the baking dish on the grill, close the lid and leave undisturbed for 8 – 10 minutes or until the fish flakes easily with a fork.

Serve immediately with fresh baby greens tossed in light vinaigrette for a tasty meal for four.


About the main ingredient:

Whitefish is a member of the salmon family and is found in lakes and streams throughout North America. Its high-fat, mild-flavored flesh is firm and white. Fresh whitefish can be found year-round and are generally marketed as whole fish (from 2 to 6 pounds) or in fillets. Whitefish can be smoked, poached, baked, broiled or grilled. The roe is widely used for caviar.


Throughout this series, I will suggest all Canadian wine pairings for each recipe and try to bring you some interesting wines that you may not have tried.

Kacaba Vineyards is located on prime grape growing acreage on the Niagara Escarpment Bench in Vineland, Ontario and offers a 2008 unoaked Chardonnay for $14.95 per bottle. This lightly tropical, fruit forward chardonnay with an easy-drinking white wine with a crisp, flowing flavour that makes it ideal for light poultry dishes and whitefish.

Hints and tips:

A microplane grater/zester is used for the grating of various food items, such as nutmeg and cheese, and as zesters for citrus fruit. They aren’t cheap, about $20 at Kitchen Stuff Plus, but an essential tool for cooking enthusiasts.

Damon G. Beggs

Damon is owner of CATERWAITER Event Catering & Service Staff located in downtown Toronto.