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Cannabis Infused Whitefish

Cannabis Infused Whitefish Recipe
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We would be remiss if we didn’t demonstrate the versatility of cannabis in the kitchen by showing you at least one savory cannabis recipe. This recipe pairs well with white wine for a higher-end cannabis dining experience. This is an interesting dish from a culinary standpoint because the herbs and citrus simultaneously tame and elevate the distinctive cannabis flavor, so it can work well with the delicate flavor of fish.
Prep Time25 minutes
Cook Time15 minutes
Course: Main Course
Servings: 4

Ingredients

  • About 1 pound medium-sized whitefish fillets
  • 1/2 c cannabutter, melted
  • Zest from 1 lemon, reserve fruit for juice
  • Juice from 1 lemon
  • Additional lemons, sliced thinly
  • 1 t kosher salt, divided into two half-teaspoons
  • 1 T Old Bay seasoning blend, or experiment with garlic powder, onion powder, paprika, and other seasonings of your choice
  • A modest sprinkling of black pepper - freshly ground, if available
  • 3 T olive oil or additional cannabutter
  • 1/8 c fresh chopped basil, or 2 t dried, crushed basil leaves
  • 1/8 c fresh chopped parsley, or 2 t dried parsley flakes

Instructions

  • Preheat your oven to 420 degrees Fahrenheit.
  • fillets should be skinless and boned to begin.
  • Pat your fish fillets completely dry with a paper towel. This would be of extra importance if you started with frozen products. Ensure every fillets is completely thawed before continuing.
  • Mix the melted butter, lemon juice, lemon zest, and 1/2 t of salt.
  • In a separate container, mix the remaining 1/2 t salt with your dry seasonings (Old Bay, black pepper, etc.)
  • Use the dry spice mix as a rub to adequately season each side of each fillets.
  • Lightly oil the bottom of an adequately large baking dish. You can use more cannabutter if desired.
  • Layer the sliced lemons on the bottom of the baking dish.
  • Place the fillets on top of the lemons. Do not overlap any of the fish fillets; cook in multiple batches if necessary.
  • Bake for 10 to 15 minutes or until the fish flakes nicely with a fork. Thinner fillets may need even less time than that.
  • If a garnish is desired, use additional sliced lemons and parsley sprigs when plating.

Notes

c = cup
t = teaspoon
T = Tablespoon
lb = pound