Grilled Trouts or Whitings

See also Tokyo Japanese Wakame Seaweed Soup

Grilled Trout with Dill and Lemon Recipe

Ingredients For Grilled Trouts or Whitings:

  • 4 to 6 small trouts or whitings
  • 3 tablespoons [45 mL] milk
  • 1/4 cup [35 g] flour
  • 1 cup [250 mL] fine breadcrumbs
  • 3 tablespoons [45 g] butter
  • 1 small onion, finely chopped
  • 1 shallot or 3 green onions, peeled and minced
  • 1/4 cup [60 mL] white wine
  • 1 tablespoon [15 mL] cider vinegar


Wash fish under cold running water.

Pat dry fish with paper toweling.

Pour milk into a dish.

Coat fish with milk, then with flour and finally with breadcrumbs.

Preheat a microwave-safe roasting dish on ‘MAXIMUM’, for 7 minutes.

Leaving the dish in the oven, add butter; it will brown really fast.

Immediately arrange fish, side-by-side, onto roasting dish.

See also Boiled Lobsters

Lightly press on each fish, to make sure that they really touch the dish.

Microwave for 4 minutes, on ‘MAXIMUM’.

Using a spatula, turn fish over.

Leave to rest for 5 minutes, away from heat.

Then microwave fish for 2 minutes on ‘MEDIUM’.

Remove fish from hot roasting dish.

Stir in chopped onion and minced shallot or green onions.

Microwave for 2 minutes on ‘MAXIMUM’.

Pour in white wine and cider vinegar.

Stir well.

Microwave for 1 minute, on ‘MAXIMUM’.

Pour over fish.

Enjoy delicious recipes with Tokyo Japanese.

Garlic Baked Whiting


See also Crabmeat-Flavored Pollock au Gratin