August 13, 2009 • 4:32 pm
From: AllRecipes.com
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Makes: 6 servings
Ingredients
1 (8 ounce) package wide egg noodles
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt (optional)
1 cup milk
1 cup shredded sharp Cheddar cheese
1 (6 ounce) can tuna, drained
1 (15 ounce) can peas, drained
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Coat a 2 quart casserole dish with cooking spray.
2. In a large pot of salted water, boil noodles until al dente. Drain well.
3. In a medium saucepan, combine flour, butter, and salt. Stir until butter is melted and ingredients are combined evenly. Add milk, and whisk until the sauce thickens (usually it is at the proper consistency by the time it begins to boil). Add cheese to mixture, and whisk until cheese is melted and mixture is well blended. Stir in tuna, peas, and noodles. Spread evenly in prepared dish.
4. Bake in preheated oven for 30 minutes.
Filed under: seafood , seafood
August 12, 2009 • 3:28 pm
From: AllRecipes.com
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Makes: 4 servings
Ingredients
1/4 cup olive oil, divided
1 (8 ounce) package angel hair pasta
1 teaspoon chopped garlic
1 pound large shrimp – peeled and deveined
2 (28 ounce) cans Italian-style diced tomatoes, drained
1/2 cup dry white wine
1/4 cup chopped parsley
3 tablespoons chopped fresh basil
3 tablespoons freshly grated Parmesan cheese
Directions
1. Bring a large pot of water to a boil, and add 1 tablespoon oil. Cook pasta in boiling water until al dente. Place pasta in a colander, and give it a quick rinse with cold water.
2. Heat remaining olive oil in a 10 inch skillet over medium heat. Cook garlic, stirring constantly, until the garlic is tender, about 1 minute. Do not let the garlic burn. Add shrimp, and cook for 3 to 5 minutes. Remove shrimp from the skillet, and set aside.
3. Stir tomatoes, wine, parsley, and basil into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half, 8 to 12 minutes. Add shrimp, and continue cooking until the shrimp are heated through, about 2 to 3 minutes. Serve the shrimp mixture over the pasta. Sprinkle with Parmesan cheese.
Filed under: seafood , seafood
August 10, 2009 • 5:09 pm
From: AllRecipes.com
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Makes: 6 servings
Ingredients
1-1/2 pounds salmon fillet
salt and pepper to taste
3 cloves garlic, minced
1 sprig fresh dill, chopped
5 slices lemon
5 sprigs fresh dill weed
2 green onions, chopped
Directions
1. Preheat oven to 450 degrees F (230 degrees C). Spray two large pieces of aluminum foil with cooking spray.
2. Place salmon fillet on top of one piece of foil. Sprinkle salmon with salt, pepper, garlic and chopped dill. Arrange lemon slices on top of fillet and place a sprig of dill on top of each lemon slice. Sprinkle fillet with chopped scallions.
3. Cover salmon with second piece of foil and pinch together foil to tightly seal. Place on a baking sheet or in a large baking dish.
4. Bake in preheated oven for 20 to 25 minutes, until salmon flakes easily.
Filed under: seafood , seafood
From: AllRecipes.com
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Makes: 4 servings
Ingredients
4 large potatoes, peeled and cut into strips
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground black pepper
1 cup milk
1 egg
1 quart vegetable oil for frying
1-1/2 pounds cod fillets
Directions
1. Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.
2. Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
3. Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
4. Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.
5. Fry the potatoes again for 1 to 2 minutes for added crispness.
Filed under: seafood , seafood
From: Taste of Home
Prep Time: 45 minutes + chilling
Bake Time: 15 minutes
Makes: 6 servings
Ingredients
2 egg whites
1 egg
1-1/2 cups fat-free milk
1 cup all-purpose flour
1/2 teaspoon salt
Filling Ingredients
1 pound bay scallops
1/2 cup white wine or reduced-sodium chicken broth
1/8 teaspoon white pepper
1 pound sliced fresh mushrooms
4 green onions, sliced
2 tablespoons butter
1/4 cup all-purpose flour
2/3 cup fat-free evaporated milk
1/2 cup shredded reduced-fat Swiss cheese
Directions
1. In a small bowl, beat the egg whites, egg and milk. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
2. Coat an 8-in. nonstick skillet with cooking spray; heat. Stir crepe batter; pour 2 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, coating skillet with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between.
3. In a large nonstick skillet, bring the scallops, wine or broth and pepper to a boil. Reduce heat; simmer for 3-4 minutes or until scallops are firm and opaque. Drain, reserving cooking liquid; set liquid and scallops aside.
4. In the same skillet, saute mushrooms and onions in butter until almost tender. Sprinkle with flour; stir until blended. Gradually stir in evaporated milk and reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese and scallops.
5. Spread 1/3 cup filling down the center of each crepe; roll up and place in a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 12-15 minutes or until heated through.
Filed under: seafood , seafood
From: Taste of Home
Prep Time: 15 minutes
Bake Time: 25 minutes
Makes: 5 servings
Ingredients
1 package (7 ounces) elbow macaroni
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 cup sliced fresh mushrooms
1 cup (4 ounces) shredded reduced-fat cheddar cheese
1 cup fat-free milk
1 can (6 ounces) light water-packed tuna, drained and flaked
2 tablespoons diced pimientos
3 teaspoons dried minced onion
1 teaspoon ground mustard
1/4 teaspoon salt
1/3 cup crushed cornflakes
Directions
1. Cook macaroni according to package directions. Meanwhile, in a large bowl, combine the soup, mushrooms, cheese, milk, tuna, pimientos, onion, mustard and salt. Drain macaroni; add to tuna mixture and mix well.
2. Transfer to a 2-qt. baking dish coated with cooking spray. Sprinkle with cornflakes. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
Filed under: seafood , seafood
From: Betty Crocker
Prep Time: 30 minutes
Total Time: 30 minutes
Makes: 6 servings
Ingredients
8 oz uncooked multigrain angel hair (capellini) pasta or spaghetti
4 cups fresh baby spinach leaves
1-1/2 cups halved cherry tomatoes
3 teaspoons olive oil
1 medium onion, finely chopped (1/2 cup)
1-1/2 lb fresh medium shrimp, peeled, deveined and tail shells removed
3 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes
1/2 cup dry white wine or reduced-sodium chicken broth
1/4 cup reduced-sodium chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons chopped fresh parsley
2 tablespoons butter
Directions
1. In 5-quart saucepan or Dutch oven, cook pasta as directed on package. Drain; return to saucepan. Stir in spinach, tomatoes and 2 teaspoons of the oil. Cover to keep warm.
2. While pasta is cooking, in 12-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Add onion; cook and stir 1 minute. Add shrimp, garlic and pepper flakes; cook and stir 2 minutes.
3. Stir in wine, broth, salt and pepper; cook 2 minutes or until shrimp are pink and firm. Remove from heat; stir in parsley and butter until butter is melted. Add shrimp mixture to pasta mixture in saucepan; toss to mix.
Filed under: seafood , seafood
From: Betty Crocker
Prep Time: 10 minutes
Total Time: 20 minutes
Makes: 4 servings
Sole Ingredients
1/2 cup all-purpose flour
4-1/2 teaspoons California chili powder
1 tablespoon gray salt
1 teaspoon freshly ground black pepper
3 eggs, well beaten
1-1/2 cups panko crispy bread crumbs
1 lb petrale sole or other thin white fish fillets (8 to 12 fillets), cleaned, skinned
1/3 to 1/2 cup extra-virgin olive oil
Garnish Ingredients
2 tablespoons thinly sliced garlic
1 serrano or jalapeño chile, thinly sliced (about 1 tablespoon)
Gray salt and freshly ground black pepper, if desired
1-1/2 cups fresh basil leaves
1 tablespoon grated orange peel
Directions
1. In small bowl, mix flour, chili powder, 1 tablespoon salt and 1 teaspoon pepper. Line up 3 like-sized baking dishes or shallow bowls. Place flour mixture in first dish. Place beaten eggs in second dish. In third dish, place bread crumbs. To bread fish fillets, coat with flour mixture, dip into eggs, then coat with bread crumbs. Set aside on platter or baking tray.
2. In 12-inch nonstick skillet, heat 1/3 cup of the oil over high heat. Add half of the fillets; cook about 2 minutes or until lightly browned and crisp. Turn fish; cook other sides 1 minute. Remove from skillet to warmed serving platter; cover to keep hot. Cook remaining fillets, adding more oil if necessary.
3. Add garlic and chile to hot oil in skillet. Season with salt and pepper. Cook and stir 2 minutes. Add basil; cook and stir 2 minutes to crisp. Toss in orange peel.
4. Arrange fillets on serving platter or individual plates; top with the basil, garlic and orange mixture.
Filed under: seafood , seafood
From: AllRecipes.com
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Makes: 6 servings
Ingredients
3 pounds whole salmon, cleaned
1/4 cup soy sauce
1 tablespoon chile sauce
1 tablespoon chopped fresh ginger root
1 clove garlic, chopped
1 lime, juiced
1 lime, zested
1 tablespoon brown sugar
3 green onions, chopped
Directions
1. Prepare outdoor grill for high heat.
2. Trim the tail and fins off of the salmon. Make several shallow cuts across the salmon’s skin. Place salmon on 3 large, slightly overlapping sheets of aluminum foil.
3. In a bowl, stir together soy sauce, chile sauce, ginger, and garlic. Mix in lime juice, lime zest, and brown sugar. Spoon sauce over the salmon.
4. Fold the foil over the salmon, and crimp the edges to seal.
5. If using hot coals, move them to one side of the grill. Place the fish on the side of the grill that does not have coals directly underneath it, and close the lid. If using a gas grill, place the fish on one side, and turn off the flames directly underneath it; close the lid. Cook for 25 to 30 minutes. Remove to a serving platter, and pour any juices that may have collected in the foil over the top of the fish. Sprinkle with green onions.
Filed under: seafood , seafood
From: Eat Better America
Prep Time: 15 minutes
Total Time: 40 minutes
Makes: 4 servings
Ingredients
1 teaspoon olive oil
1/2 cup finely chopped onion
2 teaspoons finely chopped garlic
1 can (15 oz) organic diced tomatoes
1 medium green bell pepper, cut into julienne strips
2 jalapeño chiles (from 7-oz can), drained
1/2 teaspoon salt
1/2 teaspoon pepper
3 dried bay leaves
1 teaspoon dried oregano leaves
1/4 cup finely chopped fresh cilantro
1/4 cup large pimiento-stuffed olives, coarsely chopped
1/4 cup capers, drained
1 tablespoon margarine or butter
1 lb tilapia or red snapper fillets
3 or 4 jalapeño chiles (from 7-oz can), drained, seeded and cut into wedges, if desired
2 cups hot cooked white or brown rice
Directions
1. In 12-inch nonstick skillet, heat oil over medium-high heat. Add onion and garlic; cook, stirring constantly, until tender. Stir in tomatoes. Heat to boiling. Stir in bell pepper and 2 jalapeño chiles. Cook uncovered 2 minutes, stirring constantly, until vegetables are crisp-tender. Stir in salt, pepper, bay leaves, oregano and cilantro. Cover; cook 8 minutes, stirring occasionally. Stir in olives and capers. Cover; cook 5 minutes longer, stirring occasionally, until vegetables are tender.
2. Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, heat margarine over medium-high heat. To seal in juices, cook fish in butter just until golden brown on each side. Place fish in baking dish. Spoon tomato mixture over fish.
3. Bake 17 to 22 minutes or until fish flakes easily with fork. Garnish with 3 or 4 jalapeño chiles.
Filed under: seafood , seafood
