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Raspberry-Marinated Salmon Fillet
Prep Time: 5 min
Total Time: 47 min
Makes: 4 servings
3 Tbsp. KRAFT LIGHT DONE RIGHT! Raspberry Vinaigrette Reduced Fat Dressing
4 salmon fillets (4 oz. each)
POUR dressing over salmon in resealable plastic bag; seal bag. Refrigerate 30 min. to marinate.
PREHEAT broiler. Remove salmon from marinade; discard bag and marinade.
BROIL salmon, 2 to 4 inches from heat, 10 to 12 min. or until salmon flakes easily with fork.
Nutrition (per serving)
Calories 210 Total fat 11g saturated fat 2g cholesterol 75mg sodium 125mg carbohydrate 2g Dietary fiber 0g Sugars 1g protein 24g Vitamin A 4%DV Vitamin C 0%DV calcium 0%DV iron 2%DV
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Super Easy Fish Skillet
Prep Time: 5 min
Total Time: 20 min
Makes: 4 servings
1/2 of a red onion, chopped
2 Tbsp. KRAFT Sun-Dried Tomato Vinaigrette Dressing
1 can (14-1/2 oz.) stewed tomatoes, undrained
1 green pepper, chopped
1/2 cup black olives
1 lb. frozen fish fillets, such as haddock, halibut or cod, thawed
COOK onion in dressing in large skillet until tender.
ADD tomatoes, pepper and olives.
TOP with fish; cover. Simmer gently on medium heat 8 to 10 min. or until fish flakes easily with fork.
KRAFT KITCHENS TIPS
Plus It Up! For a flavor boost add garlic and red pepper flakes to the sauce.
NUTRITION INFORMATION
Nutrition Bonus:
This tasty, low calorie main dish provides vitamin C from the tomato and is a great way to add fish to your diet.
Diet Exchange:
2 Vegetable,3 Meat (VL),1 Fat
Nutrition (per serving)
Calories 190 Total fat 7g saturated fat 1g cholesterol 65mg sodium 830mg carbohydrate 11g Dietary fiber 3g Sugars 5g protein 23g Vitamin A 10%DV Vitamin C 30%DV calcium 10%DV iron 15%DV
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Liz:
Very nice recipe! I love my salmon marinated with a light soy/ginger/garlic sauce, then grilled or baked, served over brown rice. You cannot hurt salmon, it appears! :)
kat
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Poached Salmon
2 Servings
Ingredients:
Salmon filets (allow 6 ounces per person)
1 carrot, sliced
1 small onion, sliced
1 stalk celery, sliced
2 slices lemon
Several sprigs of parsley
6 bay leaves (Turkish, or 1/2 of a California bay leaf)
Salt to taste
1 cup dry white wine
Juice of half a lemon
Instructions:
1. Cut the salmon filets into individual portions if necessary.
2. Place in a large skillet the carrot, onion, sliced celery, lemon, parsley and bay leaves.
3. Add the fish, cold water to cover, salt to taste, the wine and the lemon juice. Bring the water to a boil, uncovered.
4. Adjust heat to simmer and let fish cook for 5 minutes.
5. Turn off the heat and leave fish undisturbed for 10 minutes. Then remove it carefully to a serving platter; the salmon will be perfectly done. It is delicious served either hot or cold.
Nutritional Information:
Per serving:
245 calories
10 g total fat (2 g sat)
76 mg cholesterol
0 g carbohydrate
22 g protein
0 g fiber
50 mg sodium
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GIGIRLMEL
6/10/06 11:11 P
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| This is really easy and so good! Buy tilapia fillets and seafood stuffing (found in the frozen seafood section in what looks like a sausage package). Put a tablespoon of stuffing on one side of the fish and roll up. Bake in oven for 20 min. on 350. I love this!
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Scandanavian Fish Dish:
any white fish
defrosted, drained spinach
mayo (light) mixed in with light sourcream
Parmesan; mix some in with the sauce above
-keep some aside
nutmeg
lemon juice or white wine
put spinach in bottom of baking pan, sprinkle on some nutmeg, white wine, or lemon juice, top with fish fillets and few more sprinkles wine or lemon juice; I use tilapia or cod, and try to keep them even in depth.
Spread top with mayo/sourcream mixture, and sprinkle parmesan on top. Cover with foil, put in hot oven (375) for about 30 minutes or until bubbly and fish is flaky. Run under broiler til top is browned. Enjoy; my entire family loves this recipe from my mom. There is seldom any leftover.
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| I guess I am just simple folk. I like to just lightly salt & black pepper the fillet of fish & bake it wrapped in aluminum foil. Then I serve it with with the long grain wild rice mix that comes prepackaged & a couple of slices cut from a whole wheat sub bun grilled in Brummel & Brown yogurt Butter & sprinkled w/ garlic salt. Then I have a dessert of sugar-free orange gelatin with mandarin orange slices gelled in it. MMmmmm. Take care, Connie
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| some great sounding recipes in here!
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TAYLORLIV31
6/8/06 11:24 A
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Salmon Croquettes
Serving Size : 6 Preparation Time :0:45
Categories : Entree Or Side Dish Fish & Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Can Pink Salmon -- 15 1/2 oz can
1 Medium Onion -- diced
1 Medium Green, Red or orange Pepper -- seeded and diced
2 Large eggs or Egg Substitute
1/2 Cup Flour or Cooked Brown Rice
1 Teaspoon Salt
1/4 Teaspoon Black Pepper -- freshly ground
--Olive Oil For Cooking
1) Drain the can of salmon and place the salmon in a large mixing bowl.
Add the remaining ingredients and mix thoroughly. The croquette mixture
should be moist and not too chunky.
2) Grease one or two large heavy skillets lightly with oil and heat
over medium heat. (A seasoned cast-iron skillet is perfect.) Use about
1/4 cup of the croquette mixture to form patties 3 inches across and
about 1/2 inch thick. Cook the croquettes, turning them once, until
golden brown on both sides, about 4 minutes. Serve hot.
- - - - - - - - - - - - - - - - - -
NOTES : You may have to cook the croquettes in batches. Keep the cooked
ones hot on a baking sheet in a preheated 250° F oven while cooking the
rest.
Calories (kcals) 260.8
Carbohydrates (gm) 14
Protein (gm) 16.4
Total Fat (gm) 15.6
Saturated Fat (gm) 3.6
Cholesterol (mg) 56.8
Sodium (mg) 506.3
Potassium (mg) 387.1
Iron (mg) 0.9
Dietary fiber (gm) 1.3
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FREETOBEME
5/20/06 11:27 A
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Dear LITTLE-SASHA,
I am going to try your delicious sounding Sesame Orange Shrimp recipe
could you tell me how much 115g shrimp, peeled and deveined are?
Thanks
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GOOEYISGOOD2
3/29/06 1:18 P
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For the Tilapia lovers an EZ and fabulous recipe.
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil, plus 2 teaspoons
4 anchovy fillets, minced
1 1/2 teaspoons minced garlic
2 tablespoons orange juice
2 tablespoon thinly sliced fresh basil leaves
1 teaspoon lemon zest
1 teaspoon orange zest
6 (6-ounce) skinless tilapia fillets
Salt and freshly ground pepper
Cook the butter and 2 tablespoons extra-virgin olive oil in a heavy medium saucepan over low to medium heat just until the butter is melted, stirring frequently. Add the anchovies and stir until the anchovies dissolve, about 2 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Remove from the heat. Stir in the orange juice, basil, and lemon and orange zests. Season the sauce, to taste, with salt.
The bagna cauda sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm before using.
Meanwhile, preheat oven to 200 degrees F.
Sprinkle the fish with salt and pepper and brush both sides of the fish with remaining 2 teaspoons extra-virgin olive oil. Working in 2 batches, fry the fish until just opaque in center, about 3 minutes per side. Transfer fish to platter. Cover with foil and keep warm in the oven while cooking the second batch of fish. Drizzle the sauce over and around the fish and serve.
 Bon appetite
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MZBRIDETOBE
3/28/06 8:25 A
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Baked Cantonese Cod
serves :4
Ingredients:
1 1/4 pound cod fillets
1 piece (4-inch size) fresh ginger, peeled and cut into matchsticks
6 scallions, shredded
2 cloves garlic, finely chopped
2 tablespoons soy sauce
1 tablespoon wine vinegar
1 teaspoon sesame oil
1 teaspoon red pepper flakes (optional)
Hot cooked rice, to serve, if desired
Chopped cilantro, to serve
Directions:
Prepare the grill, or preheat the oven to 400 degrees F.
Arrange each cod fillet in the center of its own large square of foil. Scatter over the ginger, scallions and garlic. Drizzle each piece of fish with a little soy sauce, vinegar and sesame oil, and sprinkle with a few red pepper flakes, if using. Pull the corners of the foil together and fold over the edges to make a tent around each fillet. Grill over medium-hot coals for 8 minutes until the fish is just cooked. Or place the fish bundles on a baking sheet and bake in the oven for 20 minutes.
Serve the bundles whole if you wish to capture that aromatic moment when you open them; alternatively, remove the fish from the bundles and transfer to warmed serving plates. Serve with rice sprinkled with chopped cilantro, if desired.
Nutrients per serving: 139 calories, 28 grams protein, 2 grams carbohydrates, 2 grams fat (0 saturated fat), 0 fiber, 636 mg sodium.
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| I highly recommend the Easy Bake Fish listed in the recipes section of sparkpeople. It is SUPER yummy! I think that even if someone in your family doesn't love fish, they'll be surprised with this recipe. Plus, it's SUPER EASY!
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GOOEYISGOOD2
3/27/06 6:49 P
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Trout or Porgies any firm fish really.
Fried Fish Egyptian style
Hot green chili peppers (minced)
garlic (minced)
Cumin
salt
1 or 2 packets of sazon for the flour
Flour for dredging
season fish for at least 20 minutes to absorb flavor of chilies, garlic & cumin (grounded) Put this seasoning inside and outside the fish
Fry in any veggie oil serve with rice and salad
bon appetite
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Red Snapper Veracruz
2 pounds red snapper fillets
Salt
Pepper
4 tablespoons vegetable oil
1 medium onion, thinly sliced into half slices
1 1/2 pounds red ripe tomatoes, peeled and finely chopped
1 cup water
8 or 9 peppercorns
2 bay leaves
2 garlic cloves, finely mashed
Heat a little oil in a large skillet and sauté the fillets after salting and peppering them lightly. Turn only once and do not overcook. Lay fillets in a large oblong ovenproof dish and set aside.
In a large saucepan heat the 4 tablespoons oil until hot, but not smoking, and sauté the sliced onion 1 minute, until limp but not brown, stirring constantly. Add Tomatoes and water, season with salt, and add the peppercorns, bay leaves and garlic. Cook, covered, over medium heat for 5 minutes.
Pour sauce over fish fillets. At this point you can scatter a few stuffed green olives or drained and rinsed capers over the fish. Seal dish in foil.
Heat a few minutes in the oven at 325 degrees F before serving.
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| We love Taliapia and I buy the froozen filets at Wal Mart supercenter. I then make a seasoned flour with spices (what ever you like garlic, dill, onion powder, parsely or Tastefully simple spinach dip seasoning which I use for cooking not for dip!) I run the fish filets still slightly froozen through the flour then into a hot frypan with pam in it. Quickly fry one each side then lower the temp to make sure it is cooked. We eat these hot for dinner with baked sweet potatoes, or cold on salads
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GOOEYISGOOD2
3/27/06 12:59 P
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hi message board readers. Just thought I post some of my recipies and get the spark points. I hope everyone gets to try it and let us know how it came out..I love fish and love cooking it for guest.
easiest to hardest
preheat oven 375
cooking time 25 minutes only or it will dry out.
salmon (anykinds) 4-6 oz pieces
Sprinkle on both sides of the salmon: dried oregano, kosher salt,black pepper
1 can of chopped Tomatoes & 5 large shallots (this is enough for 6-8 salmon pieces) mix in a bowl.
individually wrap with foil the pieces of seasoned salmon topped with tomatoe and shallot mixture on top( only) and drizzle with 1 tbsp of olive oil. So fold it and twist the ended and fold upward to prevent leakage.
Tip: only use shallots for they are mild in tasting and I tried it with regular onions too tough and it didn't taste as well. bon appetite.
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Spicy garlic Shrimp from Recipezaar (slightly simplified):
I use the bag of 50 medium sized frozen cooked shrimp that I thaw with running water.
Put a little olive oil in frying pan over medium heat.
Add a pressed garlic clove. Add the shrimp.
Make a seasoning blend of the following and sprinkle on the shrimp and saute':
1/2 tsp red pepper flakes, 1/2 tsp of southwest grill seasoning (I used Grill Mates brand), salt and pepper
Toss with lemon zest, juice and chopped parsley.
Good with brown or white rice.
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Easy Fish Recipe from the food demo people at Sam's Club. Good for a quick meal.
Put a little olive oil in a frying pan and heat it, sprinkle Rosemary garlic Seasoning over the oil (I bought the Giant Sam's Club Tone's brand) and then fry frozen Tilapia fillets. It is so good.
Mary
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http://www.sparkpeople.com/myspark/messageboard.asp?imboard=62&imparent=1620794
Check out the above thread for some walleye recipes and a link to a walleye recipe website.
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LOOSERPANTS
3/11/06 8:56 P
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I tried the recipe from this site, called mediterranean baked fish. I made it tonight and I loved it. In fact My husband and kids loved it as well.
It was very tasty and easy to make.
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This is a great recipe and can be used with fish or chicken breasts
16 oz tilapia
5 TBSP FF mayonnaise
2 TBSP brown mustard
1/2 tsp garlic powder
1/2 C plain or seasoned bread crumbs
salt to taste
1 TBSP of dry Italian seasoning
Instructions:
Preheat oven to 375. Line a cookie sheet with foil, large enough to cover tilapia. Spray foil with Pam.
In one bowl, place 1/2 cup of bread crumbs, in another bowl, mix the rest of the ingredients.
Dip each filet oftilapia in mayo mixture then coat with bread crumbs, and place them on the foil.
Cover with foil and bake for 25-30 minutes.
Calories 160
fat 2
carbs 14
protein 25
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Fish Tacos w/ Guacamole Sauce (i think i got this one from Rachel Ray)
4 halibut fillets (or any white fish really.. i use tilapia alot)
Extra-virgin olive oil
Salt and pepper
1 lime, juiced
3 ripe Haas avocados
1 lemon, juiced
1/2 teaspoon cayenne pepper
1 cup plain lowfat yogurt
1 teaspoon coarse salt
2 plum tomatoes, seeded and chopped
2 scallions, thinly sliced on an angle
1 heart Romaine lettuce
tortillas.. taco sized!
Preheat indoor grill to high heat or, prepare outdoor grill. Drizzle fish fillets with extra-virgin olive oil to keep fish from sticking to the grill. Season fish with salt and pepper. Grill fish 4 to 5 minutes on each side or until opaque. Squeeze the juice of 1 lime down over the fish and remove from the grill pan or grill. Flake fish into large chunks with a fork.
While fish is cooking, in a blender or food processor, combine avocado, lemon juice, cayenne pepper, yogurt and salt. Process guacamole sauce until smooth. Remove guacamole sauce to a bowl and stir in diced Tomatoes and chopped scallions. Shred lettuce and reserve.
When fish comes off the grill pan or grill, blister and heat soft taco wraps. To assemble, break up fish and pile some of the meat into soft shells and slather with guacamole sauce. Top with shredded lettuce, fold tacos over and eat!
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Creole Catfish Fillets
This is my favorite way to make catfish... the ingredients for the sauce may sound weird, but the result is SO tasty.
Sauce:
2 tbsp minced onion
3 tbsp plain low-fat yogurt
1 1/2 tbsp mayo (i use a lowfat or nonfat kind)
1 1/2 tbsp Creole or Dijon mustard
1 tbsp ketchup
1/2 tsp dried thyme
1/4 tsp lemon zest
1/8 tsp ground red pepper
Combine sauce ingredients, stir well. Cover sauce and chill.
1 tsp paprika
1/2 tsp onion powder
1/8 tsp ground red pepper
1/8 tsp salt
4 catfish fillets
4 lemon wedges
Combine spices and stir well. Rub mixture over both sides of fish. (If you like your fish more moist, you can cover it in butter then add the spices..)
Arrange fish on grill. Cook 6 minutes on each side or until flakes easily with fork
Serve with sauce and lemon wedge.
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Tuna with Jalapeno Sour Cream
Jalapeno Sour cream sauce:
1/2 cup low fat sour cream
1 jalapeno pepper, seeded and finely chopped
1 tbsp fresh lime juice
1/4 cup fresh cilantro chopped
1/4 tsp salt
Combine ingredients and set aside.
1 tbsp chili powder
1/4 tsp salt
4 tuna steaks
combine the chili powder and salt and rub mixture over tuna then coat with cooking spray. Heat a large nonstick skillet.. once hot add tuna and cook for about 3 minutes on each side (more or less depending on how you like your tuna steak done.. if you get a good quality tuna its really good just medium)
Serve w/ the sauce.
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| Last night I made the herb grilled salmon from the SP recipes page for supper (only I "grilled" it on my george foreman grill). It was really good!!! I will definitely make that again! :)
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I just found this salmon recipe on the Today Show website:
Salt roasted salmon
Serves 4
INGREDIENTS
• 1 tablespoon extra virgin olive oil, plus additional for serving
• 1-1/2 pounds salmon filet (1-1/4 to 1-1/2 inch thick) center cut, skin-on, cut into 4 equal pieces
• About 4 cups coarse sea salt
• Freshly ground black pepper
DIRECTIONS
Heat the oven to 400 degrees. Heat 1 tablespoon of oil in a medium ovenproof skillet over medium-high heat until it shimmers. Add the salmon, skin-side down, and cook until the skin begins to crisp, 2-3 minutes.
Mound the salt around and over each piece of salmon and roast in the oven for 6 minutes for medium-rare. Remove the salmon from the oven and carefully brush away the salt. (The top should look slightly rare but the sides cooked.) Transfer the salmon to a clean work surface and brush away the remaining salt.
Serve immediately drizzled with extra virgin olive oil.
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Packet cooking in the microwave- great for bachelors and couples or for a quick lunch.. and you can change it however you'd like.
Tilapia or any other firm fish
Some veggies (carrots, peppers, bok choy)
Soy sauce, lemon juice, garlic salt, pepper
Place fish and veggies on parchment paper, add soy sauce, lemon juice, and spices. Fold over parchment and crimp all edges shut. Microwave for 1-3 minutes- perfectly steamed and easy clean-up.
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Lets all get togather and open a fish place.
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