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Crab Stuffed Whitefish is made with succulent whitefish stuffed with creamy and dreamy crab filling and topped with a lemon butter drizzle...in just 30 little minutes. 

Crab Stuffed Whitefish

white fish

olive oil

onion

garlic (minced)

crab meat

tbsp cream cheese

tsp Old Bay Seasoning (or to taste)

salt and pepper (to taste)

garlic chives (finely chopped (optional))

tbsp butter ((Use dairy free margarine if lactose intolerant))

lemon (or juice of one lemon)

Preheat oven to 190 degrees C (375 F)

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.

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.

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.

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 pepper and drizzle over the tops of the crab stuffed flounder.

Bake crab stuffed whitefish for about 20-25 minutes or until they flake easily with fork. It depends on the size of your fish. If you have a smaller fish start checking them after 15 minutes. Every 1o minutes, I drizzled the pan dripping of the lemon butter sauce over the crab stuffed whitefish during the cooking process.

Serve the crab stuffed whitefish hot out of the oven with a drizzle of the lemon butter sauce with extra wedges of lemon on the side with a nice tossed salad and vegetable.

https://www.youtube.com/watch?v=GBBCXenAv9I

Crab Stuffed Whitefish is made with succulent whitefish stuffed with creamy and dreamy crab filling and topped with a lemon butter drizzle…in just 30 little minutes. Easy dinner for weeknight meals but fancy enough for dinner parties. 
Full Recipe: https://www.hwcmagazine.com/recipe/crab-stuffed-flounder/

Thai Sweet Chili Pork Tenderloin is spicy, sweet, savory and melt in your mouth tender.

Thai Sweet Chili Pork Tenderloin

pork tenderloin

tbsp olive oil (1 tablespoon

paprika

garlic (peeled and minced)

ginger

tbsp tamari (soy sauce)

Thai sweet chili sauce

tbsp spring onions (chopped, optional- garnish)

Preheat

Preheat oven to 400 degrees F (204 degrees C). Gather ingredients.

Rub your pork tenderloin with olive oil, paprika, salt, pepper and garlic on all sides. Add a little extra olive to your pan. (If you have an iron skillet or a pan that can be used from stove top to oven, that is best. It saves on doing extra dishes.

Sear

Sear your seasoned pork tenderloin in the pan on medium-high heat on all sides. About 2 minutes per side or about 6 minutes.

Bake

Transfer your seared, seasoned pork tenderloin to the pre-heated oven and cook for about 10-15 minutes more or until the internal temperature is 145 degrees F. Turn the pork loin over half way through the cooking process.

Sauce

Stir together the ginger, tamari (soy sauce) and Thai sweet chili sauce (or to make low carb/diabetic friendly, exchange with sugar free orange preserves, teaspoon water and chili flakes).

Brush

Brush on the Thai chili sauce glaze on the pork tenderloin during the last 5 minutes of cooking. Remove the pork tenderloin from the oven and allow to rest 5 minutes. Slice pork tenderloin and garnish with sliced green onions.

Enjoy

https://mediavine-res.cloudinary.com/video/upload/t_original/v1622748772/nvmyllsgnwkgol2ukwqv.mp4

When it comes to beef brisket, nothing can beat a good spice rub and slow cooking. This tough cut is transformed into tender morsels of goodness.

Slow Cooked Beef Brisket Recipe

Chantal Organics Passata

brown sugar

water

red onion (finely chopped)

tbsp red wine vinegar

Worcestershire sauce

tbsp sweet chilli sauce

garlic powder (or minced fresh garlic)

tsp black pepper (freshly ground)

tbsp chilli powder

tbsp cumin

cayenne pepper

garlic powder

tbsp rock salt (or more to taste)

tsp black pepper

beef brisket

Place all of the sauce ingredients in a large slow cooker and stir to combine.

Place the spices, salt and pepper in a medium bowl and stir to combine.

Evenly coat the brisket with the spice rub and place it in your slow cooker. Cover and cook on low until fork-tender, for 8–10 hours.

Transfer the brisket to a clean cutting board. Pour the sauce from the slow cooker into a medium heatproof bowl and set it aside.

Remove the excess fat from the brisket and discard it. Slice or pull the meat.

Use a spoon to skim and discard the fat from the surface of the barbecue sauce. Return the sauce to the slow cooker and stir gently to combine it with the meat. Taste and season with salt and pepper as needed.

A classic fish cake recipe to wow the crowds! You can use any fresh white fish, salmon or smoked fish for a stronger flavour. Serve with easy homemade tartar sauce and a simple green salad for a light dinner.  

Classic Fish Cakes

fish

500 g potatoes (peeled)

tbsp butter

tbsp milk

parsley

lemon (zest)

salt (to taste)

black pepper (to taste)

flour

free range eggs (beaten)

Diamond Coat n' Cook Original

tbsp Olivado Extra Virgin Avocado Oil

butter

homemade tartar sauce

lemon wedges

Boil the potatoes in salted water until soft. Drain and mash with the butter.

Poach the fish in slightly salted water with parsley stalks and a slice of lemon until just cooked. Discard the parsley. Pat-dry the fish with a paper towel and flake roughly with a fork.

Combine the mashed potato, milk, fish, onion, zest of ½ lemon and chopped parsley leaves in a large bowl. Season to taste with salt &amp; pepper. Divide the mixture into 8 portions then shape into patties. Lightly flour them.

Beat the egg and dip each fish cake in, then coat in the breadcrumbs*.

Heat the oil in a large fry-pan, add butter and fry the fish cakes over medium high heat for 2-3 minutes each side or until golden. Drain on paper towel.

Serve with tartar sauce and lemon wedges.

https://www.youtube.com/watch?v=TtZoxIybKyA

A simple fish cake recipe on how to make fish cakes from scratch. You can use any fresh white fish as well as salmon. Smoked fish would work very well too.  Serve with easy homemade tartar sauce and a simple green salad for a light dinner. Find the full recipe at : https://fresh.co.nz/

A 10-minute lunch or dinner recipe made with simple nutritious ingredients, this easy and delicious Salmon and Rice bowl is an otherworldly healthy meal!

Salmon and Rice Bowl

brown rice

salmon salmon

Tbsp coconut aminos* (to taste)

tsp mayonnaise**

salt

avocado (sliced)

.35-oz. package Roasted Seaweed Snack

Place the leftover salmon filet in a bowl (or on a plate) and use a fork to mash or shred it into smaller pieces (note: if using canned salmon, drain it, then transfer it to the bowl).

Transfer the leftover rice on top of the salmon, cover the bowl with a paper towel (or parchment paper), then heat in the microwave for 2 to 3 minutes, or until everything is hot.

As an alternative to microwaving, you can heat the salmon and rice in a skillet over medium heat or medium-high heat in a nonstick skillet for a few minutes until heated through. If need be, add a small amount of olive oil or water to the skillet so that the food doesn&#x27;t dry out.

I recommend heating the ingredients on the stove top if you love crispy salmon skin and crispy rice, as the delicious salmon rice bowl is made even better with some texture.

Stir in the coconut aminos, sriracha, and Japanese mayo (or your favorite mayo) until everything is combined. Taste for flavor and add sea salt and/or more coconut aminos if desired. 

Serve the bowls with fresh sliced avocado and roasted seaweed snacks. You can use the seaweed snacks as sushi papers to stuff the avocado and rice and salmon mixture inside to fashion up a mini sushi roll.

Top 5 popular recipes recipes from across the web

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Top Tags

Crab Stuffed Whitefish

Thai Sweet Chili Pork Tenderloin

Slow Cooked Beef Brisket Recipe

Classic Fish Cakes

Salmon and Rice Bowl

Top 5 popular recipes recipes from across the web

The most viewed popular recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crab Stuffed Whitefish

Thai Sweet Chili Pork Tenderloin

Slow Cooked Beef Brisket Recipe

Classic Fish Cakes

Salmon and Rice Bowl

The most viewed popular recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine