Whitefish Fillets with English Pea Mash

Fuel Type:
  • People

    Serves 4

  • Prep Time

    15 min.

  • Grilling Time

    18 to 20 min.


the Ingredients

Lumin White Fish V01 Us
  • Completed step 12 yellow potatoes, about 1½ inches in diameter, each cut in half
  • Completed step 2 tablespoons olive oil

Chili oil

  • Completed step 2 tablespoons olive oil
  • Completed step 1¼ teaspoons crushed red pepper flakes

Pea Mash

  • Completed step 1 tablespoon butter
  • Completed step ¼ cup water
  • Completed step 2 tablespoons lemon juice
  • Completed step ¼ teaspoon kosher salt
  • Completed step ¼ teaspoon black pepper
  • Completed step 1½ cups fresh green peas
  • Completed step 4 whitefish fillets, each about 5 ounces, pin bones removed, patted dry Kosher salt, Black pepper, Zest of one lemon

Special Equipment

  • Versatility Expansion Kit – Lumin Electric Grill


  • Prepare the grill for steaming setup. With the grill in the off position and cool, replace the right-side grate with the reservoir and fill with water up to the fill line. Place the reversible steam pan onto the water reservoir with the walls of the pan facing up. Preheat the grill with the control knob in the high position for 10 to 15 minutes.
  • In a small bowl toss the potatoes with the oil.
  • In another small bowl mix the chili oil ingredients and set aside.
  • In a small saucepan combine the butter, water, lemon juice, salt, and pepper. Cook over medium heat on the stove until the butter is melted. Add the peas and simmer for 3 to 4 minutes. Transfer the mixture to a blender and blend until smooth. Set aside until ready to serve.
  • Season the whitefish with salt and pepper.
  • Brush the cooking grate clean with a stainless steel bristle grill brush
  • Turn the control knob to the steam setting.
  • Place the potatoes, cut side down, on the cooking grate, and place the whitefish on the steam pan. Cook, with the lid closed, until the potatoes are tender and the fish is opaque throughout, about 15 minutes. Baste the whitefish with the chili oil.
  • Remove the whitefish and potatoes from the grill and rest the whitefish at room temperature, indoors, for 5 minutes.
  • Top the whitefish with the lemon zest and serve with the potatoes and English pea mash.

Let's Gear Up

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