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Wednesday, July 29, 2015

Foil-Wrapped Fish with Creamy Parmesan Sauce

Tender fish fillets are topped with mayonnaise, Parmesan and crisp vegetables, then wrapped in foil packets for easy grilling.

time prep: 10 min
total: 22 min
servings total: 4 servings

What You Need
4 tilapia fillets (1 lb.), thawed if frozen [500 g]
1/4 cup KRAFT Real Mayo Mayonnaise [56 g]
1/4 cup KRAFT Grated Parmesan Cheese [23 g]
1/8 tsp. ground red pepper (cayenne)
2 zucchini, sliced
1/2 red bell pepper, cut into strips

Make It
HEAT grill to medium-high heat.

SPRAY 4 large sheets of heavy-duty foil with cooking spray. Place 1 fish fillet on center of each foil sheet; spread with mayo.

TOP with remaining ingredients; fold to make 4 packets.

GRILL 10 to 12 min. or until fish flakes easily with fork.

Kraft Kitchens Tips

Prepare using cod, orange roughy or sole fillets.

Special Extra

Garnish each serving with a lemon wedge. Lemon wedges can be lightly grilled along with the foil packets.

Use Your Oven

Heat oven to 450°F. Assemble foil packets as directed; place on baking sheet. Bake 18 to 22 min. or until fish flakes easily with fork.

Patricia’s Salmon Basilico Pomodoro

6 Kirkland Signature frozen salmon portions
1 bunch fresh basil
1 cup chopped fresh tomatoes [248 g]
2 tablespoons olive oil [25 g]
Salt and pepper

Thaw salmon, removing from the vacuum bag or puncturing the bag.

Preheat oven to 375°F.

Reserve a few basil leaves for garnish; chop the remaining leaves. Mix chopped basil
with tomatoes and olive oil in a bowl.

Place thawed salmon portions in a baking dish. Cover with some of the tomato-basil
mixture, reserving the remainder for later use. Season to taste with salt
and pepper.

Bake for 15-20 minutes, or until the salmon is cooked to taste.
Garnish with basil leaves and the reserved tomato-basil mixture. Serve with rice,
mashed potatoes or your favorite vegetable.

Makes 6 servings.

Emeril's Mussels over Linguine

Yield: 2 servings

2 Dozen Live mussels; scrubbed and Debearded
1 tb Olive oil
1/4 c Minced shallots [44 g]
2 tb Minced garlic
2 c White wine
1/2 c Fish stock or chicken stock [125 ml]
3 tb Chopped parsley
Salt; to taste
Freshly-ground black pepper;-to taste
1/2 lb Fresh linguine [250 g]; cooked al-dente
And tossed with olive oil
1/2 c Grated Parmigiano-Reggiano-Cheese
1 tb Chopped parsley
Crusty French bread

 Bring a pot of salted water to a boil. In a saute pan, heat the olive oil.
When the oil is hot, saute the shallots and garlic. Add the wine and stock.
Bring up to a boil, reduce to a simmer. Add the mussels to the wine and
cover. Simmer the mussels for 3 to 4 minutes or until the shells open. Stir
in the parsley and season with salt and pepper. Drop the pasta into the
boiling salted water. Cook for 2 to 3 minutes. Remove from the water and
drain. Add the pasta directly to the saute pan. Divide the pasta between
two bowls and spoon the mussels on top. Garnish with the grated cheese and
parsley. Serve with the crusty bread. This recipe yields 2 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2335 broadcast 06-10-1997) Downloaded from their
Web-Site -


Recipe by: Emeril Lagasse

Escoveitched Snapper

Yield: 1 servings

6 Pieces snappers; scaled, -cleaned, and gutted, up to 8 (1 pound) [500 g]
Fresh ground pepper
2 Limes; Juice of
1/2 c Flour [113 g]
Oil for frying
4 md Onions
1 Bonnet peppers; julienned, -up to 2
1 Red peppers; julienned, up -to 2
1 c Water [230 g]
1 c White vinegar [250 ml]
1 tb Sugar [12 g]

Rinse the fish with water and lime juice, and pat dry. Then, score the fish
on both sides with a sharp knife. Salt and pepper the fish inside and
outside. Lightly dust the fish with flour. Heat 1/2 inch of oil in a
skillet. Fry the fish in one layer in batches until golden and crisp. Do
not crowd the skillet. When all the fish are done, set aside. Pour off some
of the oil leaving just enough to saute the onions until softened. Then add
the bonnet and red peppers, and saute 1 minute more. Turn the onion mixture
out over the fish. In the same skillet heat water, vinegar, and sugar and
bring to a boil, then pour over the fish and onions. Let cool and

Yield: 4 to 6 servings

Per serving: 549 Calories (kcal); 2g Total Fat; (2% calories from fat); 14g
Protein; 134g Carbohydrate; 0mg Cholesterol; 29mg Sodium Food Exchanges: 3
Grain(Starch); 0 Lean Meat; 8 Vegetable; 1 Fruit; 0 Fat; 2 Other


Sea Bass with Fennel Slaw

Makes: 4 servings
Prep 40 mins
Chill 2 hrs to 24 hrs
Grill 4 mins to 6 minsper 1/2-inch thickness of fish

3 tablespoons white wine vinegar
1 tablespoon olive oil
2 teaspoons chopped fresh tarragon
1 teaspoon Dijon-style mustard
1/8 teaspoon salt
dash ground black pepper
3 fennel bulbs, thinly sliced and cut into thin strips (about 4 cups)
1 cup coarsely shredded carrot [227 g]
4 4 - 5 ounces fresh or frozen sea bass or grouper fillets, cut 3/4 to 1 inch thick [up to 560 g]
1 teaspoon fennel seeds, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Fresh fennel tops (optional)


1. For slaw:: In a screw-top jar, combine vinegar, oil, tarragon, mustard, the 1/8 teaspoon salt, and the dash black pepper. Cover and shake well. Set aside 1 tablespoon of the vinegar mixture; cover and chill until serving time. In a large bowl, combine fennel strips and carrot. Pour the remaining vinegar mixture over fennel mixture. Toss lightly to coat. Cover and chill for 2 to 24 hours.

2. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure thickness of fish. In a small bowl, stir together crushed fennel seeds, the 1/2 teaspoon salt, and the 1/4 teaspoon pepper; sprinkle evenly over both sides of each fish fillet.

3. Place fish in a well-greased grill basket or in a greased grill wok. For a charcoal grill, place grill basket or grill wok on the rack of an uncovered grill directly over medium coals. Grill for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork, turning basket once or carefully turning fish once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish in well-greased grill basket or in greased grill wok. Place grill basket or grill wok on grill rack over heat. Cover and grill as above.)

4. Drizzle the reserved 1 tablespoon vinegar mixture over grilled fish. Serve fish with slaw. If desired, garnish with fennel tops.

Nutrition Facts (Sea Bass with Fennel Slaw)
Servings Per Recipe 4,
Calories 213,
Fat, total (gm) 6,
Cholesterol (mg) 58,
Sat. fat (gm) 1,
Carbohydrate (gm) 10,
Dietary Fiber, total (gm) 24,
Protein (gm) 28,
Sodium (mg) 557,
Percent Daily Values are based on a 2,000 calorie diet

Tuesday, July 28, 2015

Grilled Salmon with Freah Lime Cream

Salmon1 tsp. grated lime peel
1/4 c. lime juice [63 ml]
2 tbsp. honey
1 tbsp. chopped fresh or 1 tsp. dried dill weed
2 tsp. canola oil
1-1/2 lbs. salmon fillets, cut into 6 servings pieces [750 g]
1/2 tsp. salt
  Lime Cream1/3 c. fat-free mayonnaise [75 g]
1 tsp. grated lime peel
2 tsp. lime juice

1. In small bowl, mix 1 tsp. lime peel, 1/4 cup lime juice, the honey, dill weed and oil.

2. In 8-inch square [2-quart] glass baking dish, arrange salmon pieces, skin sides up, in single layer. Pour marinade over salmon: turn in marinade to cover all sides. Cover with plastic wrap and refrigerate 20 to 30 minutes.

3. Heat gas or carcoal grill. Carefully brush rack with oil. Remove salmon from marinade, discard marinade. Sprinkle salmon with salt. Place skin side down on grill over medium heat. Cover grill; cook 10 to15 minutes or until salmon frlakes easily with fork.

4. Meanwhile, in small bowl, mix Lime Cream ingredients with wire whisk. Serve with salmon.

Nutrition Information per serving:

1 serving: Calories 180 [calories from fat 70]; total fat 7 g [saturated fat 2g; trans fat 0g]; cholestrol 75mg; soldium 370mg; total carbohydrate 4g

Poached Salmon with Spring Vegetables

Spring 2010
By: Nicole Young

Poaching salmon is a classic technique that keeps it moist and delicate. Use the leftover poaching liquid to make a simple spring soup.

2 cups (500 mL) fish stock (or water)
2 cups (500 mL) water
2 cups (500 mL) rosé wine
1 onion, peeled and cut into wedges
1 cup (250 mL) sliced leeks, white and light green parts only
2 stalks celery, trimmed and sliced
½ fennel bulb, sliced
6 sprigs flat-leaf parsley
2 bay leaves
2 sprigs thyme
1 tsp (5 mL) black peppercorns
1 tsp (5 mL) sea salt
1 lb (500 g) small new potatoes, peeled
1 bunch spring carrots, trimmed and peeled
2 small white turnips, peeled and quartered
6 salmon fillets (about 6 oz/175 g each)
½ cup (125 mL) cold butter, cubed
1 tbsp (15 mL) each fresh chopped flat-leaf
parsley and chives

1. In a shallow Dutch oven or large deep skillet, combine fish stock, water, wine, onion, leeks, celery, fennel, parsley, bay leaves, thyme, peppercorns and sea salt; bring to boil over medium-high heat. Reduce heat, cover and simmer for 20 minutes.

2. Add potatoes, carrots and turnips and cook until tender, about 15 to 20 minutes. Use a slotted spoon and transfer vegetables to a platter. Discard herbs if desired. Add salmon to liquid and cook just until opaque, about 3 to 5 minutes. Use slotted spatula to gently remove fish and transfer to platter over vegetables. Keep warm.

3. Strain cooking liquid, reserving 2 cups (500 mL). Save remaining liquid for another use. Transfer reserved liquid to saucepan and cook over medium-high heat until the liquid has reduced by half, about 10 minutes. Whisk in cold butter, 1 cube at a time, until thickened slightly. Sprinkle in parsley and chives. Serve over poached salmon and vegetables with fresh spring peas.

Makes 6 servings