Archive for: August, 2016

Penne and Chicken Tenderloins with Spiced Tomato Sauce

Ingredients 1 teaspoon ground fennel seed 1 teaspoon dried basil 1/2 teaspoon salt 1/2 teaspoon ground coriander 1/4 teaspoon freshly ground black pepper 1 pound chicken breast tenders, cut into (1-inch) pieces 1 tablespoon olive oil 4 garlic cloves, minced 4 cups canned diced tomatoes, undrained 1 cup white wine 8 ounces uncooked penne 1/4 […]

Flattened Chicken with Almond and Paprika Vinaigrette

Ingredients 4 (6-ounce) skinless, boneless chicken breast halves 3/8 teaspoon kosher salt, divided 1/4 teaspoon black pepper 3 tablespoons olive oil, divided 1/4 cup unsalted chicken stock (such as Swanson) 1 garlic clove, minced 2 tablespoons unsalted roasted almonds, finely chopped 1 tablespoon water 1/4 teaspoon finely grated lemon rind 1 tablespoon lemon juice 1/4 […]

Hoisin Flounder

Ingredients 1 (3 1/2-ounce) bag boil-in-bag brown rice 2 tablespoons hoisin sauce 1 tablespoon water 2 teaspoons lower-sodium soy sauce 1 1/2 teaspoons minced fresh ginger 1 1/2 teaspoons dark sesame oil 1/2 teaspoon black pepper 3 tablespoons canola oil, divided 4 (6-ounce) flounder fillets 1/4 teaspoon kosher salt 1 cup diagonally sliced snow peas […]

Blackened Yellowtail Snapper with Mango Salsa

Ingredients 1 cup cubed ripe mango 1/2 cup fresh cilantro, chopped 1/4 cup chopped red onion 1 jalapeno pepper, minced 2 tablespoons fresh lime juice 2 (6-ounce) skinless yellowtail snapper fillets 1 tablespoon melted butter 2 tablespoons prepared blackened or jerk seasoning Preparation Combine mango and next 4 ingredients in a bowl. Cover and chill […]

Mustard and Herb-Crusted Trout

Ingredients 1 1/2 (1-ounce) slices sourdough bread, torn 2 (6-ounce) rainbow trout fillets Cooking spray 1 tablespoon Dijon mustard 1/2 teaspoon dried tarragon 1/4 teaspoon paprika 2 lemon wedges Preparation Preheat oven to 450°. Place bread in a food processor; pulse until crumbly. Place the trout, skin side down, on a jelly roll pan coated […]

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Seafood Cataplana

Ingredients 1 tablespoon olive oil 6 to 8 ounces chorizo sausage or other firm smoked sausage, sliced 1/2 yellow onion, chopped 2 garlic cloves, minced 1 bay leaf 1 teaspoon paprika 1/4 to 1/2 teaspoon salt 1/8 teaspoon dried crushed red pepper (optional) 1 (14-ounce) can crushed fire-roasted tomatoes, undrained 1/2 cup white wine 18 […]

Flounder en Papillote

PARCHMENT PAPER 4 (6-ounce) flounder fillets 2 tablespoons butter, cut into pieces 1/2 teaspoon lemon zest 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons chopped fresh basil 1 pint grape tomatoes, halved Preparation 1. Preheat oven to 400°. Cut 4 (15- x 13-inch) sheets of parchment paper. Fold each in half lengthwise, […]

Salmon with Red Pepper Pesto

Ingredients 4 (6-ounce) fresh or frozen sustainable salmon fillets (such as wild Alaskan) 3/4 teaspoon kosher salt, divided Cooking spray 1/3 cup chopped bottled roasted red bell peppers, rinsed and drained 1 tablespoon tomato paste 1 teaspoon extra-virgin olive oil 7 whole blanched almonds 1 garlic clove Preparation 1. Heat grill pan over medium-high heat. […]

Arctic Char with Orange-Caper Relish

Ingredients 1 cup orange sections 2 tablespoons slivered red onion 1 tablespoon chopped fresh flat-leaf parsley 1 tablespoon capers, minced 1 teaspoon grated orange rind 1 tablespoon fresh orange juice 1 tablespoon extra-virgin olive oil 1 teaspoon rice vinegar 1/8 teaspoon ground red pepper 4 (6-ounce) arctic char fillets 1/2 teaspoon kosher salt 1/2 teaspoon […]

Roasted Cod with Almond-Thyme Breadcrumbs

Ingredients 1 multigrain English muffin, torn into pieces 1/4 cup sliced almonds 1 teaspoon fresh thyme 4 teaspoons olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 4 (6-ounce) fresh skinless cod, haddock, or pollock fillets 2 teaspoons canola mayonnaise Preparation 1. Preheat oven to 400°. 2. Place muffin pieces, almonds, and […]