BABY GREENS WITH GRAPES, PECANS AND GORGONZOLA
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Butter a metal cookie sheet and set aside. In non-stick frypan, combine first set of ingredients. Bring to boil over medium-high heat. Stir until sugar is dissolved, about 2 minutes. Mixture will be bubbly and foamy looking (BE CAREFUL THIS IS EXTREMELY HOT!) Add pecan halves and stir while cooking for one and 1/2 minutes. Remove pecans to cookie sheet and spread to separate. Let cool thoroughly. Whisk together dressing ingredients until combined. To assemble salad, toss greens with grapes, nuts and vinaigrette.
- Nuts can be done in advance, keep stored in airtight container. Dressing can be made in advance and stored refrigerated.
- Nutritional Stats: Calories 458; Protein 6.5g; Carbohydrate 23g; Fat 40g; Calories from Fat 75%; Saturated Fat 9g; Cholesterol 31mg; Fiber 2.6g; Sodium 592mg
PESTO MAYONNAISE COVERED OPAKAPAKA FISH
Steps:
- Preheat a grill. In a food processor, combine the basil, parsley, macadamia nuts, red pepper flakes, and garlic, and blend until well mixed. Once the pesto is ready, add the mayonnaise and mix well.
- Spread the pesto mayonnaise on the flesh side of each fish fillet and place, pesto-side down, on the grill. Grill for approximately 3 to 5 minutes, turn and grill until fish is just opaque and cooked through. Season with salt and pepper.
- Serve on top of rice or favorite salad greens.
OPAKAPAKA (SNAPPER) WITH GREEN GRAPES
I found this recipe by restaurateur Bob Longhi and Chef Alex Mauricci, Longhi's Restaurant in Lahaina, Maui. I'm looking forward to trying it. Pink snapper is called opakapaka in Hawaii. Although the ingredients listed say red snapper, it really should be pink snapper, but I couldn't get that ingredient through.
Provided by lazyme
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Lightly flour fish on both sides.
- In a sauté pan over medium heat, add 3 tablespoons butter and 1 tablespoon olive oil.
- When butter foams, add fish to pan.
- Sauté 3 to 4 minutes on one side and turn; continue cooking 3 to 4 minutes until done.
- Remove fish from pan; pour out excess butter.
- Deglaze pan with white wine and lemon juice; reduce liquid by half.
- Add 3 tablespoons chunked butter; swirl into sauce.
- Add more cold butter as needed until saucy.
- Add grapes, then parsley, and pour the sauce over the fish.
- Variations:.
- You can vary the sauce by substituting almonds for the grapes. Simply toast 1/4 cup slivered almonds or chopped Macadamia nuts in a 350* oven for about 10 minutes. Add the nuts to the sauce before serving.
Nutrition Facts : Calories 530.6, Fat 26.7, SaturatedFat 13.9, Cholesterol 137.6, Sodium 293.1, Carbohydrate 11.7, Fiber 0.5, Sugar 2.3, Protein 48.1
GREEN APPLE VINAIGRETTE
Make and share this Green Apple Vinaigrette recipe from Food.com.
Provided by Grannydragon
Categories Salad Dressings
Time 5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all the ingredients in a blender except for the olive oil, and apples. Blend until smooth.
- Slowly add the olive oil and blend well.
- Remove vinaigrette from blender and add the apples, mix and serve on salad greens.
Nutrition Facts : Calories 549.5, Fat 54.2, SaturatedFat 7.5, Sodium 87.6, Carbohydrate 18.5, Fiber 1.7, Sugar 15.4, Protein 0.4
BAKED OPAKAPAKA (SNAPPER) FILLETS WITH MACADAMIA CRUST
In Hawaii, pink snapper is called opakapaka. This is a good dish from "Fish Dishes of the Pacific from the Fishwife" by Shirley Rizzuto.
Provided by lazyme
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees.
- Oil a baking pan with 1 tablespoon of the butter.
- Place the fish in the pan, and sprinkle with pepper and lemon juice.
- In a small skillet heat the rest of the butter. .
- Add the ground nuts.
- Stir and cook for 1-2 minutes making sure the mixture doesn't burn.
- Spread the mixture over the fish.
- Bake for 10-15 minutes or until done.
- Sprinkle with parsley and serve.
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