Swordfish with Penne and Eggplant in White Wine

1 pound penne pasta
1/3 cup extra virgin olive oil, plus 2 tablespoons
3 garlic cloves, minced
1/2 teaspoon red chili flakes (plus more to taste)
1/4 cup chopped fresh flat-leaf parsley
4 Japanese eggplants, ends trimmed, thinly sliced lengthwise, then cut into squares
1 pound swordfish steaks, skin removed, cut into 1-inch cubes
1/3 cup white wine
2 cups halved teardrop or cherry tomatoes (red, yellow or a blend)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh flat-leaf parsley

Instructions:

Boil a large pot of salted water over high heat. Place pasta in boiling water and cook until pasta is tender, but still a little bit firm and then drain. While cooking the pasta, cook the 1/3 cup extra virgin olive oil, garlic, 1/4 cup parsley, and red chili flakes in a large skillet over medium-high heat. Cook for 2 minutes stirring often. Then place the eggplant in the skillet and cook an additional 5 minutes. Remove from the pan and set aside. Place the remaining 2 tablespoons of extra virgin olive oil into the skillet. Now place the swordfish seasoned with salt and pepper in the same skillet and cook about 5 to 7 minutes. Add the white wine and cook until almost evaporated. Remove from heat. Combine all the ingredients, stir, and sprinkle with salt and pepper to taste.

Scrumptious King Prawn Kebabs

Ingredients:
1 lb raw king prawns
1 tsp sesame oil
1 tbsp vegetable oil
1 tbsp tamari sauce
1 tbsp lemon juice
2 tbsp sweet chili sauce
6 cherry tomatoes, washed
8 oz white button mushrooms, wiped clean
Wooden skewers (soaked in water for at least 30 minutes before using them to prevent them from burning)

Instructions:
Peel the prawns, devein, but leave the tails on.

In a large bowl, mix together the lemon juice, sweet chili sauce, oils and tamari sauce. Add the prawns and allow to marinate for at least 30 minutes.

Thread the prawns on the skewers together with mushrooms and cherry tomatoes. Brush with the remaining marinade and cook on a preheated BBQ until cooked through, about 6 – 8 minutes.

Scallops with Lime

Ingredients:
12oz scallops (ideally smaller ones)
2 tbsp fresh dill, chopped
1 tbsp fresh parsley, chopped
2 fresh limes, juiced
½ cucumber, peeled and diced
2tsp olive oil
Salt and pepper

Instructions:
In a saucepan, bring the lime juice and scallops to a boil. Season well. Reduce heat and simmer for a few minutes (about 3 minutes), until the scallops are cooked.

Remove the scallops from the heat and allow to cool. Stir in the herbs, cucumber and oil. Arrange in a serving bowl, cover and chill for a few hours in the fridge.

Serve with crusty bread and extra lime.

This makes a delicious summer starter or light lunch.

Salmon Melts

Ingredients:
1 can (about 15 oz) salmon, drained and flaked
1 tsp fresh lemon juice
1 tsp fresh dill, chopped
1 tsp fresh parsley, chopped
1/3 cup mayonnaise (preferably reduced fat)
1 cup strong cheese of your choice, grated
4 English muffins, halved
Salt and black pepper

Instructions:
In a bowl, mix the salmon with the lemon juice, mayonnaise, parsley, dill and season with salt and pepper. Stir in ½ cup of cheese.

Arrange English muffins on a baking sheet and place under the broiler for a few minutes, until slightly toasted. Spread the salmon mixture equally on the muffin halves, sprinkle with the remaining cheese and place under the broiler until the cheese is melted.

Serve immediately!

Pasta with Clams and Broccoli Florets

Serves 4

Ingredients:
1 ¼ cups of pasta (small pasta)
24 medium clams, scrubbed
2 onions, chopped
½ cup dry white wine
4 tsp extra virgin olive oil
2 garlic cloves, minced
4 cups broccoli florets
1 tbsp lemon juice (ideally freshly pressed)
Pinch of crushed chilli flakes

Instructions:
Add the pasta to a pot of boiling water and cook according to package instructions.

Meanwhile, steam the broccoli florets in a steamer or in a steamer basket over a saucepan of boiling water until slightly soft but still green and crisp. Add to the cooked pasta.

In a separate large saucepan, combine the clams and the remaining ingredients (except the lemon juice) and cook covered over medium heat for about 5 minutes until clams open. Discard any clams that didn’t open. Take the clams out of their shells and chop into chunks. Then add the clams and the cooking liquid to the pasta/broccoli mixture. Add the lemon juice and combine well.

Enjoy with crusty bread and a tossed salad.

Lettuce Wrapped Fish and Vegetables

Ingredients:

6 large lettuce
1 medium carrot, shredded
1 small zucchini, shredded
1 1/2 pounds fresh or frozen (thawed) fish fillets, cut into 6 serving pieces
1 teaspoon dried marjoram leaves
Salt and pepper to taste
2 tablespoons unsalted butter

Instructions:

Wilt lettuce leaves. Placing in hot water for 1 minute can do this. You will see the lettuce leaves start to droop. Be sure to drain the leaves well after removing from water. Place lettuce leaves flat. Take a small portion (enough to cover lettuce leaf) of vegetables and place in single layer in leaf leaving edges clear. Place a piece of fish on top of the vegetables. Add marjoram, salt and pepper taste. Put a small portion of butter on top. Fold leaf around vegetables and fish. Place in a large baking dish seam side down. Continue until all ingredients are used. Cover dish with aluminum foil. Place in a preheated 400 degree oven and bake approximately 30 minutes.

Herby Crust Salmon

Serves 4

Ingredients
4 salmon fillets
1/4 cup breadcrumbs (more if needed)
Zest of 1 lemon
2 green onions, chopped
2 tbsp fresh parsley, chopped
2 tbsp melted butter

Instructions:
Preheat oven to 375 degrees Fahrenheit.

In a small bowl, mix breadcrumbs with lemon zest, green onion, parsley and melted butter. Mix well. Spread mixture onto the salmon fillets. Place fillets on a greased baking tray and bake in the oven for about 20 minutes.

Serve immediately with rice and green beans.

Apple Honey Glazed Salmon Served Over Baby Spinach

Ingredients:

1/2 cup apple cider (not hard cider)
1 1/4 tablespoons honey
4 skinless salmon fillets (6 ounces each)
Salt and pepper, to taste
2 lemons halved
1 tablespoon butter
12 ounces fresh baby spinach
1 1/4 tablespoons white cooking wine

Instructions:

Preheat oven to 350 F. In a small saucepan bring the honey and cider to a boil over medium-high heat. Continue to boil until half the mixture has evaporated. Put the salmon in a large baking dish in one layer, skinned side up. Drizzle the honey cider mixture over the salmon and let set for 10 minutes. Heat a large oven proof skillet on the stove over medium-high heat. Salt and pepper the flesh side of the salmon and place into the pan (flesh side down). Brush the top with the honey cider glaze until the fish begins to caramelize (approximately 2 minutes). Flip the fish over and drizzle with the rest of the glaze and add the lemon halves, cut side down. Place in the oven and bake for 7 minutes or until the salmon flakes easily. To prepare spinach, melt butter in another large skillet over medium heat. When the butter is melted add salt, pepper and spinach. When the leaves begin to wilt, add the wine and cook for 2 minutes. Drain spinach. Arrange on 4 plates with the spinach on the bottom, salmon on top garnished with a lemon half on the side.

Lemon Salmon Salad

20 oz cooked salmon, flaked
8 oz macaroni
2 cups cucumber, sliced
1 cup mozzarella cheese cut into this strips
1/2 cup parsley, chopped
1/4 cup parmesan cheese, grated
2 cups cherry tomatoes, cut in half

Lemon Dressing
3/4 cup olive oil
1/4 cup fresh lemon juice
2 cloves of garlic, minced
1/2 tsp dill weed
1/2 tsp lemon peel, grated
Pepper to taste

Cook macaroni. Drain, rinse and cool. Add all ingredients to medium bowl and toss. Blend all ingredients for lemon dressing. Add the lemon dressing to the salmon pasta, toss well and enjoy.

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Somethin’s Fishy Tacos

3 Tbsp. mayonnaise
Grated zest and juice of 1 lime
3 C. coleslaw
2 scallions, white and green parts, chopped
2 Tbsp. chopped fresh cilantro, optional
Salt and pepper
3 Tbsp. olive oil
1 lb. fish fillets (unbreaded), cut into 6 equal portions
1 tsp. chili powder
Salt
¼ C. all-purpose
12 corn tortillas, heated

To make the slaw, mix the mayonnaise and lime zest and juice in a medium bowl. Add the coleslaw mix, scallions, and cilantro, if using and mix well. Season with salt and pepper. Let stand while making the fish for the tacos. Heat the oil in a large skillet over medium heat the oil is hot but not smoking. Season the cod all over with the chili powder and then the salt.

Place the flour in a small bowl. Coat each piece of cod in the flour, shaking off the excess. Add to the skillet and cook, turning once, until golden brown, about 6 minutes. Transfer the cod to a plate. Place tortillas in a napkin-lined basked and close the napkin to keep the tortillas warm.

Serve the tortillas, fish, and lime slaw at the table. To make each taco, place 2 tortillas, slightly overlapping, on the plate. Top with 1 piece of fish and break it up with a fork. Top with a spoonful of the lime slaw and roll up the taco.

Copyright © The Recipe Finder, All Rights Reserved

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