Fish Food
11/29/2006 11:26:38 AM by Tania Soracco
One of the great things about seafood is its versatility. Fresh salmon with raspberry glaze can make for a quick and light meal, while dishes like a crabmeat Alfredo satisfy the larger appetites. Whatever you crave, there’s always plenty of choices, and below you’ll find four more to add to the wide spectrum of our favorite food group.
LEMON GROUPER WITH BAKED POTATOES AND FRESH SPINACH
Lemon Grouper
Ingredients
1 1/4 pounds boneless grouper fillets, thawed
1 tablespoon flour
1/2 teaspoon seasoned salt
large zip-top bag
1 tablespoon olive oil
1 1/2 tablespoons butter
6 ounces sliced mushrooms
1 tablespoon capers
1/2 tablespoon roasted garlic
1/4 cup white wine
1 tablespoon lemon juice
Preparation
1. Cut fish into 4 servings, if needed. Place flour and seasoned salt in zip-top bag and shake to mix. Add fish; seal tightly and shake to coat. Wash hands.
2. Preheat large sauté pan on high 1–2 minutes. Add oil to pan and swirl to coat. Using tongs, add grouper and sauté 4 minutes on each side.
3. Move fish to outer edge of pan, clearing a space in the middle. Add butter and (rinsed) mushrooms; sauté 1–2 minutes.
4. Add remaining ingredients, keeping fish on outer edge. Sauté 3–4 minutes, stirring center ingredients frequently.
5. Gently mix all ingredients in pan. Reduce heat to low and simmer 5-7 minutes, until sauce thickens. Serve.
Baked Potatoes
Ingredients
4 baking potatoes
butter cooking spray
1/8 teaspoon salt
butter and sour cream, to taste
Preparation
1. Preheat oven to 450°F.
2. Scrub potatoes and prick on all sides with fork. Place in microwave-safe ovenproof baking dish. Microwave on HIGH 10 minutes.
3. Coat potatoes with cooking spray and sprinkle with salt. Bake 10–15 minutes. Serve with butter and sour cream.
Fresh Spinach
Ingredients
1 tablespoon butter
1 (10-ounce) bag spinach
salt and pepper, to taste
Preparation
1. Preheat large sauté pan on medium-high 2–3 minutes.
2. Place butter in pan and swirl to coat. Add spinach on top of butter; sprinkle with salt and pepper.
3. Cover and cook 3–4 minutes, stirring frequently, until spinach is completely wilted. Serve.
CALIFORNIA COD WITH BAKED POTATOES AND BUTTERED ASPARAGUS
California Cod
Ingredients
Cooking spray
1 1/2 pounds cod fillets, thawed
3 tablespoons of white wine
1 teaspoon of seafood seasoning blend
3 plum tomatoes
2 lemons
1/2 cup shredded Cheddar cheese
1/2 cup shredded Swiss cheese
1/2 teaspoon of oregano
Preparation
1. Preheat oven to 400°F. Coat baking pan with cooking spray. Arrange fish in baking pan; drizzle wine over fish and sprinkle with seasoning.
2. Slice rinsed tomatoes and lemon very thinly; layer over top of fish, alternating and overlapping slices.
3. Sprinkle with cheeses and then oregano. Bake 11 to 14 minutes or until flesh is opaque and separates easily with a fork. Serve.
Baked Potatoes
Ingredients
4 medium-size baking potatoes
1 tablespoon of butter
1/8 teaspoon of salt
sour cream and butter, optional
Preparation
1. Preheat oven to 400°F. Scrub potatoes; prick several times with fork. Microwave on HIGH ten minutes or until potatoes are tender when pierced with fork.
2. Cut butter into four pieces; carefully rub skins with butter (potatoes will be very hot). Arrange in baking pan and sprinkle with salt. Bake 11 to 14 minutes.
3. Cut potatoes open; serve with sour cream and butter, if desired.
Buttered Asparagus
Ingredients
1 pound of asparagus
1/4 cup of water
2 tablespoons of butter
1/2 teaspoon of seasoned salt
Preparation
1. Preheat large sauté pan on medium-high for two to three minutes. Cut one inch from the tough root end of each rinsed asparagus spear and discard. To do this quickly, group half the spears together, align ends, and slice with sharp knife.
2. Place water in pan and bring to boil. Add asparagus; cover and cook for three minutes, stirring occasionally, or until desired doneness.
3. Drain asparagus and return to pan. Stir in butter and seasoned salt. Serve.
CRABMEAT ALFREDO WITH HEARTS OF PALM SALAD
Crabmeat Alfredo
Ingredients
1/4 cup fresh parsley
1/4 cup roasted red peppers
6 ounces fettuccine (approx. 1/3 box)
2 tablespoons garlic butter
one 8-ounce tub fresh jumbo lump crabmeat
1/4 cup white wine
1 cup heavy whipping cream
3/4 cup shredded Italian cheese blend
1 1/2 teaspoons Montreal steak seasoning
Preparation
1. Fill saucepan 3/4 full of hot water, cover and place on high heat to boil for pasta.
2. Wash parsley. Remove and discard stems.
3. Using food chopper, chop parsley (enough for 1/4 cup). Set aside.
4. Dice roasted peppers into 1/2-inch pieces; set aside.
5. Check pasta water for boil. When boiling, add pasta and cook uncovered for 7 minutes, stirring occasionally.
6. Measure remaining ingredients and place near stove.
7. Preheat sauté pan on high for 1-2 minutes.
8. Add garlic butter and swirl to coat. Add: roasted peppers, parsley, and crabmeat; cook for 2 minutes, stirring occasionally.
9. Add wine and cook for 1 minute.
10. Add whipping cream and cook for 1 minute.
11. Remove pasta from heat and drain in colander.
12. Add to crabmeat mixture: pasta, cheese and steak seasoning; cook for 1-2 minutes, stirring occasionally. Serve.
Hearts of Palm Salad
Ingredients
1 tablespoon white balsamic vinegar
4 large basil leaves (or 8 small)
1/4 cup sun-dried tomatoes
2 tablespoons roasted red peppers
1/2 teaspoon roasted garlic
salt and pepper, to taste
1/2 cup balsamic vinaigrette dressing
one 14 3/8-ounce can hearts of palm
1 cup grape tomatoes
4 cups field greens salad blend
Preparation
1. Place in blender: balsamic vinegar, basil leaves, sun-dried tomatoes, roasted peppers, garlic, salt and pepper; blend on high for 15 seconds.
2. Turn power off and use spatula to scrape down sides of blender.
3. Add vinaigrette dressing and blend on high for 30 seconds. Refrigerate.
4. Drain hearts of palms and cut into 1/2-inch rings.
5. Wash tomatoes.
6. Place in salad bowl: greens, hearts of palms, and tomatoes.
7. Drizzle salad with 1/2 dressing, reserving remainder of dressing for later use. Serve.
SALMON AND RASPBERRY GLAZE ON WILD RICE
Ingredients
1 3/4 cups water
1 tablespoon butter
1 (6.1-ounce) box quick-cooking butter/herb wild rice (5-minute variety)
2 tablespoons white vinegar
2 tablespoons red raspberry preserves
1 1/2 pounds salmon fillets (ask for skin to be removed)
1/4 teaspoon cracked black pepper
butter cooking spray
Preparation
1. Preheat grill. Combine in medium saucepan, water, butter, rice, and contents of seasoning packet (from rice). Bring to a boil.
When boiling, reduce heat to low; cover and simmer 5 minutes.
2. Whisk vinegar and raspberry preserves in small bowl until well blended; set aside.
3. Cut salmon into four servings. Sprinkle with pepper and then coat with cooking spray. Wash hands.
4. Remove rice from heat; set aside.
5. Place salmon on grill (wash hands); close lid (or cover loosely with foil). Grill 3–4 minutes on each side; for best results, do not overcook. Fish is done when flesh is opaque and separates easily with a fork. Serve salmon over rice. Top with raspberry sauce.