Categories
fish fruit recipe snack vegetable

785 – Pan Seared Tilapia with Tomato, Onion, Caper Sauce

Pan Seared Tilapia with Tomato, Onion, Caper Sauce

Ingredients:

Tilapia filets (or any other white fish)
1 large onion
Capers (to taste)
Fresh Oregano
1 can large whole peeled tomatoes
Salt/Pepper
Garlic

Directions:

1. Heat pan to med/med-high
2. Sautee sliced large onion w/ olive oil and garlic until golden brown (don’t burn the garlic)
3. Add can of tomato, salt/pepper, capers and oregano
4. Bring to a boil, cover and simmer until fish/dinner is ready
5. Salt/pepper fish
6. Cook 1-2 min each side, or until flakes easily
7. Serve with sauce

Super Green Smoothie Popsicles:

2 cups Berries (of any kind)
2 Bananas
2 Cups Spinach
1 cup Coconut Water (or just water)

Directions:

Add all to blender, blend and pour into Popsicle molds.
Place in freezer and enjoy when ready!

***Note: You can also add yogurt to these for a creamier taste!

Meggie Bradbury

Categories
fish recipe soup

775 – Salmon Stew

Salmon Stew

1/2 pound red potatoes
1/2 pound sliced bacon, cut crosswise into 1/4-inch-wide strips
2 cups chopped scallions (from 2 bunches)
1 cup fresh or frozen corn
1 tablespoon finely chopped garlic (3 cloves)
1 teaspoon finely chopped fresh thyme
1 Turkish or 1/2 California bay leaf
1/8 teaspoon dried hot red-pepper flakes
3 cups milk
1 can evaporated milk or 2/3 cups cream
1 (1 1/2-pound) piece salmon fillet (preferably wild), skin discarded and fish cut into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon black pepper
• 2 teaspoons fresh lemon juice

Cut potatoes into 1/2-inch cubes, then cook in a 1- to 1 1/2-quart heavy saucepan of boiling salted water until just tender, 8 to 10 minutes. Drain in a colander and set aside.
Cook bacon in a 5-quart heavy pot over moderate heat, stirring occasionally, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from pot, then cook scallions, corn, garlic, thyme, bay leaf, and red-pepper flakes in fat in pot over moderately low heat, stirring occasionally, until scallions are tender, about 5 minutes. Add milk and cream and bring just to a boil. Reduce heat to moderately low, then add potatoes, salmon, bacon, salt, and pepper and cook, gently stirring occasionally, until salmon is just cooked through and begins to break up as you stir, 5 to 8 minutes. Stir in lemon juice and salt and pepper to taste. Discard bay leaf before serving.

Simple Marinade for Salmon in a Pan, On a Grill or Baked in the Oven

1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

Directions

Season salmon fillets with lemon pepper, garlic powder, and salt.
In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
Preheat grill for medium heat. Lightly oil grill grate or pan or ovenproof dish. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Leisa Marie Mounts

Categories
fish recipe salad

748 – Hazelnut-Brown Butter Trout

Hazelnut-Brown Butter Trout

4 10- to 12-oz. pan-dressed trout
1 teaspoon ground cumin
1 teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon olive oil
1 bunch green onions, cut into thin strips
4 tablespoons butter
¼ cup hazelnuts, coarsely chopped
2 tablespoons lemon juice
3 tablespoons balsamic vinegar

Spread trout open; sprinkle meat side with cumin, salt and 1/8 teaspoon of the pepper. Heat oil in large nonstick skillet over medium-high heat. Add two trout, skin-side-up; cook for 2 minutes. Turn skin-side-down; cook 2-3 minutes more or until fish flakes easily when tested with a fork. Line four plates with green onion tops. Transfer fish to plates, skin-side-down. Cover; keep warm. Add additional oil, as needed to fry remaining fish. Cook as above. Transfer to plates. Cover; keep warm.

Reduce heat to medium. Add butter and hazelnuts to skillet; cook, stirring often, about 2 minutes, until butter and nuts begin to brown. Stir in lemon juice and vinegar; cook for 30 seconds until slightly thickened (aroma will be strong). Add remaining 1/8 teaspoon pepper. Pour nut mixture over trout; serve immediately. Makes 4 servings.

Pecan Smoked Trout Salad

8 oz. pecan smoked trout, skin removed
1 lb. mixed spring salad greens
2 fresh ripe pears, peeled, cored & sliced
4 oz. mozzarella cheese, crumbled
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons chopped mint
1 tablespoon chopped green onions
1 teaspoon Dijon mustard
1 teaspoon salt
1/8 teaspoon cracked black pepper
1/8 teaspoon sugar
1/3 cup pecan pieces, toasted

Spread salad greens in large platter. Layer pear slices, cheese and trout over greens. In a small bowl, combine oil, vinegar, mint, onions, mustard, salt, pepper and sugar. Stir with a whisk. Pour over salad ingredients. Top with pecan pieces. Serves 4 as an appetizer.

Grilled Tuna with Wasabi Sauce

2 lbs. tuna, cut into 4-8 oz. portions
3/4 cup soy sauce
2 tablespoons water
1/2 teaspoon powdered ginger
1 tablespoon wasabi

Place tuna in a shallow baking dish or bowl. Combine remaining ingredients well, then pour over tuna. Cover fish and place in refrigerate to marinate for 30 minutes, turning once. Grill about 3-4 minutes on each side over moderately hot coals. Serve immediately with Wasabi Sauce. Makes 4 generous servings.

Wasabi Sauce

1 cup low fat sour cream or mayonnaise
2 teaspoons wasabi
1/2 teaspoon powdered ginger
1 teaspoon soy sauce

Combine all ingredients in a small bowl. Sauce should be served at room temperature. Makes one cup of sauce.

Vicky Murphy

Categories
fish recipe

736 – Salmon Dijonnaise

Salmon Dijonnaise

1 salmon portion
1 tablespoon dijonnaise sauce
2 teaspoons dill, finely chopped
1 tablespoon panko bread crumbs
2 tablespoons chopped walnuts

Place salmon on a baking dish. Spread dijonnaise over salmon. Sprinkle dill, then bread crumbs, then walnuts on top of salmon. Bake at 400 degrees for 15 minutes.

Cod with Pistachio Basil Butter

2 cod fillets (6-8 oz. each)
1/4 cup fresh basil leaves
1/4 cup pistachios
1 clove garlic
1/4 cup butter
1 teaspoon lemon juice
Salt and freshly ground black pepper, to taste
Lemon wedges for garnish

Preheat oven to 375 degrees. Place fish in well oiled baking dish. Place pistachios, basil, and garlic in food processor or blender and process until finely chopped. Add butter, lemon juice, salt and pepper and process into a smooth paste.

Spread 2-3 tablespoons of pistachio butter on each piece of fish. You can refrigerate leftover pistachio butter for several days to use as a spread or toss with pasta.

Bake fish in preheated oven, uncovered, until fish flakes easily with a fork, about 10-12 minutes. Serve garnished with basil leaves and lemon wedges.

Tilapia Almandine

2 lbs. tilapia fillets
2 tablespoons lemon juice
2 teaspoons salt
1/8 teaspoon pepper
1/2 cup all purpose flour
1/4 cup margarine or butter, melted
1/2 cup blanched sliced almonds
2 tablespoons chopped parsley
1/8 teaspoon liquid hot pepper sauce

Sprinkle fish with lemon juice, salt and pepper. Dredge fish in flour. In a 10-inch frying pan, place fish in a single layer in melted margarine or butter; cook over moderate heate for 4 to 5 minutes ore until brown; turn carefully. Cook 4 to 5 minutes longer or until fish is brown and flakes easily when tested with a fork. Drain on absorbent paper; remove fish to a warm serving platter. Saute almonds in remaining margarine until lightly browned; add parsley and pepper sauce. Serve over fish. Serves 6.

Susan Nicholson

Categories
dinner recipe seafood

713 – Mussels Steamed in Wine

Mussels Steamed in Wine

2 lbs. mussels, cleaned*
2 tablespoons butter
2 cloves garlic, smashed and peeled
1 medium sized onion, sliced
1/2 cup dry white wine
1 teaspoon salt
1/4 cup fresh parsley, chopped
Juice of one lemon

In a large pot over medium-high heat, melt the butter, then add the garlic and onion and cook, stirring just until the onion softens. Add the wine, lemon juice, salt and mussels. Cover the pot and turn the heat to high. Steam, shaking the pot frequently, until the mussels open, about 5 to 6 minutes. Add parsley and corn (optional) to mussels and stir to distribute. Spoon the mussels into a serving bowl, strain the liquid over them and serve with plenty of crusty bread. Serves 4 as an appetizer or 2 as a meal served over pasta.

*To clean mussels simply place then in a colander and rinse them well under running water. Discard any that have broken shells as well as any that do not close their shells tightly. You can shake them in the colander to see if they will close their shells.

Optional: Saute the kernels cut from 2 ears of corn along with the onion. Adds a different twist to the dish. Delicious!

Chilean Sea Bass a la Grecque

46 ounce Chilean sea bass fillets
Salt and pepper
¼ cup flour, more if needed
2tablespoons olive oil
1small onion
3.4cloves garlic, minced or pressed
1-1/2 pounds tomatoes, chopped
¼ cup lemon juice
2bay leaves
1teaspoon dry rosemary, crushed
1teaspoon dry oregano
½ cup feta cheese for garnish, optional

Rinse the fish with cold water and pat dry with paper towels. Lightly season the fish with salt and pepper, then coat with flour, shaking off the excess. Heat the oil in a skillet over medium-high heat, add the fish pieces and cook just until lightly browned about one minute on each side. Transfer to a plate and set aside.

Add the onion and garlic to the skillet and cook, stirring, until beginning to soften, 1-2 minutes. Add the tomatoes, lemon juice, bay leaves, rosemary, oregano, salt and pepper and cook over high heat, stirring, for 3-4 minutes. Add the fish pieces and press them gently into the tomato mixture, cover the skillet and cook over medium heat until the fish is no longer opaque in the center, 8-10 minutes. Discard the bay leaves, transfer the fish and tomato mixture to warmed dinner plates and serve with rice or pasta. Sprinkle two tablespoons of feta cheese over each fish portion, if desired.

Per Serving:
Calories 416
Total Fat 29 grams
Saturated Fat 5 grams
Cholesterol 43 milligrams
Sodium 134 milligrams
Carbohydrates 26 grams
Protein 21 grams
Omega 3 Fatty Acids 1 gram

Vicky Murphy

Categories
recipe vegetable

656 – Quick Salmon Patties

Easy Orange Carrots

4-5 carrots
1 tbsp sugar
1 tsp cornstarch
dash salt
1/4 cup orange juice
1 pat margarine
Wash and slice carrots into coins. Add salt and cook covered in water until fork tender. Drain away water.
Add sugar, cornstarch, and juice to pot and boil until thickened. Stir in margarine.

Quick Salmon Patties

1 can skinless, boneless salmon
1 tbsp cornmeal
1 egg
4 tbsp olive oil

Drain salmon and stir in cornmeal and egg until thoroughly combined. Shape into 4 thin small patties. Pour oil into small, preheated skillet and cook salmon until golden, about 3 minutes per side. Place on paper toweling to drain before serving.

Super slaw

1 bag shredded slaw mix
2 tbsp finely chopped onion
1/4 cup chopped celery
1/4 cup chopped bell pepper

Dressing:

1/4 cup fat-free mayonnaise
1 tbsp vinegar
3 packets artificial sweetener
1/4 tsp salt
1/4 tsp pepper

Place all dressing ingredients into bottom of large bowl and mix to blend thoroughly. Add vegetables to bowl and toss well to blend. Refrigerate until ready to serve. Can be made the night before.

Categories
fish fruit recipe

650 – Smoked Salmon, Red Onion & Goat Cheese Tart

Smoked Salmon, Red Onion & Goat Cheese Tart

9 ounces good quality puff pastry
all-purpose flour for rolling
1 egg lightly beaten with 1 T. milk
1 small red onion, sliced
4 slices smoked salmon

Serves 4

Preheat oven to 400 degrees. Roll the puff pastry out to 1/4-inch thick on a lightly floured counter and cut into 4 even-size squares. Place on an ungreased baking sheet and brush each square lightly with the egg mixture. Divide the sliced onion evenly between the tarts and top with goat cheese.

Bake for 20-25 minutes, or until the pastry has risen and is golden brown. Let cool slightly, then top with the slices of smoked salmon and season to taste with pepper. Serve at once.

Broiled Grapefruit

To serve 4, you will need 2 grapefruit
1/2 grapefruit per person
light brown sugar

Cut grapefruit in half. Cut around the inside and between sections of the fruit. Sprinkle the grapefruit halves with brown sugar.

Place on a baking sheet. Broil until sugar has melted. Watch closely because brown sugar burns fast. Remove from oven and cool to room temperature..

Linda Weiss

Categories
pasta recipe

645 – Linguine with Fresh Tomato Sauce

Linguine with Fresh Tomato Sauce

1 (12-ounce) package dried linguine
4 large tomatoes, chopped
3 tablespoons chopped fresh basil
2 cloves garlic, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 (2 1/4 ounce) can black olives (I use Kalamata olives)
3/4 cup crumbles feta cheese

Cook pasta according to package directions. Meanwhile, combine tomato and next five ingredients. Drain pasta, and place in a large serving bowl. Top with tomato mixture, and sprinkle with olives and cheese. Yield: 6 servings.

Bean Salad with Tuna

1/4 cup chopped fresh parsley
2 tablespoons roasted garlic oil or olive oil
1 tablespoon lemon juice
3/4 teaspoon pepper
1/4 teaspoon salt
2 large garlic cloves, crushed
1 (15 1/2 ounce) can garbanzo beans
1 (15 1/2 ounce) can cannellini or other white beans, drained
1 (12-ounce) can albacore tuna in spring water, drained
4 plum tomatoes, chopped
12 Bibb lettuce leaves (about 1 head)
1/2 small purple onion, thinly sliced
Feta with tomato basil (optional)
Freshly ground pepper

Combine first 6 ingredients in a large bowl; stir well. Add beans, tuna, and chopped tomato; toss gently.

Place lettuce on individual serving plates; top evenly with bean mixture.

Top with onion slices, and sprinkle with pepper, if desired. Serve immediately at room temperature, or cover and chill.

Yield: 4 servings.

Linda Weiss