FISH FLORENTINE
This easy Fish Florentine recipe, made with a pan seared firm white fish served on a creamy bed of spinach feels like something you would order out in a fancy restaurant!
Provided by Gina
Categories Dinner
Time 20m
Number Of Ingredients 11
Steps:
- In a large skillet over medium heat add 1/2 tablespoon of olive oil and 1/2 tablespoon of butter, red bell pepper and garlic and cook for about 4 minutes.
- Add spinach season with a pinch of salt and pepper mix until the spinach wilts down.
- Add cream cheese, half & half and parmesan cheese mix well until cream cheese is melted and resembles creamed spinach.
- Heat a separate skillet on medium high heat, add remaining oil and butter.
- Season fish on both sides with salt and pepper and place on the hot pan.
- Cook 6 minutes on first side and flip fish over and cook other side an additional 5 minutes, until cooked through and browned.
- Divide the spinach mixture on the bottom of each plate and top with piece of fish.
Nutrition Facts : ServingSize 1 fish filet with scant 1/2 cup spinach, Calories 351 kcal, Carbohydrate 6 g, Protein 43 g, Fat 16.5 g, SaturatedFat 6.5 g, Cholesterol 78 mg, Sodium 300 mg, Fiber 2 g, Sugar 2 g
SPAGHETTI LASAGNA FLORENTINE WITH CRAB
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain, stir in butter, and set aside.
- Combine marinara sauce, spinach, onion, mushrooms, tomato paste, garlic, cayenne, parsley, sea salt, and black pepper in a saucepan. Bring to a simmer, stirring occasionally, while you prepare the cheese mixture.
- Combine lump crab, ricotta cheese, mozzarella cheese, 1 cup Parmesan-Romano cheese, eggs, and clam juice together in a large mixing bowl. Blend thoroughly together.
- Spoon a light layer of sauce into the bottom of the prepared pan. Add a layer of spaghetti, followed by a layer of cheese mixture. Repeat until ingredients have all been added, making sure sauce makes up the top layer. Sprinkle with 1/4 cup Parmesan cheese.
- Bake, uncovered, in the preheated oven until crab is pink and cheese is melted, about 35 minutes. Remove from the oven and let rest for 10 minutes. Serve.
Nutrition Facts : Calories 474.1 calories, Carbohydrate 53 g, Cholesterol 89.5 mg, Fat 17 g, Fiber 4.7 g, Protein 27.3 g, SaturatedFat 9.6 g, Sodium 930.7 mg, Sugar 11.3 g
MIXED SEAFOOD FLORENTINE
This is another 1 of my "found on an old sheet of paper" recipes that I modified slightly & it did say that it was orig a Food Network recipe contributed by Martha Bouchard. I love the RZ ingredient search! W/little time or effort, I easily found out there are 205 "florentine" recipes here: 2 w/scallops, 5 w/shrimp & 0 w/haddock or sweet potatoes. None of the 7 I did find resembled this unique recipe in any way. Voila! Time to enter a new & intriguing seafood recipe. :-) *Enjoy*
Provided by twissis
Categories Vegetable
Time 1h
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Spray a med-sized casserole dish w/baking spray. In a bowl, mix haddock, shrimp + scallops & set aside.
- Slice cooked sweet potato very thinly & layer slices over bottom of the casserole. Cover potato layer w/uncooked baby spinach leaves.
- Gently pour 1 cup cream over potatoes & spinach. Season to taste pref w/salt & pepper.
- Sprinkle w/6 tbsp grated Parmesan & evenly add mixed seafood in a layer. Pour 2nd cup of cream over the seafood & sprinkle w/last 2 tbsp grated Parmesan.
- Bake for 25-30 minutes. Sprinkle w/fresh chopped parsley & serve immediately.
Nutrition Facts : Calories 530.4, Fat 39.5, SaturatedFat 23.9, Cholesterol 275.6, Sodium 964.9, Carbohydrate 12.1, Fiber 1.8, Sugar 1.5, Protein 32.4
SHRIMP FLORENTINE
Easy and elegant dinner
Provided by Judith Hannemann
Categories Main Main Course
Number Of Ingredients 10
Steps:
- Heat a large pan over medium high heat. Add the oil and when it shimmers, add the shrimp. Cook just until it starts to turn pink; remove from pan.
- In the same pan, add the butter. When the butter is melted, add the garlic and cook only until it's fragrant, about 30 seconds.
- Add the stock, cream and grated cheese. Stir well, and cook until the liquid is reduces 25 per cent, about 6-10 minutes.
- Add the spinach and the shrimp. Simmer for about 5 minutes and serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 457 kcal, Carbohydrate 5 g, Protein 29 g, Fat 36 g, SaturatedFat 18 g, Cholesterol 381 mg, Sodium 1072 mg, Fiber 1 g, Sugar 1 g
SHRIMP FLORENTINE
Juicy shrimp is cooked with spinach, mushrooms, shallots, sub-dried tomatoes, and white wine cream sauce.
Provided by lyuba
Categories Main Course
Time 25m
Number Of Ingredients 12
Steps:
- Peel and devein the shrimp if needed. Squeeze liquid out of spinach, slice mushrooms and shallots, dice sun-dried tomatoes, smash and mince garlic cloves.
- Preheat a large cooking pan over medium heat. Add oil.
- Add sliced onions and saute until softens.
- Add spinach, mushrooms, and tomatoes. Cook for a few minutes, until mushrooms start to soften.
- Add garlic, mix, and cook until fragrant.
- Pour in white wine and let it simmer for about 5 minutes to let the alcohol cook out.
- Stir in heavy whipping cream and chicken broth. Season with salt and pepper and bring the mixture to simmer.
- Nestle shrimp in the pan among the veggies and sauce. Cook until shrimp turns pink and opaque on one side and flip. Cook until shrimp turns pink and opaque on the other side as well. Take off heat and serve.
Nutrition Facts : Calories 464 kcal, Carbohydrate 15 g, Protein 29 g, Fat 31 g, SaturatedFat 14 g, Cholesterol 367 mg, Sodium 1087 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
SEAFOOD FLORENTINE
Steps:
- Preheat the oven to 350 degrees F.
- In a mixing bowl, combine haddock, shrimp, and scallops and mix well. Spray a medium-sized casserole dish lightly with baking spray. Sliced the cooked sweet potatoes very thinly. Layer sliced sweet potato in the bottom of the baking dish and cover with uncooked baby spinach leaves. Gently pour 2 cups cream over the potatoes and spinach. Season with salt and pepper. Sprinkle with 3/4 of the Parmesan, then add the seafood mixture. Cover with remaining 2 cups cream and Parmesan.
- Bake for 25 to 30 minutes. When ready to serve, garnish lightly with fresh chopped parsley or put a sprig of parsley on side of dish.
FISH FLORENTINE
Steps:
- Gather the ingredients.
- Grease a 2-quart baking dish. Preheat oven to 375 F.
- Arrange thawed spinach in the bottom of the baking dish . Top with the fish fillets. Sprinkle fish with salt and pepper. Spread condensed cream of mushroom soup over the fish fillets.
- Toss breadcrumbs with the melted butter until thoroughly coated. Sprinkle over the soup layer.
- Bake for 25 to 30 minutes, until the fish flakes easily with a fork.
- Serve and enjoy.
Nutrition Facts : Calories 478 kcal, Carbohydrate 34 g, Cholesterol 115 mg, Fiber 6 g, Protein 51 g, SaturatedFat 6 g, Sodium 1122 mg, Sugar 7 g, Fat 15 g, ServingSize 4 servings, UnsaturatedFat 0 g
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