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Category: Seafood

Roasted Chili-Rubbed Salmon

Roasted Chili-Rubbed Salmon

1 T. olive oil 

1/2 C. coarsely chopped red onion 

2 1/2 tsp. chili powder, divided 

1 bag (14 ounces) frozen corn kernels 

1 C. frozen mixed bell pepper strips 

1/4 C. chopped cilantro + 4 sprigs for garnish 

4 boneless, skinless salmon fillets (4 ounces), about 1″ thick 

1/2 tsp. salt 

1/4 tsp. ground black pepper 

 

Preheat the oven to 450ºF. Heat the oil over medium heat in a large ovenproof skillet or shallow stovetop-to-oven baking dish. Add the onion and cook, stirring, for 2 minutes. Add 1 1/2 tsp. of the chili powder and stir to blend. Add the corn and bell pepper strips. Cook over medium heat, stirring, for about 3 minutes, or until the vegetables are no longer icy. Stir in the chopped cilantro. Spread the vegetables in an even layer. Sprinkle the remaining 1 tsp. chili powder evenly on the fish. Place, chili side up, on the vegetables. Sprinkle with the salt and pepper. Place in the oven and roast for about 12 minutes, or until the fish is opaque. Serve each fillet on a bed of vegetables and garnish with a cilantro sprig.

 

Yield: 4 servings

Calories: 350

Fat: 17g

Fiber: 4g

Roasted Catfish with Cumin Sweet Potatoes

Roasted Catfish with Cumin Sweet Potatoes

1 pound sweet potatoes, peeled and sliced 1/4″ thick 

1/2 teaspoon ground cumin 

1 tablespoon canola oil 

4 catfish fillets (5 ounces each) 

1 teaspoon chili powder 

1/2 cup diagonally sliced scallions 

1 bag (10 ounces) frozen corn kernels, thawed 

1 medium green bell pepper, chopped 

2 tablespoons fresh lime juice 

1 tablespoon chopped cilantro 

1 teaspoon finely chopped jalapeno chile pepper, or more to taste 

 

Preheat the oven to 400ºF. In a 13″ x 9″ baking dish, combine the potatoes, cumin, and oil. Toss to coat. Spread in an even layer and roast for about 45 minutes, or until the potatoes are browned. Remove the potatoes from the oven. Increase the temperature to 450ºF. Use a wide spatula to gently turn the potato slices. Arrange the fish on top of the potatoes. Sprinkle with chili powder and scallions. Return the fish and potatoes to the oven. Roast for 8 to 10 minutes per inch of thickness, or until the fish flakes easily. Meanwhile, in a bowl, combine the corn, bell pepper, lime juice, cilantro, and jalapeno pepper. With a wide spatula, lift a portion of potatoes and fish onto serving plates. Spoon the corn salad on top.

 

Yield: 4 servings

Calories: 393

Fat: 15g

Fiber: 6g

Shrimp and Pork Balls with Spicy Lime Dipping Sauce

Shrimp and Pork Balls with Spicy Lime Dipping Sauce

4 scallions, green and white parts, coarsely chopped

2-inch piece fresh ginger, peeled

1 serrano or jalapeno chili pepper, seeded and finely chopped, divided

2 cloves garlic, crushed

1/2 C. tamari, plus 3 T., dark soy, found on the international aisle

1/4 C. fresh cilantro leaves, a big handful

2 limes, zest and juice

1/2 pound medium shrimp, shelled and deveined, tails removed

1 pound ground pork

4 T. vegetable oil

1 tsp. dark sesame oil

1 T. honey

3 T. water

Toothpicks

 

In the bowl of a food processor combine the scallions, half of the ginger – grated or minced, half of the chopped chile pepper, garlic, 3 T. tamari, cilantro and the lime zest. Pulse for 30 seconds, scrape down the bowl and then continue to process 1 minute or until finely ground. Add the shrimp and pork, process until the shrimp are ground into small pieces and the mixture is well combined but not so fine that it becomes a paste, about 1 minute. Roll the shrimp and pork mixture into to 24 balls, about the size of a large walnut. If you dip your hands in water before rolling the mixture the rolling goes a little easier. Preheat a large nonstick skillet with 4 T. of vegetable oil over medium heat. Add the balls and don’t move them until they are brown on 1 side, about 2 minutes. Turn the balls and continue to cook, browning on all sides until cooked through, about 4 minutes. While the balls are cooking make the spicy lime dipping sauce: in a bowl combine the remaining ginger, chili pepper, 1/2 C. tamari, lime juice, toasted sesame oil, honey and 3 T. (a splash) of water. Taste and adjust the seasoning, if you find it to be too salty, add another drizzle of honey. Platter the shrimp and pork balls with a bowl of the spicy lime dipping sauce and toothpicks.

 

Penne with Salmon and Roasted Vegetables

Penne with Salmon and Roasted Vegetables

12 ounces penne

2 pounds leeks

1 red bell pepper, cut into strips

1/4 C. chicken broth

2 T. lemon juice

1 T. olive oil

2 tsp. dried thyme, crushed

1/4 tsp. freshly ground black pepper

1 yellow summer squash, halved and cut into 1/4″ slices

1/4 C. pitted kalamata olives

1 salmon fillet (1/2 pound), skinned

 

Preheat the oven to 400°F. Prepare the pasta according to package directions. Meanwhile, cut the leeks into 2″ lengths and quarter them lengthwise. Rinse the leeks completely. Place the leeks and bell pepper in a 13″.9″ baking dish. Add the broth, lemon juice, 2 tsp. of the oil, thyme, and black pepper. Cover with foil and bake for 15 minutes. Add the squash, olives, and salmon to the baking dish and drizzle with the remaining 1 tsp. oil. Cover and bake for 30 minutes, or until the salmon is opaque and the vegetables are tender. Place the penne in a large serving bowl. Break the salmon into bite-size pieces and add to the penne with the vegetables.

Halibut Pesto Kebobs

Halibut Pesto Kebobs

1 Lb Halibut, cut into 1 inch pieces

1 C. Cherry Tomatoes

2 Bell Peppers cut into wedges

1/2 C. Pesto

 

 Place all the ingredients in a bowl and toss to combine. Preheat oven broiler or grill to high heat. Place vegetables and fish on skewers (if using wooden skewers soak in water for 30 minutes to avoid burning). Cook skewers under broiler or on grill for 5 minutes, turning halfway through. Serve.

Oven-Fried Halibut with Tartar Sauce

Oven-Fried Halibut with Tartar Sauce

¼ C. mayonnaise

¼ C. grated yellow onion

1 dill pickle, minced

2 T. minced Italian parsley

1 T. freshly squeezed lemon juice

Several drops Tabasco sauce

Kosher salt

Freshly ground black pepper

1 large egg

¼ tsp. garlic powder

½ tsp. paprika

2 C. panko breadcrumbs

1 ¾ pounds 1-inch thick center-cut halibut fillet, skinned, boned, and cut into 1-inch wide pieces

¼ C. all-purpose flour

3 to 4 T. unsalted butter, melted

 

Blend together the mayonnaise, onion, pickle, parsley, lemon juice, and Tabasco in a small bowl. Season to taste with salt and pepper and refrigerate. Whisk together the egg, garlic powder, paprika, and 2 T. of water in a large, shallow dish. Mix together the panko and a generous pinch of salt and pepper in another large, shallow dish. Season the halibut pieces generously with salt and pepper. Dip each one into the flour to coat and shake off any excess, then into the egg wash, and then into the panko mixture to coat, patting so that it adheres. As you work, arrange the halibut pieces in a single layer on a parchment-lined baking tray. Using a pastry brush, brush them all over with the melted butter. Let rest in the refrigerator for about half an hour. Meanwhile, preheat the oven to 450ËšF. Bake the halibut for 16 to 18 minutes, or until just cooked through. The fillets will begin to flake when they are just cooked through. Arrange the halibut pieces on individual plates, divide the sauce among them, and serve immediately. Serves 4. These “fish sticks” are a hit with adults and kids alike. For a complete fish ‘n’ chips dinner, serve them with Oven Fries and Classic Coleslaw.

Chilled Shrimp in Chinese Mustard Sauce

Chilled Shrimp in Chinese Mustard Sauce

1 C. water
1/2 C. dry white wine
2 T. Low-sodium soy sauce
1/2 tsp. Szechuan or black peppercorns
1 lb. Raw large shrimp, peeled and deveined
1/4 C. Prepared sweet and sour sauce
2 tsp. hot Chinese mustard

Combine water, wine, soy sauce and peppercorns in medium saucepan. Bring to a boil over high heat. Add shrimp; reduce heat to medium. Cover and simmer 2 – 3 minutes until shrimp are opaque. Drain well. Cover and refrigerate until chilled. Combine sweet and sour sauce and mustard in small bowl; mix well. Serve as a dipping sauce for shrimp.

Yield: 4 servings
Calories: 92
Fat: 1g
Fiber: 0g

Backcountry BBQ Shrimp Salad

Backcountry BBQ Shrimp Salad

3/4 lb large shrimp, peeled and deveined
1/3 C. low-sodium barbecue sauce, divided
1/4 C. low-fat buttermilk
2 T. nonfat sour cream
1/3 C. green onions, sliced
1 T. minced jalapeno pepper
1/2 tsp. kosher salt
1/8 tsp. black pepper
1-1/2 C. yellow corn, blanched
4 oz. shredded romaine lettuce
1 C. shredded carrots
1 C. California Ripe Olives, pitted
3 oz. sliced radishes
1/3 C. dry roasted peanuts

Place shrimp in 9×11″ baking dish and top with 1/4 C. barbecue sauce, Toss to evenly coat; chill 15 minutes. Whisk buttermilk, sour cream, green onions, jalapeno, salt and pepper in small mixing bowl; set aside. Combine corn, lettuce, carrots, California Ripe Olives, radishes and peanuts in a large mixing bowl. Set aside. Grill shrimp over med-high heat 1 to 2 minutes on each side; brush with remaining barbecue sauce. Cook until done. Toss corn mixture with buttermilk dressing. Divide among 4 serving plates, and top each portion with 4 grilled shrimp.

Yield: 4 servings
Calories: 303
Fat: 12g
Fiber: 6g

Crispy Salmon with Risotto and Slow-Roasted Tomatoes

Crispy Salmon with Risotto and Slow-Roasted Tomatoes

Roasted Tomatoes:
Cooking spray
9 plum tomatoes, halved
1 T. olive oil
1/2 tsp. sea salt
1/2 tsp. chopped fresh thyme
1/2 tsp. freshly ground black pepper
4 garlic cloves, minced

Risotto:
4 1/2 C. fat free, less-sodium chicken broth
1 T. olive oil
2 1/4 C. (1/2-inch-thick) sliced leek
1 1/2 C. uncooked Arborio rice
1/3 C. dry white wine
6 C. torn arugula or spinach
1/2 C. half-and-half
1/4 C. (1 oz.) grated fresh Parmesan cheese
1/4 tsp. sea salt
1/4 tsp. freshly ground black pepper

Salmon:
2 tsp. olive oil
6 (5-oz.) salmon fillets, skinned
1/2 tsp. sea salt
1/2 tsp. chopped fresh thyme
1/4 tsp. freshly ground black pepper

Thyme sprigs (optional)

Preheat oven to 350°. To prepare tomatoes, coat a foil-lined baking sheet with cooking spray. Place tomatoes, cut sides up, on baking sheet. Drizzle with 1 T. oil; sprinkle with 1/2 tsp. salt, 1/2 tsp. thyme, 1/2 tsp. pepper, and garlic. Bake at 350° for 1 1/2 hours or until very soft and slightly shriveled, turning occasionally. To prepare risotto, bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat. Heat 1 T. oil in a large saucepan over medium-high heat. Add leek; sauté 3 minutes or until tender. Add rice; cook 1 1/2 minutes, stirring constantly. Stir in wine; cook 30 seconds or until liquid is nearly absorbed. Stir in 1 C. broth; cook 3 minutes or until liquid is nearly absorbed, stirring frequently. Add remaining broth, 1/2 C. at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 25 minutes). Stir in arugula, half-and-half, cheese, 1/4 tsp. salt, and 1/4 tsp. pepper. To prepare salmon, heat 2 tsp. oil in a large nonstick skillet over medium-high heat. Sprinkle salmon with 1/2 tsp. salt, 1/2 tsp. thyme, and 1/4 tsp. pepper. Place fillets, skin sides up, in pan; cook 5 minutes. Turn fillets over, and cook an additional 2 minutes or until fish flakes easily when tested with a fork. Arrange 3 tomato halves, cut sides up, in a spoke-like pattern in center of each of 6 plates. Mound 2/3 C. risotto in center of each plate (leaving about a 1 1/2-inch edge of tomatoes uncovered). Arrange fillets on risotto. Garnish with thyme sprigs, if desired.

Yield: 6 servings
Calories: 569
Fat: 18.8g
Fiber: 3.1g

Roasted Salmon and Leeks in Phyllo Packets

Roasted Salmon and Leeks in Phyllo Packets

1/2 C. (2-inch) julienne-cut leek
1/2 C. (2-inch) julienne-cut carrot
2 tsp. minced fresh tarragon
1/2 tsp. salt, divided
4 (6-oz.) salmon fillets (about 1 inch thick)
1/8 tsp. freshly ground black pepper
12 (18 x 14-inch) sheets frozen phyllo dough, thawed and divided
Cooking spray
2 tsp. fresh lemon juice, divided
4 lemon wedges

Preheat oven to 400°. Cook leek and carrot in boiling water 1 minute; drain. Combine leek mixture, tarragon, and 1/4 tsp. salt in a small bowl, tossing gently. Sprinkle salmon evenly with remaining 1/4 tsp. salt and pepper. Place 1 phyllo sheet on a large cutting board or work surface (cover the remaining dough to prevent drying); lightly coat with cooking spray. Repeat layers twice, ending with phyllo. Gently press phyllo layers together. Lightly coat top phyllo sheet with cooking spray. Arrange 1/4 C. leek mixture along center of 1 short edge of phyllo, leaving a 4-inch border; top with 1 fillet. Drizzle with 1/2 tsp. juice. Fold long edges of phyllo over fish. Starting at short edge with 4-inch border, roll up jelly-roll fashion. Place wrapped fish, seam side down, on a baking sheet coated with cooking spray. Lightly coat wrapped fish with cooking spray. Repeat procedure with remaining phyllo, cooking spray, leek mixture, salmon, and juice. Bake at 400° for 15 minutes or until lightly browned, and let stand 5 minutes before serving. Serve with lemon wedges.

Yield: 4 servings
Calories: 457
Fat: 16.5g
Fiber: 1.8g

Shrimp-and-Quince Curry

Shrimp-and-Quince Curry

1 T. margarine
2 C. diced cored peeled quince (about 2 quinces)
1 1/2 C. low-salt chicken broth, divided
1 C. chopped onion
2 T. minced peeled fresh ginger
1 T. minced seeded jalapeño pepper
2 garlic cloves, minced
2 T. curry powder
2 C. canned crushed tomatoes with added purée, undrained
1 C. diced red bell pepper
1 C. diced yellow bell pepper
1/4 C. dried currants
2 lb. medium shrimp, peeled and deveined
1 T. water
2 tsp. cornstarch
2/3 C. plain fat-free yogurt
1/2 tsp. salt
1/4 tsp. black pepper
8 C. hot cooked rice
2 T. sliced green onions

Melt the margarine in a large nonstick skillet over medium-high heat. Add quince; sauté 3 minutes or until lightly browned. Add 1/2 C. broth and onion. Simmer 12 minutes or until liquid evaporates. Add ginger, jalapeño, and garlic; sauté 1 minute. Add curry powder; sauté 1 minute. Add 1 C. broth and tomatoes. Bring to a boil; reduce heat, and simmer 15 minutes. Add bell peppers and currants; simmer 5 minutes. Add shrimp; simmer 4 minutes. Combine water and cornstarch. Stir yogurt until smooth. Add the cornstarch mixture, yogurt, salt, and pepper to skillet. Bring to a simmer, and cook 1 minute or until mixture is slightly thick, stirring constantly. Serve the curry over rice, and sprinkle with green onions.

Yield: 8 servings
Calories: 411
Fat: 3.6g
Fiber: 3.6g

Shrimp-Poblano Rice

Shrimp-Poblano Rice

1 3 1/2-oz. bag boil-in-bag long-grain rice
3 T. sliced almonds, toasted
1/2 tsp. salt, divided
1 1/2 lb. large shrimp, peeled and deveined
1/2 tsp. black pepper
Cooking spray
2 T. olive oil, divided
1 poblano chile, seeded and chopped
1/4 C. chopped fresh cilantro
1/4 C. fresh lemon juice (about 2 lemons)
4 lemon wedges

Cook rice according to package directions, omitting salt and fat. Stir in the almonds and 1/4 tsp. salt. Keep rice mixture warm. While rice cooks, heat a large nonstick skillet over medium-high heat. Sprinkle shrimp with 1/4 tsp. salt and black pepper. Coat pan with cooking spray. Add 1 1/2 tsp. oil to pan. Add poblano; cook 3 minutes or until lightly browned, stirring frequently. Reduce heat to medium. Add shrimp; cook 4 minutes or until shrimp are done. Remove from heat. Combine 1 1/2 T. of oil, cilantro, and lemon juice, stirring with a whisk. Add cilantro mixture to shrimp mixture; toss to coat. Divide rice evenly among 4 plates; top with shrimp mixture. Serve with lemon wedges.

Yield: 4 servings
Serving size: 1/2 C. rice mixture, about 1 C. shrimp mixture, and 1 lemon wedge

Calories: 385
Fat: 13.2g
Fiber: 1.3g

Citrus-Glazed Scallops with Avocado Salsa

Citrus-Glazed Scallops with Avocado Salsa

Scallops:
1 1/2 lb. large sea scallops, cut in half horizontally
1/4 tsp. salt
1/4 tsp. black pepper

Glaze:
1/4 C. fresh lime juice
1/4 C. fresh orange juice
2 T. fresh lemon juice
1 T. grated peeled fresh ginger
2 T. honey
1 tsp. olive oil
1/4 tsp. ground red pepper
1 garlic clove, crushed
1/2 C. chopped green onions
1/4 C. finely chopped fresh cilantro

Salsa:
1/2 C. chopped seeded plum tomato
1/2 C. diced peeled avocado
1/4 C. finely chopped red onion
1 T. finely chopped fresh cilantro
1 T. chopped jalapeo pepper
1 T. fresh lime juice
1/2 tsp. olive oil
1/8 tsp. salt
1/8 tsp. black pepper
1 garlic clove, crushed
8 Bibb lettuce leaves (optional)

To prepare scallops, heat a large nonstick skillet over medium-high heat. Combine first 3 ingredients in a bowl; toss well. Add scallops to pan; cook 2 minutes on each side or until browned. Remove from pan; keep warm. To prepare glaze, combine lime juice and the next 7 ingredients (lime juice through 1 garlic clove) in a small bowl; stir with a whisk. Add juice mixture to pan. Cook 7 minutes or until glaze becomes shiny and begins to thicken. Drizzle the citrus glaze over the scallops; add green onions and 1/4 C. cilantro. Toss well. To prepare salsa, combine chopped tomato and remaining ingredients except lettuce; toss well. Serve on Bibb lettuce leaves, if desired.

Yield: 4 servings
Calories: 262
Fat: 6.1g
Fiber: 2.2g

Spiced Shrimp with Avocado Oil

Spiced Shrimp with Avocado Oil

1 1/2 lb. medium shrimp, peeled and deveined
1 tsp. sugar
1/4 tsp. kosher salt
1 T. chili powder
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. dried oregano
1 1/2 T. avocado oil, divided
Lime wedges

Sprinkle shrimp with sugar and salt. Combine chili powder, cumin, coriander, and oregano. Lightly coat shrimp with spice mixture. Heat a large nonstick skillet over medium-high heat. Add 1 tsp. oil and half of shrimp; sauté 4 minutes or until done. Remove from pan. Repeat procedure with 1 tsp. oil and remaining shrimp. Place shrimp on a platter; drizzle remaining 2 1/2 tsp. oil over shrimp. Serve with lime wedges.

Yield: 5 servings
Calories: 193
Fat: 6.9g
Fiber: .8g

Mussels with Leeks, Fennel, and Tomatoes

Mussels with Leeks, Fennel, and Tomatoes

3 C. Lobster Stock
3/4 C. thinly sliced leek
3/4 C. thinly sliced fennel bulb
2/3 C. finely chopped shallots
1/3 C. dry white wine
1/4 tsp. black pepper
2 lb. mussels
1/2 C. chopped seeded tomato
1 1/2 tsp. chopped fresh chives

Simmer first 6 ingredients in a Dutch oven over high heat. Add mussels; cover, reduce heat, and cook 4 minutes or until shells open. Remove from heat; discard any unopened shells. Divide mussels and broth evenly between 2 shallow bowls. Sprinkle with tomato and chives.

Yield: 2 servings
Serving size: about 18 mussels, 2 C. broth, 1/4 C. tomato, and 3/4 tsp. chives

Calories: 379
Fat: 8.9g
Fiber: 2.8g

Green Chile Sopes with Chipotle Mayonnaise, Shrimp, and Pineapple Slaw

Green Chile Sopes with Chipotle Mayonnaise, Shrimp, and Pineapple Slaw

Mayonnaise:
1 (7-oz.) can chipotle chiles in adobo sauce
2 T. low-fat mayonnaise
2 tsp. fresh lime juice
1/8 tsp. salt
1 garlic clove, minced

Slaw:
2 1/2 C. very thinly sliced green cabbage
3/4 C. (1/2-inch) cubed fresh pineapple
1/2 C. vertically sliced onion
1/2 C. thinly sliced green onions
1/3 C. julienne-cut radishes (about 2 large)
1/4 C. shredded carrot
1/4 C. finely chopped fresh cilantro
2 tsp. white vinegar
1/8 tsp. salt

Chile:
1 poblano chile

Shrimp:
1/8 tsp. salt
1/8 tsp. freshly ground black pepper
16 medium shrimp, peeled and deveined (about 1/2 lb.)
Cooking spray

Beans:
1 (15-oz.) can pinto beans, undrained

Sopes:
2 C. masa harina
1 1/4 C. water
1/2 tsp. salt
2 T. peanut oil, divided

To prepare mayonnaise, remove 1 tsp. adobo sauce from can; reserve remaining sauce and chiles for another use. Combine 1 tsp. adobo sauce, mayonnaise, lime juice, 1/8 tsp. salt, and garlic, stirring well. Cover and chill. To prepare slaw, combine the cabbage and next 8 ingredients (cabbage through 1/8 tsp. salt) in a medium bowl, tossing to combine. Cover and chill. Preheat broiler. To prepare chile, place poblano on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel chile; cut in half lengthwise. Discard the seeds and membranes. Thinly slice chile; set aside. To prepare shrimp, heat a large nonstick skillet over medium-high heat. Sprinkle 1/8 tsp. salt and black pepper over shrimp. Coat pan with cooking spray. Add shrimp to pan; cook 3 minutes on each side or until done. Remove from pan; keep warm. To prepare pinto beans, place beans in a small saucepan over medium-high heat; bring to a boil. Reduce heat; cover and keep warm. To prepare sopes, combine masa harina, water, and 1/2 tsp. salt; stir until a dense dough forms. Divide masa mixture into 8 equal portions. Roll each portion into a ball using moist hands. Pat each ball into a 1/4-inch-thick patty. Wipe skillet with a paper towel. Heat pan over medium-high heat. Add 1 T. oil. Place 4 sopes in pan; cook 5 minutes or until browned. Lightly coat tops of sopes with cooking spray. Turn over; cook 5 minutes or until browned. Repeat procedure with remaining oil and sopes. Place about 1 C. slaw on each of 4 plates. Arrange 2 sopes on each plate. Using a slotted spoon, spoon 2 T. pinto beans on each sope; top each with 2 shrimp. Spoon 1 tsp. mayonnaise over each sope. Divide the poblano strips evenly among servings.

Yield: 4 servings
Calories: 450
Fat: 14.8g
Fiber: 7.5g

Soft Shrimp Tacos with Tropical Salsa

Soft Shrimp Tacos with Tropical Salsa

Salsa:
1/4 C. chopped green onions
1 T. chopped fresh cilantro
1 T. canned chopped green chiles
1 T. lemon juice
1 (11-oz.) can mandarin oranges in light syrup, drained
1 (8-oz.) can pineapple tidbits in juice, drained

Tacos:
Cooking spray
1 C. yellow bell pepper strips
1 C. vertically sliced red onion
1 garlic clove, minced
1 1/2 lb. medium shrimp, peeled and deveined
1 C. chopped tomato
1/2 tsp. ground cumin
1/2 tsp. chili powder
2 T. chopped fresh cilantro
8 (6-inch) flour tortillas
1 1/4 C. (5 oz.) shredded reduced-fat Monterey Jack cheese

To prepare the salsa, combine the first 6 ingredients in a bowl. Cover and chill. To prepare tacos, place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add bell pepper, onion, and garlic; sauté 2 minutes. Add shrimp, tomato, cumin, and chili powder; sauté 3 minutes or until shrimp are done. Stir in cilantro. Spoon 1/2 C. shrimp mixture over one half of each tortilla, and top with about 3 T. cheese and 2 T. salsa; fold tortillas in half.

Yield: 8 servings
Calories: 276
Fat: 7.3g
Fiber: 2.3g

Pasta with Mussels and Monterey Jack

Pasta with Mussels and Monterey Jack

2 tsp. olive oil
1 1/2 C. chopped red bell pepper
1 C. chopped green onions
3 garlic cloves, minced
1 C. Chardonnay or other dry white wine
2 lb. mussels, scrubbed and debearded
1/2 C. (2 oz.) shredded Monterey Jack cheese
3/4 C. half-and-half
1/4 tsp. salt
1/8 tsp. black pepper
3 C. chopped spinach
6 C. hot cooked capellini or angel hair (about 12 oz. uncooked pasta)

Heat the oil in a Dutch oven over medium-high heat. Add bell pepper, onions, and garlic; sauté 5 minutes. Add wine and mussels; cover and cook for 5 minutes or until mussels open. Discard any unopened shells. Remove mussels from pan with a slotted spoon; cool. Remove meat from mussels; set aside. Discard shells.
Add the cheese, half-and-half, salt, and black pepper to pan; reduce heat, and cook 5 minutes or until cheese melts. Stir in mussels, and cook for 4 minutes or until thoroughly heated. Combine the mussel mixture, spinach, and pasta, tossing well.

Yield: 5 servings
Serving size: 1 1/2 C.

Calories: 445
Fat: 12.3g
Fiber: 4.2g

Buttermilk Salmon Chowder

Buttermilk Salmon Chowder

2 turnips, peeled and cut into small cubes
1 onion, chopped
1 rib celery, chopped
1 tsp. dill seed
1 bay leaf
2 C. vegetable broth or water
1 can (12 oz.) pink salmon, drained
1 C. buttermilk
1 C. (8 oz.) fat-free plain yogurt
1 T. trans-free margarine
2 tsp. hot-pepper sauce
1/4 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. dried tarragon

In a large saucepan, combine the turnips, onion, celery, dill seed, bay leaf, and broth or water. Bring to a boil over high heat. Reduce the heat to medium and simmer for 12 minutes, or until the vegetables are tender. Reduce the heat to low. Stir in the salmon, buttermilk, yogurt, margarine, hot-pepper sauce, salt, black pepper, and tarragon. Cook for 5 minutes, or just until heated through. Remove and discard the bay leaf before serving.

Yield: 4 servings
Calories: 210
Fat: 8g
Fiber: 2g

Steamed Mussels with Charmoula

Steamed Mussels with Charmoula

Cooking spray
1/2 C. chopped onion
1/4 C. dry white wine
1 lb. small mussels, scrubbed and debearded (about 28 mussels)
Charmoula
1/2 C. drained canned navy beans
1/4 tsp. salt

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion; sauté 3 minutes. Add wine and mussels; cover and cook over high heat 4 minutes or until shells open. Discard any unopened shells. Stir in Charmoula, beans, and salt; cook until thoroughly heated.

Yield: 2 servings
Calories: 237
Fat: 9.6g
Fiber: 3.5g

Empanadas de Cangrejo y Mango (Crab-and-Mango Empanadas)

Empanadas de Cangrejo y Mango (Crab-and-Mango Empanadas)

1/2 C. chopped peeled mango
1/4 C. frozen whole-kernel corn, thawed
1/4 C. chopped green onions
2 T. fat-free mayonnaise
1 T. chopped fresh cilantro
4 oz. lump crabmeat, drained and shell pieces removed
1 jalapeño pepper, seeded and minced
Masa de Empanadas (Empanada Dough)
1 T. water
1 large egg, lightly beaten
Cooking spray

Preheat oven to 425°. Combine first 7 ingredients. Cut the Empanada Dough into 12 circles using a 4-inch biscuit cutter. Spoon 1 T. filling onto half of each circle, leaving a 1/2-inch border. Combine water and egg; brush egg mixture around edge of each circle. Fold dough over filling; press edges together with a fork or fingers to seal. Place empanadas on a baking sheet coated with cooking spray; brush with remaining egg mixture. Bake at 425° for 25 minutes or until golden. Note: Nutritional analysis includes Empanada Dough.

Yield: 12 servings
Serving size: 1 empanada

Calories: 169
Fat: 8.1g
Fiber: .8g

Ale-Steamed Mussels with French Bread

Ale-Steamed Mussels with French Bread

1 C. chopped tomato
1 C. pale ale or beer
1/2 C. bottled clam juice
1/3 C. chopped fresh parsley
2 T. fresh lemon juice
1 T. bottled minced garlic
2 lb. mussels, scrubbed and debearded (about 40 mussels)
4 (1/2-inch-thick) slices diagonally cut French bread baguette

Combine first 6 ingredients in a large stockpot; cover and bring to a boil. Add mussels; cover and cook 4 minutes or until shells open. Remove from heat; discard any unopened shells. Divide the mussels and broth evenly among 2 shallow bowls, and serve with bread.

Yield: 2 servings
Serving size: about 20 mussels, about 1 C. broth, and 2 bread slices

Calories: 434
Fat: 9.1g
Fiber: 3.2g

Ginger-Lime-Marinated Swordfish Steaks

Ginger-Lime-Marinated Swordfish Steaks

1 1/2 lb. swordfish steaks, 3/4 to 1 inch thick
1/4 C. lime juice
2 T. vegetable oil or olive
1 tsp. finely chopped ginger root
1/4 tsp. salt
Dash of ground red pepper (cayenne)
1 clove garlic, crushed
Lime wedges, if desired

Any firm fish, such as tuna or halibut, can be used in this recipe. If fish steaks are large, cut into 6 serving pieces. Mix remaining ingredients except lime wedges in shallow nonmetal dish or heavy-duty resealable plastic bag. Add fish, turning to coat with marinade. Cover dish or seal bag and refrigerate at least 30 minutes but no longer than 2 hours. Heat coals or gas grill. Remove fish from marinade; reserve marinade. Cover and grill fish 4 to 6 inches from medium heat 15 to 20 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with lime wedges.

Yield: 6 servings
Calories: 170
Fat: 10g
Fiber: 0g

Grilled Swordfish with Pineapple Salsa

Grilled Swordfish with Pineapple Salsa

1 T. lime juice
2 cloves garlic, minced
4 swordfish steaks (5 oz. each)
1/2 tsp. chili powder or black pepper
Pineapple Salsa

Combine lime juice and garlic on plate. Dip swordfish in juice; sprinkle with chili powder. Spray cold grill with nonstick cooking spray. Adjust grill 4 to 6 inches above heat. Preheat grill to medium-high heat. Grill fish, covered, 2 to 3 minutes. Turn over; grill 1 to 2 minutes more or until just opaque in center and still very moist. Top each serving with about 3 T. Pineapple Salsa.

Yield: 4 servings
Calories: 194
Fat: 6g
Fiber: 1g

Swordfish with Sun Dried Tomato and Lemon

Swordfish with Sun Dried Tomato and Lemon

1/4 C. sun dried tomatoes, coarsely chopped
1 tsp. lemon rind, grated
1 T. plus 1 tsp. unsalted butter
2 T. parsley, minced
1/4 tsp. salt
4 swordfish steaks, 6 oz. each

Place 2 T. chopped tomatoes and half the lemon rind in a small bowl. Add butter, parsley and salt. Mix thoroughly and set aside. Combine remaining tomatoes and rind in another bowl and mix thoroughly. Using a sharp knife, cut horizontally through the center of each swordfish steak to form a pocket. Do not cut all the way through. Divide tomato and lemon rind mixture into equal portions and spread in pocket of each swordfish steak. Turn on griller. Arrange swordfish on a grill pan. Grill 5 minutes. Turn and grill another 4 minutes. Spread tomato and butter mixture over swordfish. Grill another minute.

Yield: 4 servings
Calories: 208
Fat: 9.4g
Fiber: .4g

Grilled Clams with Sambuca and Italian Sausage

Grilled Clams with Sambuca and Italian Sausage

4 oz. hot turkey Italian sausage (about 1/2 link)
1/4 C. finely chopped onion
1/4 C. finely chopped green bell pepper
1/4 C. finely chopped red bell pepper
1/2 tsp. butter
1 garlic clove, minced
1 (1-oz.) slice day-old white bread
2 T. Sambuca or Pernod (licorice-flavored liqueur)
1/2 tsp. Worcestershire sauce
1/8 tsp. black pepper
Dash of salt
36 littleneck clams, cleaned
6 lemon wedges

Remove casings from sausage. Heat a large nonstick skillet over medium heat. Add sausage; cook until browned, stirring to crumble. Add onion, peppers, butter, and garlic to pan; cook 5 minutes, stirring frequently. Place bread in a food processor; pulse 5 times or until breadcrumbs form. Add breadcrumbs to sausage mixture; cook 3 minutes, stirring constantly. Pour Sambuca into one side of skillet. Ignite Sambuca with a long match, and let flames die down. Stir in the Worcestershire sauce, pepper, and salt. Prepare grill to high heat. Shuck clams; discard any broken shells or shells that remain open. Place 12 clam halves on shellfish grate; discard top halves of shells. Top each with about 1 tsp. breadcrumb mixture. Place grate on grill. Cover and cook 4 minutes or until clam juice in shells boils. Remove clams from grate; keep warm. Repeat procedure with remaining clams and breadcrumbs. Serve with lemon wedges.

Yield: 6 servings
Calories: 120
Fat: 3.1g
Fiber: 0g

Mussels in Spicy Coconut Broth

Mussels in Spicy Coconut Broth

1/2 C. light coconut milk
1/4 C. thinly sliced peeled fresh ginger
1 T. sugar
2 T. lemon juice
2 tsp. red curry powder
Dash of salt
1 (14.5-oz.) can fat-free, less-sodium chicken broth
2 lb. mussels, scrubbed and debearded
1/4 C. chopped fresh basil

Combine first 7 ingredients in a Dutch oven, and bring to a boil. Add mussels; cover and cook 5 minutes or until shells open. Remove from heat; discard any unopened shells. Spoon 1 1/2 C. broth mixture into each of 2 soup bowls. Divide mussels evenly among each soup bowl. Garnish with chopped basil.

Yield: 2 servings
Calories: 241
Fat: 7.1g
Fiber: 0g

Prosciutto-Wrapped Shrimp on Artichoke, Fennel, and Tomato Salad

Prosciutto-Wrapped Shrimp on Artichoke, Fennel, and Tomato Salad

Dressing:
1 tsp. grated lemon rind
1 T. fresh lemon juice
1 T. fresh lime juice
1 T. extravirgin olive oil
1 tsp. paprika
1/4 tsp. sugar
1/8 tsp. freshly ground black pepper
1 garlic clove, minced

Salad:
4 C. water
1/3 C. fresh lemon juice
8 medium artichokes (about 8 oz. each)
1 C. thinly sliced fennel bulb
1 C. grape or cherry tomatoes, halved
1/2 C. thinly sliced bottled roasted red bell peppers
2 T. thinly sliced fresh basil
1 T. large capers

Shrimp:
1 1/2 T. butter
2 garlic cloves, minced
1 tsp. grated lemon rind
1 T. fresh lemon juice
1 1/2 tsp. Dijon mustard
1 tsp. Worcestershire sauce
1/2 tsp. hot sauce (such as Tabasco)
3 oz. very thin slices prosciutto
1 lb. jumbo shrimp, peeled and deveined
Cooking spray

To prepare dressing, combine first 8 ingredients, stirring with a whisk; set aside. To prepare salad, combine water and 1/3 C. lemon juice in a Dutch oven. Cut off stem of each artichoke to within 1/2 inch of base; peel stem. Cut 1 inch off tops of artichokes. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut artichokes lengthwise into quarters; place in lemon water. Bring to a boil, reduce heat, and simmer 20 minutes or until tender. Drain and plunge into cold water. Drain well. Remove fuzzy thistles from bottoms with a spoon. Combine artichokes, fennel, and next 4 ingredients (fennel through capers) in a large bowl. Drizzle dressing over salad; toss gently to coat. Set aside. To prepare shrimp, melt butter in a small saucepan over low heat. Add 2 garlic cloves; cook 1 minute, stirring frequently. Add rind and next 4 ingredients (rind through hot sauce), stirring with a whisk. Preheat broiler. Cut prosciutto slices lengthwise into 1/2-inch strips. Wrap prosciutto strips around shrimp. Arrange shrimp on a broiler pan coated with cooking spray. Brush shrimp with half of butter mixture; broil 3 minutes. Remove pan from oven. Turn shrimp; brush with remaining butter mixture. Broil an additional 3 minutes or until shrimp are done. Arrange 1 1/2 C. salad on each of 4 plates. Top each serving with about 4 oz. prosciutto-wrapped shrimp.

Yield: 4 servings
Calories: 384
Fat: 12.5g
Fiber: 6.5g

Oven-Steamed Salmon with Pan-Cooked Mushrooms

Oven-Steamed Salmon with Pan-Cooked Mushrooms

1 salmon fillet (1/2-lb.), or 2 12-ounce fillets

2 T. extra virgin olive, plus about 1 tsp. for the baking sheet

Salt and freshly ground pepper

1 lb. white or cremini mushrooms, rinsed briefly and wiped dry

2 T. extra-virgin olive oil

2 shallots, minced

2 to 4 garlic cloves (to taste), minced

2 tsp. chopped fresh thyme or rosemary (or a combination), or 1/2 to 1 tsp. dried

1/4 C. dry white wine, such as sauvignon blanc

 

Preheat the oven to 300ºF. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top. Season with salt and pepper. Fill a roasting pan with boiling water and place it on the oven floor. Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat. Meanwhile, cook the mushrooms. Heat a large, heavy frying pan over medium-high heat and add 1 T. of the olive oil. When the oil is hot (you can feel the heat when you hold your hand above the pan), add the mushrooms and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium, and add the shallots, garlic, and herbs. Stir together, add 1/2 tsp. salt and freshly ground pepper to taste, and cook, stirring often, for another 1 to 2 minutes, until the shallots and garlic have softened and the mixture is fragrant. Add the wine and cook, stirring often and scraping the bottom of the pan, until the wine has just about evaporated. Taste and adjust seasonings. Remove from the heat. Serve the salmon with a spoonful of mushrooms on top or on the side.

Orange Ginger Swordfish

Orange Ginger Swordfish

1/4 C. orange juice
1 T. Oriental sesame oil
1 T. fresh ginger root, peeled & minced
1 T. orange peel, minced
1/2 tsp. rice vinegar
Pinch cayenne pepper
Pinch sugar
10 oz. swordfish steaks, 3/4-inch-thick, cut in half
Orange slices
Chopped green onions

Combine first 7 ingredients in a 21x21x5cm square glass pan. Add swordfish and turn to coat in marinade. Cover and refrigerate 30 minutes or up to 3 hours. Preheat broiler or BBQ. Using rubber spatula, scrape marinade from swordfish and glass pan into a small saucepan. Season swordfish lightly with salt & pepper. Broil swordfish until just cooked, about 3-5 minutes on each side. Transfer to platter. Meanwhile, boil reserved marinade until syrupy, about 3 minutes. Spoon over swordfish. Garnish with orange slices and green onions and serve

Yield: 2 servings
Calories: 289
Fat: 13g
Fiber: 0g

Swordfish with roasted lemons

Swordfish with roasted lemons

2 lemons, quartered, seeds removed (thin skinned work best)
1 T. sugar
1/2 tsp. sea salt
4 6-oz. swordfish steaks
1/2 tsp. vegetable oil
1/2 tsp. chopped garlic
1/4 C. chopped parsley

Roast the lemons. Preheat oven to 375 F. Toss the lemons with the sugar and salt. Place in a shallow baking dish and cover with foil. Roast for an hour or until soft and slightly browned. Prepare the swordfish. Brush each swordfish steak with vegetable oil and top with chopped garlic. Grill or broil until fish is slightly browned and flakes, about 145 F on a meat thermometer. Top with chopped parsley. Squeeze one roasted lemon quarter over each steak and serve with another quarter of lemon.

Yield: 4 servings
Calories: 225
Fat: 7g
Fiber: 0g

Latin Swordfish Brochettes with Tomato-Peanut Salsa

Latin Swordfish Brochettes with Tomato-Peanut Salsa

Tomato-Peanut Salsa
2 T. crushed dry roasted, unsalted peanuts
4 plum tomatoes, about 1 lb. (480 g) total, peeled, seeded, and chopped
2 scallions, white and 1 inch (2.5 cm) green, chopped
Juice of 1 lemon
1 large clove garlic, minced
1 jalapeño pepper, seeded, minced
1 T. minced fresh ginger, minced
2 T. chopped fresh cilantro, chopped
1 T. olive oil

Swordfish Brochettes
1 1/2 lb. swordfish, skin removed, cut into 1 1/2-inch cubes
3 large cloves garlic, thinly sliced
1 jalapeño pepper, seeded and minced
1 T. ground cumin
1 T. ground coriander
Juice of 2 limes
2 T. olive oil
1/8 tsp. salt, optional
freshly grated pepper, to taste

To make the salsa: Combine the peanuts, tomatoes, scallions, lemon juice, garlic, jalapeño, ginger, cilantro and olive oil in a container. Cover and refrigerate for at least five hours. Bring to room temperature before serving. To make the brochettes: Place the cubed fish in a dish. Combine the garlic, jalapeño, cumin, ground coriander, lime juice, oil, salt (if using) and pepper. Pour over the fish, cover and marinate in the refrigerator for at least 1 hour. Start a grill or preheat the broiler. Remove the fish from the marinade and thread onto skewers. Broil or grill for 2 minutes in each side until done. Serve with the salsa.

Yield: 6 servings
Calories: 203
Fat: 10g
Fiber: 1g

Swordfish Steaks with Peppercorns

Swordfish Steaks with Peppercorns

2 T. lemon juice
2 cloves garlic, minced
2 T. olive oil
4 swordfish steaks, about 6 oz. each
2 T. peppercorns, crushed

Combine first 3 ingredients in a cup. Arrange swordfish in a shallow dish and pour marinade over. Marinate 15 minutes. Turn on broiler. Remove fish, discarding marinade, and coat both sides of fish with peppercorns, gently pushing them into flesh of fish. Broil 6-10 minutes or until fish turns opaque throughout.

Yield: 4 servings
Calories: 197
Fat: 7.8g
Fiber: 0g

Beer Battered Halibut

Beer Battered Halibut

1 to 2 lbs Halibut or Cod, we used Halibut

1 beer a fairly light one

Canola oil for frying

1 C. of flour, add salt and pepper

Any commercially sold Beer Batter Mix (normally found near the fish counter at your local grocery store)

 

Prepare the Beer Batter as directed on the box. Heat your oil to 375 degrees, dredge the fish in the flour mixture, shaking off any excess, and then into the Beer Batter. Fry the fish in preheated 375F oil until cooked, about 4-5 minutes.  You can hold the fish in the oven at 170 degrees while you make the rest (place on a cookie cooling rack in the oven).  For Tartar Sauce, mix 1/2 C. mayonnaise, 2 T. chopped capers, 2 T. Dill Pickle Relish, 2 T. Lemon Juice and 1 T. minced fresh Dill.

Jalapeño Shrimp

Jalapeño Shrimp

1 1/2 lb. large peeled shrimp
1 7-oz. jar pickled whole jalapeños and 1/4 C. of pickling liquid
1/4 C. fresh lime juice
1/4 C. minced fresh cilantro
1/4 tsp. salt

Place the shrimp in enough lightly salted water to cover. Bring to a boil. Cover and immediately remove from heat. Set aside 1 minute. Drain and rinse the shrimp under cold water to stop the cooking. Cut the jalapeños in half lengthwise. Place in a large bowl with the shrimp. Toss with the pickling liquid, lime juice, cilantro, and salt. Cover and refrigerate up to 1 day ahead.

Yield: 8 servings
Calories: 100
Fat: 1g
Fiber: 1g

Scallops Tandoori Style

Scallops Tandoori Style

3/4 C.plain low-fat yogurt
3 T. lime juice, or lemon juice
1 clove garlic, minced
1 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cumin
1/4 tsp. turmeric
1/4 tsp. curry powder
1 lb. large sea scallops, fresh or thawed
1 tsp. vegetable oil
Paprika,to taste

In a non-metallic bowl, combine all ingredients except oil and paprika. Mix well to coat scallops evenly. Cover and refrigerate at least 2 hours. (Turn scallops occasionally.) Preheat broiler or start barbecue. Thread scallops on skewers and brush lightly with oil. Sprinkle with paprika. Broil or barbecue about 4 inches from heat source in preheated grill, turning frequently, about 8 to 10 minutes.

Yield: 4 servings
Calories: 144
Fat: 2.8g
Fiber: 0g

Broiled Salmon with Mustard Dill Sauce

Broiled Salmon with Mustard Dill Sauce

2 1/2-to-3 lb. salmon fillet

soy sauce for rubbing the salmon

fresh bay leaves and thyme sprigs for garnish if desired

1/2 C. coarse-grained mustard

1/4 C. water

1/2 C. heavy cream

1/4 C. olive oil

4 tsp. sugar

1/2 C. chopped fresh dill, or to taste

 

In a bowl combine well all ingredients and season with pepper. Sauce may be made 1 day ahead and kept chilled, covered. Let sauce come to room temperature and whisk before serving.  Preheat broiler.

Rinse salmon and pat dry. Arrange salmon, skin side down, in a foil-lined jelly-roll pan and rub thoroughly with soy sauce. Season salmon with salt and pepper and broil about 4 inches from heat 12 to 15 minutes, or until just cooked through. Transfer salmon to a platter and garnish with herbs.  Serve salmon warm or at room temperature with mustard dill sauce.

Shrimp Pizza with Radicchio and Fontina

Shrimp Pizza with Radicchio and Fontina

c_RC_138_rt_Pizza-with-Radicchio-and-Fontina_RT

6 cloves garlic

olive oil, to cover

6 large shrimp, peeled, deveined and halved lengthwise

1 tablespoon extra-virgin olive oil, plus olive oil for drizzling

salt and coarsely ground pepper

1/2 recipe Neapolitan pizza dough, completed through the second rising

1/4 head radicchio, core removed and coarsely chopped

1 1/2 tablespoons finely shredded fresh basil

4-5 oz fontina cheese, sliced

Neapolitan Pizza Dough 

 

FOR GARLIC: Peel the garlic but leave the cloves whole. In a small, heavy saucepan over medium-low heat, combine the garlic cloves with just enough olive oil to cover. Bring to a gentle simmer and cook the garlic until it is covered with golden dots, about 15 minutes. Watch carefully, as the garlic burns easily. Remove from the heat, let cool and then drain off the oil. Set the garlic aside. Reserve the oil for another use such as drizzling over grilled fish or vegetables. FOR PIZZA: Place a pizza stone or unglazed terra-cotta tiles on the lowest rack of an oven. Preheat to 500 degrees F. In a small bowl, mix together the shrimp, 1 tablespoon extra-virgin olive oil, and salt and pepper to taste. Place the ball of dough on a lightly floured pizza peel or rimless baking sheet. Sprinkle a little more flour on the top of the dough and, using your fingertips, press evenly into a round, flat disk about 1 1/2 inches thick and 5 inches in diameter. Lift the dough and gently stretch it with your fingers and then over the backs of your fists, using the weight of the dough to allow it to grow in size. While you are stretching the dough, gently rotate the disk. Continue stretching and rotating the dough until it is about 1/4 inch thick and 9 inches in diameter and has a rim about 1/2 inch thick. Try not to let the center of the disk become too thin in comparison to the edges. Dust the peel or baking sheet with more flour and gently lay the disk in the center. Scatter the radicchio, garlic and basil over the dough. Top evenly with the cheese and, finally, with the shrimp. Season to taste with salt and pepper and drizzle with a little extra-virgin olive oil. Gently shake the peel or baking sheet back and forth to make sure the pizza has not stuck to it. If it has, gently lift off the stuck section and sprinkle a little more flour underneath. Using the peel or baking sheet like a large spatula, quickly slide the pizza onto the hot pizza stone or tiles. Bake until the edges are golden and crisp, 8-9 minutes. Remove the pizza with a large metal spatula and slide it onto a dinner plate. Drizzle with additional extra-virgin olive oil, if desired, and serve at once.

Sole with Pesto Cream

Sole with Pesto Cream

4 sole fillets (about 5 ounces each)

Salt and freshly ground black pepper

1 tablespoon olive oil

2 tablespoons butter

1/2 cup heavy cream

1/2 cup prepared basil pesto

1 teaspoon finely grated lemon zest

1 cup rice, regular or instant, cooked according to package directions

Ground paprika

 

Season both sides of sole with salt and black pepper. In a large skillet, heat oil and butter over medium-high heat. Add sole and cook 1 to 2 minutes per side, until golden brown. In a medium bowl, whisk together heavy cream, pesto, and lemon zest. Add mixture to pan and bring to a simmer. Simmer 2 minutes, until sauce thickens. Transfer rice to a serving platter. Top the rice with fish and spoon sauce over top. Sprinkle paprika over top just before serving.

Shrimp in Green Tea-Curry Sauce

Shrimp in Green Tea-Curry Sauce

1 C. boiling water

1 T. green tea leaves

8 ounces dried linguine

1 T. canola oil

1 pound large shrimp, peeled, deveined, and rinsed

1/4 C. finely chopped scallions, white and light green parts

2 tsp. minced garlic

1 1/2 tsp. hot or mild curry powder

2 T. sake or dry white wine

1 tsp. toasted sesame oil

Chopped cilantro and sliced scallions

 

Cook the linguine according to the package direction, subtracting 2 minutes of the cooking time. Drain and return to the cooking pot to keep warm. In a heatproof container, combine the boiling water and tea. Cover and steep for 5 minutes. Meanwhile, heat the canola oil in a large nonstick skillet or wok over high heat. Add the shrimp, scallions, garlic, and curry powder. Cook, tossing, for 1 minute. Add the sake or wine. Cook for 30 seconds. Add the tea and half of the tea leaves. Cook for 1 minute, or until the shrimp are opaque. With a slotted spoon, remove the shrimp and set aside. Transfer the linguine to the skillet or wok. Reduce the heat to medium-low. Cook, tossing, for about 3 minutes, or until the linguine is al dente and the sauce has thickened. Return the shrimp to the pan. Drizzle with the sesame oil. Toss to combine. Garnish with the cilantro and scallions.