To answer the question you're thinking, no, whitefish is not any fish whose meat is white. What is considered to be whitefish are sole, sea bass, cod, pollock, halibut and haddock. Basically cold water North Atlantic fish.
So, why is whitefish considered one of nature's wonder foods? The simple answer to this is that most whitefish contain no fat. They also contain very few (if any) toxins and the reason for this is the fact they are a deep water fish, thus the natural oils they possess are stored in their liver (the oils carry the toxins in fish) and do not secrete into their flesh. Whitefish also contain a large amount of essential fatty acids, wonderful for muscle tissue and the stronger your muscle tissue, the more calories you burn.
Luckily most markets carry a very good supply of whitefish so it is not a fish you have to go to a special market or fish monger to purchase. Since Europe is the largest consumer of whitefish, let me share with you an absolutely incredible dish very popular throughout Europe featuring whitefish called Whitefish in Cream. It is not as bland as the title suggests and you can use any form of whitefish to prepare this dish.
Ingredients needed to make Whitefish in Cream (serves 4):
- ¼ cup extra virgin olive oil
- 2 Tbs. butter
- 2 yellow onions, thinly sliced
- 2 pounds white fish, cut into serving pieces
- 4 green onions, chopped
- ¼ cup chopped parsley
- ½ cup whipping cream
- ½ tsp. sweet red paprika
- In a medium sauté pan or skillet heat the olive oil and butter over medium heat. Add the onions and sauté 7 minutes.
- Add the fish, cover and cook 10 minutes.
- In a small bowl stir together the green onions, parsley, whipping cream and sweet paprika until blended.
- Pour the cream sauce over the fish in the pan, lower the heat to a simmer and cook 5 minutes.
- Remove the fish to a serving platter, spoon the sauce over the fish and serve.
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