1. Remove the skin and debone 8 lb. of whole whitefish to yield 5 lb. trimmed. Break the fish into 1″ chunks. Place in a chilled stainless steel mixing bowl.
2. Add the celery, onions, bistro sauce, mayonnaise, sour cream, parsley, dill and citrus grill seasoning to the whitefish. Season with salt and pepper. Mix together using a rubber spatula. Don’t overmix.
3. Place in a covered storage container. Label, date and refrigerate until needed.
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