Entree: Canada – Northern Canada – Whitefish with Wild Rice

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 20 min

Total 1 hr 50 min

Ingredients

- 4 lake whitefish fillets, approx. 6 oz (170 g) each, skin on if available
- 1 cup (185 g) wild rice, rinsed
- 3 cups (720 ml) water or low-sodium fish/vegetable stock
- 1 tsp (5 g) salt, plus more to taste
- 1 lb (450 g) mixed root vegetables (carrots, parsnips, baby potatoes), trimmed and cut into 1 in (2.5 cm) pieces
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) ground black pepper, divided
- 3 tbsp (45 g) unsalted butter, divided
- 2 tbsp (30 ml) fresh lemon juice (about 1 lemon)
- 2 tbsp (30 g) fresh spruce tips, finely chopped (or 2 tbsp (8 g) chopped fresh parsley if unavailable)
- 1 tsp (5 ml) honey or maple syrup (optional)
- 1 small shallot, finely minced (about 1 oz / 30 g)
- 1 tbsp (15 ml) neutral oil (canola or grapeseed) for grilling
- 1 cedar plank or 1 cup (about 50 g) alder or hardwood smoking chips, soaked 30 minutes (optional for smoking/planking)
- Lemon wedges, for serving
- Fresh dill or chopped green onion, for garnish

Instructions

Short Description:
Smoked or grilled lake whitefish fillets served on a bed of nutty wild rice with roasted northern root vegetables and a bright spruce-tip lemon butter. The preparation highlights the natural flavor of the fish and the regional wild rice.

Regional Notes:
This Northwest Territories version uses lake whitefish and Canadian wild rice and favors smoking or plank-grilling (alder or cedar) to accentuate natural flavors, finished with spruce tips when available — a common northern flavor. The accompaniment of roasted root vegetables and wild rice provides the hearty starch and vegetable balance typical of northern main courses.

1. Preheat oven to 425°F (220°C). If using a cedar plank, soak it in water for at least 30 minutes; if using wood chips, soak chips 30 minutes and prepare smoker box or foil packet.
2. Cook wild rice: In a medium saucepan bring 3 cups (720 ml) water or stock and 1 tsp (5 g) salt to a boil. Add the rinsed wild rice, reduce heat to low, cover and simmer 40–50 minutes until grains split and tender. Drain any excess liquid, fluff with a fork, and keep warm.
3. Roast root vegetables: Toss mixed root vegetables with 2 tbsp (30 ml) olive oil, 1/2 tsp (2.5 g) salt and 1/2 tsp (2.5 g) ground black pepper. Spread on a rimmed baking sheet and roast 25–30 minutes, turning once, until tender and caramelized. If the rice is still cooking, place vegetables in the oven after rice is near done so timing matches.
4. Make spruce-tip lemon butter: In a small skillet over low heat melt 2 tbsp (30 g) unsalted butter with the minced shallot until softened, about 2 minutes. Remove from heat and stir in chopped spruce tips (or parsley), 2 tbsp (30 ml) lemon juice, 1 tsp (5 ml) honey or maple syrup if using, and a pinch of salt and pepper. Keep warm.
5. Prepare fish for smoking/grilling: Pat fillets dry and brush both sides lightly with 1 tbsp (15 ml) neutral oil. Season with 1/2 tsp (2.5 g) salt and remaining 1/2 tsp (2.5 g) black pepper.
6. Smoke or grill the whitefish:
   - Smoker/wood-chip method: Preheat smoker or a covered grill set for indirect heat at 225–275°F (105–135°C). Add soaked alder or hardwood chips to produce smoke. Place fillets skin-side down on a foil-lined rack and smoke 20–30 minutes until fish reaches an internal temperature of 140–145°F (60–63°C) and flakes easily.
   - Cedar plank/grill method: Preheat grill to medium-high (about 400°F / 200°C). Place soaked cedar plank directly on grill until it begins to smoke, then place the fillets skin-side down on the plank. Cover and grill 8–12 minutes until fish flakes and reaches 140–145°F (60–63°C), time depending on thickness.
   - Oven/indoor alternative: Preheat oven to 400°F (200°C). Place fillets skin-side down on a lightly oiled baking sheet and roast 10–12 minutes until done.
7. Finish rice: Stir 1 tbsp (15 g) unsalted butter into the cooked wild rice, season to taste with salt, and fold in half the spruce-tip lemon butter (reserve the rest for spooning over the fish).
8. Plate: Divide wild rice among 4 plates, arrange roasted root vegetables alongside, and set a smoked/grilled whitefish fillet on each bed of rice. Spoon remaining spruce-tip lemon butter over the fillets and garnish with fresh dill or chopped green onion and lemon wedges.
9. Serve immediately with extra lemon on the side.