Fish And Marinara Sauce Recipes

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Heat another tablespoon of olive oil in a large skillet over medium-low heat. Stir in diced tomatoes and green onion; cook and stir until the tomatoes have softened. Stir onion mixture into the tomatoes, then add crushed tomatoes, tomato paste, oregano, and thyme. Simmer for 5 minutes. Stir in mussels and shrimp, then pour in the wine and lemon juice. Cover and increase heat to high. Cook until shrimp have turned pink and mussels have opened, discarding any that have not opened. Serve over pasta and garnish with lemon wedges.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a baking dish with the olive oil.
• Sprinkle 1/2 the onion and garlic evenly in the baking dish, and cover with 1/2 the pasta sauce. Place the haddock fillets in the dish, top with tomatoes and remaining onion and garlic. Cover with remaining pasta sauce.
• Bake 20 minutes in the preheated oven. Top with mozzarella cheese, and continue baking 10 minutes, until cheese is melted and fish is easily flaked with a fork.

Steps:

• In a large skillet heat oil over medium high heat. Stir in onion and cook for 2 minutes. Add garlic and cook for 30 seconds. Add white wine and simmer for 2 minutes. Stir in tomato sauce and red pepper flakes. Bring sauce to a simmer and stir in the shrimp. Cook for 1 minute and stir in scallops. Simmer for 2 minutes. Stir in parsley and toss with pasta. Serve immediately.

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 500 degrees F. Spray a heavy baking sheet liberally with vegetable oil cooking spray. Set aside.
• Put the buttermilk into a large bowl. Add the fish strips, stir to coat, and let stand for 15 minutes.
• In a medium bowl, stir together the Parmesan, bread crumbs and salt. Remove the fish from the buttermilk, allowing the excess to drip back into the bowl, and dredge in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated fish in a single layer on the prepared baking sheet. Lightly drizzle with olive oil and bake until golden and crispy, about 14 minutes. Cool slightly and arrange on a serving platter.
• In a small saucepan, heat the marinara sauce over medium-heat until warm. Transfer to a small serving bowl. Serve the marinara alongside the fish sticks as a dipping sauce.

Steps:

• In a large saucepan, heat oil over medium heat. Add onion; cook and stir until softened, 3-4 minutes. Add garlic; cook 1 minute longer. Add tomatoes, Italian seasoning, salt, pepper and sugar; bring to a boil. Reduce heat; simmer, covered, 10 minutes.

Steps:

• Heat oven to 400°F.
• Combine bread crumbs, cheese, seasoning and garlic powder in shallow dish. Dip fish in egg; coat with crumb mixture, turning to evenly coat both sides of fish. Place in single layer in 11x7-inch baking dish sprayed with cooking spray. Drizzle with butter.
• Bake 25 to 30 min. or until fish flakes easily with fork.
• Meanwhile, heat pasta sauce and horseradish in saucepan on medium-low heat 2 to 3 min. or until heated through, stirring frequently. Place hot pasta on serving platter; top with fish and sauce mixture.

Steps:

• Salt and pepper tilapia to taste, then dredge in flour.
• Heat olive oil in large frypan on medium high and saute tilapia for two minutes on each side.
• Remove fish from pan.
• Lower heat and saute onion and garlic in same pan just until soft.
• Add tomatoes to blender with onions, garlic, basil and white wine.
• Add tomato sauce to frypan and add a little salt and pepper to taste.
• Return fish to sauce and simmer for 10 more minutes.
• Meanwhile, cook linguine in salted water for 5 to 7 minutes.
• Remove fish to serving dishes.
• Drain pasta and add to sauce in frypan.
• Turn to coat several times with tongs.
• Serve linguine alongside tilapia.

Steps:

• Place the mussels and/or clams in a saucepan and pour in the wine. Cover tightly and cook over a high heat for a few minutes, shaking the pan occasionally until all the shellfish have opened - discard any that do not.
• Strain through a sieve reserving 2/3 cup of the cooking water - not the bottom part where the grit is. Remove the meat from the shells and reserve.
• Meanwhile cook the spaghetti according to pack instructions until al dente.
• While the spaghetti is cooking heat the oil in a heavy based frying pan, add the garlic and chili and saute for 20 secs. Tip in the shrimp and saute for a further minute.
• Pour in the tomato sauce and the reserved cooking liquor. Bring to a gentle simmer, then stir in the cooked shellfish, basil and parsley. Season to taste and allow to just warm through.
• When the pasta is cooked, drain and return to the pan. Pour in the seafood sauce and fold together until well combined. Serve at once.