Grilled Whitefish & Asparagus

This was my very first recipe that I wrote— it’s brief and to the point! It also appeared in The Muskegon Chronicle

  • Whitefish fillets (enough to feed your crew)
  • Lemon pepper seasoning
  • Fresh lemon (or lemon juice concentrate)
  • Asparagus (enough to feed your crew)
  • olive oil
  • Kosher Salt
  • Pepper
  1. Preheat grill on hot for 5 minutes then turn down to medium low.
  2. Place your fillets skin side down on a sheet of aluminum foil and season with lemon pepper to your liking. We use about 1 Tablespoon per fillet. (Tip: fold the outer edge of the foil up to create an edge around the fillets). Add a splash of lemon juice for a little extra zip.
  3. Fold another square of aluminum big enough for your asparagus and add asparagus.
  4. Sprinkle salt, pepper and 1-2 Tablespoons of olive oil over asparagus. Toss asparagus until well coated.
  5. Place fish and asparagus on grill and grill with lid close.
  6. After 10 minutes check your fish—it will be done when the meat flakes apart with a fork. Check fish every two minutes until it easily flakes apart.
  7. Grill asparagus until blackened to your liking (Tip: if you like your asparagus well done you may want to start it a few minutes before the fish).