Recipes

Baked Snapper With Peppers And Mushrooms

Baked Snapper With Peppers And Mushrooms

This fast fish recipe is both ultra low fat and low cal without missing out on flavor. It’s a diet dish that you’ll crave.
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Ingredients

Instructions

  • Preheat oven to 450°F.
  • In 12-inch skillet, heat oil over medium heat until hot.
  • Add peppers and onion, and cook 10 minutes or until tender, stirring often.
  • Add mushrooms, wine, and thyme; cook over medium-high heat 3 minutes, stirring frequently.
  • Meanwhile, spray 13” by 9” glass or ceramic baking dish with nonstick cooking spray.
  • Arrange fillets in baking dish, folding narrow ends under.
  • Sprinkle with lemon juice, salt, and pepper.
  • Spoon hot vegetable mixture from skillet on top of fish in baking dish.
  • Bake fish 15 to 18 minutes or until opaque throughout.
  • (Instant-read thermometer inserted horizontally into center of fillet should register 145°F.
  • ) Garnish with additional thyme leaves.

Nutrition values

Calories: 175 kcal
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Course; Fish
Cuisine; European / Italian

Italian-Spiced Shrimp Casserole

Italian-Spiced Shrimp Casserole

Both quick and flavorful, this healthful shrimp dish on rice gets its flavor from a variety of Italian herbs and spices.
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Ingredients

6 Main-Dish Servings

Instructions

  • Preheat oven to 400°F.
  • In 3-quart shallow baking dish, combine rice and water.
  • Cover tightly with foil and bake 20 minutes.
  • Meanwhile, in 5- to 6-quart saucepot, heat oil over medium heat.
  • Add onion, oregano, and crushed red pepper; cook 3 minutes, stirring occasionally.
  • Add garlic and cook 30 seconds or until golden, stirring.
  • Add wine and heat to boiling; reduce heat to medium-low and simmer 6 minutes or until wine is reduced by half, stirring occasionally.
  • Stir in tomatoes, salt, and black pepper.
  • Remove from heat.
  • Arrange shrimp on top of rice in baking dish, in single layer.
  • Pour tomato mixture evenly over shrimp; cover tightly with foil and bake 15 minutes or until shrimp turn opaque.
  • Garnish with basil.

Nutrition values

Calories: 245 kcal
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Course; Fish
Cuisine; European / Italian

Roast Salmon With Capers And Parsley

Roast Salmon With Capers And Parsley

A whole salmon fillet with a crusty crumb-and-herb topping looks festive, tastes fabulous, and is surprisingly quick and easy to prepare.
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Ingredients

6 Main-Dish Servings

Instructions

  • Preheat oven to 450°F.
  • In 1-quart saucepan, melt butter over low heat.
  • Remove saucepan from heat; stir in bread crumbs, parsley, capers, tarragon, lemon peel, salt, and pepper.
  • Line 15½” by 10½” jelly-roll pan with foil; grease foil.
  • Place salmon, skin side down, in pan and pat crumb mixture on top.
  • Roast until salmon turns opaque throughout and topping is lightly browned, about 30 minutes.
  • (Instant-read thermometer inserted horizontally into center of fillet should register 145°F.
  • )
  • With two large spatulas, carefully transfer salmon to platter, allowing salmon skin to remain attached to foil.
  • Serve with lemon wedges.

Nutrition values

Calories: 325 kcal
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Course; Fish
Cuisine; European / Italian

Cod Livornese

Cod Livornese

The Tuscan seaport town of Livorno is famous for this simple preparation of white fish featuring Mediterranean favorites: tomatoes, olives, and capers. The dish is classically made with snapper, but we used cod; you can also substitute flounder or tilapia.
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Ingredients

4 main-dish servings

Instructions

  • n cup, combine oregano, lemon peel, 2 teaspoons oil, and salt.
  • Rub both sides of cod fillets with oregano mixture.
  • In nonstick 12-inch skillet, heat 1 tablespoon oil over medium heat.
  • Add cod to skillet, and cook 8 to 10 minutes or just until fish turns opaque throughout, turning over once.
  • (Instant-read thermometer inserted horizontally into center of fillet should register 145°F.
  • ) Transfer cod fillets to dinner plates.
  • In same skillet, heat remaining 1 tablespoon oil over medium heat.
  • Stir in tomatoes, olives, capers, crushed red pepper, and garlic; cook 6 to 8 minutes or just until tomatoes are heated through and skins split.
  • Stir in parsley; serve with cod.

Nutrition values

Calories: 250 kcal
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Course; Fish
Cuisine; European / Italian

Sicilian Tuna With Puttanesca Sauce

Sicilian Tuna With Puttanesca Sauce

A robust sauce of tomatoes, Kalamata olives, capers, and chopped fresh basil complements the flavor of the marinated tuna steaks.
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Ingredients

8 MAIN-DISH SERVINGS

Instructions

  • In 13” by 9” baking dish, combine 3 tablespoons oil, 3 tablespoons lemon juice, anchovies, garlic, thyme, and pepper.
  • Add tuna, turning to coat.
  • Cover and marinate at least 45 minutes or up to 2 hours, turning once.
  • In 2-quart saucepan, heat remaining 3 tablespoons oil over medium heat.
  • Add celery and cook 5 minutes.
  • Stir in tomatoes, green onions, olives, and capers; cook until mixture has thickened slightly, about 5 minutes.
  • Stir in basil and remaining 2 tablespoons lemon juice; keep warm.
  • Preheat broiler.
  • Place tuna on rack in broiling pan.
  • Place pan under broiler at closest position to heat source.
  • Broil tuna about 3 minutes per side until pale pink in center (medium) or until desired doneness.
  • (Instant-read thermometer inserted horizontally into center of tuna should register 145°F.
  • ) Serve with sauce.

Nutrition values

Calories: 240 kcal
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Course; Fish / Sauce
Cuisine; European / Italian

Trattoria-Style Shrimp Fettuccine

Trattoria-Style Shrimp Fettuccine

Classic and quite simple to prepare, this shrimp and pasta dish can be served as a one-dish meal, thanks to the bag of fresh spinach that gets incorporated at the last minute.
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Ingredients

6 Main-Dish Servings

  • 12 ounces fettuccine or spaghetti
  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 2 garlic cloves thinly sliced
  • ½ cup dry white wine
  • 1 bottle 8 ounces clam juice
  • ½ teaspoon salt
  • 1 pound shelled and deveined large shrimp tail part of shell left on if you like
  • 1 bag 5 to 6 ounces baby spinach
  • ⅓ cup loosely packed fresh parsley leaves chopped

Instructions

  • Cook pasta as label directs.
  • Meanwhile, in 12-inch skillet, heat oil over medium heat until hot.
  • Add onion and garlic, and cook 10 minutes or until golden and tender, stirring often.
  • Add wine; increase heat to medium-high and cook 1 minute.
  • Stir in clam juice and salt; heat to boiling.
  • Stir in shrimp, and cook 2 to 3 minutes or until shrimp turn opaque throughout.
  • Drain pasta and add to skillet with spinach and parsley; toss to coat.

Nutrition values

Calories: 350 kcal
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Course; Fish
Cuisine; European / Italian

Mediterranean Seafood Stew

Mediterranean Seafood Stew

Added in the final half hour, the fresh cod, shrimp, and mussels in this satisfying slow-cooker stew keep their scrumptious flavor and texture
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Ingredients

6 Main-Dish Servings

Instructions

  • Cut root ends from leeks.
  • Cut each leek lengthwise in half, then into ¼-inch-thick slices.
  • Place in large bowl of cold water.
  • With hands, swish leeks to remove grit.
  • Repeat process, changing water several times.
  • Drain.
  • Transfer leeks to 6-quart slow-cooker bowl along with fennel, tomatoes, garlic, salt, and pepper.
  • With kitchen twine, tie thyme and parsley stems together, reserving the parsley leaves.
  • Bury in vegetable mixture.
  • Cover with lid and cook on High for 3 hours.
  • Stir in mussels and shrimp, and lay fish on top.
  • Immediately cover and cook 30 to 40 minutes longer, or until mussels open and shrimp and fish turn opaque throughout.
  • Divide mussels among serving dishes.
  • Discard herb bundle.
  • Divide stew among serving dishes.
  • Drizzle oil over stew.
  • Chop reserved parsley leaves and sprinkle over stew.
  • Serve with rolls.

Nutrition values

Calories: 375 kcal
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Course; Fish / Stew
Cuisine; European / Italian

Italian Seafood Salad

Italian Seafood Salad

Italians often serve this salad on Christmas Eve, but why not enjoy it throughout the year? It’s a tasty summer-entertaining dish.
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Ingredients

4 main-dish servings

Instructions

  • Pull tough crescent-shaped muscle from side of each scallop; discard.
  • Rinse squid; slice bodies crosswise into ¾-inch-thick rings.
  • Cut tentacles into several pieces if large.
  • Cut 1 lemon into slices; from remaining lemons, squeeze ⅓ cup juice.
  • In 5-quart saucepot, combine 2½ inches water and lemon slices; heat to boiling over high heat.
  • Add shrimp.
  • Reduce heat to medium; cook until shrimp are opaque throughout, 1 to 2 minutes.
  • With slotted spoon, transfer shrimp to colander to drain; transfer to large bowl.
  • To saucepot, add scallops; cook just until opaque, 2 to 3 minutes.
  • With slotted spoon, transfer to colander to drain, then add to bowl.
  • To saucepot, add squid; cook until opaque, 30 seconds to 1 minute.
  • Drain in colander, then add to bowl.
  • In small bowl, whisk lemon juice, oil, garlic, salt, and pepper until blended.
  • Add dressing, celery, parsley, and olives, if using, to seafood in bowl; toss to mix.
  • Cover and refrigerate salad at least 3 hours to blend flavors or up to 8 hours.

Nutrition values

Calories: 380 kcal
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Course; Fish / Salad
Cuisine; European / Italian

Chicken Saltimbocca

Chicken Saltimbocca

This hearty entrée with prosciutto and Gorgonzola cheese has less than 300 calories. Really!
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Ingredients

4 main-dish servings

Instructions

  • On large cutting board or cookie sheet, arrange prosciutto slices in single layer.
  • Evenly divide Gorgonzola and place in center of prosciutto slices.
  • Place 1 chicken breast crosswise on each Gorgonzola pile.
  • Wrap each chicken breast with prosciutto, pressing firmly to encase cheese; secure with toothpick if necessary.
  • (Prosciutto will not completely cover chicken.
  • )
  • In 12-inch skillet, heat oil over medium heat until hot.
  • Add wrapped chicken, Gorgonzola side down, and cook 12 to 15 minutes, turning over once, until chicken is browned on both sides, and registers 165°F on instant-read thermometer inserted horizontally into center.
  • Transfer wrapped chicken breasts to platter; cover with foil to keep warm.
  • To same skillet, add wine and lemon juice and heat to boiling over medium-high heat; boil 2 minutes to reduce sauce by half, stirring occasionally and scraping up any browned bits.
  • Remove skillet from heat.
  • Place greens in large bowl and toss with sauce.
  • Arrange greens on dinner plates and top with chicken.

Nutrition values

Calories: 295 kcal
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Course; Chicken
Cuisine; European / Italian

Chicken And Pesto Stacks

Chicken And Pesto Stacks

These colorful stacks of chicken breasts, veggies, mozzarella, and a drizzle of pesto are as pretty as they are fun to eat
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Ingredients

4 main-dish servings

Instructions

  • preheat broiler and place rack 6 inches from heat source.
  • In small bowl, mix pesto with water.
  • Spray 15½” by 10½” jelly-roll pan with nonstick cooking spray.
  • Arrange onion slices on pan; brush with 2 tablespoons pesto mixture.
  • Broil onion slices 5 minutes.
  • Arrange peppers on pan with onion; broil 12 to 15 minutes longer or until vegetables are tender, turning vegetables over halfway through cooking.
  • Meanwhile, with meat mallet, pound chicken placed between two sheets plastic wrap to even ½-inch thickness; season with salt and pepper.
  • In 12-inch skillet, heat oil over medium heat until hot.
  • Add chicken and cook 6 to 8 minutes or until browned on both sides, turning over once.
  • Top chicken in pan with mozzarella slices; cover and cook 2 to 3 minutes or until cheese melts and chicken is no longer pink throughout; chicken should register 165°F when instant-read thermometer is inserted horizontally into center.
  • To serve, on each dinner plate, stack 1 slice onion, 2 slices pepper, 1 slice tomato, and 1 piece chicken with mozzarella; drizzle with remaining pesto mixture.

Nutrition values

Calories: 400 kcal
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Course; Chicken
Cuisine; European / Italian