Our local fishmonger has had fresh Alaskan whitefish fillets at a very attractive price lately, but it's become painfully obvious to me that I don't know how to cook them. I tried doing a whitefish meuniere with brown butter, capers and lemon, and the fillet just fell apart along its vertical segments. Hmm...need something sturdier to back it up. I then tried a cornmeal crust, as if I were doing a catfish fillet. Once again, fish hash. Mind you, the fish tasted fine in each case, but it was a mess on the plate. My shelves full of cookbooks don't have any reference to whitefish per se. Any suggestions? We like the fish's mild flavor and it sure is affordable.