Recipe(tried): Low Fat Fish and Seafood Recipes (7)

Low Fat Fish and Seafood Recipes:
Halibut with Tomato-Cilantro Linguine 1
Herbed-And-Sweetened Shrimp
Creamy Salmon Over Pasta
Polynesian Prawns
Papaya Boats with Sesame Shrimp
Curried Prawn and Pasta Salad
Salmon Cakes with Dill Sauce

Halibut with Tomato-Cilantro Linguine
Nancy/CA (09:16:21 am)
Source: Special Sunset Issue - Quick, Light & Healthy - 1996
Servings: 4

2 tablespoons olive oil
1 1/2 tablespoons fresh lime juice
1 tablespoon drained capers
4 Roma Tomatoes -- seeded and chopped
(about 1/2 pounds)
2 cloves garlic -- minced or pressed
1/4 teaspoon cayenne
1/3 cup fresh cilantro leaves or parsley
1 1/2 pounds halibut steak (about 3/4-inch thick)
salt and pepper
olive oil or cooking spray
1 package (10 oz) fresh linguine pasta

In a large bowl, stir together oil, lime juice, capers, tomatoes, garlic, cayenne, and cilantro. Set sauce aside.

Remove and discard any skin from fish, then rinse fish, pat dry, and cut into 4 equal portions. Sprinkle fish lightly with salt and pepper.

Lightly coat a 10 t0 12-inch nonstick frying pan with cooking spray. Set pan over medium-high heat. Add fish and cook, turning once, until lightly browned and just opaque, but still moist-looking in thickest part (cut to
test) 6 to 8 minutes.

Meanwhile, in a 5 to 6 quart pan, cook fresh linguine in 3 quarts boiling water just until tender to bite, 1 to 2 minutes. Drain pasta well. Set 2 tablespoons of the tomato sauce aside; lightly mix remaining sauce with the hot pasta.

Spoon pasta equally into 4 wide bowls and top each serving with a piece of fish. Garnish fish with reserved tomato sauce.

NOTES : Steaks from other white-flesh fish, such as sea bass, are suitable alternatives to halibut.

Herbed-And-Sweetened Shrimp
Terry,tx (10:16:18 am)

1/3 c water
2 Tbsp. dark brown sugar
2 Tbsp. minced, peeled ginger root
1 Tbsp. fish sauce
1/2 tsp. cracked pepper
2 cloves garlic, minced
1 lb. shrimp, peeled and deveined
3 Tbsp. thinly sliced fresh basil
1/2 tsp. fresh lime juice
3 c. hot cooked jasmine or other long-grain white rice

Combine first 6 ingred. in a large non-stick skillet; stir well. Place over high heat, and cook 5 min. or until mixture is slightly thickened. Add shrimp; cook 3 min. or until shrimp are done, stirring constantly. Remove from heat; stir in basil and lime juice. Serve over rice.

4 servings( 1/2 c. shrimp and 3/4 c. rice)

CREAMY SALMON OVER PASTA
From: Deb Kirwan To: eat-lf, Mon, 2 May 1994

I tried a new recipe over the weekend that was an excellent "creamy" salmon over pasta. While it was great over pasta, I think it would be just as good (maybe better?) as a filling for crepes. It's from Skinny One-Pot Meals by Ruth Glick.

3/4 lb. Atlantic salmon fillet or steaks, cut into 2-inch pieces
1 large onion, finely chopped
1 large carrot, peeled and grated or shredded
1 small garlic clove, minced
3 tbsp defatted chicken broth
1 tbsp non-diet tub-style canola margarine or corn oil margarine
2 tbsp white flour
1 3/4 cups 1% milk (I used skim)
2 tbsp dry sherry
1 tsp lemon juice
1/2 tsp dried dill weed
1/2 tsp dry mustard
1/8 tsp white pepper
1/3 cup non-fat sour cream
salt to taste (optional)
8-10 oz thin spaghetti, cooked according to package directions
chopped parsley for garnish (optional)

Remove skin from salmon. In large, non-stick, spray-coated skillet, cook salmon, breaking up large pieces, until cooked through, about 11 to 12 minutes. Remove from pan and set aside.

In same pan, combine onion, carrot, garlic, broth, and margarine. Cook over medium heat, stirring frequently, 6 to 7 minutes or until onion is tender.

Mix in flour and stir to make a smooth paste. Gradually add milk, stirring constantly to make sure mixture remains smooth. Add sherry,
lemon juice, dill, mustard, and pepper. Simmer 3 or 4 minutes longer, stirring frequently, until sauce thickens.

Meanwhile, flake salmon and fold into sauce. Stir in sour cream. Cook over very low heat an additional 3 or 4 minutes.

Arrange pasta on serving platter. Top with salmon and sauce. Or serve individual portions over pasta. Garnish with chopped parsley, if desired.

Now, instead of serving this over pasta, you could use it to fill crepes. I think this would be a pretty elegant filling. Then, a favorite crepe filling of mine is ratatouille, the summer vegetable medley. Most recipes call for more olive oil than you need, but that is easily remedied.

Polynesian Prawns
Csally/wv (11:04:27 am) :
Source: the California Culinary Academy
Servings: 10
Preparation Time :0:20

3 Pounds large prawns -- boiled and shelled
2 Tablespoons minced parsley
1 Teaspoon grated lemon peel

Plum Sauce:
2 Pounds purple plums
1/4 Cup lemon juice
1/2 Cup red wine vinegar
1/4 Cup Japanese plum wine or sake
1 Tablespoon Dijon mustard
Cayenne pepper -- to taste
salt to taste

Arrange prawns on a serving platter. Combine parsley and lemon peel and sprinkle over prawns. Serve with Plum Sauce and cocktail picks.

Plum Sauce:
Cut a cross in the bottom of each plum. Plunge into boiling water briefly, then into a bowl of ice water. Peel the plums (skins should peel off easily) and pit them. In a food processor or blender, combine plums and lemon juice and process until smooth. Stir in vinegar, plum wine, and mustard. Season with cayenne and salt.

Serving Ideas : Serve with chilled beer or Mai Tais for a Hawaiian flavor.

Papaya Boats with Sesame Shrimp
Csally/wv (11:05:47 am) :
Source : the California Culinary Academy
Servings: 4

2 Tablespoons sesame seeds
2 Tablespoons lime or lemon juice
1/2 Teaspoon grated lime or lemon rind
1/2 Teaspoon dry mustard
1/8 Teaspoon salt
1/8 Teaspoon ground cumin
1 Pinch ground coriander
1 Pinch cayenne pepper
1/3 Cup salad oil
1 Pound small peeled, cooked shrimp
1/2 Cup finely chopped celery
2 green onions -- thinly sliced
2 papayas -- ripe
shredded iceberg lettuce
sour cream
lime and orange wedges (for garnish)

In a small frying pan, stir sesame seeds over medium heat until lightly browned (6 to 8 minutes); cool slightly.

In a medium bowl mix lime juice, lime rind, mustard, salt, cumin, coriander, and cayenne. Using a whisk or fork, gradually beat in oil until well combined. Stir in 4 teaspoons of the sesame seed, reserving remainder for garnish. Lightly mix in shrimp, celery, and onion. Cover and refrigerate for 1 to 2 hours to blend flavors.

Peel papayas. Cut in half and scoop out seeds. Place each half on a salad plate lined with shredded lettuce. Fill each half with a fourth of the shrimp mixture. Top each with a dollop of sour cream and sprinkle with reserved sesame seed. Garnish with lime and orange wedges.

Curried Prawn and Pasta Salad
Source: the California Culinary Academy
Servings: 4

1 Pound medium prawns -- peeled & deveined
2/3 Cup white wine
2 Cups rotelle pasta
1/4 Teaspoon pepper
1/2 Cup minced celery
1/2 Cup low-calorie mayonnaise
1 Teaspoon lemon juice
2 Teaspoons curry powder
lettuce leaves -- for decoration
1 Tablespoon chopped, toasted almonds

In a small saucepan over medium-high heat, place prawns and wine, and cook until prawns turn pink (about 2 minutes). Remove prawns and cut in half. Discard wine.

Cook pasta until al dente (about 8 minutes). Drain and refresh under cold water. In a large bowl mix pasta with cooked prawns, pepper, celery, mayonnaise, lemon juice, and curry powder. Chill 20 minutes. Arrange on a bed of lettuce and garnish with almonds.

NOTES : Cooked prawns are tossed with rotelle (spiral) pasta and a curried low-calorie mayonnaise dressing and garnished with chopped, toasted almonds. This seafood salad keeps well for three days and is best served chilled on a bed of lettuce leaves or spinach.

Salmon Cakes with Dill Sauce
Bill,DC (11:56:42 am) :
Servings: 6

1 pound potatoes -- peeled and quartered
1 15 1/2oz can salmon -- drained
4 tablespoons yogurt -- nonfat
4 tablespoons green onion -- sliced
3 tablespoons parsley -- chopped
2 tablespoons lemon juice -- fresh
1/4 teaspoon black pepper -- cracked
1 cup bread crumbs -- fresh
2 tablespoons olive oil

Peel and quarter potatoes, in stock pot or steamer, cook the potatoes until fork tender, about 20 minutes. Drain and mash. Add to potatoes remaining ingredients except olive oil

Mix well and shape into 3 ounce patties. Heat olive oil on griddle and sear cakes until browned, about 3-4 minutes per side. Plate salmon cakes and garnish with sprigs of parsley and lemon garnish.