Whitefish refers to any fish that has white flesh. However, the texture of the flesh can vary from delicate to medium to firm when cooked. The flavour of each variety differs too. For this recipe, Bangamary, Trout, Red or Grey Snapper, Snook and any other variety of whitefish available can be used. Given the quick-cooking nature of this recipe, it is highly recommended that you use fillets or other boneless steak cuts of fish.
The number of fillets to be used will vary, depending on the type of fish you are using, as some fish are larger than others. All you need to do is ensure that the number
