• Place fillets in a single layer on a well-oiled baking pan.
• Combine remaining ingredients. Spread evenly on fillets.
• Broil fish 6" from source of heat for approximately 10 minutes, or until top is lightly browned and fish flakes easily when tested with a fork. Be careful not to broil fish too close to heat or topping will burn before fish is done. Serves 6.

Nutrient analysis per recipe serving:
Calorie-176, Carbohydrates-8g, Protein-23g, Cholesterol-70mg, Sodium-101mg, Fat-5g(26% of calories from fat)

Selection and Storage:
Whitefish is most frequently marketed whole-dressed and as fillets. Once at home, rinse the fish with cool water, pat dry and rewrap. Store it in the coldest part of the refrigerator and use within one or two days.

Preparation:
Whitefish is revered for its exceptionally sweet, snow-like meat. With a moist, flaky texture, it is at its best when baked or broiled. Cook whitefish for 10 minutes per inch of thickness.

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