Kristen's Recipes

2 T. olive oil
4 shallots, chopped
2 cloves garlic, chopped
3 stalks Lemon Grass
1/2 tsp. Ground Ginger
3 C. water
1/4 C. fresh cilantro, coarsely chopped, divided
1/4 C. white wine
1 tsp. salt
1/4 tsp. Ground Black Pepper
20 small fresh clams, cleaned
20 fresh mussels, scrubbed and debearded
1/4 C. heavy cream
1/2 lemon
4 green onions, sliced on the bias, green and white parts

Heat olive oil in a 6-quart saucepot on medium heat. Sauté the shallots and garlic until translucent. Add lemon grass and ginger. Cook 1 minute, then add water. Bring to a boil and simmer 3 minutes. Add half of the cilantro, remove saucepot from heat, cover and let broth steep for 5 minutes. Heat broth to a boil. Add wine, salt and pepper. Add clams, cover and simmer 2 minutes. Add mussels, cover and simmer 3 minutes. Add cream and cook 1 minute. When most of the mussels and clams are open, squeeze in juice of 1/2 lemon. Toss in green onions and remaining cilantro. Remove lemon grass stalks before serving.

Yield: 6 servings
Calories: 129
Fat: 8.7g
Fiber: 1g

2 tsp. olive oil
1 1/2 C. finely diced red and yellow bell peppers
1/2 C. finely diced red onion
1 T. seeded and minced jalapeño pepper
1 T. minced ginger
1 T. minced garlic
1/2 C. dry white wine
1/2 C. clam juice or water
3 T. fresh orange juice
3 T. fresh lime juice
1 tsp. sugar
3 lb. mussels, rinsed, scrubbed and debearded
Salt to taste
1/4 C. chopped fresh cilantro

Heat olive oil in a large nonstick pot or Dutch oven over medium-high heat. Add peppers and onion and cook, stirring occasionally, until the peppers begin to soften, about 3 minutes. Add ginger and garlic and cook until fragrant, about 1 minute more. Add wine, clam broth, orange juice, lime juice, sugar and mussels to the pot.
Cover and cook until the mussels have opened, about 5 minutes. Discard any mussels that do not open.
Divide the mussels among individual bowls. Spoon the broth over the mussels and sprinkle with cilantro. Serve immediately.

6 servings
245 calories per serving
7 grams fat
1 gram fiber

Sauce:
6oz. plain fat free Yogurt
1/2 C. fat free Sour Cream
2 T. finely chopped fresh Cilantro
1/2 tsp. Orange Zest
1/2 tsp. Cumin
1/2 tsp. crushed Red Pepper
1/2 tsp. Lemon Zest
1/2 tsp. Lime Zest
1/4 tsp/ Salt

Salmon:
2 T. Fennel Seeds
1 T. Coriander Seeds
1 T. CUmin Seeds
1/4 C. Panko
2 1/2 tsp. Salt
1 tsp. Pepper
12 6oz. Salmon Fillets, 1: thick, skinned
Cooking Spray
Cilantro Sprigs, optional

Preheat oven to 400 degrees. To prepare sauce spoon yogurt onto several layers of heavy duty paper towerls, spread to 1/2″ thickness. Cover with additional paper towels and let stand 5 minutes. Scrape into a bowl using a rubber spatula. Add sour cream and remaining sauce ingredients. Cover and chill. TO prepare salmon place fennel, coriander and cumin in a spice or coffee mill; process until finely ground. COmbine spices, bread crumbs, salt and pepper in a shallow dish. Dredge skinned side of salmon in spice mixture. Heat a large nonstick skillet with cookign spray over medium high heat. Add half of salmon, crust side down; cook 3 inutes or until golden brown. Trasfer salmon, crust side up, to a baking sheet lined with foil. Repeat process with remaining salmon. Bake at 400 degrees for 8 minutes, or until fish flakes easily with a fork. Serve with sauce and garnish with cilntro if desired.

Yield: 12 servings
Serving Size: 1 fillet & 4 tsp. Citrus Sauce

Calories: 308
Fat: 13.7g
Fiber: 0g

32 won-ton wrappers
1 T. rice wine
2 tsp. soy sauce
1 tsp. granulated sugar
1 tsp. sesame oil
1 T. peanut oil
1 1/4 pounds small shrimp
1 medium scallion — minced
2 tsp. fresh ginger root — pared, and minced
4 1/2 cups green cabbage leaf — shredded
1/2 cup bean sprouts
1/2 cup red bell pepper — thinly sliced
1/2 cup shiitake mushrooms — thinly sliced
1 ounce walnuts — toasted

Preheat oven to 350º F. Spray 32 mini-muffin cups with nonstick cooking spray. Press a wonton wrapper into each muffin cup, forming a bowl. Spray each with nonstick cooking spray. Bake until lightly golden and crisp, 5-7 minutes. Meanwhile, in a small bowl, combine wine, soy sauce, sugar and sesame oil; set aside. In large nonstick skillet or wok, heat 2 tsp. of the peanut oil over medium high heat. Add shrimp and cook, stirring constantly, until just opaque, 2 minutes. Remove to plate and wipe skillet with paper towel. Return skillet to heat; add remaining peanut oil. Add scallion and ginger; stir-fry until fragrant, 1 minute. Add remaining ingredients and stir-fry until pepper is soft, 5-7 minutes. Stir in shrimp, wine-soy sauce mixture and walnuts; heat through. Spoon a generous T. of shrimp mixture into each wonton cup and serve immediately.

Yield: 32 cups
Serving Size: 4 cups

Calories: 277
Fat: 6g

1 lb. fresh mussels, cleaned and debearded
2 tsp. olive oil
3 garlic cloves, minced
1 8 oz. tomato sauce
1/4 cup red wine
1/4 cup fresh parsley, minced
fresh ground pepper, to taste

Discard open, cracked or heavy mussels (they are filled with sand). Set aside remaining mussels. Heat oil in large skillet over medium heat until hot. Add garlic; sauté for 2-4 minutes or until tender. Add tomato sauce and wine; bring to a boil. Add mussels and parsley. Cover, reduce heat and simmer 3-5 minutes or until mussels are open. Discard any unopened mussels. Spoon mussels and tomato sauce into individual serving bowls. Serve with crusty bread. Serves 4.

1 C. Small broccoli flowerets
1 T. Soy sauce2 oz. Large sea scallops, about 3 pieces
1 T. Olive oil
1/2 C. Chicken stock
1 T. Fresh ginger juice, or 1/2 tsp. grated ginger
8 littleneck clams
Sea salt to taste

Rinse the broccoli under cold, running water and place, still wet, in a small soup bowl. Season with the soy sauce. Cover with a wet paper towel and microwave on high for 3 minutes. Remove from the oven and uncover. Meanwhile, lightly sear the scallops on high heat in a small sauté pan with the olive oil, about 2 minutes. Add the broccoli, chicken stock, ginger juice or grated ginger and the clams. Season with a pinch of sea salt. Cover and continue cooking for 2 minutes or until the clams have opened. Serve immediately.

4 qt Cherrystone clams
4 Cloves garlic, minced
1 Onion, minced
1 T. Parsley, minced
1 T. Olive oil
1/2 C. Dry white wine
1/2 C. Water (or additional clam liquid)
1/4 tsp. Black pepper, freshly ground

Wash clams thoroughly and place in a large kettle. Add remaining ingredients. Cover and cook over medium heat for 20 minute. Serve hot in individual bowls, accomapanied by thick slices of french bread and a green salad.

1 lb. clams
2 T. White Wine Vinegar
Splash of white wine
Paprika
Small pat of Butter
Lemon Zest
Salt and Pepper, to taste

The same as you would with mussels discard any clams that are open when you buy them. Heat a pan and add the wine, vinegar, and lemon zest. Tip in the clams and allow to cook for 4-5 mins, or until opened. Turn off the heat and sprinkle on 2 tsp of the paprika and season to taste. Stir the clams around so all are coated equally. Remove them using a slatted spoon and put into bowls. Stir the butter into the remaining liquid and pour over the clams.

1 T. margarine or butter
2 T. all-purpose flour
1 large red pepper, chopped
1 large onion, chopped
2 medium celery stalks, thinly sliced
2 garlic cloves, crushed with garlic press
1 bottle (8 oz.) clam juice
2 T. tomato paste
1 bay leaf
3/4 tsp. chili powder
1/2 tsp. salt
1/4 tsp. dried thyme
1/4 tsp. ground red pepper (cayenne)
1 pound large shrimp, shelled and deveined
3 green onions, thinly sliced
1/2 cup loosely packed fresh parsley leaves, chopped

In nonstick 12-inch skillet, melt margarine over medium heat. Stir in flour and cook 4 minutes or until golden brown, stirring frequently. Add red pepper, onion, celery, and garlic and cook 5 minutes, stirring occasionally. Into mixture in skillet, stir clam juice, tomato paste, bay leaf, chili powder, salt, thyme, ground red pepper, and 1/2 cup water. Heat to boiling over medium-high heat, then reduce heat to medium-low and simmer, covered, 25 minutes or until vegetables are tender. Add shrimp, green onions, and parsley, and simmer, covered, over medium-low heat 8 minutes or until shrimp turn opaque throughout.

Yield: 4 Servings

Calories: 210
Total Fat: 5 g
Fiber: 3 g

1/4 cup dry sherry
2 tsp. low-sodium soy sauce
2 tsp. minced garlic
1/4 cup minced scallions
2 tsp. peeled and minced gingerroot
1/4 tsp. freshly ground black pepper
Aluminum foil
Vegetable cooking spray
4 tilapia fillets, 4-oz. each, patted dry
1 red pepper, seeded and cut into strips

In a small bowl, combine sherry, soy sauce, garlic, scallions and gingerroot. Preheat oven to 425 degrees F. Cut four (12×12-inch) squares of aluminum foil. Spray each square with vegetable cooking spray. Fold foil to form a triangle; open triangle and place 1 fillet in each foil triangle. Divide red pepper strips between the four packets and place on top of fillets. Spoon sherry sauce evenly between the four packets. Fold and crimp edges of foil to close each triangle. Place on a large baking sheet and bake for 10 minutes or until tilapia flakes easily.

4 1/2 tsp. fresh lemon juice
1 T. Dijon mustard
3 T. extra-virgin olive oil
2 T. drained capers, chopped
3/4 pound asparagus spears (about 1 bunch), trimmed
1/2 C. thinly sliced fennel bulb (preferably shaved with V-slicer)

Olive oil to coat halibut fillets
2 1/2 C. fresh breadcrumbs made from crustless French bread
3 T. finely grated Parmesan cheese
2 T. finely chopped fresh Italian parsley
1 T. finely chopped fresh thyme
2 tsp. finely grated lemon peel
3 T. butter, melted
6 6-ounce halibut fillets

(Dressing can be made 1 day ahead; cover and chill; bring to room temperature and whisk again before serving. Vegetables can be prepared 4 hours prior to serving; cover and chill) In a small bowl, whisk lemon juice and mustard. Gradually whisk in oil, then add capers. Season dressing to taste with salt and pepper. Place one asparagus spear flat on work surface. Using vegetable peeler, shave asparagus into long thin strips. Place asparagus strips in medium bowl with shaved fennel.

Mix breadcrumbs, cheese, herbs, and lemon peel in a medium bowl. Season with salt and pepper. Add melted butter and toss with fork to incorporate evenly. Rinse halibut fillets with cold water and pat dry with paper towels. Rub fillets with olive oil and place on a baking sheet. Season with salt and pepper. Take small handfuls of breadcrumb topping and gently press evenly over the top of the fillets (Can be made 1 hour ahead; cover and chill). Preheat oven to 300°F. Bake halibut until opaque in center, about 20 minutes. Turn on broiler. Broil halibut just until breadcrumbs start to brown, about 1 minute.

Just before halibut is done baking, pour dressing over asparagus and fennel salad and toss gently to coat. Season salad to taste with salt and pepper.

1 C. sliced mushrooms
1/4 C. chopped onions
1 T. Butter or Margarine
2 T. all-purpose flour
1 C. skim milk
3 1/4 oz. drained, flaked canned solid white tuna in water
1/2 tsp. dried dill weed
1/8 tsp. fresh ground black pepper
8 oz. Egg Beaters 99% Real Egg Product

In medium saucepan, over medium-high heat, cook mushrooms and onion in margarine for 2 to 3 minutes or until tender; blend in flour. Gradually add skim milk, stirring constantly until mixture thickens and boils. Remove from heat, stir in tuna, dill and pepper. In medium bowl, with electric mixer at high speed, beat egg beaters for 3 minutes. Gently fold in tuna mixture. Pour into greased 1-quart soufflé or casserole dish. Bake at 325 degrees F. for 40 to 45 minutes or until puffed and golden. Serve immediately.

2 pounds Pacific snapper or perch fillets
1 T. chopped fresh gingerroot
2/3 C. soy sauce
2 T. dry white wine
2 C. water
1/3 C. sugar
1 to 2 whole star anise

Rinse fish with cold water; pat dry with paper towels. Set aside. Using garlic press, press juice of ginger into soy sauce; pour into large skillet. Add remaining ingredients (except fish); bring to boil. Reduce heat and add fish. Cover and simmer for 10-15 minutes, or until fish flakes easily when tested with a fork. Remove fish to serving platter and keep warm. Over high heat, bring poaching liquid to boil. Continue cooking for 10-15 minutes, or until sauce thickens, stirring occasionally. Pour sauce over fish.

1 lb. Fresh Steamer Clams (30 small clams)
1 medium Onion, chopped
1 28oz. Can Stewed Tomatoes, undrained
1 T. Parsley
1 1/2 tsp. Chopped Garlic
1 1/2 tsp. Marjoram
Salt and Pepper
12 oz. Angel Hair Pasta, dry

Wash and scrub clams. Set aside. Add all ingredients except clams to skillet. Simmer until onion is tender, stirring frequently. Add clams. Cover and cook until clams open, about 10 minutes. Meanwhile, cook noodles according to package directions. Drain and transfer to large serving bowl. Pour clams and sauce over pasta.

1/4 cup honey
1/4 onion, chopped
2 T lime juice
2 T. soy sauce
2 T. hoisin sauce
2 cloves garlic, minced
1 jalapeño pepper, seeded and minced
1 tsp fresh ginger, minced
1 lb swordfish

Combine all ingredients except fish; mix well. Marinate fish in honey mixture at least 1 hour in refrigerator. Barbecue or broil fish allowing 10 minutes per inch of thickness or until fish flakes when tested with a fork. TIP: Any firm-fleshed fish can be substituted for swordfish.

1 lb. Scallops, fresh or frozen
3 T. fresh Lime Juice
2 T. Olive Oil
1 T. Honey
1 T. Soy Sauce
1/4 tsp. ground Ginger
1/4 cup Sesame Seeds, toasted

Thaw scallops if frozen, and rinse to remove any remaining shell particles. Drain thoroughly. In a 2-quart mixing bowl, combine lime juice, oil, honey, soy sauce, and ginger. Add scallops and mix until well coated. Cover and chill for 3 to 6 hours, stirring frequently. Remove scallops from marinade, making sure to reserve the marinade. Thread scallops, evenly spaced, on 4 wood skewers. Broil 4 inches from heat source, turning occasionally and basting with reserved marinade. Broil for about 3 to 5 minutes or until opaque throughout. Place toasted sesame seeds on wax paper and roll each skewer in the seeds to evenly coat scallops. Serve immediately.

1 1/2 lb. fresh or frozen fish fillets
4 carrots
8 green onions
4 small zucchinis
1 large green bell pepper
4 T. teriyaki sauce

Rinse fish under cold water. Pat dry. Place 4 individual portions of fish on 4 pieces of foil large enough to completely wrap around the fish and vegetables. Diagonally slice the carrots, green onions and zucchini. Cut green pepper into strips. Divide vegetables into 4 individual servings and layer on top of the fish portions. Pour 1 T. of teriyaki sauce over each portion. Bring the edges of the foil together, fold them, and crimp the edges together. Place on a baking sheet and bake at 425 degrees F. for 11 to 17 minutes per inch thickness of fish until just opaque throughout.

Substitute other vegetables for variety, e.g., cherry tomatoes, whole mushrooms, celery, snow peas, bean sprouts.

1/2 C. Orange Juice
1/4 C. Lemon Juice
2 T. Lime Juice
1/3 C. Golden raisins
1/4 C. Minced onion
2 T. Honey
1 T. Grated fresh ginger
1 tsp. each Grated Orange, Lemon and lime peel
Dash each Salt and Cayenne Pepper
4 sm. Salmon Steaks

In bowl mix juices, raisins, onion, honey, ginger, peels, salt and pepper. Pour over salmon in shallow dish. Cover and chill 30 minutes; transfer to buttered baking dish, reserving marinade. Bake in 425-degree oven, allowing about 10 minutes per inch thickness of salmon. Season with additional salt. Meanwhile, simmer marinade in broad skillet to reduce by half. Taste; correct seasonings. Spoon over cooked salmon.

1/2 pound bay, calico or sea scallops
2 T. honey
1 T. vegetable oil
4 tsp. lime juice
1/4 tsp. lime peel, grated
1 dash hot pepper sauce
1/4 tsp. salt
1 lime, cut in wedges

Combine honey, oil, lime juice, lime peel, hot pepper sauce and salt. Pat scallops dry with paper towel and add to marinade. Marinate, stirring occasionally, up to 1 hour or cover and refrigerate, stirring occasionally, up to 24 hours. Preheat broiler. Arrange scallops and marinade in a single layer in 2 individual broiler-proof dishes or in scallop shells. Broil 4 inches from source of heat 4-7 minutes, depending on size of scallops, or until opaque throughout and lightly browned. Serve with lime wedges and, if desired, hot crusty French bread to soak up the juices. Can be doubled, tripled or halved.

1/2 lb. firm white fish
1 tsp. olive oil
1 tsp. lemon juice
1/4 tsp. dried basil, crushed
1/8 tsp. fresh ground black pepper
1 dash salt
2 plum tomatoes, cored, cut crosswise into thin slices
2 tsp. grated Parmesan cheese

Use firm white fish such as cod, haddock, lingcod or orange roughy fillet. Pat fish dry and cut into 2 serving pieces. Combine oil and lemon juice in a baking dish. Add fish and turn to coat both sides. Sprinkle with basil, pepper and salt. Overlap tomato slices in even layer on fish and sprinkle with Parmesan cheese. Cover with foil and bake at 400 degrees F. about 10 to 15 minutes or until fish begins to flake when tested with a fork.

2 lb. fresh or frozen fish fillets
2 C. water
1/4 C. lemon juice
1 small onion, thinly sliced
1 tsp. salt
3 peppercorns
2 fresh parsley
1 bay leaf

Thaw fish if frozen. Remove skin and bones from fillets. Cut fish into serving size portions. Combine water, lemon juice, onion, salt, peppercorns, parsley, and bay leaf in a well-greased frying pan and bring to a boil. Reduce heat. Place fish in a single layer into hot liquid. Cover and simmer 8 to 10 minutes or until fish flakes easily when tested with a fork. Carefully remove fish to a hot platter.

24 scrubbed clams
2 T. salt
2 T. cornmeal
1/2 tsp. dried oregano
1/2 tsp. dried basil
3/4 C. olive oil
1/3 C. red wine vinegar
1/4 C. minced garlic
1/2 tsp. red pepper flakes
1/2 tsp. salt
1/2 tsp. pepper

Place clams in a large stockpot. Add water to cover. Stir in salt and cornmeal. Let stand 2-3 hours. Remove clams and discard liquid. Combine clams with remaining ingredients in a baking pan. Bake at 450 degrees until clams open. Transfer to serving dish.

1 lb. fresh or frozen bay or sea scallops
6 dried tomatoes (not oil-packed)
1/3 C. boiling water
2 tsp. cooking oil
3 large cloves garlic
2 C. sliced fresh mushrooms
2 T. lemon juice
2 tsp. cornstarch
4 green onions, sliced (1/4 C.)
2 T. snipped parsley
1/2 tsp. finely shredded lemon peel
1 9-oz. package refrigerated spinach or plain fettuccine
Parsley sprigs (optional)

Thaw scallops, if frozen. In a small bowl combine dried tomatoes and boiling
water. Let stand 10 minutes. Drain tomatoes, reserving liquid. Cut tomatoes into julienne strips. Set aside. Pour oil into a large nonstick skillet; preheat over medium-high heat. Cook garlic in hot oil for 15 seconds. Add mushrooms. Cook and stir for 2 minutes. Add scallops and tomatoes. Cook and stir for 2 to 3 minutes or till scallops are opaque. Combine lemon juice and cornstarch. Add to skillet along with reserved tomato liquid, green onions, snipped parsley, and lemon peel. Cook and stir till slightly thickened and bubbly; cook and stir for 1 minute more. Meanwhile, cook pasta according to package directions. Drain. Serve scallop mixture over hot pasta. Garnish with parsley sprigs, if desired.

Yield: 4 servings
Calories: 215
Fat: 4g
Fiber: 2g

2 C. chopped onions
1 C. chopped green bell peppers
1 C. chopped celery
Cayenne
Freshly ground black pepper
1 medium eggplant (about 1/2 lb.), peeled and cut into 1-inch cubes
1 medium zucchini (about 1/2 lb.), cut into 1-inch cubes
1 medium yellow squash (about 1/2 lb.), cut into 1-inch cubes
3 C. fresh tomatoes, chopped, peeled and seeded
2 T. chopped garlic
1 tsp. chiffonade of fresh basil
1 tsp. chopped fresh thyme leaves
4 snapper fillets (6 to 8 oz. each), skin off
4 T. Dijon mustard
1 C. finely chopped assorted fresh herbs
3 T. olive oil
1 T. finely chopped fresh parsley

In a large, heavy-bottomed saucepan, heat a little stock over medium heat. Add the onions, bell peppers and celery. Season with cayenne and black pepper. Cook, stirring constantly, for about 3 minutes, or until the vegetables are slightly wilted. Add the eggplant. Season with cayenne and cook for 4 to 5 minutes, or until slightly tender. Add the zucchini, yellow squash, tomatoes, garlic, basil and thyme. Reduce heat to medium and cook, stirring occasionally, for 8 to 10 minutes, or until the mixture is a little soupy. The vegetables should have a little crunch to them. Remove from the heat. Season both sides of the fillets with salt and pepper. Spread both sides of the fillets evenly with the mustard. Dredge the fillets in the herbs, coating each side completely. In a large sauté pan, over medium heat, add the oil. When the oil is hot, add the fillets and cook for about 3 to 4 minutes on each side, or until the fish is flaky. To serve, spoon some of the ratatouille in the center of each plate. Place the fillets on top of the ratatouille. Garnish with parsley.

1 T. olive oil
1/2 medium onion, peeled and minced
1/2 stalk celery, peeled and minced
1/2 clove fresh garlic, peeled and minced
1/2 T. curry powder
1/2 C. white wine
3/4 C. fish stock or clam broth
Italian Couscous
1 (6 to 7-ounce) red snapper fillet, skin on
Super fine flour
Pepper, to taste
1/8 C. vegetable oil
1/4 C. carrot extract (juice)
1 T. fresh tarragon, chopped
1 T. fresh parsley, chopped

Heat olive oil in a medium sauté pan over medium heat. Add vegetables and cook for 3 minutes, or until they have just sweated their moisture. Stir in curry powder and cook for 1 minute. Add wine and simmer 4 minutes. Stir in the stock and cook, for 10 minutes. Remove from heat. Cover and keep warm on back of stove. Reheat vegetable couscous. Wipe snapper fillet dry. Using a sharp knife, score the skin in a crosshatch pattern. Lightly dust with flour and season to taste with salt and pepper. Heat vegetable oil in a 12-inch sauté pan over medium heat. When very hot but not smoking, add the fillet, skin-side down. Raise heat and cook, occasionally tilting pan to distribute fat evenly, for about 6 minutes. Remove from heat and drain on paper towels. Return sauce to high heat. Bring to a rolling boil, add 1/2 T. olive oil, carrot juice, and herbs. Taste and adjust seasoning with salt and pepper. Turn off heat. Place vegetable Italian couscous in shallow soup (or pasta) plate. Carefully set snapper fillet in the center of couscous. Quickly spoon broth over top and serve.

2 pounds little neck clams, whole
1 T. minced garlic
1 pound angel hair pasta
2 cups chopped tomatoes, canned or fresh
1/2 cup chopped Italian parsley
freshly ground black pepper

Wash the clams. Place them, with just the water that clings to them, in a covered pot over high heat until they just open, about 4 to 6 minutes. Remove from the heat and set aside. Meanwhile, bring a gallon of well-salted water to a boil. Remove the open clams from the pot and reserve the juice. Heat the reserved clam juice over medium-high heat and reduce the quantity by half. Add the pasta to the boiling water. Add the tomatoes to the clam juice and simmer. Season with salt and pepper. Add the parsley. Cook the pasta until it is al dente, about 6 to 8 minutes. In a large bowl, toss the pasta with the tomato mixture and arrange the clams. Serve immediately.

Yield: 4 Servings
Serving Size: 1/4 pound of pasta with clams and tomatoes

Calories 273
Fiber 4g

1 lb. fresh or frozen sole or other fish fillets
8 medium cabbage leaves
3/4 C. shredded cabbage
1/2 C. shredded zucchini
1/3 C. finely chopped onion
1/4 C. shredded carrot
1/4 tsp. herb of choice
1/8 tsp. pepper

Thaw fish, if frozen. Cut fish into 8 portions. Trim the large center vein from each cabbage leaf, keeping leaf in one piece. Rinse leaves and place in a 12×71/2×2-inch baking dish. Cover with vented clear plastic wrap. Cook on 100% power (high) in microwave for 3 to 5 minutes or till tender. In a 1-quart casserole stir together the shredded cabbage, zucchini, onion, and carrot. Cook, covered, on high 3 to 5 minutes or till tender, stirring once. Drain. Stir in seasonings. Spoon some of the vegetable mixture atop the center of each piece of fish. Bring the ends of the fish up around the filling. Place fish roll near one end of a cabbage leaf. Fold in two sides of the leaf, and then roll up beginning from an unfolded end. Secure with toothpicks, if necessary. Place the fillets, seam side down, into the baking dish. Repeat with the remaining fish and cabbage leaves. Cook, covered, in microwave, on high 4 to 6 minutes or till fish flakes easily with a fork, giving dish a half-turn once.

1 lb. Fish Fillet
1 C. Fish Stock
1/2 C. White Wine
1 Shallot, minced
1 Lemon
Fresh Dill Sprigs
Pepper
Lettuce Leaves

In bottom of steamer pot pour in stock, wine, and juice from half the lemon. Add the shallots and dill springs. Bring this to a simmer. Place a few lettuce leaves in the steamer basket, and lay fish on top. Sprinkle with pepper and add 1-2 dill springs. Place over the simmering liquid and cover. Allow to steam for 5-10 minutes until the fish is done. Remove from heat and allow to cool, covered. Serve at room temperature, or chill in refrigerator until cold.

1 T. Extra Virgin Olive Oil
4 cloves garlic, minced
3 shallots, finely chopped
3/4 C. dry white wine
1/2 tsp dried oregano
1/2 tsp red pepper flakes
24 littleneck clams
2 T. chopped fresh parsley

In a large skillet, heat oil over medium heat. Add garlic and shallots and cook 2 minutes stirring frequently, until the shallots are tender. Add wine, oregano, red pepper flakes, and salt. Bring to a boil and cook for 1 minute. Add clams to the skillet, cover, and cook 4 minutes just until the clams open up. With a slotted spoon, transfer the clams to 4 shallow soup bowls, discarding any clams that have not opened. Stir the parsley into the skillet and spoon the sauce over the clams.

2 Fish Fillets
2 Portabella mushrooms, chopped
2 medium tomatoes
2 green onions minced
2 garlic cloves, minced
Italian Parsley to garnish
1T. Lime or lemon juice
1T. Balsamic Vinegar

Make a mixture of the mushrooms, tomatoes, green onions, garlic, limejuice, and balsamic vinegar. Add mixture to bottom of cooking pan and place fish fillets on top of mixture. Bring mixture slowly to a simmer, place a close fitting lid over pan and poach fish for 5-7 minutes or until done. Remove fish with a spatula and spoon some of the mixture over the top of the fish and serve. Garnish with Italian parsley.