Main dish, fish/seafood

Baked Cod Casserole

admin — Wed, 09 Jan 2019 17:58:08 +0000

Dry white wine and Gruyère cheese give this fish casserole a rich flavor that hides its virtue. Before baking, we top the dish with seasoned whole-wheat breadcrumbs, which add a wholesome, nutty flavor and dietary fiber. For variety, you can substitute almost any mild white fish.

Salmon Roasted with Tomatoes & Olives

admin — Thu, 03 Jan 2019 17:58:08 +0000

Salmon Roasted with Tomatoes & Olives

Although you can use any firm-fleshed fish, such as halibut or cod, salmon is especially pretty with the roasted tomatoes and black olives. Serve with steamed green beans or broccoli florets and boiled new potatoes.

Orange, Watercress & Tuna Salad

Erin McCormick-Interactive Producer — Thu, 12 Jan 2012 14:03:08 +0000

Orange, Watercress & Tuna Salad

This vibrant salad recipe contrasts flavor, texture and color—the velvety tuna steak is matched with crisp, peppery watercress and the floral tart-sweetness of blood oranges and aniseed. Blood oranges make the dish especially pretty—they’re available December through March. If you can’t find them, use any oranges that look good.

Halibut Packets with Mushrooms & Polenta

Erin McCormick-Interactive Producer — Thu, 12 Jan 2012 13:56:06 +0000

Halibut Packets with Mushrooms & Polenta

Garlicky mushrooms spiked with bacon make a lovely garnish for halibut and polenta. We can’t decide what we like best about this dish: the flavors, healthfulness, ease or the fact that there is so little cleanup! Serve with steamed green beans tossed with olive oil, whole-grain mustard and a squeeze of lemon.

Green Couscous & Shrimp

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 21:34:46 +0000

Green Couscous & Shrimp

This quick dinner recipe of couscous, white beans and shrimp is flavored with a potent parsley-and-basil dressing.

Whole Roasted Fish in a Salt Crust

Erin McCormick-Interactive Producer — Thu, 03 Nov 2011 12:58:35 +0000

Whole Roasted Fish in a Salt Crust

Roasting a whole large fish in a salt crust might seem scary, but it’s actually quite simple. It’s just a matter of placing the fish on top of a bed of salt and patting a layer of salt over the fish—the salt seals in the juices, but amazingly doesn’t overwhelm the fish with a salty taste. Present the whole salt-crusted fish at the table if you’d like, then take it to the kitchen to deconstruct it.

Garlic Roasted Salmon & Brussels Sprouts

Sarah Hoff — Mon, 31 Oct 2011 20:37:40 +0000

Garlic Roasted Salmon & Brussels Sprouts

Roasting salmon on top of Brussels sprouts and garlic, flavored with wine and fresh oregano, is a meal that is simple enough for a weeknight meal yet sophisticated enough to serve to company. Serve with whole-wheat couscous.

Mussels with Tomatoes & White Wine

Erin McCormick-Interactive Producer — Wed, 14 Sep 2011 17:37:39 +0000

Mussels with Tomatoes & White Wine

You’ll feel like you’re dining in a French bistro when you sit down to a bowl of these mussels, flavored with fennel, garlic, tomatoes and white wine. Save some of the fennel fronds to sprinkle on top to intensify the fennel flavor or add a touch of fresh basil if you prefer. Serve with whole-grain baguette to soak up the sauce.

Mussels with Thai Seasonings

Erin McCormick-Interactive Producer — Wed, 14 Sep 2011 17:28:07 +0000

Mussels with Thai Seasonings

Thai curry pastes are a busy cook’s best friend—they provide loads of flavor in a single ingredient. Here the spicy green version is used to flavor steamed mussels. Serve over rice noodles.

Mussels with Cider & Bacon

Erin McCormick-Interactive Producer — Wed, 14 Sep 2011 17:24:00 +0000

Mussels with Cider & Bacon

Flavored with apple cider and sage, these steamed mussels are the perfect meal for a cool fall night. Soak up the sauce with your favorite rustic whole-grain bread.

Pasta Salad Niçoise

Erin McCormick-Interactive Producer — Wed, 14 Sep 2011 17:18:57 +0000

Pasta Salad Niçoise

Toss canned tuna, roasted red peppers and lots of fresh herbs with pasta for a quick pasta salad to enjoy for a weeknight supper or picnic salad.

Mussels with Saffron Cream Sauce

Sarah Hoff — Mon, 12 Sep 2011 18:17:16 +0000

Mussels with Saffron Cream Sauce

Saffron, tomato and a touch of cream yields a flavorful sauce for these simple steamed mussels. Soak up the sauce with plenty of crusty whole-grain baguette.

Hot-&-Sour Mussels

Sarah Hoff — Mon, 12 Sep 2011 17:56:02 +0000

Hot-&-Sour Mussels

This recipe for steamed mussels incorporates the flavors of the Sichuan Chinese classic, hot and sour soup. Serve over steamed brown rice or rice noodles to soak up the flavorful sauce.

Smoky Mustard-Maple Salmon for Two

Erin McCormick-Interactive Producer — Fri, 09 Sep 2011 17:45:39 +0000

Smoky Mustard-Maple Salmon for Two

It doesn’t get much easier—or more delicious—than this speedy recipe for roast salmon for two topped with a smoky maple-mustard sauce. The sweetness of the maple balances the tangy mustard; smoked paprika or ground chipotle adds another layer of flavor. Ask at the fish counter to have the salmon cut into two 4-ounce fillets with the skin removed. Serve with roasted green beans and whole-wheat couscous tossed with pecans and chives.

Smoky Maple-Mustard Salmon

Erin McCormick-Interactive Producer — Fri, 09 Sep 2011 16:20:12 +0000

Smoky Maple-Mustard Salmon

It doesn’t get much easier—or more delicious—than this speedy recipe for roast salmon topped with a smoky maple-mustard sauce. The sweetness of the maple balances the tangy mustard; smoked paprika or ground chipotle adds another layer of flavor. Ask at the fish counter to have the salmon cut into four 4-ounce fillets with the skin removed. Serve with roasted green beans and whole-wheat couscous tossed with pecans and chives.