02-19-10
Fish Roll-Ups
As seen on the following webpage: http://allrecipes.com/Recipe/Fish-Roll-Ups/Detail.aspx?ms=1&prop25=32270024&prop26=DailyDish&prop27=2010-02-19&prop28=DailyRecipe&prop29=FullRecipe&me=1
Makes 12 Servings
Ingredients:
2/3 cup butter
2 tablespoons minced onion
1 cup minced crabmeat
2 tablespoons minced fresh parsley
1/4 teaspoon garlic powder, or to taste
salt and pepper to taste
24 buttery round crackers, crushed
12 (6 ounce) fillets sole (or other mild white fish)
2 tablespoons lemon juice
1/4 cup grated Parmesan cheese
3 tablespoons butter
Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly coat a 9×13 inch baking pan with cooking spray.
Melt butter in frying pan over medium heat. Add onion and saute for 1 minute. Stir in crabmeat, parsley, garlic powder salt and pepper and cook 1 minute more. Remove from heat and stir in crushed crackers.
Spread mixture over filets; sprinkle with lemon juice and Parmesan cheese. Roll up filets, seal with toothpicks and place in prepared baking dish. Dot each roll with butter and cover pan tightly with foil.
Bake in preheated oven for 15 to 17 minutes until fish flakes.
NUTRITION INFORMATION: Per serving: 315 calories; 17 g fat; 0.2 g fiber; 4.5 g carbohydrates
02-15-10
Barramundi Fillets with Roasted Sweet Potatoes and Brussel Sprout Chips
Makes 4 Servings
Ingredients:
1 small shallot, minced (about 1 1/2 teaspoons)
3 teaspoons fresh lime juice, divided
1 1/4 teaspoons finely grated lime peel
1 teaspoon white wine vinegar
1/2 teaspoon honey
5 tablespoons extra-virgin olive oil, divided
1 3/4 pounds red-skinned sweet potatoes (yams)
5 tablespoons unsalted butter, room temperature, divided
1 teaspoon chopped fresh thyme
Pinch of freshly grated nutmeg
1/4 cup warm whole milk
8 ounces brussels sprouts, leaves separated, cores discarded
4 5- to 6-ounce barramundi fillets
Directions:
Whisk shallot, 1 teaspoon lime juice, lime peel, vinegar, and honey in small bowl. Whisk in 2 tablespoons oil. Season vinaigrette to taste with salt.
Preheat oven to 450°F. Pierce sweet potatoes in several places with fork. Place on sheet of aluminum foil and roast 30 minutes. Turn potatoes over and roast until soft, about 20 minutes longer. Let stand until cool enough to handle. Scoop flesh into processor; discard skins. Puree sweet potatoes until smooth. Add 3 tablespoons butter, thyme, nutmeg, and remaining 2 teaspoons lime juice; process until blended and smooth. Add milk; process to blend. Transfer to microwave-safe bowl. Season to taste with salt and pepper. DO AHEAD Vinaigrette and potatoes can be made 1 day ahead. Cover separately and chill. Bring vinaigrette to room temperature and rewhisk before using.
Preheat oven to 450°F. Place brussels sprout leaves on rimmed baking sheet. Drizzle with 1 tablespoon oil, sprinkle with salt and pepper, and toss to coat. Spread leaves out in even layer. Roast until almost all leaves are brown in spots and crisp, tossing occasionally, about 15 minutes.
Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add to skillet and cook 30 seconds. Reduce heat to medium and add remaining 2 tablespoons butter to skillet. Continue to cook fish until edges appear opaque, occasionally basting by spooning juices in skillet over, about 4 minutes. Turn fish over. Cook until just opaque in center, about 2 minutes.
Rewarm sweet potatoes in microwave in 30-second intervals until heated through, stirring occasionally. Divide sweet potatoes among plates. Arrange fish alongside and drizzle vinaigrette over. Sprinkle brussels sprout chips over and serve.
NUTRITION INFORMATION: Per serving: 590 calories; 34 g fat; 6 g fiber; 26 g carbohydrates
02-15-10
Lime and Honey-Glazed Salmon with Basmati and Broccolini
Makes 4 Servings
Ingredients:
1/4 cup fresh lime juice
2 tablespoons finely grated lime peel
2 tablespoons honey
2 tablespoons chopped fresh cilantro plus additional for sprinkling
4 teaspoons soy sauce
1 tablespoon olive oil
3/4 cup sliced shallots (about 3 large)
1 1/2 cups basmati rice (9 to 10 ounces)
3 1/4 cups (or more) low-salt chicken broth
4 5- to 6-ounce skinless salmon fillets
1 bunch broccolini, bottom inch trimmed, stalks separated if necessary
Directions:
Preheat oven to 450°F. Whisk lime juice, lime peel, honey, 2 tablespoons cilantro, and soy sauce in small bowl; set aside.
Heat oil in large deep ovenproof skillet or casserole (with lid) over medium-high heat. Add shallots and sauté until beginning to soften and brown, about 5 minutes. Stir in rice, then 3 1/4 cups broth; bring to boil. Cover skillet tightly with lid; place in oven and bake 10 minutes (rice will be almost cooked through and most of broth will be absorbed; mix in more broth by 1/4 cupfuls if dry).
Remove skillet from oven. Sprinkle rice lightly with salt. Sprinkle salmon with salt and pepper and arrange on rice, pressing in lightly. Tuck broccolini in around fish, with stems anchored in rice. Spoon 1 tablespoon lime mixture over each salmon fillet. Cover skillet tightly and return to oven; bake until salmon is just opaque in center and broccolini is crisp-tender, 8 to 10 minutes. Drizzle remaining lime mixture over fish and rice; sprinkle with additional chopped cilantro and serve from skillet.
NUTRITION INFORMATION: Per serving: 473 calories; 14 g fat; 5 g fiber; 45 g carbohydrates
02-15-10
Salmon with Hoisin, Orange, and Bok Choy
Makes 2 Servings
Ingredients:
2 heads of baby bok choy, each cut lengthwise into 6 wedges
2 5- to 6-ounce salmon fillets
2 tablespoons fresh orange juice
1 green onion, thinly sliced
1 tablespoon hoisin sauce
1 teaspoon minced peeled fresh ginger
1/2 teaspoon finely grated orange peel
3/4 teaspoon cracked coriander seeds
1/4 cup fresh cilantro leaves
Directions:
Preheat oven to 425°F. Form bed of bok choy in center of each of two 12-inch square pieces of foil. Top bok choy with fish. Mix orange juice, green onion, hoisin, ginger, and orange peel in small bowl. Spoon mixture over fish, dividing equally. Sprinkle with salt and coriander. Top with cilantro. Fold up foil sides and pinch tightly to seal above fish and at both ends of packets, enclosing contents completely. Place packets on baking sheet. Bake until fish is just opaque in center, 12 to 14 minutes. Transfer packets to plates and serve.
NUTRITION INFORMATION: Per serving: 262 calories; 11 g fat; 1 g fiber; 6 g carbohydrates
02-14-10
Swordfish-Zucchini Kebabs
Makes 4 Servings
Ingredients:
Directions:
- Soak eight 10-inch wooden skewers in water for 30 minutes. Meanwhile, combine the swordfish and ginger beer in a medium bowl and refrigerate for 30 minutes.
- Preheat a grill to medium. Thread the fish, nectarine and zucchini onto the skewers. Brush with olive oil and season with salt and pepper. Grill, covered, turning once, until grill marks appear and the fish is cooked through, about 4 minutes.
02-13-10
Creamy Smoked Salmon Cups
Makes 48 Appetizers
Ingredients:
4 oz cream cheese (from 8-oz package), softened
1/2 cup sour cream
1 teaspoon lemon-pepper seasoning
2 tablespoons chopped fresh chives
2 teaspoons small capers, drained
1/4 teaspoon salt
1 box (10 oz) frozen corn & butter sauce, thawed
4 oz smoked salmon, flaked
2 cans (8 oz each) refrigerated crescent dinner rolls
Directions:
1. Heat oven to 375°F. Spray 48 mini muffin cups with No-Stick Cooking Spray.
2. In medium bowl, mix cream cheese and sour cream until well blended. Stir in lemon-pepper seasoning, chives, capers and salt. Stir in corn until well mixed. Fold in salmon.
3. If using crescent rolls: Unroll both cans of dough; separate into total of 8 rectangles. Firmly press perforations to seal. If using dough sheets: Unroll both cans of dough; cut into total of 8 rectangles.
4. Cut each rectangle into 6 (2-inch) squares. Press 1 square in bottom and up side of each mini muffin cup. Spoon slightly less than 1 tablespoon salmon filling into each cup.
5. Bake 10 to 18 minutes or until light golden brown. Cool 2 minutes; remove from pan to serving platter. Serve warm.
02-09-10
Salmon Florentine
Makes 4 Servings
Ingredients:
2 packages (10 oz each) frozen spinach, thawed
1 tablespoon olive oil
1/4 cup minced shallots
2 teaspoons minced garlic
5 sun-dried tomatoes, chopped
1/2 teaspoon salt, plus more to taste
1/4 teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper, plus more to taste
1/2 cup part-skim ricotta
4 skinless salmon fillets (6 oz each), rinsed and patted dry
1 recipe Quinoa Pilaf With Pine Nuts
Directions:
Heat oven to 350°. Squeeze spinach of all excess liquid. Set aside. Heat oil in a large skillet over medium heat. Add shallots; cook, stirring, until soft, about 3 minutes. Add garlic; cook 1 minute more. Add spinach, tomatoes, salt, pepper flakes and pepper; cook, stirring, 2 minutes more. Remove from heat; let cool about 15 minutes. Add ricotta; stir to combine. Season with salt and pepper. Pack about 1/2 cup spinach mixture on top of each fillet, matching the shape of the fillet. Place fillets on a rimmed baking sheet or in a glass baking dish; bake until cooked through, 15 minutes. Serve with Quinoa Pilaf With Pine Nuts.
NUTRITION INFORMATION: Per serving: 334 calories; 14 g fat; 4 g fiber; 7 g carbohydrates
02-09-10
Fiery Fish Tacos with Crunchy Corn Salsa
As seen on the following website: http://allrecipes.com/Recipe/Fiery-Fish-Tacos-with-Crunchy-Corn-Salsa/Detail.aspx?ms=1&prop25=31657484&prop26=DailyDish&prop27=2010-02-08&prop28=DailyRecipe&prop29=FullRecipe&me=1
Makes 6 Servings
Ingredients:
1 cup corn
1/2 cup diced red onion
1 cup peeled, chopped jicama
1/2 cup diced red bell pepper
1 cup fresh cilantro leaves, finely chopped
1 lime, zested and juiced
2 tablespoons sour cream
2 tablespoons cayenne pepper
1 tablespoon ground black pepper
2 tablespoons salt
6 (4 ounce) fillets tilapia
2 tablespoons olive oil
12 corn tortillas, warmed
Directions:
Preheat grill for high heat.
In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
In a small bowl, combine cayenne pepper, ground black pepper, and salt. Brush each fillet with olive oil, and sprinkle with spices.
Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.
NUTRITION INFORMATION: Per serving: 329 calories; 9.3 g fat; 7 g fiber; 28.5 g carbohydrates
01-26-10
Crisp Red Snapper and Winter Stir-Fry Vegetables
Makes 6 Servings
Ingredients:
Directions:
- Working with 1 beet at a time, cut off the ends and stand the beet upright on a cutting board. Peel the beets in strips, cutting from top to bottom and turning the beet as you trim. Slice the beets into 1/2-inch-thick slices and place in a large saucepan. Cover with water and bring the water to a boil. Add salt and cook the beets for 5 minutes. Drain the beets, run cold water over them, drain again and pat dry. Cut the beets into thick sticks.
- While the beets cook, score the skin of the fish fillets by making a few shallow cuts in it. (The skin gets crispy and delicious.) Season the snapper by sprinkling the coriander and some salt and pepper evenly over the flesh side of the fillets. Dust the fish on both sides with some cornstarch. Get a platter and some foil ready—you will cook the fish in 2 batches.
- Heat 2 large nonstick skillets over high heat, 1 for the fish and 1 for the beets and zucchini. Cover the bottom of 1 skillet with a thin layer of oil (1/8 inch deep). Add 3 fish fillets, skin side down, and cook for 3 to 4 minutes on each side, until crisp and firm. Transfer the cooked fish to a platter; cover loosely with a foil tent to keep warm. (Don’t cover the fish too tightly or it will become mushy.) Add more oil to the pan and cook the remaining 3 fillets.
- While the second batch of snapper cooks, add 2 tablespoons of oil (2 turns of the pan) to the other hot skillet and stir-fry the beets and zucchini for 3 to 4 minutes, then add the scallions, ginger, garlic and crushed red pepper and cook a minute more. Add the plum sauce to the pan and heat through, glazing the veggies. Add the lime juice and remove from the heat. Serve the fish over the veggies and pass the lime wedges at the table.
01-26-10
Baked Spring Rolls
Makes 6 Servings
Ingredients:
Directions:
- Preheat the oven to 400°.
- Add the oil to a preheated skillet set over medium to medium-high heat and cook the red bell pepper, celery, water chestnuts and onion for 2 to 3 minutes to soften. The veggies should still have a little crunch. Transfer to a bowl. Add the bean sprouts, crabmeat, soy sauce and thyme and combine well.
- Paint half of 1 sheet of phyllo dough with the melted butter. Using the butter as “glue,” fold the sheet in half to form a rectangle. Pile about 1/3 cup of filling at the bottom of a narrow side, leaving a 2-inch border on 3 sides. To form the log, fold the bottom flap up and over the filling, fold in the sides and roll up to seal. (These are big spring rolls!) Paint the roll with melted butter and place, seam side down, onto a baking sheet. Repeat with the remaining sheets of phyllo dough. Bake in the center of the oven for 15 to 20 minutes, until lightly golden all over.