Kristen's Recipes

8 oz. uncooked ziti (short tube-shaped pasta)
1/2 C. hot water
1 (12-oz.) bottle roasted red bell peppers, drained
1 (8-oz.) block fat-free cream cheese, softened
1 T. olive oil
1/8 tsp. salt
8 oz. large shrimp, peeled, deveined, and chopped
8 oz. bay scallops
4 garlic cloves, minced
1 T. chopped fresh parsley
Cooking spray
3/4 C. (3 oz.) shredded sharp provolone cheese

Preheat oven to 400�. Cook pasta according to the package directions, omitting salt and fat. Drain well. Combine hot water, roasted red bell peppers, and cream cheese in a food processor; process until smooth, scraping sides. Heat the oil in a Dutch oven over medium-high heat. Add salt, shrimp, scallops, and garlic; saut� 2 minutes or until shrimp and scallops are almost done. Add pepper mixture to pan; bring to a simmer. Reduce heat; cook 2 minutes, stirring frequently. Add pasta and parsley to shrimp mixture, tossing well to combine. Spoon pasta mixture into an 8-inch square baking dish lightly coated with cooking spray, and sprinkle evenly with cheese. Bake at 400� for 20 minutes or until cheese melts; remove from oven. Preheat broiler. Return dish to oven; broil 2 minutes or until cheese begins to brown. Remove from heat; let stand 10 minutes.

Yield: 4 servings
Calories: 508
Fat: 11.7g
Fiber: 2.4g

1/3 C. finely crushed onion-flavored melba toast rounds (about 9)
1 T. grated Parmesan cheese
1 T. minced fresh parsley
1/4 tsp. paprika
1/4 tsp. pepper
1 1/2 lb. sea scallops
1 T. margarine, melted
Cooking spray
Lemon wedges

Combine first 5 ingredients in a large zip-top plastic bag; set aside. Brush scallops with margarine. Add scallops to bag, and seal; shake to coat. Place scallops on a broiler pan coated with cooking spray; broil 10 minutes or until done. Place the broiler pan on the second rack position to keep the scallops from burning. Serve with lemon wedges.

Yield: 4 servings
Calories: 209
Fat: 5.2g
Fiber: 0.1g

1/2 lb. uncooked rice sticks (rice-flour noodles) or vermicelli
1 C. fat-free, less-sodium chicken broth
2 tsp. curry powder
1/4 tsp. salt
1/4 tsp. ground red pepper
2 large egg whites
1 large egg
1 T. vegetable oil
1 C. (1-inch) sliced green onions
1 T. bottled minced fresh ginger
1 1/2 tsp. bottled minced garlic
1 1/2 lb. bay scallops
1/2 C. frozen green peas, thawed
6 T. mango chutney
2 T. chopped fresh cilantro

Cook noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain well. Combine broth, curry, salt, pepper, egg whites, and egg in a medium bowl; stir well with a whisk. Set aside. Heat oil in a large nonstick skillet over medium-high heat. Add onions, ginger, and garlic; stir-fry 30 seconds. Add scallops and peas; stir-fry 3 minutes. Reduce heat to medium-low. Stir in noodles; toss well. Stir in egg mixture; cover and cook 5 minutes. Divide the noodle mixture evenly among 6 plates. Spoon 1 T. chutney over each serving, and sprinkle evenly with cilantro.

Yield: 6 servings
Serving size: about 1 C.

Calories: 332
Fat: 4.2g
Fiber: 1.5g

3 T. olive oil
3 large garlic cloves, chopped
1/2 tsp. dried crushed red pepper
1 28-oz. can Italian plum tomatoes, chopped, juices reserved
1 10-oz. can baby clams, drained, juices reserved
4 T. chopped fresh parsley
1 tsp. dried basil, crumbled
1 tsp. anchovy paste
12 oz. large uncooked shrimp, peeled, deveined
12 oz. large shell pasta, freshly cooked

Heat oil in heavy large skillet over medium heat. Add garlic and dried red pepper and saut� until fragrant, about 1 minute. Mix in tomatoes with reserved juices, reserved clam juices, 2 T. parsley, basil and anchovy paste. Cover skillet and cook 15 minutes. Uncover and simmer until sauce thickens, stirring occasionally, about 15 minutes. Add clams and shrimp. Simmer until shrimp are just cooked through, about 3 minutes. Season to taste with salt and pepper. Add pasta to sauce; toss to combine. Transfer to large bowl. Garnish with remaining 2 T. parsley.

Yield: 6 servings
Calories: 314
Fat: 6.3g
Fiber: 2.1g

2 tsp. dark sesame oil
1 tsp. bottled minced garlic
1 1/2 lb. large shrimp, peeled and deveined
1/2 C. thinly sliced green onions
1 T. low-sodium soy sauce
1 T. honey
1 tsp. sambal oelek (ground fresh chile paste)

Heat a large nonstick skillet over medium-high heat. Add oil to pan. Add garlic and shrimp, and stir-fry 2 minutes. Add the onions, soy sauce, honey, and sambal oelek; stir-fry 3 minutes or until shrimp are done.

Yield: 4 servings
Calories: 225
Fat: 5.2g
Fiber: 0.6g

48 extra-large shrimp, peeled and deveined (about 3 lb.)
1 C. water
1/2 C. sliced green onions
1/2 C. golden cane syrup (such as Lyle’s Golden Syrup)
2 T. butter or stick margarine
1 T. hot sauce
1 T. Worcestershire sauce
2 tsp. paprika
2 tsp. dried thyme
2 tsp. dried oregano
1 to 2 tsp. ground red pepper
1/2 tsp. salt
1/2 tsp. black pepper
6 garlic cloves, minced
2 bay leaves
Cooking spray

Peel shrimp, reserving shells; cover and chill shrimp. Combine reserved shrimp shells and water in a medium saucepan. Bring to a boil; reduce heat, and simmer 10 minutes, stirring occasionally. Strain broth through a sieve into a large bowl; discard shells. Combine reserved broth, onions, and next 12 ingredients (onions through bay leaves) in a large saucepan. Bring to a boil; reduce heat, and simmer 10 minutes. Cool to room temperature. Combine shrimp and syrup mixture in a dish; cover and marinate in refrigerator 1 hour. Prepare grill. Remove shrimp from dish, reserving marinade. Place reserved marinade in a small saucepan; bring to a boil. Cook 1 minute; remove from heat. Thread 6 shrimp onto each of 8 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray, and grill for 6 minutes, turning once. Serve with reserved marinade, if desired. Dark cane syrup (such as Steen’s) may be substituted for golden cane syrup.

Yield: 8 servings
Serving size: 1 kebab

Calories: 225
Fat: 5.4g
Fiber: 0.5g

1 T. all-purpose flour
1/4 tsp. salt
1/4 tsp. black pepper
1 T. water
1 large egg white
1/4 C. seasoned breadcrumbs
2 T. cornmeal
4 (6-oz.) bass fillets, skinned
2 tsp. vegetable oil
1 tsp. butter
4 lemon wedges

Heat a large nonstick skillet over medium heat. Combine flour, salt, and pepper in a large zip-top plastic bag. Combine water and egg white in a shallow dish, stirring with a whisk. Combine breadcrumbs and cornmeal in another shallow dish, stirring with a whisk. Working with 1 fillet at a time, place fish in bag; seal and shake to coat. Dip in egg white mixture, and dredge in breadcrumb mixture. Repeat procedure with remaining fillets, flour mixture, egg white mixture, and breadcrumb mixture. Add vegetable oil and butter to pan; cook until butter melts. Add fillets to pan, and cook 5 minutes on each side or until fish flakes easily when tested with a fork. Serve with lemon wedges.

Yield: 4 servings
Serving size: 1 fillet and 1 lemon wedge

Calories: 250
Fat: 7.5g
Fiber: 0.9g

2 T. minced fresh Dill
1/2 C. dry White Wine
1/2 C. Fish Stock or Clam Broth
1 small Carrot, peeled and sliced
1 Celery Rib with leaves, cut into 4 pieces
1 small Onion, sliced
1 whole 5-8 lb. Salmon, cleaned, gutted and scaled
Lemon slices and dill for Garnish
Green Mayonnaise

In a small saucepan combine the dill, wine, stock, carrot, celery and onion. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes. Preheat the oven to 425 degrees. Place salmon on double thickness of foil large enough to make a packet to enclose the fish, sprayed lightly with cooking spray. Pour cooking liquid over the salmon and fold up sides of foil to make a container. Pull up the lenghtwise sides and crimp the edges together all around. Bake for 25-30 minutes for a 5 lb. fish. Using 2 spatulas, remove fish and transfer to serving plate. Discard paching liquid. Carefully remove the skin from both sides of the fish. Cut the fish along the backbone. Serve at room temperature with green mayonnaise. When the top side is eaten, turn fish over to serve remaining half.

For Salmon Only:

Yield: 12 servings
Calories: 177
Fat: 7.3g
Fiber: 0g

1 1/2 C. sliced mushrooms (4 oz)
3 T. all-purpose flour
2 medium stalks celery, sliced (1 C.)
1/2 tsp. red pepper sauce
1 can (14.5 oz) FF chicken-broth
2 packages (8 oz each) imitation crabmeat chunks
3/4 C. fat-free half-and-half
1 C. soft bread crumbs (about 1 1/2 slices bread)

Heat oven to 400. Lightly spray 11x7x1 1/2 pan with cooking spray. Spray 3-quart saucepan with cooking spray; heat over medium-heat. Cook mushrooms and celery in saucepan about 4 minutes, stirring constantly, until celery is tender. Stir in broth. Heat to boiling; reduce heat. Beat half-and-half, flour and pepper sauce with wire whisk until smooth; stir into vegetable mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in crabmeat. Spoon crabmeat mixture into baking dish. Top with bread crumbs. Bake uncovered about 15 minutes or until through. Good with steamed broccoli or green beans.

Yield: 4 servings
Calories: 200
Fat: 2g
Fiber: 1g

1 tsp. white peppercorns
2 garlic cloves, finely chopped
1 1/2 T. coarsely chopped cilantro
1 T. minced fresh ginger
1 or 2 fresh Thai or serrano peppers, minced
1 1/2 tsp. finely grated lime zest
1 tsp. salt
2 T. unsaturated vegetable oil like canola or olive oil
1 lb. medium or large shrimp, shelled and deveined
2 T. soy sauce
1/2 C. torn Italian fresh basil leaves
1/2 C. torn fresh mint leaves

In a small dry skillet, toast the peppercorns over moderate heat just until fragrant, about 1 minute. Transfer to a mortar and coarsely crush. Add the garlic, cilantro, ginger, peppers, lime zest and salt and lb. to a coarse paste. Heat the oil in a large skillet. Add the paste and stir-fry over high heat for 30 seconds. Add the shrimp and stir-fry until opaque throughout, about 2 minutes. Stir in the soy sauce. Transfer to a bowl, add the basil and mint and serve. Serve with steamed white jasmine rice.

Yield: 4 servings
Calories: 200
Fat: 9g
Fiber: 1g

4 T. olive oil
2 lemons, juiced (approximately 1/2 C.)
3 T. coarse grained prepared mustard
4 oz. minced fresh basil (about 1/2 C.)
3 cloves garlic, minced
salt to taste
1 pinch white pepper
3 lb. large or jumbo fresh shrimp, peeled and deveined

In a shallow, non-porous dish or bowl, mix together olive oil, lemon juice, mustard, basil and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 20 minutes (can refrigerate for up to an hour). Preheat grill to high heat. Remove shrimp from marinade, and thread on skewers. Lightly oil grate, and arrange skewers on grill. Cook for 4 minutes, turning once, until done.

Yield: 8 servings
Calories: 250
Fat: 10g
Fiber: 1g

1 lb. shrimp, peeled and deveined (30-40 per lb.)

Marinade:
3 T. lemon juice
3 T. dry white wine
2 tsp. extra-virgin olive oil
3 cloves garlic, minced

Sauce:
1 tsp. extra-virgin olive oil
1 bay leaf
1/2 tsp. crushed red pepper flakes
1/2 tsp. salt
2 T. chopped fresh parsley

Combine lemon juice, wine, 2 tsp oil and garlic in a medium bowl. Add shrimp and toss to coat. Cover and marinate in the refrigerator for 15 minutes, tossing occasionally. Drain the shrimp marinade into a bowl. Heat 1 tsp oil in a 12-inch non stick skillet over medium-high heat. Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate. Add bay leaf, crushed red pepper and the reserved marinade to the pan; simmer for 4 minutes. Return the shrimp and any accumulated juices to the pan; heat through. Season with salt, sprinkle with parsley and serve immediately.

Yield: 4 servings
Calories: 170
Fat: 6g
Fiber: 0g

8 large poblano chilies (each about 3 oz.)
8 oz. peeled deveined cooked shrimp, coarsely chopped
2/3 C. soft fresh goat cheese (about 4 oz.), room temperature
1/2 C. (packed) grated Panela or Monterey Jack cheese
1/4 C. chopped red bell pepper
2 T. chopped shallot
2 T. chopped fresh cilantro
2 T. chopped fresh basil

Red Bell Pepper Sauce:
2 large red bell peppers
1 T. olive oil
1/4 C. chopped shallots
2 garlic cloves, minced
1 jalape�o chili, seeded, minced
1 C. low-salt vegetable broth

For Sauce: Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and coarsely chop bell peppers. Heat oil in medium skillet over medium heat. Add shallots, garlic, and chili; saut� until shallots are tender, about 5 minutes. Cool slightly. Transfer mixture to blender; add bell peppers and vegetable broth. Puree until smooth. Season sauce to taste with salt and pepper. For chilis: Char poblano chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel chilies. Using small sharp knife, carefully slit chilies open along 1 side. Remove seeds, leaving stems attached. Mix shrimp and next 6 ingredients in medium bowl. Season to taste with salt and pepper. Fill chilies with shrimp mixture, dividing equally. Pull up sides of chilies to enclose filling. Place stuffed chilies on baking sheet. Preheat oven to 350�F. Bake chilies uncovered until heated through and cheeses melt, about 15 minutes. Spoon 3 T. Red Bell Pepper Sauce onto each of 8 plates. Place 1 stuffed chili atop sauce on each. Garnish with basil leaves, if desired, and serve.

Yield: 4 servings
Calories: 272
Fat: 14g
Fiber: 4g

cooking spray
1 C. dry white wine
6 (6 oz.) halibut steaks
6 C. tomatoes; diced
2 C. onion; finely chopped
4 tsp. dried basil
4 tsp. dried parsley flakes
2 T. kalamata olives; minced
1 T. olive oil
1/2 tsp. salt
1/2 tsp. anchovy paste (optional)
1/8 tsp. pepper
2 cloves garlic; minced
1/4 C. dry bread crumbs
1 T. Parmesan cheese; grated
1 tsp. olive oil

Preheat oven to 350 degrees. Coat a 13″ X 9″ baking dish with cooking spray. Pour wine into dish and arrange halibut steaks in dish. Combine tomato and onion, basil, parsley flakes, kalamato olives, 1 T. olive oil, salt, anchovy paste, pepper and garlic in a bowl; stir well and spoon over steaks. Bake for 35 minutes or until fish flakes easily when tested with a fork. Combine bread crumbs, cheese and 1 tsp. olive oil in a bowl; stir well. Sprinkle over tomato mixture and broil until crumbs are golden. Serve immediately.

Yields: 6 servings
Serving size: 5 oz. fish and 1 C. tomato mixture)

Calories: 305
Fat: 9g
Fiber: 4g

Olive oil cooking spray
1 large onion, sliced thin
1/4 C. chopped Italian parsley
1 T. anchovy paste
2 cloves garlic, minced
1 lb. Roma tomatoes, diced
1/2 C. dry white wine
4 4-ounce sea bass fillets
1 14-ounce can artichoke hearts, drained well
1/8 tsp. salt
Freshly grated pepper

Preheat oven to 500� F. Coat an oven proof skillet (make sure the handle is oven proof also) with cooking spray.  Add the onions rings and saut� until opaque. Add the parsley, anchovy paste, garlic, tomatoes, and white wine. Simmer for 3 minutes. Place the fish fillets in the middle of the skillet and place some of the tomato-onion mixture on top. Place the artichoke hearts around the pan. Sprinkle the fish with salt and pepper. Coat the pan with cooking spray. Bake for about 12 minutes.

Yield: 4 servings
Calories: 225
Fat: 5g
Fiber: 3g

For the pineapple salsa:
1 1/2 C. canned or fresh crushed pineapple, drained
1 jalape�o chili pepper, seeded and finely chopped
1 red bell pepper, seeded and diced
2 T. fresh lime juice
salt to taste

For the grilled shrimp:
1/2 C. lite coconut milk
2 T. fresh lime juice
1 T. low-sodium soy sauce
1 T. freshly grated ginger root
1 T. brown sugar
20 large shrimp, peeled and deveined
freshly ground black pepper
3 C. cooked rice
1/2 C. cilantro sprigs
4 metal or bamboo (soaked in water) skewers

For the pineapple salsa: Place the pineapple, jalape�o pepper and red pepper in a bowl and toss to combine. Season to taste with lime juice and salt. Refrigerate until ready to serve. (This can be made in advance and stored in the refrigerator for up to 3 days. For the grilled shrimp: Combine the coconut milk, lime juice, soy sauce, ginger and brown sugar in a shallow bowl. Add the shrimp, toss to coat the shrimp evenly and refrigerate for at least 1 hour or overnight. Preheat the grill to medium. Remove the shrimp from the coconut mixture. Season with salt and pepper and place 5 shrimp on each skewer. Place the skewers on the grill and cook until the shrimp are just done, about 3 to 4 minutes per side. To serve, spoon some Basmati Rice on each plate, remove the shrimp from the skewer and top with the salsa. Garnish with cilantro and serve.

Yield: 4 servings
Serving Size: 5 shrimp with 3/4 C. of rice and 1/2 C. of salsa
Calories: 329
Fat: 3g
Fiber: 3g

3 oz.cream cheese, softened
3/4 C. crumbled feta
2 scallions, thinly sliced, including the crisp part of the green
1/2 C. fresh spinach, chopped
3/4 lb. salmon fillets, cut into 2 pieces
Olive oil

Preheat the oven to 350 F degrees. In a bowl, combine the cream cheese and feta, mashing and stirring with a fork until well blended. Add the scallions and spinach and combine well. Spread the mixture evenly over 1 salmon fillet. (The filling will be about 3/4-inch thick.) Top with the second salmon fillet. Brush both sides with olive oil, turning over carefully with a spatula, and place on a shallow baking pan. Bake for 20 minutes; test for doneness with a toothpick. To serve, slice carefully with a sharp, serrated knife.

Yield: 2 servings
Calories:
Fat:
Fiber:

24 Shrimp – Extra large, defrosted, shelled and deveined, rinsed and patted dry
1/3 C. cornstarch
1/2 tsp. ground red pepper
salt – dash
1 T. honey
1 T. lime juice – fresh squeezed
1/3 C. egg whites
3/4 C. coconut

Preheat oven to 425� F. Lightly spray a large baking sheet with butter flavored cooking spray. In a small bowl combine cornstarch, pepper & salt. In a small microwave safe dish heat up honey approx. 30-45 seconds. Add lime juice to honey and stir. Slowly add in egg whites and continue to stir. Place coconut in a thin layer on a pie plate or flat dish. Take each shrimp and first dip into cornstarch mixture, then in egg white mixture and finally roll in the coconut. Place on the baking sheet and lightly spray with butter pam. Bake 10-15 minutes or until shrimp is pink and the coconut is lightly toasted.

Yield: 4 servings
Calories: 171
Fat: 5.3g
Fiber: .75g

Garlic ravioli:
4 heads garlic
2 oz. olive oil
2 oz. white wine
6 oz. chicken stock
2 oz. lemon juice
1 head fennel, peeled and chopped
1 red onion, diced
5 carrots, peeled and diced
6 artichoke bottoms, cooked and diced small
8 oz. ricotta
30 pieces Ravioli pasta, store bought

Parsley and Garlic sauce:
2 heads garlic, peeled
16 oz. chicken stock
8 oz. heavy cream
8 sprigs parsley

6 (4-oz.) sea bass steaks

Preheat oven to 400 degrees F. Place all the garlic cloves on a piece of aluminum foil and drizzle with olive oil. Wrap the garlic in foil and bake in the oven for 45 minutes. Remove the garlic from the oven, and when cool enough to handle, squeeze the roasted garlic from the skins. To make the ravioli, place the white wine, chicken stock, lemon juice, fennel, red onions, and carrots in a medium pan, add salt, and simmer for 10 minutes. Add the artichokes, cover the pot, and simmer until the artichokes are tender. Once the artichokes are tender, remove the pot from heat and let the mixture cool. Remove all of the vegetables and mix with the ricotta in a large bowl. Spread out the pasta sheets onto a working surface. Using a T., spoon the vegetable mixture onto the pasta leaving approximately 2-inches between each ravioli. Top the ravioli with another layer of pasta, and using a 4-inch cookie cutter, cut out the shapes, and seal each ravioli. In a large pot with boiling water, cook the raviolis for approximately 6 minutes. To make the sauce, place the garlic and chicken stock in a pan and simmer until garlic is soft. Add the cream and reduce to a thick sauce consistency. Add the parsley to the sauce and place in a blender until sauce is smooth. In a hot skillet, sear each fillet for approximately 1 minute on each side. Season with salt and pepper. To serve, place the raviolis on the center of the plate. Top the ravioli with the seared bass and drizzle the parsley garlic sauce around the plate.

Yield: 6 servings
Calories: 691
Fat: 35.5g
Fiber: 9g

2 T. olive oil
1 clove garlic, minced
1 lb. bay scallops or 1 lb. sea scallops, halved
1 T. chopped fresh basil or 1 tsp. dried
3 large tomatoes, seeded and coarsely chopped
10 oz. fresh spinach, stems removed, thoroughly washed
Salt and freshly ground pepper to taste
4 C. cooked rice

In a large non-reactive skillet, gently heat the oil and garlic over low heat for 1 minute. Stir in the scallops, cover and cook for 1 minute. Stir in the basil, tomatoes, spinach, and salt and pepper to taste. Cover and cook for 4 to 5 minutes more, stirring occasionally, until the scallops whiten. Serve at once, spooning the scallops and their sauce over rice.

Yield: 4 servings
Calories: 437
Fat: 9g
Fiber: 4g

Four 6 oz pieces halibut loin, skin off

2 oz red onion, julienned

12 oz heirloom tomato wedges, use your favorite, I like the ‘slicer’ varieties for this dish, large, juicy tomatoes

4 oz. ricotta salata

2 cups arugula, packed

A pinch of sea salt and a couple of turns of cracked black pepper.

 

For the vinaigrette:

1 oz garlic cloves, minced

1 oz. shallots

1 ½ oz basil leaves

½ cup red wine vinegar

2 cups olive oil

 

Combine the garlic, shallots, basil and vinegar in a blender. Puree on medium speed while slowing adding the olive oil in a steady stream. Remove to a container and set aside. Cook the halibut to your liking. It can be pan seared, oven roasted or grilled. In a mixing bowl, combine the red onions, tomatoes, arugula and ricotta salata. Season with the sea salt and black pepper. Toss together with enough of the basil vinaigrette to moisten. Divide the salad over 4 plates. Top with the halibut and finish with a little more of the basil vinaigrette.

Notes: For a shortcut, you can substitute 1 can (10 oz.) whole baby clams for the fresh clams. Skip step 1; instead, drain clams, reserving juices. Add juices, 1 bottle (8 oz.) clam juice, 2 C. wine, and enough broth to make 8 C. total in step 3.

 

About 4 pounds clams in shells suitable for steaming (2 in. wide), scrubbed

2  C. dry white wine such as Pinot Grigio or Sauvignon Blanc

1 red bell pepper (8 oz.), rinsed, stemmed, seeded, and finely chopped

1 onion (8 oz.), peeled and finely chopped

1 T. butter or olive oil

2 T. mustard seeds

1 T. grated lemon peel

3/4 tsp. dried thyme

4 to 5 C. fat-skimmed chicken broth

12 ounces dried penne pasta (about 4 cups)

Grated parmesan cheese

1/2  C. finely chopped parsley or fresh cilantro

 

Put clams in a 5- to 6-quart pan and add 1 C. wine. Cover and bring to a boil over high heat; reduce heat and simmer until clams have opened, 8 to 10 minutes. Remove from heat. Using tongs, lift clams out; extract meat and put in a small bowl. Reserve some of the shells for garnish if desired. Slowly pour clam juice into another small bowl, leaving grit behind; rinse pan. Combine red pepper, onion, and butter in pan; stir often over high heat until vegetables are limp, 5 to 8 minutes. Add mustard seeds, lemon peel, and thyme. Pour remaining 1 C. wine and juice from clams into a 2-quart glass measure; add enough broth to make 8 C. total. Pour into pan. Bring mixture to a boil over high heat. Add penne, reduce heat, and simmer, stirring occasionally, until pasta is tender to bite, about 10 minutes. Mix in clams, remove from heat, and let stand, uncovered, 5 to 8 minutes. Ladle pasta and liquid into wide soup bowls; add a few clam shells to garnish if desired. Sprinkle with parmesan to taste, then top with parsley.

 

1/4 C. olive oil

1 T. coarsely chopped fresh rosemary

1 tsp. salt

1 tsp. freshly ground black pepper

1 1/2 pounds boned and skinned halibut, cut into 2-in. chunks

4 C. 1 1/2-in. cubes crusty bread, such as ciabatta

3 ounces pancetta, sliced paper-thin

 

Prepare a charcoal or gas grill for medium heat (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). Meanwhile, in a large bowl, combine olive oil, rosemary, salt, and pepper. Add halibut and bread. Toss to coat, then set aside 5 minutes. Skewer an end of 1 strip pancetta, then alternate fish and bread cubes on the skewer*, weaving pancetta between them. Repeat 3 times. Grill kebabs, turning frequently, until fish is cooked through and bread is charred in places, about 6 minutes. *You will need 4 metal skewers, each 10 in. long, for the kebabs.

 

Breadcrumbs:

1 ounce day-old Italian or French bread, torn into large pieces

1 T. extravirgin olive oil

1 1/2 tsp. minced garlic

1 T. minced fresh parsley

1/4 tsp. freshly ground black pepper

 

Pasta:

1 pound uncooked spaghetti

1 T. extravirgin olive oil

1 1/2 tsp. minced garlic

1/2 tsp. salt

1/2 to 3/4 tsp. crushed red pepper

1/4 tsp. freshly ground black pepper

3 canned anchovy fillets, minced

1/2 C. fat-free, less-sodium chicken broth

1/2 C. (2 ounces) grated fresh Parmesan cheese

 

Preheat oven to 450°. To prepare breadcrumbs, place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Place breadcrumbs in an even layer on a jelly-roll pan; bake at 450° for 4 minutes or until lightly toasted. Heat 1 T. oil in a large nonstick skillet over medium heat. Add breadcrumbs and 1 1/2 tsp. garlic; cook 2 minutes or until breadcrumbs are lightly browned. Place breadcrumb mixture in a bowl. Add parsley and 1/4 tsp. black pepper. To prepare pasta, cook pasta according to package directions, omitting salt and fat. Drain. Heat 1 T. oil in pan over medium heat. Combine 1 1/2 tsp. garlic and next 4 ingredients (through anchovies) in a small bowl; mash with a fork. Add anchovy mixture to pan; cook 1 minute. Stir in broth; cook 1 minute. Add pasta; toss well. Add cheese; toss well. Place on a large serving platter; sprinkle with breadcrumbs. Serve immediately.

 

1 T. olive oil

1 C. thinly sliced carrot

2 garlic cloves, minced

1/2 tsp. salt, divided

1 (10-ounce) package fresh baby spinach

1/3 C. sliced green onions

1/4 C. mirin (sweet rice wine)

1 tsp. grated lime rind

3 T. fresh lime juice

1 tsp. grated peeled fresh ginger

4 (6-ounce) orange roughy fillets

1/4 tsp. freshly ground black pepper

4 lime wedges

 

Preheat oven to 400°. Heat oil in a large nonstick skillet over medium-high heat. Add carrot; sauté 2 minutes or until tender. Add garlic; sauté 15 seconds. Add 1/4 tsp. salt and spinach; sauté 2 minutes or until spinach wilts. Combine 1/4 tsp. salt, green onions, and next 4 ingredients (through grated ginger). Fold 4 (16 x 12-inch) sheets heavy-duty foil in half lengthwise. Open foil; place about 1/2 C. spinach in center of each foil sheet. Top each with 1 fillet. Drizzle mirin mixture evenly over fillets; sprinkle evenly with black pepper. Fold foil over fillets; tightly seal edges. Place foil packets in a single layer on a jelly-roll pan. Bake at 400° for 20 minutes or until fish flakes easily when tested with a fork. Serve with lime wedges.

 

1 loaf semolina or chewy bread, torn into large pieces

1/2 C. extra-virgin olive oil, divided

2 tsp. anchovy paste

2 pounds large shrimp, peeled and deviened

6 cloves garlic, grated or chopped

1 tsp. crushed red pepper flakes

Salt and freshly ground black pepper

3 T. capers

1/2 C. dry white wine, eyeball it

1 C. seafood stock, clam juice or chicken stock

1 lemon, juiced

2 T. cold butter

A generous handful fresh flat-leaf parsley, chopped

1/4 C. store-bought olive tapenade

1/4 C. store-bought pesto

6 plum tomatoes, sliced

1 small red onion, thinly sliced

 

Preheat oven to 375 degrees F. Arrange bread on a baking sheet and toast until crusty all over, 10 minutes. Heat about 1/4 C. extra-virgin olive oil in a large skillet over medium-high to high heat. Add anchovy paste and stir. Then add the shrimp and cook 1 to 2 minutes. Add garlic, red pepper flakes, salt and pepper and capers, cook for another 3 to 4 minutes more. Add wine and reduce a minute. Add stock and heat through. Then add the lemon juice, butter and parsley and stir, cooking for another minute. Place bread into bowls and drizzle with remaining extra-virgin olive oil then top with shrimp and pan juices. Place a bowl out to collect tails. Combine the tapenade and pesto and pour over arranged slices of tomatoes and red onions. Serve with shrimp bread bowls.

2  teaspoons  fennel seeds

1  teaspoon  coarse sea salt or kosher salt

1/2  teaspoon  freshly ground black pepper

8  skinless wild Alaska salmon fillets (each 5 oz. and 1 in. thick)

2  tablespoons  canola oil

 

In a small, unoiled frying pan over medium heat, toast fennel seeds, stirring occasionally, until fragrant and a shade darker, 3 to 5 minutes. Put fennel seeds, salt, and pepper in a clean coffee or spice grinder and grind until coarsely ground. Rinse salmon fillets and pat dry. Dust each fillet generously with spice mix, then rub it in gently. Pour oil onto a platter and lightly coat fillets. Preheat charcoal or gas grill to medium (you can hold your hand 1 to 2 in. above the grill only 4 to 5 seconds). Cook salmon, skinned (outer) sides up, 3 minutes (close lid on gas grill). Turn salmon over and cook 3 minutes, or until moist and only slightly pink in center (cut to check). Let salmon rest 3 to 5 minutes.

 

Yield: 8 servings

Calories 255

Fat: 14g

Fiber: 0g

 

1½ pounds firm white fish, such as mahi-mahi or halibut, cut into 1½-inch pieces

Salt and pepper

2 tsp. (â…” palmful), ground chipotle powder

2 tsp. (â…” palmful), ground coriander

1 bottle Mexican beer (1½ cups), such as Dos Equis or I used whatever we had in the fridge.

1 C. flour

3 T. sesame seeds

2 T. hot sauce (eyeball it)

1 tsp. sugar

½ tsp. baking powder

Vegetable oil or other light oil, for frying, plus 2 T., divided

1 small head of Savoy cabbage, quartered, cored and shredded

1 red onion, thinly sliced

1 lime

2 Hass avocados

1 clove garlic, grated with a Microplane or pasted by mashing with salt

½ C. sour cream or heavy cream

12 soft 6-inch flour tortillas, wrapped in a slightly damp towel in a warm oven or microwaved until heated through

 

Pat the fish dry and season with salt and pepper, chipotle powder and coriander. In a mixing bowl, mix batter of beer, flour, sesame seeds, hot sauce, sugar, about 1 tsp. salt and baking powder. Pour about 1 inch of oil into a large, deep skillet and heat it over medium to medium-high heat. Pour and heat about 2 T. of oil in a second nonstick skillet over high heat. Pass fish cubes through the batter, using forks to help you coat the fish, then remove excess batter and drop into frying oil. Add the cabbage and onion to the other skillet and sear the cabbage, wilting it down. Season with salt and toss and sear, 3-4 minutes. Fry the fish until deeply golden. Transfer to a paper towel-lined plate to drain. Douse the cabbage with the juice of one lime. Turn off the heat. Add the avocado, garlic and sour cream or cream to a food processor. If you grate the garlic, add some salt, to taste. If you paste the garlic, the salt is already in your mash. Process the avocado cream into a thick sauce. Divide the fish among four plates and pass the cabbage and sauce at the table. Use three warm tortillas per serving for wrapping.

 

8 bacon slices; center cut

2 to 2 ½ pds Tilapia (4 lg fillets and cut across into 8 equal pieces)

Salt and Pepper

1 C. flour

1 C. cornmeal

1tsp chili powder

2 tsp group coriander

2 tsp dried dill

5 tsp EVOO (extra virgin olive oil)

Romaine Lettuce (I substituted with Kale–finely chopped)

2 Plum Tomatoes (halved lengthwise then thinly sliced into half-moons)

Juice of 1 lemon

 

Preheat over to 375. Cook bacon until crisp for 20 -25min. Cut the bacon strips in half so that you have 16 halves. Season the fish on both sides with salt and pepper. Combine the flour, cornmeal, chili powder, coriander, and dill in shallow dish. Coat the fish with the cornmeal mixture, pressing gently to adhere. Heat 3 T. EVOO, 3x around the pan, in a large non stick skillet over medium to medium high heat. Add the fish and cook until deeply golden on both sides, 8-10 minutes total. Remove and set aside. Toss the Kale and tomatoes with the lemon juice in skillet (may need 2 T. more of EVOO) and salt and pepper. Cook for about 2 minutes…do not overcook. Kale should be soft but not wilted. Layer each serving in a stack like this: a tilapia fillet, 2 crossed half-strips of bacon, a pile of salad, a second pile of tilapia fillet, another bacon criss-cross, and a final mound of salad.

 

6 T. extra-virgin olive oil (EVOO)

1 large onion, chopped

Salt and pepper

1 T. chopped fresh thyme

2 tsp. Dijon mustard

Four 6- to 8-ounce cod fillets

4 slices prosciutto

1 pound asparagus, trimmed and cut on an angle into bite-size pieces

1 plum tomato, seeded and chopped

Lemon wedges, for serving

 

In a large skillet, heat 3 T. EVOO, 3 turns of the pan, over medium to medium-high heat. Add the onion, season with salt and pepper and cook, stirring occasionally, until browned, 15 to 20 minutes. Stir in the thyme and mustard, then scrape into a bowl and set aside. Wipe out the skillet; set aside. Pat the cod dry and season with pepper. Wrap each piece of fish in a slice of prosciutto. In a large nonstick skillet, heat half the remaining EVOO over medium-high heat until rippling. Add half the fish fillets and cook, turning once, until the prosciutto is crisp and the fish is firm, 3 to 4 minutes on each side. Cover with foil to keep warm. Repeat with the remaining oil and fish. Pour water, 1 inch deep, into the onion skillet and bring to a boil. Add salt and the asparagus and cook for 3 minutes; drain. Toss with the reserved onion mixture to coat. Divide among 4 plates and top with the tomato. Serve the cod and lemon wedges alongside the salad.

 

5 T. extra-virgin olive oil, divided

1 large shallot, finely chopped

12 button mushrooms, thinly sliced

8 T. butter, divided

1 T. all-purpose flour

1/2 C. dry white wine

1/2 C. chicken stock

1 C. cream

Freshly grated nutmeg, to taste

Salt and freshly ground black pepper

1 or 2 dashes hot sauce

8 slices prosciutto

1 clove garlic, grated

2 fresh thyme sprigs, leaves chopped

3 to 4 fresh basil leaves, chopped

1 baguette, split and halved

20 large sea scallops, trimmed of any connective tissue and patted dry

1 C. plain bread crumbs

Handful parsley leaves, chopped

1 clove garlic, cracked from skin

1 pound triple washed spinach, stems removed

 

Place oven rack at center of oven and preheat broiler. Heat 2 T. extra-virgin olive oil in a small pot over medium heat and add the shallots and mushrooms, cook 5 minutes. Add 2 T. butter and flour to softened shallots and mushrooms and cook 1 minute then whisk in wine, reduce 30 seconds, add stock and bring to a bubble. Stir in cream and heat through. Season sauce with nutmeg, salt and pepper and a couple dashes hot sauce, then reduce heat to low. While the sauce is working, cover cookie sheet with foil and place prosciutto on the sheet and crisp up 2 minutes on each side under the broiler. It will continue to crisp as it cools. In a small bowl, combine the remaining 6 T. butter, garlic, thyme and basil. Spread over baguette and place under broiler until toasty. Switch oven to 400 degrees F. Heat a skillet or cast iron pan over high heat. Season the scallops with salt and pepper and dress with 1 T. extra-virgin olive oil. Sear the scallops to caramelize 1 to 1 1/2 minutes on each side then cover them with sauce, bread crumbs and parsley and finish in oven about 6 to 7 minutes until brown and bubbly. While scallops cook, heat remaining 2 T. extra-virgin olive oil over medium heat with crushed garlic, cook 1 minute and remove. Add spinach and wilt into skillet. Season greens with salt and pepper. Serve scallops with wilted spinach alongside and top with broken pieces of crispy prosciutto and toasted bread.

 

3 T. extra virgin olive oil (EVOO), plus more for drizzling

2 carrots, finely chopped

2 ribs celery, finely chopped

3 shallots, thinly sliced

6 white mushrooms, chopped

2 pounds large shrimp, peeled and deveined

Salt and freshly ground pepper

1/2 C. dry white wine

One 15-ounce can tomato sauce (15-ounce)

5 to 6 sprigs fresh tarragon, leaves chopped

1 loaf peasant bread, thickly sliced

2 cloves garlic—smashed, peeled and halved

 

Pre-heat the broiler. In a large, deep skillet, heat the EVOO, 3 turns of the pan, over medium-high heat. Add the carrots, celery, shallots and mushrooms and cook until tender, 7-8 minutes. Add the shrimp and cook, stirring a few times, until pink and almost firm, about 4 minutes; season with salt and pepper. Stir in the white wine, tomato sauce and tarragon and heat through for 1-2 minutes; remove from the heat. Toast the bread slices under the broiler, rub with the garlic and drizzle with EVOO. Serve the shrimp and sauce in shallow bowls with hunks of the bread for mopping.