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Category: Seafood

Warm Scallop Salad with Prosciutto Chips

Warm Scallop Salad with Prosciutto Chips

scallop4 paper-thin slices prosciutto

6 tablespoons olive oil, divided

1 5-ounce package mixed babygreens

1/2 cup (packed) fresh basil leaves, thinly sliced

12 sea scallops

All purpose flour

2 tablespoons fresh lemon juice

1 teaspoon grated lemon peel

 

Brush each prosciutto slice on 1 side lightly with some of oil. Heat heavy large nonstick skillet over medium-high heat. Add 2 slices prosciutto, oiled side down. Cook until bottom is lightly browned, about 3 minutes. Turn prosciutto over and cook until bottom is browned, flattening with spatula, about 1 minute longer. Using tongs, transfer prosciutto to paper towels to crisp. Repeat with remaining 2 slices prosciutto. Reserve skillet.   Place greens and basil in large bowl. Sprinkle scallops with salt and pepper; dust lightly with flour. Heat remaining oil in reserved skillet over medium-high heat. Add scallops and cook until brown and just opaque in center, about 3 minutes per side. Transfer to plate. Add lemon juice and lemon peel to drippings in skillet. Bring to boil, scraping up any browned bits. Pour pan juices over greens and toss to coat. Season to taste with salt and pepper. Divide salad among 4 plates and top with scallops. Garnish with prosciutto chips and serve.

 

 

 

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Striped Bass with Olive, Caper, and Lemon Salsa

Striped Bass with Olive, Caper, and Lemon Salsa

1 small onion, finely chopped

1 tomato, cored, seeded, and diced

4 oz. pitted Kalamata olives, or similar brine-cured olives, diced (about 1/2 C.)

1 small preserved lemon, pulp removed, diced (about 2 T.), or 1 T. freshly grated lemon zest

2 T. capers, rinsed and coarsely chopped

2 T. chopped fresh parsley

2 T. freshly squeezed lemon juice

2 T. olive oil

1/4 tsp. freshly ground black pepper

 

2 T. unsalted butter

2 T. vegetable oil

4 striped bass filets, about 6 oz. each, skin removed

Salt and freshly ground black pepper, to taste

1/3 C. all-purpose flour, for coating

 

Combine the salsa ingredients in a medium bowl. Set aside at room temperature. In a large skillet, melt the butter with the vegetable oil over medium-high heat until almost smoking. Season fish on both sides with salt and pepper. Place the flour on a large plate, and just before sautéing, turn the filets in the flour to coat. Shake off the excess flour and add filets to skillet. Cook until golden brown and firm to the touch, about 5 minutes per side. Serve with a heaping spoonful of the salsa. Serve any remaining salsa on the side.

 

 

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Halibut with Lemon, Butter, Caper and Dill Sauce

Halibut with Lemon, Butter, Caper and Dill Sauce

halibut1/2 T. oil

1/2 T. butter

2 halibut fillets

salt and pepper to taste

1 shallot (chopped)

2 cloves garlic (chopped)

1/2 C. of white wine

2 T. capers

1 T. butter

1 lemon (zest and juice)

2 T. dill or parsley (chopped)

 

Heat the oil and melt the butter in a pan. Season the halibut with salt and pepper.  Add the halibut to the pan and cook until lightly golden brown on both sides, about 3-5 minutes per side. Set the halibut aside.  Add the shallots to the pan and sauté until tender, about 3-5 minutes.  Add the garlic and sauté until fragrant, about 1 minute.  Add the white wine and deglaze the pan. Simmer to reduce the sauce a bit. Turn off the heat and add the capers, butter, lemon and dill or parsley.

 

 

 

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Bayou Shrimp and Smoked Cheddar Grits

Bayou Shrimp and Smoked Cheddar Grits

 

12 shrimp (16/20 count), peeled and deveined
2 T. Cajun seasoning
1/4 C. olive oil
1/4 pound Andouille sausage, medium dice
3 cloves garlic, minced
1/4 C. butter
1 tsp. cayenne pepper
1 tsp. red pepper flakes
1/2 C. roasted piquillo peppers, medium dice
1/4 C. red wine (such as Merlot)
1/4 C. chopped fresh herbs (equal parts parsley, thyme and basil)
Salt and freshly ground black pepper to taste

Toss shrimp in Cajun seasoning; set aside for 15 minutes. In a heavy-bottomed sauté pan, heat oil; brown the sausage. Add garlic and butter; sauté for 1 minute. Add shrimp; sauté for 1 to 2 minutes, just until they turn pink. Stir in cayenne pepper, piquillo peppers, and pepper flakes; add wine and fresh herbs. Simmer 2 to 3 minutes; season to taste with salt and pepper.

Smoked Cheddar Grits

4 C. milk
1 tsp. salt
1 tsp. coarsely ground black pepper
1 T. butter
1 C. yellow grits
Crushed red pepper flakes to taste
1 T. pepper sauce
4 ounces shredded smoked cheddar cheese
2 green onions, finely sliced on the bias

In medium saucepan, bring milk, salt, pepper and butter to a boil. Slowly pour in grits; cook over low heat about 30 minutes, stirring every few minutes to prevent sticking. Add pepper flakes and sauce; continue cooking. When consistency resembles cooked oatmeal and grits are tender, add cheese and stir.

Place a portion of grits in center of a soup-style serving dish. Spoon shrimp in sauce atop grits. Garnish with finely sliced green onions.

Individual Salmon-Fennel Potpie

Individual Salmon-Fennel Potpie

1 1/2 C. low-sodium chicken broth

1 1/2 C. fresh fennel

1 T. fennel fronds, chopped, with a few fennel stalks reserved

8.5 oz. puff pastry, thawed

1 T. olive oil or vegetable oil

3 T. unsalted butter, divided

1 small shallot, minced

1/4-C. dry white wine

1 C. mushrooms, sliced

2 tsp. finely chopped tarragon or chervil, optional

1 1/2 lb. skinless salmon fillet, sliced crosswise 1/2-inch thick then cut into 1-inch pieces

1 C. milk

1/4-C. cornstarch

Kosher salt and freshly ground white pepper

 salmon

Preheat oven to 400 degrees F. Bring chicken broth to a boil over high heat with reserved fennel stalks and fronds and simmer until reduced by half. On a lightly floured work surface with a floured rolling pin, roll out puff pastry to 1/8-inch thickness. Using an inverted two-C. ramekin or individual casserole, trace four circles from puff pastry dough with a sharp knife, creating a one-inch overhang. Place circles on a parchment-lined baking sheet, cover them with plastic wrap and chill. In a heavy skillet, melt butter on medium-high and add chopped fennel fronds, reserved chopped fennel stalks and shallot and white wine. Cook, stirring, for two minutes, then reduce heat and continue cooking, stirring occasionally, about seven minutes. Add sliced mushrooms and continue cooking and stirring until fennel and mushrooms are tender, about two minutes. Add herbs if using and salmon pieces, stir to combine and reserve. Mix cornstarch and milk together until cornstarch is dissolved. Whisk milk mixture into simmering broth and continue whisking until liquids are incorporated and mixture thickens into gravy. Continue cooking, stirring constantly, an additional two minutes to cook starch. Season with salt and pepper to taste. Stir one and a half C. gravy into salmon-fennel mixture.  Assembly:  Butter four individual two-C. ramekins. Distribute salmon mixture evenly in the ramekins, but do not over-fill. Spoon in some additional gravy and put a pat of remaining butter in each ramekin. Top each with a pastry circle, curling the edges of the overhang upward and pressing gently just inside the lip of the ramekin to adhere pastry. Place ramekins on a baking sheet in preheated oven and bake until golden brown and bubbly, about 15 minutes.

 

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Squid Mediterranean

Squid Mediterranean

2 lb. cleaned, whole squid (body & tentacles)

1 T. olive oil

3/4 C. finely chopped onion

1 clove garlic, minced

2 16 oz. cans Italian-style tomatoes, drained and chopped

3 T. sliced black olives

1 T. capers

1/2 tsp. dried oregano

1/4 tsp. dried marjoram

1/8 tsp. crushed red pepper

 

Cut the body of the squid into 1/2 inch slices; set aside. Heat olive oil in a large skillet; add onion and garlic. Cook until onion is tender. Add squid and remaining ingredients. Bring to a boil. Cover, reduce heat and simmer 30 minutes or until squid is tender. Serve over a bed of rice.

 

 

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Clams in a light fennel and shallot broth

Clams in a light fennel and shallot broth

clams1 1/2 pounds (675 g) little neck clams

2 tablespoons olive oil

1 large shallot, diced

1 medium fennel bulb, diced

2 medium Yukon gold potatoes, peeled and diced

1 quart (1 liter) chicken stock

2 tablespoons finely chopped parsley

1/2 teaspoon fine sea salt

1/4 teaspoon black pepper

Pinch piment d’Espelette

Chives and fresh parsley, to garnish

 

In a medium pot, combine the clams and 1 cup (250 ml) water. Cover and cook over medium high heat until the clams open, about 5 minutes (depending on their size). Remove the clams from the pot and reserve the liquid. In a medium pot, heat the olive oil over medium heat. Add the shallots and fennel. Cook for 7 minutes until soft and translucent (do not brown). Add the potatoes, chicken stock and reserved clam juice. Bring liquid to a boil, cover pot, and simmer for 15 minutes. Add the parsley, salt and pepper and puree it in a blender.  Serve the fennel and shallot cream with the clams and sprinkle a bit of piment d’Espelette on top.

Firecracker Shrimp with Sweet Chili Sauce

Firecracker Shrimp with Sweet Chili Sauce

firecracker25 large tail-on shrimp, deveined

15 eggroll/springroll wrappers, cut in half diagonally (2 triangles)

Oil for frying

1 tsp. minced garlic

1/2 tsp. grated ginger (using rasp grater)

1/2 tsp. sesame oil

1 tsp. soy sauce

1 tsp. sweet chili sauce, plus additional for dipping

1 tsp. cornstarch

1 T. cornstarch

1/4 C. water

 

Taking a cue from the Japanese shrimp tempura, score or nick the shrimp several times along the inside of the “curve.” This lets you straighten out the shrimp so you don’t get a short, curly roll. Just be sure not to cut too far…three little nicks is good. Combine marinade ingredients in bowl, marinate shrimp for 20 minutes. Pat the shrimp dry with a paper towel. Wrap each shrimp tightly in a eggroll/spring roll wrapper half. Seal with a little cornstarch paste on the corner. Fry in hot oil (375) for 3 minutes, until golden brown and shrimp is cooked through. Serve with sweet chili sauce for dipping

 

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Bacon Wrapped Salmon Poached in Wine Sauce

Bacon Wrapped Salmon Poached in Wine Sauce

Olive Oil

6 rosemary sprigs, divided

2 Salmon fillets, rectangular or square shaped

4 thick sliced lean bacon

1/2 small lemon

3/4 to 1 C. Sauvignon Blanc

Salt and pepper

 

Season salmon with salt and pepper. Wrap each fillet evenly with 2 slices bacon (similar to wrapping a square package with ribbon), overlapping edges and weave a rosemary sprig through bacon on one side. Pour oil into a skillet over medium high heat, add 4 rosemary sprigs and cook for 1 or 2 minutes. Remove rosemary, set aside.  Place bacon wrapped salmon into the skillet with the rosemary oil. Cook salmon, rosemary sides down, turning once, until bacon is lightly crisp and salmon is just cooked through, about 8 minutes. Transfer salmon to a heated platter.  Add wine to skillet to deglaze and simmer until slightly thickened, about 3 minutes. Season sauce with salt and pepper. Using half of a small lemon, squeeze juice over salmon. Just before serving, drizzle wine sauce over the bacon wrapped salmon. Garnish serving plate with small wedges of lemon and the rosemary sprigs cooked in oil.

 

 

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Wonton Shrimp Blossoms

Wonton Shrimp Blossoms

wonton24 square wonton skins/wraps

1 T. butter, melted

10 ounces peeled, cooked shrimp, finely chopped

2 green onions/scallions, finely chopped

1/3 C. carrot, finely grated

4 ounces cream cheese, softened

1/2 tsp. Worcestershire sauce

1/2 tsp. salt

Small pinch cayenne pepper, or dash of Tabasco sauce

1 C. shredded Mozzarella cheese

 

Preheat oven to 350 degrees (F).  Spray mini muffin pan with cooking spray. With a pastry brush, brush one side of each wonton square with melted butter and gently press into muffin cups, buttered side up. Bake 8 minutes or until brown and crisp. Remove from oven and cool. Meanwhile, combine cream cheese and remaining ingredients, mixing well. With a small scoop (or 2 tsp.), fill each baked wonton C. with a rounded scoop of shrimp mixture. Place filled C. on a baking sheet as you fill them, then bake 5 to 6 minutes, or until filling is hot and bubbling around edges.

 

 

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Seafood and Fennel Soup

Seafood and Fennel Soup

1 T. olive oil

8 ounces mushrooms, thickly sliced

6 bacon slices, chopped

1 large onion, coarsely chopped

1 C. thinly sliced fennel

1/4 C. chopped red bell pepper

1 T. crushed fennel seeds

2 large garlic cloves, chopped

1 1/2 pounds red-skinned potatoes, unpeeled, cut into 1/2-inch pieces

3 1/2 C. canned chicken broth

2 14 1/2-ounce cans diced peeled tomatoes

1 8-ounce can tomato sauce

1 1-pound halibut fillet, cut into 1-inch pieces

8 ounces red snapper fillets, cut into 1-inch pieces

8 ounces sole fillets, cut into 1-inch pieces

Chopped fresh parsley

 

Heat oil in heavy large skillet over medium-high heat. Add mushrooms and sauté until golden, about 5 minutes. Set mushrooms aside. Cook bacon in heavy large Dutch oven over medium heat until almost crisp, stirring often, about 3 minutes. Add onion, fennel, bell pepper, fennel seeds and garlic; sauté until vegetables are almost tender, about 5 minutes. Add potatoes, chicken broth, tomatoes with their juices and tomato sauce and bring to boil. Reduce heat and simmer until potatoes are almost tender, about 25 minutes. Mix in mushrooms. (Can be made 1 day ahead. Cover and refrigerate. Bring soup to simmer before continuing.) Add halibut, red snapper and sole to soup and simmer just until fish is cooked through, about 6 minutes. Season with salt and pepper. Ladle into bowls. Sprinkle with parsley.

 

 

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Shrimp Bread Salad with Golden Garlic Vinaigrette

Shrimp Bread Salad with Golden Garlic Vinaigrette

About 5 thick slices day-old country-style bread, cut into 3/4-inch cubes (about 7 C.)

3 large ripe tomatoes, cut into chunks

For the Vinaigrette:

7 T. extra-virgin olive oil

4 tsp. finely chopped garlic

1/2 teaspon Spanish or Hungarian sweet paprika

2 T. aged sherry vinegar (or red-wine vinegar)

1 T. fresh lemon juice

1 1/2 pounds large shrimp in the shell or about 42 frozen, cleaned large shrimp, defrosted

salt and freshly ground black pepper

2 tsp. fresh thyme leaves

1 C. loosely packed basil leaves, cut in a chiffonade

 

FOR THE SALAD: Heat the oven to 350 degrees F. Put the bread cubes on a baking sheet and toast them in the oven until they’ve dried out and turned golden brown, 14 to 18 minutes. Remove them from the oven. When cool, combine the bread with the tomatoes in a large bowl. Set aside.  FOR THE VINAIGRETTE: Set a small, heavy skillet over low heat with 6 T. of the olive oil and the chopped garlic. Cook, stirring or shaking the pan frequently, until the garlic turns a pale gold, 6 to 7 minutes. Bear in mind that the garlic will continue to cook from the retained heat of the pan. Remove the pan from the heat, stir in the paprika, vinegar, and lemon juice. Season well with salt and pepper. Pour half of the mixture (about 1/4 C.) over the bread and tomatoes. Stir well to combine and set the remaining vinaigrette aside.  FOR THE SHRIMP: If using shrimp in the shell, peel and devein them. If using cleaned, defrosted shrimp, skip this step. Either way, dry the shrimp well with paper towels and set aside. Set a large skillet over high heat with the remaining 1 T. of olive oil. When the oil is hot, add the shrimp, season with salt and pepper, and sauté, stirring occasionally, until they’re just cooked through and opaque, 3 to 4 minutes; cut one in half to check. Remove the pan from the heat. Add the remaining garlic vinaigrette to the pan, stir with the shrimp, taste, and adjust seasonings, if necessary.   TO SERVE: Add the shrimp, thyme leaves, and basil to the bread and tomatoes. Toss and serve immediately.

 

 

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Hong Shao Yu – Red Cooked Fish

Hong Shao Yu – Red Cooked Fish

1 whole freshwater fish, scaled and cleaned or 4-5 fish filets

1/4 C. dark soy sauce

1/2 C. Shaoxing cooking wine

3-4 T. sugar

1″ piece ginger, sliced in rounds, on the bias

2 stalks scallion, cut into 2″ pieces

3 whole star anise

1 stick cinnamon

1 tsp. whole Sichuan peppercorn

Flour, for dusting

Oil, for frying

 

Dust the fish on either side with a light coating of flour. In a large wok or pan, heat enough oil to cover the bottom. Fry the fish on both sides, about 1-2 minutes each. Remove fish to a plate. Drain most of the remaining oil from the wok. Add the soy sauce, cooking wine, sugar, ginger, scallion and spices to the wok. Add about 1 C. of water to this, let come to a boil, and simmer for about 5 minutes. Place the fish in the broth, cover, and let simmer for 10 minutes. Pick out the pieces of ginger and scallion, and any aromatics. Serve the fish with the broth, along with a bowl of rice.

 

 

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Grilled Shrimp on the Barbie with Remoulade Sauce

Grilled Shrimp on the Barbie with Remoulade Sauce

Remoulade Sauce:

3/4 C. mayonnaise

5 tsp. stone ground mustard

4 tsp. buttermilk

2 tsp. minced celery

2 tsp. minced green pepper

2 tsp. minced onion

2 tsp. sauerkraut

1 tsp. white vinegar

1/2 tsp. paprika

1/8 tsp. ground black pepper

Minced fresh parsley

 

Shrimp seasoning:

1/2 tsp. salt

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. ground black pepper

1/4 tsp. chili powder

1/4 tsp. granulated sugar

1/8 tsp. cayenne pepper

Dash allspice

 

6 large shrimp (21 to 25 per lb.) per skewer

Fresh lemon juice

1 T. butter, melted

Minced fresh parsley

 

Preheat your grill to high heat.  Make the remoulade sauce by mixing the ingredients together in a small bowl. Cover and chill this sauce until you are ready to use it. Prepare the shrimp seasoning by mixing the spices together in a small bowl. Remove the shell from the shrimp. Keep the last segment of the shell and the tail.  Remove the black vein that runs down the back of the shrimp. Stick a skewer through the middle of each shrimp. Push them together on the skewer so that they are “spooning” each other. Squeeze some fresh lemon juice over the cuddling shrimp. Brush melted butter generously over the top of the shrimp. Sprinkle a bit of the seasoning on next. Don’t use a heavy coating of seasoning. Place the shrimp onto your hot grill with the seasoning side down. Brush some more butter over the other side of the shrimp — the flames should jump up from the butter.  Sprinkle a light coating of seasoning over the shrimp (you should have lots of seasoning left over). After 3 minutes or so the face-down side of the shrimp should be browned and showing some light charring. Flip the shrimp over and grill for an additional 2-3 minutes or until browned on the other side. Remove the shrimp from the grill and slide them off the skewer onto a slice of garlic butter coated bread. Sprinkle with a pinch of fresh parsley.

 

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Cod with Mushroom-Herb Crust and Tomato Compote

Cod with Mushroom-Herb Crust and Tomato Compote

1 T. olive oil

1 lb tomatoes, peeled, seeded, coarsely chopped

1/2 tsp sugar

8 T. (1 stick) butter, room temperature

8 oz fresh mushrooms, chopped (about 3 C.)

1/4 C. chopped shallots

1 large egg

6 T. chopped fresh parsley

1 T., 1 tsp chopped fresh thyme

1 tsp salt

1/2 tsp ground black pepper

3 C. fresh breadcrumbs made from French bread

4 garlic cloves, thinly sliced

2 shallots, thinly sliced

1 C. fish stock or bottled clam juice

(4) 6 oz cod, orange roughy or red snapper fillets

 

Make tomato compote using first three ingredients: Heat oil in heavy medium skillet over medium heat. Add tomatoes and sugar. Stir until tomatoes are very tender and mixture is thick, about 15 minutes. Season tomato compote with salt and pepper. Make fish: Melt 2 T. butter in heavy large skillet over medium-high heat. Add mushrooms and chopped shallots. Sauté until liquid evaporates and mushrooms begin to brown, about 8 minutes. Cool completely. Using electric mixer, beat 5 T. butter in large bowl until light. Beat in egg, parsley, 1 T. thyme, 1 tsp salt and 1/2 tsp pepper. Mix in breadcrumbs and mushroom mixture. Preheat oven to 450 degrees F. Sprinkle sliced garlic, sliced shallots and remaining 1 tsp thyme over bottom of 15″ x 10 x 2″ glass baking dish. Add fish stock, then fish fillets. Sprinkle fish with salt and pepper. Spoon breadcrumb mixture atop fish, covering tops of fish completely and pressing slightly to adhere (can be prepared 8 hours ahead). If prepared ahead of time, cover tomato compote and fish separately, refrigerate and reheat compote over medium-low heat before serving. Bake fish until opaque in center, about 15 minutes. Transfer to broiler. Broil just until topping is crisp and golden, about 1 minute.  Using slotted spatula, transfer fish to plates. Transfer cooking liquid to another medium skillet. Bring cooking liquid to simmer over medium heat. Add remaining 1 T. butter and whisk just until melted and well blended. Season sauce to taste with salt and pepper. Spoon sauce around fish. Spoon dollop of tomato compote alongside and serve fish immediately.

 

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Shrimp and California Peach Kabobs

Shrimp and California Peach Kabobs

Recipe-ShrimpandCaliforniaPeachKabobs¼ C. extra virgin olive oil

2 cloves garlic, minced

2 T. chopped fresh herbs (combination such as basil, marjoram, rosemary and thyme)

3 California peaches, pitted

1 pound large peeled and deveined shrimp

1 lemon, halved and thinly sliced

Freshly ground salt and pepper to taste

Heat oil in a small skillet until very hot. Add garlic and cook briefly until aromatic; do not allow the garlic to brown. Remove from heat immediately and stir in herbs; set aside. Cut peaches into 1-inch chunks and thread onto skewers alternately with shrimp and lemon slices. Brush lightly with garlic-herb oil. Grill over medium-high heat for 3 to 5 minutes per side or until shrimp is pink and cooked through. Remove from grill and drizzle with remaining oil.

 

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Spicy Shrimp Crisps

Spicy Shrimp Crisps

3/4 lb. Cooked shrimp, chopped
2 tsp. finely chopped green onion

2 tsp. finely chopped red bell pepper

1 tsp. Season-All Seasoned Salt, divided

1 tsp. Parsley Flakes

1/2 tsp. Dry Ground Mustard

1/4 tsp. Celery Seed

2 tsp. Water

2 tsp. Olive Oil

1 Egg White

6 slices Bread, lightly toasted

Mayonnaise

Combine first 10 ingredients. Trim crusts from bread slices. Spread lightly with mayonnaise. Spoon shrimp mixture evenly over bread slices. Cut each slice into four triangles. Place triangles on a large baking sheet coated with cooking spray. Bake at 350 degrees F for 8-10 min.

 

Macaroni from the Island of Ischia

Macaroni from the Island of Ischia

3 T. extra-virgin olive oil

1/4 C. capers, preferably salt-packed, rinsed and coarsely chopped

Pinch of dried oregano

1/4 C. broad crumbs

2 plump garlic cloves, minced

1 lb. maccheroni

6 anchovy fillets, coarsely chopped

1/3 C. of coarsely chopped black olives, pitted

3/4 C. diced mozzarella, preferably buffalo-milk

2 lb. ripe tomatoes, peeled and coarsely chopped

1/2 C. torn basil leaves

Pinch of crumbled dried red chili

Sea salt (optional)

 

Combine 2 T. of the olive oil and the garlic in a skillet over medium-low heat. Gently sweat the garlic until it is very soft, but do not let it brown. Add the anchovies and m them with a fork into the garlicky oil. Stir in the tomatoes, capers, and olives and cook about minutes. Taste and add salt if you wish. Now stir in the chili and oregano and simmer for a 10 minutes. Add a little water from time to time if the sauce starts to stick.  Meanwhile, bring 6 quarts of lightly salted water to a rolling boil. In a separate small skillet, combine the bread crumbs with the remaining T. of olive oil. Set over medium heat and toast the crumbs, stirring occasionally, until golden brown and crisp. Set aside.  Cook the pasta until done to taste, then drain. Or cook until slightly underdone, drain, let it finish cooking in the simmering sauce. Mix the pasta and sauce together and stir in the cubes of mozzarella and some of the basil, along with a couple of T. of crisp bread crumbs. Transfer to a serving dish and garnish the top with the rest of the bread crumbs and basil. Let rest for at least 15 minutes before serving.

 

 

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Oregon Clam Stew

Oregon Clam Stew

1 cup Butter or Margarine

10 fresh Green Onions, chopped (including greens)

1 tsp. Garlic, minced

1 1/2 to 2 lbs. Fresh Mushrooms, sliced

1 1/2 lbs. canned Clams, chopped or whole

Salt and White Pepper to Taste

3 T. Fresh Lemon Juice

1/4 to 3/4 cup White Wine

4 cups Cooked Instant Rice

Freshly Grated Parmesan Cheese (for optional garnish)

 

In a large skillet or pot over medium heat, melt the butter or margarine and sauté the green onions and minced garlic until fragrant. Add the sliced mushrooms and continue to sauté until the mushrooms have lost about half their original volume. Add clams and the clam juice to the mixture and continue to cook. Add salt and white pepper to taste. Add lemon juice and adjust seasonings again, if necessary. Bring the mixture to a boil, stirring occasionally. Add the white wine and return to the boil, then reduce heat to a simmer. Prepare the white rice in a separate pan as directed on the package. To serve, pour several T. of the clam stew over rice and top with freshly grated Parmesan cheese.

 

Singapore Chili Prawns

Singapore Chili Prawns

Singapore-Chilli-Prawns-with-Rice-5001 tablespoon peanut oil
1 pound shrimp (shelled and deveined)
1 tablespoon garlic (chopped)
1 tablespoon ginger (grated)
1/4 cup shallots (chopped)
2 chilies (seeded and chopped)
1/2 cup water
4 tablespoons tomato sauce
3 tablespoons sweet chili sauce
1/2 lime (juice)
2 teaspoons palm sugar (grated or sugar)
1 teaspoon corn starch
1 egg (lightly beaten)

 

Heat the oil in a pan. Add the garlic, ginger, shallots, and chilies and sauté until fragrant, about a minute. Add the shrimp and sauté for a minute on both sides. Add the water, tomato sauce, sweet chili sauce, lime juice, sugar and corn starch and bring to a boil. Stir the egg into the pan and continue stirring until the egg is cooked.

 

Poor Man’s Shrimp Bisque

Poor Man’s Shrimp Bisque

1/2 lb shrimp, peeled and cut into thirds, shells reserved

4 cups homemade chicken broth (or canned if you don’t have any made)

6 cups water

2 tablespoons butter

1 small onion, chopped

3 cloves garlic, chopped

1/4 cup flour

Pinch of cayenne pepper

1/2 cup milk

1/4 cup tomato paste

Salt and pepper to taste

 

Melt the butter in a large pot, add onions, garlic, and flour, and cook for a minute or so. Add chicken broth and water. Stir until the flour dissolves into the liquid. Drop in the shrimp shells and bring it to a boil. Cook for about 10 minutes, then scoop out the shrimp shells and discard. Add cayenne pepper, tomato paste, and shrimp, and cook for 5 more minutes. Scoop out the shrimp with a slotted spoon, and place in a blender. Make sure you don’t fill the blender too much, and be really really careful – it’s going to be hot. Blend until smooth. Now add the pureed mixture back into the pot of stock, and also pour in the milk. Cook for about 3 minutes, stirring until thickened. Season with salt and pepper.

 

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Marinated Shrimp with Artichokes

Marinated Shrimp with Artichokes

1 lb. prepared shrimp (cooked, peeled, de-veined, tails removed)

2 C. quartered canned artichoke hearts, drained

1/2 C. Italian parsley, minced

1 C. Italian dressing

 

Mix ingredients, Cover and refrigerate for at least 12 hours to allow flavors to marry, stirring occasionally. Serve with toothpicks.

 

 

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Grilled Salmon in a Thai Green Curry Bath

Grilled Salmon in a Thai Green Curry Bath

4-6 Salmon Fillets (with skin)

1/2 C. Green Curry Paste

2 cans coconut milk

1/2 C. (or to taste) brown sugar

1 T. each minced garlic, lemongrass and ginger

6 Kaffir lime leaves in a fine Chiffonade

Juice of 1 lime

Cilantro roughly chopped

Bean sprouts

2 C. jasmine rice

 

Rinse rice until water runs clear and bring to a boil in 3 C. water. Reduce heat and simmer 18 minutes. Pre Heat grill on High for 15 minutes minimum. Be sure grate is clean. Warm aromatics in a T. of oil until fragrant. Add curry paste, sugar and coconut milk (be sure to shake cans before opening) and bring to a simmer. Add lime juice and Kaffir lime leaves. Season fillets with salt and pepper. Brush Salmon on skin side liberally with vegetable oil and place on hot grill. Cover and cook 4-6 minutes until the sides of fish begin to look cooked. Brush top of salmon and spatula with oil, and flip. Cook 2 minutes, then rotate 1/4 turn (if crossed grill marks are desired) and cook 2 minutes more. Check for doneness by Remove salmon from grill and allow to rest while you prepare plates. Mold rice with a Ramiken on plate, set salmon on top and spoon sauce around plate. Garnish with cilantro and sprouts.

 

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Gratin of Scallops & Chives

Gratin of Scallops & Chives

Gratin of Scallops & Chives1oz. Dried porcini mushrooms  (you can use fresh if in season!)
1 C. Hot water

1 tsp. Olive oil
1 lg. Garlic clove, minced
1/4 C. Brandy
12 lg. Sea scallops, halved horizontally
3 tsp. Chopped fresh chives

1/4 C. Fresh white breadcrumbs

 

Place porcini in medium bowl. Pour hot water over. Let stand until porcini are soft, about 30 minutes. Remove from water; squeeze any liquid back into bowl. Chop porcini. Reserve soaking liquid. Preheat broiler. Heat oil in heavy large skillet over medium-high heat. Add garlic; stir 10 seconds. Add porcini and 1/2 cup reserved soaking liquid, leaving any sediment in bottom of bowl. Add brandy; simmer until almost all liquid evaporates, about 3 minutes. Add scallops and chives; sauté until scallops are almost cooked through, about 2 minutes. Season with salt and pepper. Transfer scallop mixture to 9-inch round gratin dish. Sprinkle breadcrumbs over. Broil until breadcrumbs are golden, watching closely to avoid burning, about 3 minutes. Serve hot.

 

Crab and Avocado Duet

Crab and Avocado Duet

 

1 ripe avocado

3 T. lemon juice

1/4 tsp. salt, plus more for seasoning

1 tsp. Dijon mustard

Pinch white pepper

1/2 pound lump crabmeat

2 T. chopped chives

 

Pit and peel the avocado and cut it into 1/2-inch chunks. In a small bowl toss the avocado chunks gently with 1 T. of the lemon juice and season with salt to taste. In a medium bowl, whisk together remaining lemon juice, 1 tsp. Dijon mustard, pinch of white pepper, and 1/4 tsp. salt. Add crabmeat and toss.  Stand an empty 15-ounce can with both top and bottom removed on a serving plate. Scoop a quarter of the avocado into the can. Place 1/4 of the crabmeat on top and press down gently into the mold. Gently pull the can off the avocado and crab mixture. Garnish with a half tsp. of chives. Repeat with the remaining 3 servings and serve.

 

Yield: 4 servings

Calories: 150

Fat: 8g

Fiber: 3g

 

Grilled Salmon on Japanese Rice with Green Tea

Grilled Salmon on Japanese Rice with Green Tea

3 ounces salmon, grilled

1 C. cooked (warm) Japanese rice

1 C. brewed green tea

1 scallion, sliced, greens only

3 T. crumbled, toasted nori

1 T. wasabi

Japanese pickles or pickled vegetables

salmon green tea

Place rice in the center of a warm bowl; top with salmon. Pour the hot tea over the fish. Sprinkle with scallions and nori. Serve with wasabi and pickles.

SBD Spicy Tuna

SBD Spicy Tuna

2 oz. white pepper

2 oz. black pepper

2 oz. fennel seeds

2 oz. coriander seeds

2 oz. ground cumin

2 tuna fillets (8 oz. each)

4 egg yolks

1/4 bunch cilantro

1/4 bunch chives

1/4 bunch parsley

4 seeded jalapenos (wear plastic gloves when handling)

8 oz. mirin (rice vinegar)

12 oz. olive oil

3 roasted red peppers

1 cucumber, finely sliced

 

Preheat the oven to 325. Roast the white pepper, black pepper, fennel, and coriander for 15 minutes. Mix with the cumin and process all of the spices in a blender until finely ground. Coat the tuna with the roasted spices, and pan sear until medium-rare. Set aside. In a blender, make jalapeno vinaigrette by mixing 2 of the egg yolks with the cilantro, chives, parsley, and jalapenos and 4 oz. of the mirin. Slowly add 6 oz. of oil to emulsify. In a blender, make a roasted red pepper vinaigrette by mixing the remaining 2 egg yolks with the remaining 4 oz. of rice vinegar and the roasted red peppers. Emulsify with the remaining oil. Place the Jalapeno vinaigrette and the roasted red pepper vinaigrette on each half of a large platter. Slice the tuna and place on top of the vinaigrettes. Garnish with the cucumber slices. Since eggs are un-pasteurized, you may want to substitute a liquid pasteurized egg product (like Egg Beaters). One-quarter C. of liquid egg substitute is the equivalent of one whole egg.

 

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Lemon-Mint Bulgur “Risotto” with Garlic Shrimp and Tossed Salad

Lemon-Mint Bulgur “Risotto” with Garlic Shrimp and Tossed Salad

Lemon_mint-Bulgur-Risotto-With-Garlic-Shrimp-My-Recipes-117985_card3 C. water

3/4 tsp. kosher salt

1 T. olive oil

6 to 8 stalks green onions, finely chopped

1 C. bulgur, uncooked

4 C. spinach, washed and torn

1/3 C. chopped fresh mint leaves

1 T. grated lemon rind

2 T. fresh lemon juice

Garlic Shrimp:

1 T. olive oil

4 cloves garlic, minced

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

1 lb. giant shrimp, peeled and deveined

Lemon wedges, for garnish

 

Tossed Salad:

1 bag mixed greens

10 grape tomatoes

1/4 C. sliced almonds

1/2-lb. fresh mozzarella, sliced

Olive oil, for dressing

Balsamic vinegar, for dressing

Salt and freshly ground black pepper

 

To make the risotto: In a medium saucepan, combine the water and salt and bring to a simmer. Keep warm over low heat. In a medium sauté pan, heat the oil over medium heat. Add the green onions and cook until soft, about 1 minute, stirring constantly. Add the bulgur and cook until fluffy, about 2 minutes, stirring constantly. Add the warm water, 1/2 C. at a time, stirring frequently until each portion is absorbed before adding the next, about 20 minutes total. Remove from heat. Add the spinach, mint, lemon rind, and lemon juice. Stir until the spinach wilts, about 2 minutes. Keep the bulgur risotto warm until ready to serve.  To make the shrimp: In a medium nonstick skillet, heat the oil over medium-high heat. Add the garlic and sauté until soft, about 30 seconds. Add the salt, pepper, and shrimp, and sauté until the shrimp are just cooked through, about 2 minutes. Remove from heat.  To make the salad: In a large bowl, combine all ingredients and toss together. Add oil and vinegar and salt and pepper, to taste.  Divide the Lemon-Mint Bulgur “Risotto” evenly among 4 small plates and arrange the Garlic Shrimp evenly over the “Risotto”. Garnish with lemon wedges, if desired. Serve with Tossed Salad.

Stewed Clams with Sausage, Ham and Tomatoes (Ameijoas na cataplana)

Stewed Clams with Sausage, Ham and Tomatoes (Ameijoas na cataplana)

The name for this dish from the Algarve comes from the clam-shaped copper cooking vessel, known as a cataplana, in which it is classically cooked. Serve this popular tasca dish as a light supper or lunch, accompanied with lots of bread for soaking up any extra juices, or spoon it over rice or alongside boiled potatoes for a more substantial main course. Serve chili pepper sauce on the side.

 stu

2 1/2 lb small clams in the shell such as Manilas

2 T. olive oil

3 yellow or red (Spanish) onions, thinly sliced

4 cloves garlic, finely minced

1 1/2 T. red pepper flakes or 2 fresh small hot chili peppers, seeded and finely chopped (optional)

1 bay leaf, crumbled

1/4 lb smoked ham or prosciutto, diced

1/4 lb chouriço sausages, casing removed and crumbled

1/2 C. dry white wine

2 C. diced canned tomatoes and their juices

1/2 C. chopped fresh flat-leaf (Italian) parsley

Freshly ground black pepper

lemon wedges

 

Discard any clams that do not close to the touch. Scrub the clams well under running water, place in a bowl of water, and refrigerate until needed. In a large sauté pan over medium heat, warm the olive oil. Add the onions and sauté until tender, about 8 minutes. Add the garlic and the red pepper flakes, if using, and sauté for 3 minutes longer. Add the fresh chilies (if using), the bay leaf, ham or prosciutto, sausage, wine and tomatoes. Stir well and simmer over low heat, uncovered, for 25 minutes. Add the clams, hinge sides down, and cover the pan. Raise the heat to high and cook until the clams open, 3-5 minutes. Discard any clams that have not opened. Ladle into warmed soup bowls, sprinkle with parsley and top with a liberal grinding of black pepper. Serve hot with lemon wedges.

 

 

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Oysters with Crème Fraiche, Lemon, and Tarragon

Oysters with Crème Fraiche, Lemon, and Tarragon

oyster

1/2 cup crème fraiche or sour cream

1 T. minced fresh tarragon

1 lemon, zest grated

1 1/2 tsp. undiluted orange juice concentrate

1/2 tsp. salt

Dash cayenne pepper

Kosher or rock salt, for layering

18 large oysters, scrubbed and shucked, oysters left intact in bottom shell

 

Preheat the broiler. In a mixer bowl, using an electric mixer on medium-high speed, beat the creme fraiche or sour cream until soft peaks form. Stir in the tarragon, lemon zest, orange juice concentrate, salt, and cayenne; set aside. In a jelly-roll pan, layer the kosher or rock salt 1/4-inch thick. Gently press the oyster shells into the salt to hold them in place. Broil the oysters 6 inches from the heat source for 4 to 5 minutes, or just until they begin to release their juices and the shells pop open slightly. Remove from the broiler and remove the top oyster shell by inserting a butter knife and popping the shell off. Top each oyster with a spoonful of creme fraiche topping and serve immediately.

 

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Oysters with Crème Fraiche, Lemon, and Tarragon

Oysters with Crème Fraiche, Lemon, and Tarragon

1/2 cup crème fraiche or sour cream

1 T. minced fresh tarragon

1 lemon, zest grated

1 1/2 tsp. undiluted orange juice concentrate

1/2 tsp. salt

Dash cayenne pepper

Kosher or rock salt, for layering

18 large oysters, scrubbed and shucked, oysters left intact in bottom shell

 

Preheat the broiler. In a mixer bowl, using an electric mixer on medium-high speed, beat the creme fraiche or sour cream until soft peaks form. Stir in the tarragon, lemon zest, orange juice concentrate, salt, and cayenne; set aside. In a jelly-roll pan, layer the kosher or rock salt 1/4-inch thick. Gently press the oyster shells into the salt to hold them in place. Broil the oysters 6 inches from the heat source for 4 to 5 minutes, or just until they begin to release their juices and the shells pop open slightly. Remove from the broiler and remove the top oyster shell by inserting a butter knife and popping the shell off. Top each oyster with a spoonful of creme fraiche topping and serve immediately.

 

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Prosciutto Salmon with Pasta and Zucchini Ribbons

Prosciutto Salmon with Pasta and Zucchini Ribbons

2 fillets of salmon, skinned (you can ask the fish monger to skin them)

4 slices prosciutto

4 thinly sliced, rectangular strips of Fontina cheese

Salt and pepper

 

1 lb. pappardelle pasta

2 medium zucchinis

zest from 1/2 lemon

2 T. olive oil

2 T. lemon juice

2 T. minced chives or chopped parsley

Salt and pepper

 salmon

Preheat the oven to 400 degrees. Salt and pepper the salmon fillets. Place the cheese slices on top of the fillets so that the cheese will melt evenly over the top of the salmon. Wrap the fillets with two prosciutto slices each so that they are evenly distributed across the length of the fillet. Place the fillets on a broiler pan and cook for 12 – 15 minutes depending on the thickness of the filets.  Meanwhile, bring a large pot of salted water to a boil. Zest and juice the lemon. Using a mandoline, thinly slice the zucchini lengthwise into ribbons.  Cook the pasta as instructed on the package. The length of cooking time depends on the thickness of the pasta and can vary widely. During the last three minutes of cooking, add the zucchini ribbons to the boiling water to blanch, and then drain the zucchini and pasta together.  Transfer the mixture to a bowl and add the lemon zest, lemon juice, olive oil, and salt and pepper to taste. Garnish the mixture with minced chives or chopped parsley. Place the salmon fillets on top of the pasta and serve.

 

 

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Gingered Honey Salmon

Gingered Honey Salmon

1salm/3 C. orange juice

1/3 C. soy sauce

1/4 C. honey

1 green onion, chopped

1 tsp. ground ginger

1 tsp. garlic powder

1 salmon fillet (1-1/2 lb. and 3/4 inch thick)

 

Coat grill rack with cooking spray before starting the grill. In a bowl, combine the first six ingredients; mix well. Set aside 1/3 C. for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag or shallow glass container; add salmon and turn to coat. Seal or cover and refrigerate for 30 minutes, turning once or twice. Drain and discard marinade. Place the salmon skin side down on grill. Grill, covered, over medium-hot heat for 5 minutes. Baste with reserved marinade. Grill 10-15 minutes longer or until fish flakes easily with a fork, basting frequently. Yield: 4-6 servings.

 

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Chorizo and Shrimp Quesadillas with Smoky Guacamole

Chorizo and Shrimp Quesadillas with Smoky Guacamole

Chorizo and Shrimp Quesadillas with Smoky Guacamole2 ripe Haas avocados

1 lime, juiced

A couple pinches salt

1/4 C. sour cream

2 chipotle peppers in adobo, available in cans on specialty food aisle in Mexican section

1/2 lb. chorizo sausage, sliced thin on an angle

1 T. extra virgin olive oil, plus some for drizzling

1 clove garlic, cracked away from skin and crushed

12 large shrimp, peeled and deveined, tails removed, ask for easy-peels at fish counter

Salt and freshly ground black pepper

4 (12- inch) flour tortillas

1/2 lb., 2 C., shredded pepper Jack cheese

 

Cut avocados all the way around with a sharp knife. Scoop out the pit, then spoon avocado flesh away from skin into a food processor. Add the juice of 1 lime, a couple of pinches salt, sour cream and chipotles in adobo. Pulse guacamole until smooth. Transfer to a serving bowl.  Heat a 12-inch nonstick skillet over medium high heat. Brown chorizo 2 to 3 minutes, then remove from pan. Add oil, garlic, then shrimp. Season shrimp with salt and pepper and cook shrimp until pink, 2 or 3 minutes. Transfer shrimp to a cutting board and coarsely chop.  Add a drizzle of oil to the pan and a large tortilla. Cook tortilla 30 seconds, then turn. Cover 1/2 of the tortilla with a couple of handfuls of cheese. Arrange a layer of chorizo and shrimp over the cheese and fold tortilla over. Press down gently with a spatula and cook tortilla a minute or so on each side to melt cheese and crisp. Remove quesadilla to large cutting board and repeat with remaining ingredients. Cut each quesadilla into 5 wedges and transfer to plates with your spatula. Top wedges of quesadillas with liberal amounts of smoky guacamole.

 

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Edamame Succotash with Shrimp

Edamame Succotash with Shrimp

succ1 1/2 C. frozen blanched shelled edamame (green soybeans)

3 bacon slices

1/2 C. chopped celery

1/4 C. chopped red onion

3 garlic cloves, minced

1 to 2 jalapeño peppers, split lengthwise and cut crosswise into thin strips

2 C. fresh corn kernels (about 2 ears)

3 T. white wine

1 lb. medium shrimp, peeled and deveined

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

2 T. chopped fresh parsley

 

Prepare edamame according to package directions, omitting salt. Drain. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove from pan, reserving 1 T. drippings in pan; crumble bacon. Reduce heat to medium; add celery, onion, garlic, and jalapeño to pan; cook 2 minutes, stirring frequently. Stir in edamame, corn, and wine; cook 4 minutes, stirring frequently. Add shrimp; cook 5 minutes or until shrimp are done, stirring frequently. Remove from heat. Stir in salt and pepper; sprinkle with crumbled bacon and parsley. Serve immediately.

 

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Crostini with Smoked Trout, Lemon and Chives

Crostini with Smoked Trout, Lemon and Chives

crostini

12 oz. smoked trout or other smoked fish, skin and bone removed

3 T. mayonnaise

3 to 4 tsp. lemon juice

3 T. chopped dill

2 T. capers, chopped

2 green onions, thinly sliced

Salt and freshly ground pepper

1/2 baguette, cut diagonally into 3/8″ slices

2 T. chopped chives

 

In a large bowl, flake trout coarsely. Fold in mayonnaise, lemon juice, dill, capers, and green onions. Season with salt and pepper. Toast bread until golden on each side. To serve, spread the trout on toast. Garnish with chopped chives or parsley leaf.

 

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Not Quite Traditional Oyster Stew

Not Quite Traditional Oyster Stew

This recipe calls for paprika and fresh parsley, both of which would be considered optional, if not sacrilege, by lovers of traditional oyster stew. Some cooks would remove the oysters after the initial cooking, then return them to the pot just before serving to ensure the shellfish do not overcook.

4 T. butter
1 pint standard oysters, undrained
1 quart milk
1 1/2 tsp. salt
1/8 tsp. freshly ground white pepper
1/16 tsp. paprika
4 T. finely chopped fresh parsley

In medium saucepan, melt the butter over medium heat. Add oysters and cook just until edges begin to curl, about 5 minutes. Add milk, salt, pepper and paprika. Cook over medium heat until thoroughly heated and oysters are done, about 8 to 10 minutes. Do not boil. Pour into serving bowls and sprinkle with parsley. Serve with oyster crackers. Serves 4 to 6.

Asparagus Sole Rolls

Asparagus Sole Rolls

sole-rolls-su-682455-l1 lb. asparagus (1/2 in. thick)

1 1/2 lb. boned sole fillets (4 to 12, about 1/4 in. thick and 2 to 3 in. wide–cut wide pieces in half lengthwise; see notes)

Wine sauce (recipe follows)

Salt and pepper

 

Rinse asparagus; snap off and discard tough ends. In a 10- to 12-inch frying pan over high heat, bring 1/2 inch water to a boil. Add asparagus and simmer, stirring occasionally, until barely tender when pierced, about 2 minutes; drain.  Meanwhile, rinse sole and lay pieces flat (if unskinned, skin up). Align an equal portion of asparagus, tips in same direction, at 1 end and across the narrow width of each fillet; roll fillet to enclose asparagus. Set sole, seam down, in a buttered, shallow 2 1/2- to 3-quart casserole. Cover tightly with foil.  Bake in a 425° regular or convection oven until fish is opaque but moist-looking in center of thickest part (cut to test), 12 to 16 minutes.  Spoon wine sauce over fish and season to taste with salt and pepper.  Wine sauce. In a 10- to 12-inch frying pan over medium-high heat, frequently stir 2 tsp. each smart start and minced shallots until golden, about 3 minutes. Add 3/4 C. dry white wine. Boil on high heat, stirring occasionally, until reduced to 1/4 C., 5 to 7 minutes. Use hot or warm.

 

Yield: 4 servings

Calories: 248

Fat: 9.9g

Fiber: .9g

 

Tilapia with Tomatoes and Garbanzos

Tilapia with Tomatoes and Garbanzos

tomato-tilapia-su-633510-l1 T. olive oil

1/2 C. slivered onion (about 4 oz.)

1 head fennel (about 1 lb.), stalks removed, halved lengthwise, cored, and thinly sliced

1 can (14 1/2 oz.) crushed or diced tomatoes

1 can (15 1/2 oz.) garbanzos, drained and rinsed

1 T. minced preserved lemon (see notes)

1/4 C. pitted oil-cured or other black olives

1 1/2 tsp. ground cumin

1/2 tsp. ground turmeric

1/2 tsp. paprika

1/2 tsp. each salt and pepper

1 pound boned, skinned tilapia fillets, rinsed, cut into 4 pieces

1 1/2 C. couscous

3 T. chopped parsley

 

Pour olive oil into a 10- to 12-inch frying pan (with 2-in.-tall sides) over medium-high heat. When hot, add onion and fennel and stir often until limp, about 8 minutes. Stir in tomatoes, garbanzos, preserved lemon, olives, cumin, turmeric, paprika, salt, and pepper. Bring to a simmer. Lay fish over vegetables; cover and cook, turning fish once, until fish is opaque but still moist-looking in center of thickest part (cut to test), about 10 minutes. Meanwhile, in a 2- to 3-quart pan over high heat, bring 2 C. water to a boil. Stir in couscous, cover pan, and remove from heat. Let stand until water is absorbed and couscous is tender to bite, about 5 minutes. Fluff couscous with a fork and divide among four wide bowls. Spoon fish and vegetables over couscous. Sprinkle with parsley.

 

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Crab Salad in Crisp Wonton Cups

Crab Salad in Crisp Wonton Cups

Crab Salad in Crisp Wonton CupsFor the Wonton Cups:

Cooking spray

18 wonton wrappers, thawed (if frozen)

2 tsp. canola oil

1/4 tsp. salt

For the dressing:

1 tsp. lime zest

2 T. fresh lime juice

1/4 tsp. salt

1/8 tsp. black pepper

1/2 tsp. dried hot red pepper flakes

2 T. olive oil

 

For the salad:

1/2 lb. lump crabmeat, picked over

1 stalk celery, finely diced

1/2 C. finely diced mango

1/4 C. thinly sliced scallions

2 T. coarsely chopped fresh cilantro leaves

 

Preheat the oven to 375 degrees F. Spray 2 mini-muffin tins with cooking spray.  Brush the wonton wrappers with oil, and place each wrapper into a section of a mini-muffin tin. Gently press each wrapper into the tin and arrange so that it forms a cup shape. The wrapper will overlap itself and stick up out of the cups. Sprinkle with salt and bake for 8 to 10 minutes, until browned and crisp. Remove from the tin and allow wrappers to cool.  Meanwhile whisk together the zest, lime juice, salt, pepper, and pepper flakes. Add the oil and whisk until well combined.  In a medium bowl, toss together the crabmeat, celery, mango, scallion and cilantro. Add dressing and toss to combine. Fill each C. with the crab salad and serve.

 

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