Swordfish with Olive Tapenade

* Active Time: 10 minutes
* Total Time: 28 minutes

INGREDIENTS

o 4 3⁄4- to 1-in.-thick swordfish steaks (about 6 oz each)
o 2 tsp olive oil
o 1⁄2 tsp each salt and pepper
o 4 cups arugula or baby spinach
o 1⁄4 cup bottled olive spread (tapenade)
o 1 pt grape tomatoes, halved (2 cups)
o Garnish: chopped parsley

PREPARATION

1. Heat outdoor grill.2. Brush fish with oil; sprinkle with salt and pepper.3. Grill, turning once, 8 to 10 minutes until just cooked through.4. Place arugula on 4 serving plates. Add swordfish; top each piece of fish with 1 Tbsp olive spread. Scatter tomatoes on top. Garnish with parsley.Good with breadsticks and drizzled with olive oil and vinegar.

Pecan-Parmesan Fish Fillets

prep time
10 min
total time
40 min
makes
4 servings

What You Need
1 cup long-grain brown rice, uncooked
1 can (14 oz.) fat-free reduced-sodium chicken broth
1 cup water
1 cup small broccoli florets
1/2 cup chopped PLANTERS Pecans, toasted
1/3 cup KRAFT Grated Parmesan Cheese
1/4 cup chopped fresh parsley
3 Tbsp. lemon juice, divided
1 Tbsp. olive oil
4 tilapia fillets (1 lb.)
Make It

HEAT oven to 375ºF.

COOK rice as directed on package, using broth and water and adding broccoli to the cooking liquid for the last 5 min. of the rice cooking time.

MEANWHILE, combine nuts, cheese, parsley, 2 Tbsp. lemon juice and oil. Place fish in single layer in shallow baking dish; spread with nut mixture. Drizzle with remaining lemon juice. Bake 10 to 12 min. or until fish flakes easily with fork.

 

Linguine with vermouth & orange-scented shrimp

1lb linguine
1tbl olive oil
4 cloves garlic minced
1.5lbs shrimp
10 fresh basil leaves coarsley chopped
1tblsp minced orange zest
1c dry vermouth
.5c chick broth
.5c light or regular whipping cream
2tbl butter
salt and pepper

cook pasta according to directions reserve 0.5 cups of cooking water

heat oil in saute pan over medium heat. Add garlic and cook for 1 min. Add shrimp, basil, orange zest and cook until shrimp turns pink, turning once, about 2 min total. Remove shrimp from pan and keep warm.

Add vermouth, broth, lemon juice and deglaze pan. Increase heat to high and cook until liquid is reduced 1/3, about 5 minutes.

Reduce heat to low, stir in cream and simmer until thickened – about 2 min. Whisk in the butter and season wth salt and pepper.

Return shrimp to pan, then add pasta and stir over low heat until incorporated, about 1 min. Add a little bit of the reserved pasta water to thin the sauce if needed. Garnish with basil leaves if desired.

English Oven-Fried Fish ‘n’ Chips Recipe

* Active Time: 15 minutes
* Total Time: 45 minutes

Recipe Ingredients

o Lime Tartar Sauce
o 1⁄2 cup light mayonnaise
o 1 tsp grated lime zest
o 2 Tbsp lime juice
o 1 Tbsp capers, chopped
o Fish ’n’ Chips
o 2 large russet potatoes, cut in 1⁄2-in. spears
o Nonstick cooking spray
o 1⁄4 tsp each salt and pepper
o 1 large egg
o 1 tsp low-sodium Old Bay Seasoning (McCormick)
o 1 1⁄2 cups panko bread crumbs
o 1 1⁄4 lb tilapia, flounder or catfish fillets, halved lengthwise

Recipe Preparation

1. Heat oven to 450ºF. You’ll need two rimmed baking sheets lined with foil; coat with nonstick spray.

 

2. Sauce: Stir ingredients in small bowl, cover and refrigerate.

 

3. Fish ’n’ Chips: Place potatoes on a baking sheet, coat with nonstick spray, sprinkle with salt and pepper and toss. Bake 30 minutes, turning after 15 minutes.

 

4. Meanwhile, beat egg and Old Bay Seasoning in pie plate or shallow bowl with fork until foamy. Place panko crumbs on a sheet of wax paper.

 

5. Dip fish in egg mixture, roll in crumbs to cover and place fish on second baking sheet. Coat fish with nonstick spray and bake 12 minutes or until fish is cooked through and browned. Serve with Lime Tartar Sauce and potatoes.

English Oven-Fried Fish ‘n’ Chips

 

*  Active Time:  15 minutes
* Total Time: 45 minutes

Recipe Ingredients

o Lime Tartar Sauce
o 1⁄2 cup light mayonnaise
o 1 tsp grated lime zest
o 2 Tbsp lime juice
o 1 Tbsp capers, chopped
o Fish ’n’ Chips
o 2 large russet potatoes, cut in 1⁄2-in. spears
o Nonstick cooking spray
o 1⁄4 tsp each salt and pepper
o 1 large egg
o 1 tsp low-sodium Old Bay Seasoning (McCormick)
o 1 1⁄2 cups panko bread crumbs
o 1 1⁄4 lb tilapia, flounder or catfish fillets, halved lengthwise

Recipe Preparation

1. Heat oven to 450ºF. You’ll need two rimmed baking sheets lined with foil; coat with nonstick spray.

2. Sauce: Stir ingredients in small bowl, cover and refrigerate.

3. Fish ’n’ Chips: Place potatoes on a baking sheet, coat with nonstick spray, sprinkle with salt and pepper and toss. Bake 30 minutes, turning after 15 minutes.

4. Meanwhile, beat egg and Old Bay Seasoning in pie plate or shallow bowl with fork until foamy. Place panko crumbs on a sheet of wax paper.

5. Dip fish in egg mixture, roll in crumbs to cover and place fish on second baking sheet. Coat fish with nonstick spray and bake 12 minutes or until fish is cooked through and browned. Serve with Lime Tartar Sauce and potatoes.

Grilled Mahi Mahi

* Active Time: 8 minutes
* Total Time: 16 minutes

INGREDIENTS

1/4 tsp each chili powder and salt
1/8 tsp each ground cumin and pepper
4 mahi mahi fillets (about 1 1/2 lb)

Mango-Avocado Salsa
1 firm-ripe mango, pitted, peeled and diced
1 firm-ripe avocado, pitted, peeled and diced
1/2 medium red onion, diced
3 Tbsp lime juice
2 Tbsp chopped cilantro
1/4 tsp salt
Nonstick cooking spray
Lime wedges

PREPARATION

1. Mix chili powder, salt, cumin and pepper well in a small bowl. Place fish fillets skin-side down on a tray; sprinkle evenly with spice mixture.

2. Heat outdoor grill or heat a stovetop grill pan over medium heat.

3. Mango-Avocado Salsa: Mix all ingredients for salsa in a medium bowl; cover and set aside.

4. Coat tops of fish with nonstick cooking spray. Place fillets skin side up on grill; cook 2 minutes. With metal spatula, turn fish. Grill 5 to 6 minutes more until fish is cooked through.

5. Serve fillets topped with salsa and lime wedges.

This was really good and would be great as fish tacos… Less onion next time – and really be sure the avocado is firm. Cooked it on the George Foreman. Served with salad and rice.

Grilled Mahi Mahi

 

*  Active Time:  8 minutes
* Total Time: 16 minutes

INGREDIENTS

1/4 tsp each chili powder and salt
1/8 tsp each ground cumin and pepper
4 mahi mahi fillets (about 1 1/2 lb)

Mango-Avocado Salsa
1 firm-ripe mango, pitted, peeled and diced
1 firm-ripe avocado, pitted, peeled and diced
1/2 medium red onion, diced
3 Tbsp lime juice
2 Tbsp chopped cilantro
1/4 tsp salt
Nonstick cooking spray
Lime wedges

PREPARATION

1. Mix chili powder, salt, cumin and pepper well in a small bowl. Place fish fillets skin-side down on a tray; sprinkle evenly with spice mixture.

2. Heat outdoor grill or heat a stovetop grill pan over medium heat.

3. Mango-Avocado Salsa: Mix all ingredients for salsa in a medium bowl; cover and set aside.

4. Coat tops of fish with nonstick cooking spray. Place fillets skin side up on grill; cook 2 minutes. With metal spatula, turn fish. Grill 5 to 6 minutes more until fish is cooked through.

5. Serve fillets topped with salsa and lime wedges.

This was really good and would be great as fish tacos… Less onion next time – and really be sure the avocado is firm. Cooked it on the George Foreman.  Served with salad and rice.

Creamy Tomato-Basil Pasta with Shrimp

 

What You Need!
3 cups farfalle (bow-tie pasta), uncooked
1/4 cup  KRAFT Sun-Dried Tomato Dressing, divided
1 lb. uncooked peeled deveined medium shrimp
1 cup  fat-free reduced-sodium chicken broth
1/2 tsp. each garlic powder and black pepper
4 oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
2 cups grape tomatoes
1/2 cup  KRAFT Shredded Parmesan Cheese
8 fresh basil leaves, cut into strips
Make It!

COOK pasta as directed on package. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add shrimp; cook and stir 2 to 3 min. or until shrimp turn pink. Use slotted spoon to remove shrimp from skillet; cover to keep warm. Discard any drippings in skillet.

ADD remaining dressing, broth and seasonings to skillet; cook 2 min. or until heated through. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Stir in tomatoes; cook 1 min.

DRAIN pasta. Add to ingredients in skillet. Stir in Parmesan and half the basil; top with shrimp and remaining basil.
Kraft Kitchens Tips
Serving Suggestion
Serve with a crisp mixed green salad tossed with your favorite KRAFT Dressing.
How to Purchase and Store Raw Shrimp
Fresh shrimp should be firm, moist and translucent and should smell like the sea. Avoid those with black spots and any trace of ammonia odor. They can vary in color from grayish-green to pinkish-tan to light pink. Place in a bowl (if wrapped in plastic, punch a few holes in the plastic) and store in the coldest part of the refrigerator up to 1 day.
How to Slice Large-Leafed Fresh Herbs
Slice large-leafed herbs such as basil and mint, into thin strips by stacking several leaves on top of one another. Roll the stack lengthwise into a cylinder. Using a sharp knife, cut the cylinder crosswise to form fine shreds. This cut is called chiffonade. Be sure to use a sharp knife – a dull knife will bruise the leaves while cutting.

USE LESS PEPPER

Tilapia with Cucumber Salad

We used Catfish instead

Dressing
1    tablespoon honey
1    tablespoon rice vinegar
2    teaspoons grated gingerroot
1/2    teaspoon salt
Salad
1/2    medium cucumber, cut in half lengthwise, thinly sliced
1/4    red bell pepper, diced
3    green onions, thinly sliced (3 tablespoons)
1    teaspoon chopped fresh cilantro
Fish
2    tablespoons Gold Medal® all-purpose flour
1    teaspoon lemon-pepper seasoning
1    cup Progresso® panko crispy bread crumbs or Progresso® plain bread crumbs
1    egg white
1    tablespoon water
4    tilapia or other white fish fillets (6 oz each)
1    tablespoon vegetable oil
1.    In medium bowl, mix dressing ingredients. Stir in salad ingredients to coat.
2.    On plate, mix flour and lemon-pepper seasoning. On second plate, place bread crumbs. In medium bowl, beat egg white and water with wire whisk or fork. Coat each piece of fish with flour mixture. Dip into beaten egg white; coat well with bread crumbs.
3.    In 12-inch nonstick skillet, heat oil over medium-high heat. Add fish fillets; cook 3 minutes. Carefully turn fish over. Reduce heat to medium; cook 3 to 4 minutes longer or until fish flakes easily with fork. Serve fish topped with salad.

Baked Haddock With Lemon Butter Sauce

 

We really didn’t like this one – the fish just wouldn’t cook and it was very wet and soggy.

 

1lb asparagus cut off ends
Salt and pepper
1.5 lb sole or flounder
1tbl unsalted butter
1tbl flour
1c ch broth

Butter 9 by 13 dish.  Put single layer of asperagus and season with salt.  Season both sides of fish with salt and better and place on top of asperagus.  Bake fish and asperagus 400 degrees.  Bake about 7 min until asper. Is tender crisp and fish begins to flake at tail ends.

Saucepan medium heat – melt butter with lemon zest.  Whisk in flour and cook stirring about 3 minutes until it just begins to color.  Add broth and lemon juice and whisk vigorously.  Cook about 5 minutes whisking until thick.  Season with salt and pepper.

Top fish and asp with sauce.