Lake Superior Whitefish Recipe

Crab Stuffed Whitefish Healthy World Cuisine

WEBAug 25, 2015 · Melt butter. In a small cup mix melted butter and lemon juice and if you like a tad bit of the old bay seasoning and a little salt and …

1. Preheat oven to 190 degrees C (375 F)
2. In a medium sauce pan add olive oil and heat to medium heat. Add in onions until they begin to sweat down and even start to caramelise a little bit and then add garlic. Add chopped up crab meat/imitation crab meat, cream cheese (hold if lactose intolerant), old bay seasoning, salt and pepper and garlic chives and stir until well incorporated. Remove crab mixture from heat and allow to cool.
3. Lay out your white fish, remove all bones, skin and wash and dry and lie on cutting board with the back side up and top side facing down. Layer on a thick layer of crab meat mixture on to each fish fillet and spread until it is even.
4. Roll up each fish fillet and lay with seam side down on a greased baking pan. I did not use toothpicks to hold in place and all was fine.

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Lake Superior Whitefish Provençal BaconFatte.com

WEBJan 22, 2020 · Simmer for another minute or two to allow to reduce slightly. Add Whitefish fillet (s) to pan, skin-side down (the skin is easily …

1. For the Provençal “Salad”: Combine above ingredients in a glass bowl, and allow to rest at room temperature while you prepare the fish. This may be prepared several hours or up to a day ahead. Cover and keep refrigerated if not serving within two hours.
2. For the Fish: Add oil or butter and shallots to a warm pan, and sauté for a minute or two over medium-high heat – just until shallots start to become translucent. Add the white wine or stock – enough so that the entire bottom of the pan is covered with about ¼” of liquid. Simmer for another minute or two to allow to reduce slightly. Add Whitefish fillet(s) to pan, skin-side down (the skin is easily removed when fish is cooked). Baste fillet(s) with wine/stock mixture and reduce heat to medium-low. Cover pan and continue cooking for 8 – 10 minutes. Baste fish occasionally during cooking, making sure the liquids are slowly simmering (not boiling).Fish is fully cooked when the it's the same color all the way through, and internal temperature reaches 140°F.
3. To Serve: Portion and serve fish over Israeli Cous Cous and Steamed Asparagus (as shown here), or with rice and fresh greens.

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