Nutrition Healthy Eating » Fish and Shellfish http://www.nutritioneating.com A Guide To Nutrition Healthy Eating And Nutrition Information Wed, 21 Dec 2011 15:20:52 +0000 en hourly 1 http://wordpress.org/?v=3.1 Sole with Tangerine Sauce http://www.nutritioneating.com/sole-with-tangerine-sauce/ http://www.nutritioneating.com/sole-with-tangerine-sauce/#comments Sat, 24 Apr 2010 11:45:23 +0000 healthy http://www.nutritioneating.com/?p=551 Yet Another Related Posts Plugin.]]>
  • 1  pound sole fillets
  • 5  tablespoons butter or margarine
  • 2  teaspoons finely shredded tangerine peel
  • 1/2 cup tangerine juice
  • 1  teaspoon lemon juice
  • 1  tablespoon finely chopped parsley
  • 1  tablespoon finely chopped green onion
  • 1  bay leaf
  • 1  tangerine, peeled, sectioned, and seeds removed
  • 3  tablespoons flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 3  tablespoons butter or margarine
  • Parsley
    1. Thaw fish if frozen.

    2. Combine 5 tablespoons butter, tangerine peel and juice, lemon juice, 1 tablespoon parsley, green onion, and bay leaf in a saucepan. Bring to boiling and simmer over low heat until slightly thickened, stirring occasionally. Remove from heat; remove bay leaf and mix in tangerine sections. Keep sauce hot.

    3. Mix flour, salt, and pepper; coat fish fillets. Heat 3 tablespoons butter in a skillet. Add fillets and fry until both sides are browned and fish flakes easily when tested with a fork.

    4. Arrange fish on a hot platter and pour the hot sauce over it. Garnish with parsley.
    [ About 4 servings ]

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    ]]>     http://www.nutritioneating.com/sole-with-tangerine-sauce/feed/ 0     California Style Red Snapper Steaks http://www.nutritioneating.com/california-style-red-snapper-steaks/ http://www.nutritioneating.com/california-style-red-snapper-steaks/#comments Thu, 22 Apr 2010 16:50:51 +0000 healthy http://www.nutritioneating.com/?p=534 Yet Another Related Posts Plugin.]]>
  • 6  fresh or thawed frozen red snapper steaks (about 2 pounds)
  • Salt and pepper
  • 1/4 cup butter or margarine, melted
  • 1  tablespoon grated orange peel
  • 1/4 cup orange juice
  • 1  teaspoon lemon juice
  • Dash nutmeg
  • Fresh orange sections
    1. Arrange red snapper steaks in a single layer in a well greased baking pan; season with salt and pepper.

    2. Combine butter, orange peel and juice, lemon juice, and nutmeg; pour over fish.

    3. Bake at 350 ํF 20 to 25 minutes, or until fish flakes easily when tested with a fork.

    4. To serve, put steaks onto a warm platter; spoon sauce in pan over them. Garnish with orange sections.
    [ 6 servings ]

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    ]]> http://www.nutritioneating.com/california-style-red-snapper-steaks/feed/ 0 Baked Fish with Shrimp Stuffing http://www.nutritioneating.com/baked-fish-with-shrimp-stuffing/ http://www.nutritioneating.com/baked-fish-with-shrimp-stuffing/#comments Wed, 21 Apr 2010 13:34:59 +0000 healthy http://www.nutritioneating.com/?p=521 Yet Another Related Posts Plugin.]]>
  • 1  dressed whitefish, bass, or lake trout (2 to 3 pounds)
  • Salt
  • 1  cup chopped cooked shrimp
  • 1  cup chopped fresh mushrooms
  • 1  cup soft enriched bread crumbs
  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 2  tablespoons chopped parsley
  • 3/4 teaspoon salt
  • Few grains black pepper
  • 1/2 teaspoon thyme
  • 1/4 cup butter or margarine, melted
  • 2  to 3 tablespoons apple cider
  • 2  tablespoons butter or margarine, melted
  • Parsley sprigs
    1. Rinse fish under running cold water; drain well and pat dry with absorbent paper. Sprinkle fish cavity generously with salt.

    2. Combine in a bowl the shrimp, mushrooms, bread crumbs, celery, onion, parsley, salt, pepper, and thyme. Pour 1/4 cup melted butter gradually over bread mixture, tossing lightly until mixed.

    3. Pile stuffing lightly into fish. Fasten with skewers and lace with cord. Place fish in a greased large shallow baking pan. Mix cider and 2 tablespoons melted butter; brush over fish.

    4. Bake at 375 ํ F, brushing occasionally with cider mixture, 25 to 30 minutes, or until fish flakes easily when pierced with a fork. If additional browning is desired, place fish under broiler 3 to 5 minutes. Transfer to a heated platter and remove skewers and cord. Garnish platter with parsley.
    [ 4 to 6 servings ]

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    ]]>     http://www.nutritioneating.com/baked-fish-with-shrimp-stuffing/feed/ 0     Planked Halibut Dinner http://www.nutritioneating.com/planked-halibut-dinner/ http://www.nutritioneating.com/planked-halibut-dinner/#comments Mon, 19 Apr 2010 11:14:31 +0000 healthy http://www.nutritioneating.com/?p=514 Yet Another Related Posts Plugin.]]>
  • 4  halibut steaks, fresh or thawed frozen (about 2 pounds)
  • 1/4 cup butter, melted
  • 2  tablespoons olive oil
  • 1  tablespoon wine vinegar
  • 2  teaspoons lemon juice
  • 1  clove garlic, minced
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon marjoram
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2  large zucchini
  • 1  package (10 ounces) frozen green peas
  • 1  can (8% ounces) tiny whole carrots
  • Au Gratin Potato Puffs
  • Butter
  • Fresh parsley
  • Lemon wedges
    1. Place halibut steaks in an oiled baking pan.

    2. Combine butter, olive oil, vinegar, lemon juice, garlic, dry mustard, marjoram, salt, and pepper. Drizzle over halibut.

    3. Bake at 450 ํF 10 to 12 minutes, or until halibut is almost done.

    4. Meanwhile, halve zucchini lengthwise and scoop out center portion. Cook in boiling salted water until just tender.

    5. Cook peas following directions on package. Heat carrots.

    6. Prepare Au Gratin Potato Puffs.

    7. Arrange halibut on wooden plank or heated ovenware platter and border with zucchini halves filled with peas, carrots, and potato puffs. Dot peas and carrots with butter.

    8. Place platter under broiler to brown potato puffs. Sprinkle carrots with chopped parsley.

    9. Garnish with sprigs of parsley and lemon wedges arranged on a skewer.
    [ 4 servings ]

    Au Gratin Potato Puffs:

    1. Pare 11/2 pounds potatoes;cook and mash potatoes in a saucepan.
    2. Add 2 tablespoons butter and 1/3 cup milk; whip until fluffy.
    3. Add 2 slightly beaten egg yolks, 1/2 cup shredded sharp Cheddar cheese, 1 teaspoon salt, and few grains pepper; continue whipping.
    4. Using a pastry bag with a large star tip, form mounds about 2 inches in diameter on plank.  Proceed as directed in recipe.

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    ]]>     http://www.nutritioneating.com/planked-halibut-dinner/feed/ 0     Trout Amandine with Pineapple http://www.nutritioneating.com/trout-amandine-with-pineapple/ http://www.nutritioneating.com/trout-amandine-with-pineapple/#comments Sun, 18 Apr 2010 08:11:12 +0000 healthy http://www.nutritioneating.com/?p=504 Yet Another Related Posts Plugin.]]>
  • 6  whole trout
  • Lemon juice
  • Enriched all-purpose flour
  • 6  tablespoons butter or margarine
  • Salt and pepper
  • 2  tablespoons butter or margarine
  • 1/2 cup slivered blanched almonds
  • 6  well-drained canned pineapple slices
  • Paprika
  • Lemon wedges
    1. Rinse trout quickly under running cold water; dry thoroughly. Brush trout inside and out with lemon juice. Coat with flour.

    2. Heat 6 tablespoons butter in a large skillet. Add trout and brown on both sides. Season with salt and pepper.

    3. Meanwhile, heat 2 tablespoons butter in another skillet over low heat. Add almonds and stir occasionally until golden.

    4. Sprinkle pineapple slices with paprika. Place pineapple in skillet with almonds and brown lightly on both sides. Arrange trout on a warm serving platter and top with pineapple slices and almonds. Garnish platter with lemon wedges.
    [ 6 servings ]

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    ]]>     http://www.nutritioneating.com/trout-amandine-with-pineapple/feed/ 0     Broiled Trout http://www.nutritioneating.com/broiled-trout/ http://www.nutritioneating.com/broiled-trout/#comments Thu, 15 Apr 2010 07:07:33 +0000 healthy http://www.nutritioneating.com/?p=475 Yet Another Related Posts Plugin.]]>
  • Trout (8- to 10-ounce fish for each serving)
  • French dressing
  • Instant minced onion
  • Salt
  • Lemon slices
  • Tomato wedges
  • Mint sprigs or watercress
    1. Remove head and fins from trout, if desired. Rinse trout quickly under running cold water; dry thoroughly. Brush inside of fish with French dressing and sprinkle generously with instant minced onion and salt. Brush outside generously with French dressing.

    2. Arrange trout in a greased shallow baking pan or on a broiler rack. Place under broiler with top of fish about 3 inches from heat. Broil 5 to 8 minutes on each side, or until fish flakes easily; brush with dressing during broiling.

    3. Remove trout to heated serving platter and garnish with lemon, tomato, and mint.

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    ]]>     http://www.nutritioneating.com/broiled-trout/feed/ 0     Broiled Salmon http://www.nutritioneating.com/broiled-salmon/ http://www.nutritioneating.com/broiled-salmon/#comments Wed, 14 Apr 2010 09:11:36 +0000 healthy http://www.nutritioneating.com/?p=468 Yet Another Related Posts Plugin.]]>
  • 6  salmon steaks, cut 1/2 inch thick
  • 1  cup sauterne
  • 1/2 cup vegetable oil
  • 2  tablespoons wine vinegar
  • 2  teaspoons soy sauce
  • 2  tablespoons chopped green onion
  • Seasoned salt
  • Green onion, chopped (optional)
  • Pimento strips (optional)
    1. Put salmon steaks into a large shallow dish. Mix sauterne, oil, wine vinegar, soy sauce, and green onion; pour over salmon. Marinate in refrigerator several hours or overnight, turning occasionally.

    2. To broil, remove steaks from marinade and place on broiler rack. Set under broiler with top 6 inches from heat. Broil about 5 minutes on each side, brushing generously with marinade several times. About 2 minutes before removing from broiler, sprinkle each steak lightly with seasoned salt and, if desired, top with green onion and pimento. Serve at once.
    [ 6 servings ]

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    ]]>     http://www.nutritioneating.com/broiled-salmon/feed/ 0     Two-Layer Salmon-Rice Loaf http://www.nutritioneating.com/two-layer-salmon-rice-loaf/ http://www.nutritioneating.com/two-layer-salmon-rice-loaf/#comments Tue, 13 Apr 2010 10:25:36 +0000 healthy http://www.nutritioneating.com/?p=464 Yet Another Related Posts Plugin.]]> Salmon layer:

    • 1  can (16 ounces) salmon
    • 2   cups coarse soft enriched bread crumbs
    • 2  tablespoons finely chopped onion
    • 1/2 cup undiluted evaporated milk
    • 1  egg, slightly beaten
    • 2   tablespoons butter or margarine, melted
    • 1  tablespoon lemon juice
    • 1  teaspoon salt

    Rice layer:

    • 3  cups cooked enriched rice
    • 1/4 cup finely chopped parsley
    • 2  eggs, slightly beaten
    • 2/3 cup undiluted evaporated milk
    • 2  tablespoons butter or margarine, melted
    • 1/4 teaspoon salt

    Sauce:

    • 1   large onion, quartered and thinly sliced
    • 3/4 cup water
    • 1  can (103/4 ounces) condensed tomato soup
    1. For salmon layer, drain salmon and remove skin. Flake salmon and put into a bowl. Add bread crumbs, onion, evaporated milk, egg, butter, lemon juice, and salt; mix lightly. Turn into a buttered 9x5x3-inch loaf pan; press lightly to form a layer.

    2. For rice layer, combine rice with parsley, eggs, evaporated milk, butter, and salt. Spoon over salmon layer; press lightly.

    3. Set filled loaf pan in a shallow pan. Pour hot water into pan to a depth of 1 inch.

    4. Bake at 375 ํ F about 45 minutes. Remove from water immediately.

    5. Meanwhile, for sauce, put onion and water into a sauce pan. Bring to boiling, reduce heat, and simmer, covered, 10 minutes. Remove onion, if desired. Add condensed soup to saucepan, stir until blended, and bring to boiling.

    6. Cut loaf into slices and top servings with tomato sauce.
    [ About 8 servings ]

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    ]]>     http://www.nutritioneating.com/two-layer-salmon-rice-loaf/feed/ 0     Salmon Bake http://www.nutritioneating.com/salmon-bake/ http://www.nutritioneating.com/salmon-bake/#comments Sat, 10 Apr 2010 12:19:24 +0000 healthy http://www.nutritioneating.com/?p=451 Yet Another Related Posts Plugin.]]>
  • 1 can (16 ounces) salmon, drained and flaked
  • 11/2 cups herb-seasoned stuffing croutons
  • 2 tablespoons finely snipped parsley
  • 2 tablespoons finely chopped onion
  • 3 eggs, well beaten
  • 1 can (IOV2 ounces) condensed cream of celery soup
  • 1/2 cup milk
  • 1/8 teaspoon ground black pepper
  • Lemon, thinly sliced and cut in quarter-slices
  • Parsley, snipped
  • Sour cream sauce (prepared from a mix)
    1. Toss salmon, stuffing croutons, parsley, and onion together in a bowl. Blend eggs, condensed soup, milk, and pepper; add to salmon mixture and mix thoroughly. Turn into a greased 11/2-quart casserole.

    2. Bake at 350ํ F about 50 minutes. Garnish center with overlapping quarter-slices of lemon and parsley.

    3. Serve with hot sour cream sauce.
    [ About 6 servings ]

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    ]]>     http://www.nutritioneating.com/salmon-bake/feed/ 0     Fish and Shellfish http://www.nutritioneating.com/fish-and-shellfish/ http://www.nutritioneating.com/fish-and-shellfish/#comments Sat, 10 Apr 2010 08:29:18 +0000 healthy http://www.nutritioneating.com/?p=448 Yet Another Related Posts Plugin.]]> If you are not a fish lover, you’ve probably never eaten it properly prepared. Remember, fish is cooked when its flesh becomes opaque and when it flakes easily; overcooking destroys its subtle flavor. Generally high in protein and low in fat, fish is an ideal dish for weight watchers and for those who are trying to control their cholesterol level.

    Here are a few pointers to keep in mind when shopping. Whole fish are sold just as they were when they came out of the water; drawn fish have been eviscerated (entrails removed). Dressed fish have been scaled and eviscerated. Fish steaks are slices of large fish, cut crosswise through the backbone, and fillets are the sides of fish. Fresh fish should have springy flesh, bright eyes, shiny scales, reddish gills, and a mild odor. Frozen fish should be solidly frozen and well wrapped.

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