seafood casseroles
Great casseroles can be made with fish and seafood—from elegant company dishes to easy-to-assemble meals for J the family.
Casseroles have come a long way from the old tuna-noodle classic and have become popular entrées. They are a way to stretch more expensive seafood by combining it with other ingredients, such as pasta and rice, and still enjoy the taste of the sea.
jambalaya
A tangy New Orleans Creole dish influenced by French and Spanish cuisine, Jambalaya is a combination of seafood, poultry, ham, sausage, tomatoes, seasonings, and rice. Sometimes oysters are included; ingredients vary with the cook.
1 to 11/2 tablespoons olive oil
2 chicken breast halves (about 1 pound), cooked and cut into bite-sized pieces
1/2 pound cooked ham, cubed
1/2 pound Italian sausage, cooked and cut into 1/2-inch pieces (see Note)
1 cup chopped yellow onion
4 cloves garlic, minced
1 green bell pepper, seeded and cut into 1-inch pieces
1 cup long-grain white rice
1 can (28 ounces) whole tomatoes, chopped, juice from can included
1 cup Rich Chicken Stock or canned low-sodium chicken broth
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
1/2 teaspoon dried thyme
1 bay leaf
1/2 teaspoon salt
Freshly ground pepper to taste
11/4 pounds large shrimp, peeled and deveined
Chopped fresh parsley for garnish
PREHEAT oven to 350°F. In a Dutch oven over medium heat, warm 1 tablespoon oil. Add chicken and meats and cook until they begin to brown, 5 to 10 minutes. Remove to a plate. Add onion, garlic, and green pepper and sauté until tender, about 5 minutes. Add remaining oil, if needed. Stir in rice, tomatoes, stock, Worcestershire sauce, Tabasco sauce, and seasonings. Return meats to pan. Bring to a boil, reduce heat, and simmer, covered, 10 minutes. The dish can be made ahead up to this point and refrigerated (see Note).
COVER the casserole and bake 35 minutes. Tuck in shrimp and bake about 10 minutes, covered, until rice is tender, liquid is absorbed, and shrimp turns pink, stirring once. Remove bay leaf and discard. Sprinkle with parsley and serve immediately in the pan or on a warmed platter for an impressive presentation.
SERVES 6
NOTE: Smoked sausage, which needs no precooking, may be used. To cook fresh sausage, simmer in water 10 to 15 minutes. Drain well.
If the casserole is made ahead, bring to room temperature before baking and allow an extra 15 minutes in the oven.
seafood stew
The focus of this stew is on seafood, which is baked in an herbed tomato sauce. This is a fun supper to share with friends. Serve with warm foccacia, followed by ice cream with toppings for dessert.
3 tablespoons butter or margarine
1 large yellow onion, chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 cans (28 ounces each) whole tomatoes, juice from can included, lightly puréed in food processor
11/2 cups chicken stock
1/2 cup dry white wine
1 bay leaf
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
3/4 teaspoon salt
Freshly ground pepper to taste
1 cup chopped fresh parsley
1 pound scallops or whitefleshed fish, such as snapper, flounder, or cod, cut into bite-size pieces
1 pound large shrimp, peeled and deveined
11/2 pounds fresh clams in shells, well scrubbed
PREHEAT oven to 400°F. In a Dutch oven over medium heat, melt butter. Add onions and garlic and sauté until tender, about 5 minutes. Add flour and stir until bubbly. Add tomatoes, broth, wine, seasonings, and parsley and simmer, 5 minutes.
BAKE, uncovered, about 30 minutes. Add scallops or fish and bake, covered, 10 minutes. Add clams and shrimp and bake, covered, until shrimp has turned pink and clams have opened, about 10 minutes longer. (Discard any clams that do not open.) Ladle into bowls.
SERVES 6 TO 8
seafood gumbo
Gumbo is a Creole specialty from New Orleans. There are many versions of this zesty, stewlike dish, but the one common ingredient is always okra. Tomatoes, onions, chicken, sausage, and seafood are used as well.
Our first introduction to gumbo was when we were house guests of some friends in Gulf Shores, Alabama. Their traditional Fourth of July dinner was Seafood Gumbo served in bowls over hot rice. We loved it! It can be made on the stove top or baked in the oven, casserole style, as this recipe suggests.
1/4 cup all-purpose flour
11/2 tablespoons vegetable oil
8 chicken thighs (about 21/2 pounds), skinned
2 kielbasa sausages (about 1 pound), cut into 3/8-inch slices
1 cup chopped yellow onion
1 red bell pepper, seeded and diced
1 celery stalk, sliced
2 cups fresh okra, trimmed and sliced into 1/2-inch slices; or 1 can (141/2 ounces) cut okra, rinsed, drained, and sliced
2 cups chicken stock
1 can (141/2 ounces) crushed tomatoes in thick purée
1 teaspoon salt
Freshly ground pepper to taste
1 teaspoon dried thyme
1 bay leaf
3 drops Tabasco sauce
1 pound white-fleshed fish, such as red snapper, flounder, or lingcod, cut into bite-size pieces
1 pound large shrimp, peeled and deveined
1/4 cup chopped fresh parsley
PREHEAT oven to 350°F. In a Dutch oven over medium-low heat, toast flour until golden, 10 to 15 minutes, stirring frequently. Transfer to a small bowl and set aside (see Note).
IN the Dutch oven, over medium-high heat, warm 1 tablespoon oil. Add chicken and brown about 5 minutes on each side. Transfer to a plate. Reduce heat to medium. Add more oil, if needed, and then add the sausages, onions, pepper, celery, okra, and garlic. Sauté until sausage is lightly browned and vegetables are tender, 5 to 10 minutes.
STIR 1/4 cup of chicken stock into flour and blend. Add to Dutch oven and stir. Whisk in remaining broth.
RETURN chicken to Dutch oven, stir in tomatoes and seasonings, and bring to a boil. Cover and bake 40 minutes. Add seafood and bake until chicken is no longer pink in the center and shrimp has turned pink, 10 to 15 minutes longer. Remove bay leaf and discard. Serve in bowls over rice. Sprinkle with parsley.
SERVES 8
NOTE: Browning the flour adds flavor and color to the sauce, but it may be omitted.
seafood lasagna
This got a top rating at one of our casserole tasting parties. Lots of shrimp and crab bake with lasagna noodles in a rich, creamy sauce. It is expensive, but worth it. Serve with a mushroom salad and a tart lemon pie for a special occasion.
4 ounces light cream cheese, at room temperature
11/2 cups low-fat cottage cheese
1 cup grated mozzarella cheese
1/2 cup sliced green onions, including some tender green tops
1/4 cup chopped fresh parsley
9 lasagna noodles, cooked and drained
Seafood Sauce (recipe follows)
1 cup freshly grated Parmesan cheese
PREHEAT oven to 350°F. In a medium bowl, blend cream cheese and cottage cheese. Stir in mozzarella, onions, and parsley.
PLACE 3 noodles side by side in a 9-by-13-inch baking dish lightly coated with cooking spray or oil. Add one third of the cheese mixture and cover with one third of the Seafood Sauce (It will not cover completely.) Repeat layers two more times. Top with Parmesan cheese.
BAKE, uncovered, until bubbly, about 45 minutes. Let stand 10 minutes before serving.
SERVES 8
seafood sauce
3 tablespoons all-purpose flour
1/4 cup water
11/2 cups milk
1/2 teaspoon dried basil
1/2 teaspoon salt
Freshly ground pepper to taste
1/4 cup dry white wine
3/4 pound small (bay) shrimp
1/2 pound crabmeat, picked and flaked
IN a small bowl, blend flour with water. In a saucepan over medium heat, warm milk with seasonings. Stir in flour mixture, bring to a boil, and whisk until thickened, 3 to 4 minutes. Add wine and seafood and mix well.
MAKES AROUT 4 CUPS
spicy bouillabaisse
This wonderful stew is enhanced by the addition of spices. The choice of seafood may vary according to personal preference and availability. Serve with a salad of field greens and a lemon vinaigrette dressing.
3 tablespoons butter or margarine
1 cup chopped yellow onion
3 cloves garlic, minced
3 tablespoons all-purpose flour
1/2 teaspoon curry powder
1/2 teaspoon ground cloves
2 tablespoons brown sugar
1/8 teaspoon saffron threads, crumbled
1 teaspoon salt
Freshly ground pepper to taste
1 can (46 ounces) tomato juice
1/4 teaspoon Tabasco sauce
1 can (61/2 ounces) minced clams, including juice
1/4 cup dry white wine
1/4 cup chopped fresh parsley
1/2 pound large shrimp, peeled and deveined
1/2 pound crabmeat, flaked
1/2 pound scallops (if large, cut in half)
11/2 pounds white-fleshed fish, such as snapper, flounder, or cod, cut into bite-size pieces
PREHEAT oven to 375°F. In a Dutch oven over medium heat, melt butter. Add onion and garlic and sauté until tender, about 5 minutes. Stir in flour and blend. Add curry, cloves, sugar, saffron, salt, and pepper and mix well.
WHISK in tomato juice and Tabasco sauce and bring to a boil, stirring constantly. Reduce heat, add clams and juice, wine, and parsley. Simmer, uncovered, until flavors are blended, about 10 minutes.
ADD seafood and bake, uncovered, until fish flakes, about 20 minutes. Serve in bowls.
SERVES 6 TO 8
cioppino
Originating in San Francisco, this Italian fisherman’s stew combines the bounty of the sea with an herbed tomato sauce. The result is one great dish. Serve with a baguette and your favorite salad for a terrific meal.
2 tablespoons vegetable oil
1 large yellow onion, chopped
2 cloves garlic, minced
1 green bell pepper, seeded and chopped
1 can (28 ounces) plum tomatoes, coarsely chopped, juice from can included
1 can (16 ounces) tomato sauce
1 cup dry white wine
1 teaspoon salt
1/4 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1 bay leaf
1/4 teaspoon freshly ground pepper
11/2 pounds white-fleshed fish fillets, such as snapper, flounder, or cod, cut into 1/2-inch chunks
1/2 pound large shrimp, peeled and deveined
16 to 20 steamer clams in shells, well scrubbed
1/4 cup chopped fresh parsley
PREHEAT oven to 350°F. In a Dutch oven over medium heat, warm oil. Add onion, garlic, and bell pepper and sauté until tender, about 5 minutes. Stir in tomatoes, tomato sauce, wine, and seasonings and simmer to blend flavors, about 5 minutes. Add fish chunks and shrimp.
COVER and bake 20 minutes. Add clams and bake, covered, until clams open, about 10 minutes longer. (Discard any clams that do not open).
REMOVE bay leaf and discard. Stir in parsley. Serve in large bowls.
SERVES 6
classic paella
This Spanish dish is a combination of seafood, meats, vegetables, and saffron rice. Each region in Spain has a different version, and no two are alike. There are several steps involved, but the result is a hearty, one-pot meal with great flavor. Paella also refers to the name of the pan in which the dish is baked and served. It is a wide, shallow pan with 2 handles.
1/2 pound chorizo link sausage, cut into 1/2-inch-thick slices
2 to 3 tablespoons vegetable oil
21/2 pounds chicken legs
1 teaspoon salt, plus more to taste
1/4 teaspoon pepper, plus more to taste
2 cups short-grain (arborio) rice
4 cups Rich Chicken Stock or canned low-sodium chicken broth
1/4 teaspoon dried oregano
1/8 teaspoon powdered saffron
1 large yellow onion, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
3 cloves garlic, minced
2 large tomatoes, seeded, chopped, and drained
1/4 cup chopped fresh parsley
1 jar (2 ounces) pimientos, drained and chopped
1 cup fresh green peas, or frozen green peas, thawed
1 pound large shrimp, peeled and deveined
18 to 20 steamer clams in shells, well scrubbed
1/4 cup chopped fresh parsley for garnish
2 limes, cut into wedges, for garnish
IN a large nonstick skillet over medium heat, brown chorizo, turning frequently, for 5 minutes. Using a slotted spoon, transfer to a plate. Add 1 to 2 tablespoons of the oil, as needed. Brown chicken legs on all sides, turning frequently, about 10 minutes. Season with salt and pepper to taste. Reduce heat to medium-low, cover, and cook chicken until tender, about 20 minutes. Remove to plate holding chorizo.
MEANWHILE, in a saucepan, combine rice, stock, oregano, 1 teaspoon salt, 1/4 teaspoon pepper, and saffron. Bring to a boil, reduce heat to low, cover, and cook until rice is tender, about 20 minutes.
PREHEAT oven to 350°F. Add 1 tablespoon oil to skillet. Add onion, bell pepper, and garlic and sauté over medium heat until tender, about 5 minutes. Add tomatoes, parsley, and pimientos and cook 2 minutes more. Remove vegetable mixture to a bowl.
TRANSFER rice to a paella pan or a 4-quart baking dish lightly coated with cooking spray or oil. Gently mix in chorizo, sautéed vegetables, and peas. Press shrimp into rice mixture and lay chicken legs on top. Arrange clams around them.
BAKE, uncovered, until clams open and paella is heated through, 25 to 30 minutes. (Discard any clams that do not open.) Sprinkle with parsley and garnish with lime wedges. Serve immediately.
SERVES 8
VARIATION: Omit pimientos and add 1 cup pimientostuffed green olives with the seafood.
baked seafood, orzo, and feta cheese casserole
Of the six casseroles at one of our tasting parties, this was one of the favorites. Halibut and shrimp pair well together with pasta. Serve with a cabbage salad and creamy dill dressing.
2 tablespoons vegetable oil
1 large yellow onion, chopped
3 cloves garlic, minced
1 large can (28 ounces) tomatoes, chopped, juice from can included
1/4 cup dry white wine
1 teaspoon sugar
1/2 teaspoon dried oregano
3/4 teaspoon salt
Freshly ground pepper to taste
1/2 cup orzo
1 pound halibut, cut into bite-size pieces
3/4 pound large shrimp, peeled and deveined
3 tablespoons chopped fresh parsley
4 ounces feta cheese, crumbled
PREHEAT oven to 400°F. In a Dutch oven, warm oil over medium heat. Add onion and garlic and sauté until tender, about 5 minutes. Add tomatoes, wine, seasonings, and orzo. Simmer, uncovered, 10 minutes.
FOLD in halibut and shrimp and bake, covered, until halibut is white and shrimp is pink, about 15 minutes. Stir in parsley and cheese and bake, uncovered, until bubbly, about 10 minutes longer.
SERVES 6 TO 8
shrimp, tomatoes, rice, and feta cheese
The surprising addition of a feta-cheese topping gives this delicious combination of shrimp, tomatoes, and rice a unique flavor. Serve with a Caesar salad.
11/4 pounds large shrimp, peeled and deveined
Salt and freshly ground pepper to taste
2 tablespoons butter or margarine
1 tablespoon olive oil
3 cloves garlic, minced
1/2 teaspoon dried oregano
3 tablespoons chopped fresh parsley
2 large tomatoes, seeded, chopped, and drained
1/4 cup dry white wine
1/4 cup Rich Chicken Stock or canned low-sodium chicken broth
21/2 cups cooked long-grain white rice
4 ounces crumbled feta cheese
PREHEAT oven to 375°F. Sprinkle shrimp with salt and pepper. In a large skillet over medium-high heat, melt butter with oil. Add garlic and shrimp and sauté until shrimp turns pink, 2 to 3 minutes. Add oregano, parsley, tomatoes, wine, and stock, and simmer 5 minutes.
TRANSFER to a 21/2-quart casserole dish lightly coated with cooking spray or oil. Add rice and mix well. Sprinkle with feta cheese.
BAKE, uncovered, until heated through, 20 to 25 minutes.
SERVES 6
shrimp, wild rice, and mushroom bake
The combination of wild rice and white rice complements the succulent shrimp and earthy mushrooms. This makes an elegant company entrée for 8 to 10 guests, but it can easily be halved. Serve with a spinach salad, and chocolate mousse for dessert.
4 cups Rich Chicken Stock, canned low-sodium chicken broth, or water
3/4 teaspoon salt
1/2 cup wild rice, thoroughly rinsed and drained
1 cup long-grain white rice
31/2 tablespoons butter or margarine
1 cup chopped yellow onion
1 pound medium mushrooms, sliced
1 cup chopped celery
2 cloves garlic, minced
1 tablespoon fresh lemon juice
2 tablespoons all-purpose flour
2 teaspoons Worcestershire sauce
3 tablespoons dry white wine
3/4 teaspoon dried thyme
Freshly ground pepper to taste
1/4 cup freshly grated Parmesan cheese
11/4 pounds large shrimp, shelled and deveined
1/4 cup finely chopped fresh parsley
IN a large saucepan over high heat, bring 3 cups stock and 1/4 teaspoon salt to a boil. Add wild rice, reduce temperature to medium-low, cover, and cook 25 minutes. Stir in white rice, raise heat, and bring to a boil. Reduce temperature and cook, covered, until liquid is absorbed, about 25 minutes longer. Transfer to a 4-quart casserole dish lightly coated with cooking spray or oil.
PREHEAT oven to 350°F. In a skillet over medium heat, melt 11/2 tablespoons butter. Add onion, mushrooms, celery, garlic, and lemon juice and sauté until tender, 6 to 7 minutes. Add to casserole dish.
IN same skillet over medium heat, melt remaining 2 tablespoons butter. Add flour and stir until bubbly. Add remaining 1 cup stock and Worcestershire sauce and stir until thickened, about 2 minutes. Add wine, thyme, remaining 1/2 teaspoon salt, pepper, and cheese and stir until cheese is melted and sauce is smooth. Add to casserole and mix well.
COVER and bake 25 minutes. Fold in shrimp and bake, covered, until heated through and shrimp turns pink, 15 to 20 minutes longer. Sprinkle with parsley before serving.
SERVES 8 TO 10
spicy shrimp, tomatoes, and rice bake
This recipe calls for small shrimp, sometimes called “salad shrimp” or “bay shrimp.” They require no rinsing, peeling, or deveining. The spices add an unusual flavor to this seafood dish.
2 teaspoons vegetable oil
1/2 cup chopped green bell pepper
1/2 cup chopped yellow onion
1 clove garlic, minced
3/4 cup long-grain white rice
1 cup canned tomatoes, juice from can included, lightly puréed in food processor
11/4 cups Rich Chicken Stock, canned low-sodium chicken broth, or water
1/4 teaspoon ground cloves
1/4 teaspoon chili powder
Dash cayenne pepper
1/2 teaspoon salt
Freshly ground pepper to taste
1/2 pound small shrimp
PREHEAT oven to 375°F. Warm oil in a skillet over medium heat. Sauté bell pepper, onion, and garlic until tender, about 5 minutes. Stir in rice. Add tomatoes, stock, and seasonings. Bring to a boil.
TRANSFER to a 2 Ms-quart casserole dish lightly coated with cooking spray or oil. Stir in shrimp, cover, and bake until liquid is absorbed, about 1 hour.
SERVES 4
shrimp and crab spaghetti
The two most popular shellfish are combined with spaghetti and baked in an herbed cheese sauce. This makes a delicious casserole to serve at a party, along with a salad bar and assorted toppings.
3 tablespoons butter or margarine
8 ounces mushrooms, sliced
1 cup sliced green onions, including some tender green tops
2 cloves garlic, minced
3 tablespoons all-purpose flour
1 cup Rich Chicken Stock, or canned low-sodium chicken broth
1 cup light cream or milk
2 tablespoons dry white wine
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/2 teaspoon salt
Freshly ground pepper to taste
1/4 cup freshly grated Parmesan cheese, plus extra for topping
3/4 pound small cooked shrimp
1/2 pound crabmeat, flaked
8 ounces spaghetti, broken up, cooked, and drained
PREHEAT oven to 375°F. In a saucepan over medium heat, melt butter. Add mushrooms, onions, and garlic and sauté until tender, about 5 minutes. Stir in flour and blend. Add stock, cream, wine, and seasonings and stir until thickened, about 2 minutes. Stir in 1/4 cup cheese, shrimp, and crabmeat.
IN a 4-quart casserole dish lightly coated with cooking spray or oil, combine spaghetti and seafood sauce and mix well. Sprinkle with remaining cheese. Bake, uncovered, until bubbly, about 45 minutes.
SERVES 6
tangy baked shrimp
Here is an easy way to prepare shrimp. The shrimp is baked in a beer marinade and served on rice. Sugar snap peas go well with this dish.
1/2 cup beer, allowed to go flat
1 tablespoon vegetable oil
2 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
2 drops Tabasco sauce
1/4 teaspoon salt
Freshly ground pepper to taste
11/4 pounds large shrimp, peeled and deveined
1/4 cup chopped fresh parsley
1 cup long-grain white rice, cooked
IN a 9-by-13-inch baking dish, mix all ingredients except shrimp and parsley. Add shrimp and mix again. Marinate 1 hour, at room temperature, turning occasionally. Meanwhile, preheat oven to 425°F.
IN the same dish, bake shrimp uncovered with marinade until shrimp turns pink, about 10 minutes.
SPOON shrimp and some of sauce over rice. Sprinkle with parsley.
SERVES 4
crab and shrimp casserole
There are many ways to combine crab and shrimp, but this is one of the best. The distinct blend of flavors makes this a terrific company dinner. Serve with your favorite tossed green salad and offer a strawberry pie for dessert.
4 tablespoons butter or margarine
1 cup chopped celery
1 cup chopped yellow onion
1/2 red bell pepper, seeded and chopped
3 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
2 tablespoons dry white wine
1/2 cup light sour cream
11/2 pounds small cooked shrimp
1/2 pound crabmeat, flaked
3 cups cooked long-grain rice
1/4 cup toasted slivered almonds
11/2 cups grated cheddar cheese
PREHEAT oven to 350°F. In a medium saucepan over medium heat, melt 1 tablespoon of the butter. Add celery, onion, and bell pepper and sauté until tender, about 5 minutes. Transfer vegetables to a 4-quart casserole dish lightly coated with cooking spray or oil.
ADD remaining butter to pan and then add flour, stirring constantly until bubbly. Add milk and stir until thickened, 2 to 3 minutes. Add salt, Worcestershire sauce, and wine. Fold in sour cream.
ADD the cream sauce to the casserole dish along with shrimp, crabmeat, rice, and almonds and mix gently. Top with cheese. Bake, uncovered, until bubbly, 45 to 55 minutes. Let stand 5 to 10 minutes before serving.
SERVES 8 TO 10
crab and mushroom stroganoff
Sweet, luscious crabmeat and mushrooms are blended with a rich cream sauce and spinach noodles for an elegant dinner entrée. A mixed green salad with avocado and red onion complements this dish.
2 tablespoons vegetable oil
1/2 cup finely diced yellow onion
1/2 cup finely diced red bell pepper
1 clove garlic, minced
8 ounces mushrooms, sliced
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 cup Rich Chicken Stock or canned low-sodium chicken broth
3 tablespoons dry white wine
1/4 teaspoon dried dill weed
1/4 teaspoon salt
1/8 teaspoon white pepper
2 drops Tabasco sauce 1 cup light sour cream
3/4 pound crabmeat, flaked
8 ounces (about 3 cups) spinach or plain noodles, cooked and drained
PREHEAT oven to 350°F. In a medium saucepan over medium heat, warm oil. Add onion, bell pepper, garlic, and mushrooms and sauté until tender, about 5 minutes. Transfer to a 21/2-quart casserole dish lightly coated with cooking spray or oil.
IN the same pan, melt butter. Stir in flour and continue stirring until bubbly. Add stock, wine, and seasonings and bring to a boil, stirring constantly, until thickened, 2 to 3 minutes. Remove from heat. Stir in sour cream and crabmeat. Add mixture to casserole dish along with noodles and mix well.
BAKE, uncovered, until bubbly, stirring once, 30 minutes.
SERVES 6 TO 8
crab and spinach manicotti with parmesan cheese sauce
This is a great casserole to make ahead and have ready for out-of-town company. Serve with a salad of mixed greens, mushrooms, red onion, and a basil vinaigrette dressing, and some cookies for dessert.
1/2 pound crabmeat, flaked
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
11/2 cups ricotta cheese
1/4 cup freshly grated Parmesan cheese
1/2 cup chopped green onions, including some tender green tops
1 large egg, beaten
1 teaspoon salt
12 manicotti shells, cooked and drained
Parmesan Cheese Sauce (recipe follows)
PREHEAT oven to 400°F. In a medium bowl, combine crabmeat, spinach, cheeses, onions, egg, and salt and mix well.
WITH a spoon or with your fingers, fill shells and place in a 9-by-13-inch glass baking dish lightly coated with cooking spray or oil. Top with Parmesan Cheese Sauce.
BAKE, uncovered, until bubbly, about 25 minutes.
SERVES 8
parmesan cheese sauce
4 tablespoons butter or margarine
4 tablespoons all-purpose flour
21/2 cups milk
1 cup freshly grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon white pepper
IN a saucepan over medium heat, melt butter. Add flour and stir until bubbly. Add milk and stir until thickened, 2 to 3 minutes. Add cheese, salt, and pepper and stir until cheese melts, about 5 minutes.
MAKES ABOUT 21/2 CUPS
crab florentine
Crabmeat is usually expensive, so make this dish for a special-occasion dinner. Whole crab is less expensive if you don’t mind extracting the meat yourself. (You will probably need two crabs.) Layered with spinach, this is an impressive entrée.
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 cup sliced green onions, including some tender green tops
1 pound crabmeat, flaked
11/2 cups grated Monterey Jack cheese
Salt and freshly ground pepper to taste
1 cup light sour cream
PREHEAT oven to 350°F. In a 7-by-113/4-inch baking dish lightly coated with cooking spray or oil, layer half the spinach, half the onions, half the crabmeat, and half the cheese. Season with salt and pepper. Repeat the layers. Spread sour cream evenly on top and bake, uncovered, until bubbly, 35 to 40 minutes.
SERVES 6
seafood-broccoli strata
This is a great dish to serve to company because it should be made a day in advance. Serve for a luncheon along with a fresh fruit salad and homemade rolls.
6 slices sourdough bread 1/2 inch thick, crusts removed, and cubed (about 8 cups)
1/3 cup butter, melted
3 cups grated cheddar cheese
1 cup cooked and flaked white-fleshed fish, such as snapper, flounder, or cod
1 cup crabmeat, flaked, or small shrimp, or combination of the two
2 cups cooked chopped broccoli
3 large eggs
2 cups 2 percent milk
3/4 teaspoon salt
1/2 teaspoon dry mustard
Freshly ground pepper to taste
IN a bowl toss bread cubes with butter. In a 9-by-13-inch baking dish lightly coated with cooking spray or oil, layer half the bread cubes, half the cheese, all the seafood, broccoli, and remaining bread cubes.
IN a bowl beat eggs, milk, and seasonings. Pour over casserole. Top with remaining cheese. Cover and refrigerate about 12 hours or overnight.
PREHEAT oven to 325°F. Bring casserole to room temperature. Uncover and bake until knife inserted in the middle comes out clean, about 50 minutes. Let stand 10 minutes before serving. Cut into squares.
SERVES 8
salmon and spinach noodle casserole
Freshly cooked saimon is the key to this delightful casserole of salmon, spinach noodles, and a creamy sauce. Other firm fish, such as halibut or tuna, can be substituted for salmon.
8 ounces light cream cheese, cut into cubes
1 cup milk
1/2 teaspoon salt
1/4 cup freshly grated Parmesan cheese, plus extra cheese for sprinkling on top
6 ounces (about 31/2 cups) spinach noodles, cooked and drained
2 cups poached fresh salmon (1 large salmon steak), flaked and bones removed (see Note)
PREHEAT oven to 375°F. In a small saucepan over medium heat, melt cream cheese in milk. Add salt and whisk in 1/4 cup Parmesan cheese until cheese is melted and sauce is smooth.
PLACE sauce, noodles, and salmon in a 21/2-quart casserole dish lightly coated with cooking spray or oil. With 2 forks, toss until blended. Sprinkle with Parmesan cheese. Cover and bake until heated through, about 25 minutes.
SERVES 6 TO 8
NOTE: To poach salmon, in a skillet over high heat, add 11/2 cups water, 2 tablespoons dry white wine (optional), 1 bay leaf, a small piece of onion, 4 peppercorns, 1/4 teaspoon salt, and 2 parsley sprigs. Bring to a boil. Add salmon. Reduce heat to low and simmer, covered, until fish flakes, about 10 minutes. Carefully lift fish out of poaching liquid and remove skin.
salmon and peas
As the salmon bakes, a coating of mayonnaise keeps it moist and flavorful. A border of fresh peas adds color and eye appeal. This is a simple way to prepare a premier fish.
1/4 cup light mayonnaise
1/2 teaspoon dried tarragon, crumbled
1 tablespoon chopped fresh parsley
2 teaspoons fresh lemon juice
1/2 teaspoon salt
Freshly ground pepper
3 salmon steaks (11/2 to 2 pounds combined weight)
11/2 cups fresh peas, or frozen peas, thawed
Lemon wedges for garnish
PREHEAT oven to 425°F. In a small bowl, mix mayonnaise, tarragon, parsley, lemon juice, salt, and pepper.
SPREAD a thin layer of the mayonnaise mixture on the bottom of a 6-by-10-inch baking dish. Add salmon. Spread remaining mayonnaise on top of salmon.
BAKE, uncovered, 8 minutes. Sprinkle peas around the edge of the dish. Bake until fish flakes and peas are tender, 5 to 6 minutes longer. Garnish with lemon wedges.
SERVES 4 TO 6
salmon loaf
Here is a way to use leftover salmon (should you be lucky enough to have any). You can also use a good quality canned salmon. Serve with Dijon Mayonnaise and New Potatoes and Fresh Spinach Bake.
2 cups cooked salmon, flaked and bones removed (see Note,); or 1 can (151/2 ounces) canned salmon, drained, flaked, skin removed, and bones mashed
2/3 cup dry bread crumbs
1/4 cup finely chopped yellow onion
3 tablespoons chopped fresh parsley
1 large egg, beaten
1 teaspoon Worcestershire sauce
1/2 cup light mayonnaise
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon dried dill weed
1/4 teaspoon dried tarragon
Freshly ground pepper to taste
Lemon wedges for garnish
PREHEAT oven to 350°F. In a large bowl, mix all of the ingredients except lemon wedges. Place in a 4-by-8-inch loaf pan with 21/2-inch sides, lightly coated with cooking spray or oil.
BAKE until flavors are blended and loaf is crisp around the edges, about 1 hour. Let stand 10 minutes, then remove from pan and place on a plate. Garnish with lemon wedges and serve with Dijon mayonnaise.
SERVES 4 TO 6
dijon mayonnaise
1/2 cup light mayonnaise
1/4 nonfat plain yogurt
1 tablespoon Dijon mustard
1 teaspoon fresh lemon juice
BLEND all ingredients in a small bowl. Refrigerate until needed.
MAKES ABOUT 1 CUP
ahi and papaya in citrus sauce
Ahi is the Hawaiian name for yellowfin tuna. It has a stronger flavor than albacore tuna and is darker in color. Mere it is baked in a spicy citrus sauce and topped with papaya, for a tropical accent. Serve with hot fluffy rice.
4 ahi (tuna) steaks (about 2 pounds)
1 ripe papaya, peeled, seeded, and cubed
1/4 cup toasted slivered almonds
2 kiwis, peeled and sliced
PREHEAT oven to 425°F.
ARRANGE ahi in a 9-by-13-inch baking dish lightly coated with cooking spray or oil. Top with papaya and half of the citrus sauce. Bake, uncovered, until fish flakes, about 10 minutes. Sprinkle with almonds.
PLACE ahi on a platter and garnish with kiwi slices. Pass remaining sauce in a pitcher.
SERVES 4 TO 6
citrus sauce
2 cups orange juice
1 tablespoon fresh lemon juice
1/4 teaspoon ground ginger
1/3 cup brown sugar
3 tablespoons soy sauce
1/4 teaspoon Worcestershire sauce
21/2 tablespoons cornstarch
PLACE all ingredients for the sauce in a saucepan over medium heat and whisk until thickened, about 5 minutes. Keep warm over low heat.
MAKES ABOUT 23/4 CUPS
baked tuna and peppers
Eat healthy and include more fish and vegetables in your diet with this colorful and delicious combination. Other seafood may be used, such as snapper.
1 tablespoon vegetable oil
1 cup chopped yellow onion
1/2 red bell pepper, seeded and chopped
1/2 green bell pepper, seeded and chopped
1/2 yellow bell pepper, seeded and chopped
2 cloves garlic, chopped
3/4 cup long-grain white rice
1/4 cup dry white wine
11/2 cups Fish Stock, clam juice, or water
1/2 teaspoon salt
Freshly ground pepper to taste
11/4 pounds fresh tuna steaks, cut into 11/2-inch pieces
1/4 cup chopped fresh parsley or chives
PREHEAT oven to 375°F. In a Dutch oven over medium heat, warm oil. Add onion, peppers, and garlic and sauté until tender, about 5 minutes. Stir in rice. Add wine, stock, salt, and pepper and bring to a boil.
BAKE, covered, 20 to 25 minutes. Gently stir in tuna. Cover and bake until liquid is absorbed and fish flakes, about 10 minutes longer. Sprinkle with parsley before serving.
SERVES 6
tuna-noodle casserole
This is the mother of all casseroles, and no casserole book is complete without it. A light white sauce is used in place of condensed soup, and hard-cooked eggs are added.
3 cups egg noodles, cooked and drained
2 cans (6 ounces each) light tuna in water, drained
2 hard-cooked eggs, chopped
1 cup Basic White Sauce
3/4 cup grated cheddar cheese
PREHEAT oven to 375°F. In 21/2-quart casserole dish, mix all ingredients together except cheese. Sprinkle cheese on top.
BAKE, uncovered, until hot and bubbly, about 25 minutes.
SERVES 4
VARIATION: Omit eggs and add 1 large tomato, seeded, chopped, and drained.
cod with peppers, tomatoes, and white beans
The contrasting ingredients in this dish make it colorful as well as flavorful. Any white fish may be used, depending on availability and your preference.
11/2 pounds cod or other whitefleshed fish, such as red snapper
1 tablespoon vegetable oil
1 green bell pepper, seeded and cut lengthwise into 3/8-inch strips
1 yellow onion, sliced into rings
2 cloves garlic, chopped
1 can (141/2 ounces) Italianstyle stewed tomatoes, including juice from can
1 can (15 ounces) white beans, rinsed and drained
1/4 cup dry white wine
1 tablespoon chopped fresh basil, or 3/4 teaspoon dried basil
1/2 teaspoon salt
Freshly ground pepper to taste
2 teaspoons capers, drained
1/4 cup chopped fresh parsley
PREHEAT oven to 425°F. Place fish in a 71/2-by-113/4-inch baking dish lightly coated with cooking spray or oil.
IN a medium skillet over medium heat, warm oil. Add bell pepper, onion, and garlic and sauté until tender, about 5 minutes. Add tomatoes, beans, wine, seasonings, and capers and simmer 5 minutes. Pour over fish.
BAKE, uncovered, until fish flakes, about 20 minutes. Sprinkle with parsley before serving.
SERVES 4
halibut with yogurt-cucumber topping
This is a “no-fuss dish that can be made ahead and served for company. Include a green vegetable on the menu for taste and eye appeal.
2 pounds halibut or other white-fleshed fish fillets, such as sole or cod
Salt to taste
1/2 cup plain nonfat yogurt or light sour cream
1 teaspoon fresh lemon juice
1 tablespoon light mayonnaise
1/4 teaspoon dried dill weed
1/2 cup seeded and chopped cucumber
1/4 cup pitted and sliced green olives
2 tablespoons chopped fresh parsley
PREHEAT oven to 425°F. Place fish in a 71/2-by-113/4-inch baking dish lightly coated with cooking spray or oil. Season with salt. In a medium bowl, stir together all remaining ingredients. Spread evenly over fish.
BAKE until fish flakes, about 12 to 15 minutes. Transfer to warmed individual plates and serve immediately.
SERVES 4
red snapper stew
Here is a Friday night dinner special. Fresh vegetables and fish simmer in a savory sauce for a satisfying one-bowl meal. Serve with cheese bread and follow with a refreshing lemon sorbet.
1/2 small head green cabbage, cut into wedges
3 carrots, peeled and cut into 1-inch diagonal slices
1 yellow onion, cut into wedges
3 new potatoes, quartered, or 8 whole baby new potatoes
8 ounces mushrooms
2 cups Rich Chicken Stock or canned low-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/2 teaspoon dried dill weed
Freshly ground pepper to taste
1 pound red snapper, or any white-fleshed fish, cut into bite-size pieces
Chopped fresh parsley for sprinkling on top
PREHEAT oven to 350°F. In a Dutch oven over medium heat, add vegetables, stock, and seasonings. Bring to a boil.
COVER and bake until vegetables are tender, about 35 minutes. Add fish and bake, uncovered, until fish flakes, about 10 minutes longer. Serve in bowls and sprinkle with parsley.
SERVES 4
cod or snapper and fresh vegetables
In this dish, vegetables are sautéed briefly to retain their fresh flavor and character and are then added to the fish and baked in the oven.
4 cod or snapper fillets (about 11/2 pounds)
2 tablespoons vegetable oil
1 cup chopped yellow onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
4 ounces mushrooms, sliced
2 cloves garlic, chopped
1 tablespoon chopped fresh basil, or 1 teaspoon dried basil
1/2 teaspoon salt
Freshly ground pepper to taste
1 large tomato, seeded, chopped, and drained
2 tablespoons fresh lemon juice
PREHEAT oven to 425°F. Place fish in a 71/2-by-113/4-inch baking dish lightly coated with cooking spray or oil. In a medium skillet over medium heat, warm oil. Add onion, bell pepper, mushrooms, and garlic and sauté until tender, about 7 minutes. Stir in seasonings, tomato, and lemon juice. Sauté until well blended, about 2 minutes longer.
POUR vegetable mixture over fish. Bake, uncovered, until fish flakes, about 20 minutes.
SERVES 4 TO 6
halibut, broccoli, and cherry tomato casserole
In this colorful dish, the gleaming white halibut contrasts with broccoli and cherry tomatoes, and a flavorful cheese sauce caps the inviting presentation. A fresh fruit salad is a complementary addition.
3 cups broccoli florets
1/2 cup water
11/2 pounds halibut fillets or other white-fleshed fish, such as snapper, flounder, or cod
Salt to taste
1 tablespoon fresh lemon juice
4 tablespoons butter or margarine
3 tablespoons all-purpose flour
2 cups milk
3 tablespoons dry white wine
1 cup grated Swiss cheese
1/2 teaspoon salt
1/8 teaspoon white pepper
Paprika for sprinkling on top
2 tablespoons toasted slivered almonds
1 cup cherry tomatoes
PREHEAT oven to 375°F. Put broccoli and water in a medium saucepan over medium heat. Bring to a boil and cook, covered, 4 minutes. Drain under cold water.
PLACE halibut in the center of a 9-by- 13-inch baking dish lightly coated with cooking spray or oil. Season with salt and sprinkle with lemon juice. Arrange broccoli around the outside. Set aside.
IN a saucepan over medium heat, melt butter and add flour, stirring until bubbly. Add milk and stir until thickened, about 2 minutes. Add wine, cheese, salt, and pepper and stir until blended. Pour sauce over fish and broccoli. Sprinkle with paprika and almonds. Bake, uncovered, until fish begins to flake, about 20 minutes, but baking time will vary depending on thickness of fillet. Add cherry tomatoes, alternating with broccoli florets. Bake until heated through, 5 to 10 minutes longer.
SERVES 4 TO 6
halibut and fresh spinach
Halibut is known for its firm flesh and mild flavor. Here it is prepared simply with fresh spinach and baked with Parmesan cheese on top. Serve with a potato dish.
1 tablespoon butter or margarine
1/2 cup chopped yellow onion
2 bags (6 ounces each) fresh spinach, lightly rinsed and stems removed, if desired
3 or 4 halibut steaks (11/2 to 2 pounds)
3 teaspoons fresh lime or lemon juice
Salt and freshly ground pepper to taste
1/4 cup freshly grated Parmesan cheese
Lime wedges for garnish
PREHEAT oven to 425°F. In a large saucepan over medium heat, melt butter. Add onion and sauté 2 minutes. Add spinach and cook, covered, until spinach wilts, tossing once with a fork, 2 to 3 minutes longer.
SPREAD spinach in the bottom of a 71/2-by-113/4-inch baking dish lightly coated with cooking spray or oil. Place halibut on top, sprinkle with lime juice, and season with salt and pepper. Sprinkle with Parmesan cheese.
BAKE, uncovered, until fish flakes, 12 to 15 minutes. Serve garnished with lime wedges.
SERVES 4 TO 6
halibut topped with sautéed vegetables
Prepare the sautéed vegetables first. Mild, tender halibut is fried and then smothered with the vegetables and finished in the oven. Complete the dinner with a green salad and warm French bread.
2 tablespoons butter or margarine
Juice of 1 lemon
11/2 to 2 pounds halibut fillet, cut into serving-size pieces
Salt and freshly ground pepper to taste
Sautéed Vegetables (recipe follows)
Freshly grated Parmesan cheese for topping
PREHEAT oven to 375°F. In a skillet over medium heat, melt butter with lemon juice. Cook halibut until lightly browned, 4 to 5 minutes on each side. Season with salt and pepper.
PLACE fish in a 71/2-by-113/4-inch glass baking dish lightly coated with cooking spray or oil and top with Sautéed Vegetables. Sprinkle with Parmesan cheese and bake, uncovered, until flavors are blended, about 15 minutes.
SERVES 4
sautéed vegetables
1 tablespoon butter or margarine
1 tablespoon vegetable oil
2 carrots, peeled and grated
4 green onions, including some tender green tops, chopped
8 mushrooms, sliced
1 tomato, seeded, chopped, and drained
1/2 teaspoon salt
Freshly ground pepper to taste
2 tablespoons chopped fresh parsley
IN a medium skillet over medium heat, melt butter with oil. Add carrots, onions, and mushrooms and sauté until tender, about 5 minutes. Add tomato, salt, pepper, and parsley, stir, and remove from heat.
baked pesto scallops
Scallops are a popular bivalve mollusk with two beautiful fan-shaped shells that are often used as containers. Because they are sweet and mild in flavor, scallops appeal to almost everyone. Mere they are coated with pesto crumbs and quickly baked.
3 cups dry bread crumbs
1/4 cup Basil Pesto or commercially prepared pesto
1/4 cup plain nonfat yogurt
1 pound large scallops
PREHEAT oven to 425°F. In a large bowl, mix bread crumbs with pesto and yogurt. Add scallops and toss to coat. Arrange scallops in single layer in a 71/2-by-113/4-inch baking dish lightly coated with cooking spray or oil.
BAKE, uncovered, until scallops are cooked through and crumbs are lightly browned, 10 to 12 minutes.
SERVES 4
scallops, mushrooms, and rice in cream sauce
This is a delicious combination of sweet scallops, mushrooms, and rice blended with a rich sauce. Serve with a spinach salad and warm French bread.
4 tablespoons butter or margarine
1 pound large scallops, rinsed and drained
8 ounces fresh mushrooms, sliced
1/4 cup finely chopped yellow onion
1 clove garlic, minced
1/2 cup dry white wine
1/2 cup half-and-half or milk
1 tablespoon Dijon mustard
1 teaspoon fresh lemon juice
1/4 teaspoon salt
Freshly ground pepper to taste
11/2 cups cooked long-grain white rice
1/4 cup chopped fresh parsley
PREHEAT oven to 350°F. In a medium skillet over medium heat, melt 2 tablespoons of the butter. Add scallops and sauté, stirring constantly, until lightly browned and cooked through, about 5 minutes. Transfer to a 21/2-quart casserole dish lightly coated with cooking spray or oil.
RETURN pan to medium heat and melt remaining 2 tablespoons butter. Add mushrooms, onions, and garlic and sauté 3 minutes. Add wine and boil until liquid is reduced to about 2 tablespoons, about 2 minutes. Add half-and-half, mustard, lemon juice, salt, and pepper and stir until blended.
POUR sauce over scallops. Add rice and mix well. Cover and bake until bubbly, about 30 minutes. Sprinkle with parsley before serving.
SERVES 4
scallop and chicken bake
This elegant dish takes time to prepare, but it is bound to please your guests. Serve with a fruit salad with a mint dressing.
2 tablespoons olive oil
4 skinned and boned chicken breast halves (about 2 pounds), cut into large pieces
1/2 pound large scallops, halved
1/2 cup dry white wine
3/4 cup light cream
1/4 teaspoon dried thyme
Salt and freshly ground pepper to taste
2 bags (6 ounces each) fresh spinach, cooked
Chopped fresh parsley for garnish
PREHEAT oven to 375°F. In a medium skillet over medium heat, warm 1 tablespoon oil. Add chicken and cook until lightly browned, about 5 to 10 minutes. Remove to a plate. Add remaining oil and sauté scallops until lightly browned and cooked through, about 4 minutes. Remove to plate holding chicken. Deglaze pan with wine, stirring to loosen brown bits. Add cream and seasonings and stir until reduced and slightly thickened, about 5 minutes.
PLACE spinach in a 71/2-by-113/4-inch baking dish lightly coated with cooking spray or oil. Lay chicken and scallops on top and cover with sauce. Bake, uncovered, until bubbly, about 15 minutes. Sprinkle with parsley.
SERVES 4 TO 6
sole and scallops
Mild, tender sole is baked with a savory topping of scallops, tomatoes, and herbs for a fresh seafood taste.
1 to 2 tablespoons butter or margarine
1/4 cup chopped yellow onion
1/2 pound small scallops
2 tomatoes, seeded, chopped, and drained
2 tablespoons dry white wine
Salt and freshly ground pepper to taste
1/4 teaspoon dried thyme
1/4 teaspoon dried tarragon, crumbled
4 large sole fillets (about 11/2 pounds combined weight)
3 tablespoons chopped fresh parsley
1/4 cup freshly grated Parmesan cheese
PREHEAT oven to 375°F. In a medium skillet over medium heat, melt butter. Add onion and sauté 2 minutes. Add more butter if needed. Add scallops and tomatoes and sauté until vegetables are tender and scallops are heated through, about 3 minutes longer. Add wine and seasonings and mix well.
PLACE fillets in an 8-by-8-inch baking dish lightly coated with cooking spray or oil. Spoon scallop mixture over sole. Sprinkle with parsley and cheese. Bake, uncovered, until bubbly, about 25 minutes.
SERVES 4
sea rolls with almond-rice filling
Delicate, mild-tasting sole fillets are rolled around an almond-nut filling and topped with a creamy white sauce. Simple to prepare, but elegant enough for a guest dinner. Serve with a spinach and mushroom salad.
1 cup cooked long-grain white rice
3/4 cup chopped toasted almonds
1 cup Basic White Sauce
1/2 teaspoon dried dill weed
11/2 pounds sole fillets
1/2 cup light sour cream
1/4 cup dry white wine
3 tablespoons chopped fresh parsley
PREHEAT oven to 425°F. In a medium bowl, combine rice, almonds, 1/4 cup white sauce, and dill. Lay fillets on a sheet of wax paper. Place about 2 tablespoons rice mixture on each fillet. Roll up and place seam side down in a 71/2-by-113/4-inch baking dish lightly coated with cooking spray or oil.
COMBINE remaining sauce with sour cream and wine and pour over fish. Bake, uncovered, until fish flakes, 12 to 15 minutes. Sprinkle with parsley before serving.
SERVES 4
sole florentine
This casserole has style and flavor, but is still easy to make. Serve with a salad of fresh seasonal fruit and grapes.
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
11/2 cups light sour cream
2 tablespoons all-purpose flour
1/4 cup chopped green onions, including some tender green tops
Juice of 1 lemon
1/4 teaspoon dried thyme
1 teaspoon salt
Freshly ground pepper to taste
11/2 pounds sole fillets
Paprika for sprinkling on top
1/4 cup toasted slivered almonds
Chopped fresh parsley for garnish
PREHEAT oven to 375°F. Place spinach in a medium bowl. In a small bowl, blend 1 cup sour cream, flour, onions, lemon juice, and seasonings. Combine half this mixture with the spinach. Spread spinach mixture evenly on the bottom of a 9-by-13-inch baking dish lightly coated with cooking spray or oil. Arrange sole on top. Spread remaining sour cream mixture on top of sole. Sprinkle with paprika and almonds.
BAKE, uncovered, until fish flakes, about 25 minutes. Sprinkle with parsley before serving.
SERVES 4 TO 6
fillet of sole in hazelnut sauce
This classy baked sole is enhanced with a lemon butter—hazelnut sauce. Serve on rice or noodles.
3 tablespoons all-purpose flour
1 teaspoon paprika
1/2 teaspoon salt
Freshly ground pepper to taste
11/2 pounds sole fillets
4 tablespoons butter or margarine
1/2 cup chopped toasted hazelnuts
1/4 cup fresh lemon juice
1/4 cup chopped fresh parsley
PREHEAT oven to 375°F. On a sheet of wax paper, combine flour, paprika, salt, and pepper. Toss fish in mixture to coat.
IN a large skillet over medium heat, melt 2 tablespoons butter. Brown fillets about 5 minutes on each side. Transfer to a 21/2-quart casserole dish lightly coated with cooking spray or oil.
IN same skillet, melt remaining butter. Add nuts and stir until lightly browned, about 2 minutes. Add lemon juice and parsley. Pour over fish and bake, uncovered, until fish flakes, about 10 minutes.
SERVES 4 TO 6
filled sole roll-ups
Sole works well for this recipe because it is thin and can be rolled easily. Its mild flavor goes well with the rice filling and lemon-butter sauce.
6 tablespoons butter or margarine, melted
3 tablespoons fresh lemon juice
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup cooked brown rice
1 cup grated Swiss cheese
1/4 teaspoon salt
Freshly ground pepper to taste
2 drops Tabasco sauce
6 to 8 sole fillets (about 11/2 pounds)
Paprika for sprinkling on top
PREHEAT oven to 400°F. Mix butter and lemon juice in a cup. In a medium bowl, combine remaining ingredients except sole and paprika. Stir in half of butter-lemon mixture.
LAY fillets flat on an a sheet of wax paper and divide spinachrice mixture among them. Roll up and secure with toothpicks. Place in an 8-by-8-inch baking dish lightly coated with cooking spray or oil. Pour remaining butter-lemon mixture over fish. Sprinkle with paprika.
BAKE, uncovered, until bubbly and fish flakes, about 20 minutes.
SERVES 4
northwest oysters
Fresh oysters are available in the shell or shucked. If they are truly fresh they will smell like the ocean. Mere they are dressed up with seasonings and a buttery sauce. Serve as an appetizer or first course with sliced French bread.
1 cup dry bread crumbs
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cloves garlic, minced
1 pint small fresh oysters, rinsed, drained, and dried
4 tablespoons butter or margarine, melted
2 tablespoons dry white wine
1 teaspoon Worcestershire sauce
2 drops Tabasco sauce
1 tablespoon fresh lemon juice
PREHEAT oven to 400°F. In a small bowl, mix crumbs, cheese, parsley, seasonings, and garlic. Sprinkle one-third of crumb mixture in the bottom of an 8-by-8-inch baking dish lightly coated with cooking spray or oil. Place oysters in a single layer on top of crumbs. Sprinkle remaining crumb mixture on top.
IN a cup, combine butter, wine, Worcestershire sauce, Tabasco sauce, and lemon juice and pour over mixture.
BAKE, uncovered, until bubbly, about 20 minutes. Serve immediately in individual shell-shaped dishes.
SERVES 4