Grilled Whitefish & Asparagus

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
Prep Time 5 mins
Cook Time 12 mins
Total Time 17 mins
Servings 2 people


  • 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


  • Preheat grill on hot for 5 minutes then turn down to medium low.
  • 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.
  • Fold another square of aluminum big enough for your asparagus and add asparagus.
  • Sprinkle salt, pepper and 1-2 Tablespoons of olive oil over asparagus. Toss asparagus until well coated.
  • Place fish and asparagus on grill and grill with lid close.
  • 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.
  • 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).

About the author: Amber Mae

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