1. 1 1/2 lbs. fresh Great Lakes whitefish fillets
2. 2 T. lemon juice
3. 3/4 t. Old Bay Seasoning (to taste)
4. 1/4 t. black pepper

Remove the pinbones from the fillets leaving the skin on. Cut into single serving pieces. Cover broiler pan with aluminum foil. Place whitefish pieces on foil, sprinkle with lemon juice and Old Bay Seasoning, then a dash of black pepper. Place the broiler pan 4 inches from heat and broil, allowing 10 minutes cooking time per inch of fillet thickness. Do not turn the fish. Carefully lift the fish off the broiler pan with a spatula, leaving the skin stuck to the foil. Serve with fresh lemon wedges and tartar sauce. Servers 4.