At the 2026 Thunder Bay International Film Festival, Michigan Sea Grant staff will demonstrate an easy recipe that celebrates Mi Fresh Fish! Fresh fish from Michigan waters are heart-healthy and full of lean protein. Buy from local fisheries and aquaculture producers to support small businesses, sustainable practices, and Michigan’s fish-producing heritage.
This recipe is easy to customize with the mild, white fish of your choice. Lake whitefish, trout, and walleye are all good options. Using ground turmeric can help minimize fishy flavor (just watch out — it can stain cloth and cookware a beautiful shade of gold). When cooking the fish fillets, be sure to lay them in the pan SKIN-SIDE DOWN. If the fish is still sticking to the pan when you try to flip it, then it’s not done cooking.
Thunder Bay whitefish fillets
Ingredients
- 2 6-8 oz boneless, skin-on fish fillets (aim for a mild, white fish like lake whitefish, trout, or walleye)
- 2 Tbsp avocado oil (or other oil that can handle high heat)
- Salt and pepper to taste
- 2 tsp ground turmeric
- 3 Tbsp unsalted butter
- ½ medium lemon
- Lemon wedges (as garnish)
Instructions
- Pat the fish dry with paper towels and spread the fillets out on a plate or clean prep surface. Season all over with salt, pepper, and ground turmeric.
- Heat a skillet over medium-high heat, add the oil, and heat through.
- Cook the fish in the skillet SKIN-SIDE DOWN. Press the fish down in the pan for a few seconds so the skin doesn’t curl. Sear until the skin is golden and easily releases from the pan, about 3 minutes.
- Flip the fish and continue cooking. Add butter and lemon juice. Continue to cook, tilting the pan so the butter pools in the side of the pan. Use a spoon to splash the juice over the top to baste the fish until it’s cooked through, about an additional minute.
- Serve and garnish with a lemon wedge on the side.
Freshwater Feasts 