LEMONY FISH OVER VEGETABLES AND RICE
You're minutes away from a lemony, light and refreshing meal in a skillet.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- In 12-inch nonstick skillet, cook rice and margarine over medium heat 2 to 3 minutes, stirring occasionally, until rice is golden brown. Stir in water, seasoning packet from rice mix and lemon peel. Heat to boiling; reduce heat. Cover and simmer 10 minutes.
- Stir in vegetables. Heat to boiling, stirring occasionally. Cut fish into 4 serving pieces; arrange on rice mixture. Sprinkle fish with lemon-pepper seasoning; drizzle with lemon juice. Reduce heat. Cover and simmer 8 to 10 minutes or until fish flakes easily with fork and vegetables are tender. Sprinkle with parsley.
Nutrition Facts : Calories 230, Carbohydrate 22 g, Cholesterol 55 mg, Fiber 3 g, Protein 23 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 330 mg
ITALIAN FISH AND VEGETABLE STEW
With the nearly year-round availability of zucchini and cherry and grape tomatoes, this dish brings color and flavor to the table any time you'd like. Just be sure to choose a firm, light-flesh fish that will hold together when cooked.
Provided by Mindy Hermann, RDN
Categories Soup/Stew Fish Lemon Juice Vinegar Mustard Garlic Bell Pepper Zucchini Tomato Basil Oregano Wheat/Gluten-Free Dairy Free Dinner Quick and Healthy Quick & Easy Crohn's & Colitis Crohn's
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season fish with salt and pepper. Whisk lemon juice, vinegar, mustard, and 2 Tbsp. oil in a medium bowl. Add fish, toss to coat, and chill until ready to use.
- Cook polenta according to package directions.
- Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over medium-high. Cook garlic, stirring occasionally, until beginning to brown, about 2 minutes. Transfer garlic to a plate.
- Cook bell pepper in same skillet, stirring frequently, until beginning to brown and soften, about 3 minutes. Add zucchini, cover, and cook 3 minutes.
- Reduce heat to medium-low. Add tomatoes, garlic, fish and dressing, 1 Tbsp. slivered basil, and 1 tsp. chopped oregano; season with salt and pepper. Cover and simmer just until fish is cooked through, about 5 minutes. Discard garlic, if desired.
- Divide polenta among bowls. Arrange fish mixture over. Garnish with basil and oregano.
LEMON PEPPER DILL FISH
Steps:
- Place fish filets in a microwave-safe dish. Cut butter into pieces and place all over fish. Sprinkle with dill weed and lemon pepper. Drizzle fresh lemon juice all over the fish.
- Cover and cook on high for 3 to 5 minutes or until the fish turns white.
Nutrition Facts : Calories 304.6 calories, Carbohydrate 1 g, Cholesterol 125.5 mg, Fat 23.8 g, Protein 21.7 g, SaturatedFat 14.7 g, Sodium 232.8 mg, Sugar 0.3 g
LEMON-INFUSED FISH AND VEGETABLES
Steaming fish with veggies in individual packages is not only healthy, it makes assembly and cleanup a breeze. You can use foil in place of the parchment paper. Orlando Sentinel, 2/2010. I like to add herbs to this; dill if cooking salmon, other fresh herbs if using a white fish. This is a very basic recipe you can customize to your individual tastes and it is very low in calories, fat, and sodium.
Provided by Epi Curious
Categories Very Low Carbs
Time 25m
Yield 4 packets, 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees. Tear four lengths of parchment paper or foil, each about 18 inches long. Fold each length across in half; unfold. Divide lemon slices among parchment pieces, piecing them in a row; top with fish. Place vegetables beside the fish.
- Whisk together the olive oil, lemon juice and salt; drizzle over the fish. Crimp or fold over the edges to form sealed packets. Place packets on two baking sheets.
- Bake until the packets are puffed and fish is cooked through, 12-15 minutes. transfer packets to serving plates. Cut the top of the packets open carefully (to avoid the escaping steam). Serve.
PENNE WITH LEMON INFUSED VEGETABLES
The National Pasta Association and the Culinary Institute of America awarded chef Michael Garnero of Saltwater NY grand prize for this recipe. Absolutely delish!
Provided by Gaelige Coinnaigh
Categories Penne
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Parcook broccoli and fennel for 3-4 minutes in salted water, drain well.
- Cook the pasta until almost tender; drain well.
- Over medium heat, sauté garlic, lemon zest, and red pepper flakes in olive oil for 3-4 minutes.
- Add red pepper and mushrooms. Cook until the mushrooms are tender.
- Add cooked broccoli, fennel and fresh thyme.
- and continue to cook. Add the cooked pasta, half of the parsley, and season with salt and pepper.
- Portion pasta into heated bowls and garnish the tops with grated ricotta salata and chopped parsley.
Nutrition Facts : Calories 749, Fat 31.9, SaturatedFat 4.4, Sodium 3562.4, Carbohydrate 108, Fiber 16.7, Sugar 3.6, Protein 16.8
LEMON SAUCE FOR FISH
This is a lemon sauce with a little bit of a kick. Tastes great when served over chicken, fish, and veggies.
Provided by NomNomDelicious
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- Heat lemon juice in a small saucepan over medium-high heat. Add sugar, paprika, mustard powder, cumin, and cayenne pepper. Cook and stir until mixture begins to get bubbly and translucent, 3 to 5 minutes.
- Mix cold water and cornstarch together in a small bowl until there are no lumps. Pour into the saucepan and stir. Heat mixture until hot, then reduce heat to low. Simmer, stirring occasionally, until thick, about 3 minutes.
Nutrition Facts : Calories 34.5 calories, Carbohydrate 8.8 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.1 g, Sodium 0.8 mg, Sugar 5.1 g
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