Fresh Green Asparagus On Smoked Fish Fillets Recipes

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ASPARAGUS FISH BUNDLES

Low-fat food can look just as appealing as heavy entrees. Wrapped around asparagus bundles, these mouthwatering fish fillets are an ideal example. The basil-thyme sauce is an exceptional touch to the lovely dinner.-Jane Shapton, Irvine, California

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 12



Asparagus Fish Bundles image

Steps:

  • Wrap each fillet around five asparagus spears; secure with toothpicks. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with salt and pepper. , Cover and bake at 350° for 15 minutes. Uncover; sprinkle with onions. Bake, uncovered, 12-15 minutes longer or until fish flakes easily with a fork and asparagus is crisp-tender., Meanwhile, in a small saucepan, combine the sauce ingredients until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Discard toothpicks from bundles; serve with sauce.

Nutrition Facts : Calories 190 calories, Fat 1g fat (0 saturated fat), Cholesterol 102mg cholesterol, Sodium 429mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges

4 orange roughy fillets (6 ounces each)
20 fresh asparagus spears, trimmed
1/2 teaspoon salt
1/4 teaspoon pepper
2 green onions, chopped
SAUCE:
2/3 cup white wine or reduced-sodium chicken broth
2 tablespoons lemon juice
2 teaspoons cornstarch
1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/8 teaspoon pepper

ASPARAGUS FISH BAKE

"I love fresh spring asparagus and cheese," writes Joan Fredericks from Bloomington, Minnesota, "so when I found this scrumptious recipe combining both ingredients with fish, it soon became one of my favorites."

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 11



Asparagus Fish Bake image

Steps:

  • Place the asparagus in a small saucepan and cover with water. Bring to a boil; cook for 1-2 minutes. Drain and place in a 1-qt. baking dish coated with cooking spray. Top with fish; set aside., In a small saucepan, saute onion in 1 tablespoon butter until tender. Stir in the flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Pour over fish. , Melt remaining butter; stir in crackers and parsley. Sprinkle over cheese sauce. Bake, uncovered, at 350° for 20-25 minutes or until crumbs are golden brown and fish flakes easily with a fork.

Nutrition Facts : Calories 325 calories, Fat 12g fat (7g saturated fat), Cholesterol 100mg cholesterol, Sodium 580mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 2g fiber), Protein 38g protein.

6 medium fresh asparagus spears, trimmed and cut into 1-inch pieces
3/4 pound cod, haddock or orange roughy fillets
1/3 cup chopped onion
2 tablespoons butter, divided
1 tablespoon all-purpose flour
1/8 teaspoon salt
Dash pepper
3/4 cup 2% milk
1/3 cup shredded cheddar cheese
1/4 cup crushed saltines (about 7 crackers)
1/8 teaspoon dried parsley flakes

PAN-COOKED ASPARAGUS AND MIXED FISH

No matter what your budget, you can make this dish with all different types of fish. It's nice to try to get a mixture of oily and white fish fillets, alongside things like shellfish, shrimp and squid. You want everything to cook at the same time, so just make sure that whatever you use is all sliced up into pieces roughly the same size. You can cook it all together in a pan like I'm doing here or on the barbecue or, for a healthier way, you can steam it all - whichever, finish the dish off with extra-virgin olive oil, lemon juice and chile as these flavors all work so well with asparagus and fish.

Provided by Jamie Oliver

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 12



Pan-Cooked Asparagus and Mixed Fish image

Steps:

  • Get a really large frying pan, or 2 smaller ones, on the heat and add a glug of olive oil. Score the skin of your fish fillets all over, about 1/2-inch deep, and season. Put the fish fillets into the pan, skin side down, with the squid tentacles. Add the scallops. Run your knife down 1 side of each squid to open them out, then quickly and lightly score the inside in a crisscross fashion. Lay them in the pan, scored side down. Add the asparagus and gently shake the pan. Cook for a few minutes, then turn everything over and cook on the other side. Sprinkle over the thyme tips.
  • You're the one in control of the pan, so if something looks cooked, take it out and keep it warm. Don't watch things burn! When the fish has crispy skin, the scallops are golden brown with caramelized edges and the squid has curled up and is nicely charred, remove the pan from the heat. Put the squid on a chopping board and roughly slice it into pieces at an angle, then return to the pan. Lay the fish fillets on each plate. Toss the asparagus, scallops and squid with half the chile, a good drizzle of good quality extra-virgin olive oil and the lemon juice. Lightly season and mix together. Divide on top of the plated fish. Sprinkle with the rest of the chopped chile and the fennel tops, and drizzle with extra-virgin olive oil.

Olive oil
2 small red mullet or snapper fillets, scaled and pin-boned
1 royal porgy fillet or sea bass fillet, scaled, pin-boned and cut in 1/2
Sea salt and freshly ground black pepper
2 small squid, gutted and cleaned, tentacles trimmed and reserved
2 to 4 freshly shelled scallops, cleaned and scored in a crisscross fashion
10 medium asparagus spears, woody ends removed
1 small handful thyme tips
1 fresh red chile, deseeded and chopped
Extra-virgin olive oil
1 lemon, juiced
1 small handful fennel tops

FETTUCCINE WITH ASPARAGUS AND SMOKED SALMON

Fresh pasta, asparagus and smoked salmon are tossed with shallot cream sauce in this elegant weeknight dinner that can be prepared in well under an hour.

Provided by Florence Fabricant

Categories     dinner, pastas, main course

Time 35m

Yield 4 servings

Number Of Ingredients 10



Fettuccine With Asparagus and Smoked Salmon image

Steps:

  • Snap off the ends of the asparagus where they break naturally and peel the stalks. Cut the asparagus on a slant to pieces about an inch long.
  • Steam the asparagus until they are just barely tender and still bright green, about three minutes. Rinse under cold water, drain well on paper towels and set aside.
  • Bring a large pot of salted water to a boil for the pasta.
  • While the water is coming to a boil, melt the butter in a large heavy skillet. Add the shallots and saute until soft but not brown. Stir in the cream and simmer about five minutes, until the cream has thickened somewhat.
  • Cut the salmon into slivers, add it to the cream and remove the skillet from the heat. Season with pepper and lemon juice. Add the asparagus.
  • When the pot of water is boiling, add the fettuccine, stir it once or twice, then cook two to three minutes after the water has returned to a boil. Drain well.
  • Briefly reheat the sauce. Transfer the fettuccine to a warm serving bowl, pour the sauce over it and toss. Sprinkle with dill and serve.

Nutrition Facts : @context http, Calories 529, UnsaturatedFat 9 grams, Carbohydrate 55 grams, Fat 27 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 16 grams, Sodium 512 milligrams, Sugar 5 grams, TransFat 0 grams

1/2 pound fresh asparagus, medium thickness
Salt
1 tablespoon butter
1/2 tablespoon minced shallots
1 cup heavy cream
4 ounces smoked salmon sliced 1/4-inch thick
Freshly ground black pepper
1 teaspoon fresh lemon juice
9 to 10 ounces fresh green fettuccine noodles
2 tablespoons minced fresh dill

CRISP-SKIN FISH WITH ASPARAGUS

Jill Dupleix's impressive yet easy salmon dish is perfect for a dinner party

Provided by Good Food team

Categories     Dinner, Lunch

Time 40m

Number Of Ingredients 8



Crisp-skin fish with asparagus image

Steps:

  • Snap the woody ends off the asparagus, and discard. Cut the tomatoes in half, spoon out and discard the seeds. Finely slice the tomato flesh, then cut into small dice. Set both asparagus and tomatoes aside.
  • Heat the 1 tbsp olive oil in a large frying pan. Season the fish with salt and pepper, and cook skin-side down over medium heat for about 3-4 minutes, gently pressing, until skin is crisped and golden. Turn and cook the other side for 3-4 minutes, depending on the thickness, until cooked.
  • Meanwhile, cook the asparagus in simmering salted water for 3-4 minutes. Drain well. For the dressing, gently warm the 3 tbsp olive oil in a small saucepan with the tomatoes, olives, capers and parsley leaves. Toss the asparagus in a little of the dressing. Arrange the asparagus on each of four warmed dinner plates, top with the fish, and spoon the warm tomato dressing around the fish.

Nutrition Facts : Calories 297 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 0.57 milligram of sodium

24 thin asparagus spears
2 ripe tomatoes
1 tbsp extra-virgin olive oil
4 salmon fillets , each about 140g/5oz
3 tbsp extra-virgin olive oil
1 tbsp small black olives
1 tbsp capers , rinsed
2 tbsp parsley leaves

SALMON-WRAPPED ASPARAGUS

"My inspiration for this deliciously different salmon dish came from a variety of Saturday morning cooking shows," writes Amy Clark from Chesapeake, Virginia. "Dinner guest always admire how pretty each fish bundle looks."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 18



Salmon-Wrapped Asparagus image

Steps:

  • In a large skillet, bring 1/2 in. of water to a boil; add asparagus spears. Cover and cook for 2-4 minutes. Drain and immediately place asparagus in ice water; drain and pat dry. , Cut salmon widthwise into 1/4-in.-thick slices. To form one bundle, place three to four slices cut side down, overlapping edges slightly; wrap around five to six asparagus spears. Secure with toothpicks. Repeat for remaining bundles., In a large skillet, bring 1-1/2 cups water, wine, onion, chives, salt and peppercorns to a boil. Using a spatula, carefully add bundles. Reduce heat; cover and simmer for 7-8 minutes or until fish flakes easily with a fork., Meanwhile, for sauce, in a small skillet, saute mushrooms and green onions in butter and oil until tender. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chives. Serve with bundles.

Nutrition Facts : Calories 277 calories, Fat 10g fat (4g saturated fat), Cholesterol 97mg cholesterol, Sodium 710mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges

2 pounds fresh asparagus, trimmed
1-1/2 pounds salmon fillets
1-1/2 cups water
1/2 cup dry white wine or chicken broth
1 tablespoon minced green onion
1 tablespoon minced chives
1 teaspoon salt
1/2 teaspoon whole black peppercorns
MUSHROOM SAUCE:
1/2 pound fresh mushrooms, sliced
1/2 cup sliced green onions
2 tablespoons butter
1 teaspoon olive oil
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup 2% milk
1 tablespoon minced chives

ROSEMARY SALMON AND VEGGIES

My husband and I eat a lot of salmon. One night, while in a rush to get dinner on the table, I created this rosemary salmon meal. It's a keeper! You can also include sliced zucchini, small cauliflower florets or fresh green beans. -Elizabeth Bramkamp, Gig Harbor, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10



Rosemary Salmon and Veggies image

Steps:

  • Preheat oven to 400°. Place salmon in a greased 15x10x1-in. baking pan. Combine oil, vinegar, rosemary, garlic and salt. Pour half over salmon. Place asparagus and red pepper in a large bowl; drizzle with remaining oil mixture and toss to coat. Arrange around salmon in pan; sprinkle with pepper., Bake until salmon flakes easily with a fork and vegetables are tender, 12-15 minutes. Serve with lemon wedges.

Nutrition Facts : Calories 357 calories, Fat 23g fat (9g saturated fat), Cholesterol 85mg cholesterol, Sodium 388mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges

1-1/2 pounds salmon fillets, cut into 4 portions
2 tablespoons melted coconut oil or olive oil
2 tablespoons balsamic vinegar
2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
1 garlic clove, minced
1/2 teaspoon salt
1 pound fresh asparagus, trimmed
1 medium sweet red pepper, cut into 1-inch pieces
1/4 teaspoon pepper
Lemon wedges

BASIC SMOKED FISH

Provided by Trish Hall

Categories     dinner, main course

Time 12h20m

Yield About 1 1/2 pounds smoked fish

Number Of Ingredients 4



Basic Smoked Fish image

Steps:

  • If using liquid brine, place the fish fillets in a ceramic, glass or stainless-steel (not aluminum) bowl with the brine. If using dry cure, rub each fillet top and bottom with the dry mixture and place in a ceramic, glass or stainless-steel (not aluminum) baking dish. Cover and refrigerate about 6 hours, or overnight.
  • Remove fillets from bowl or dish and rinse them under running water quickly to remove surface salt. If using dry cure, do not rub off all the seasonings. Place fillets on a cake rack or raised grid surface that allows air to circulate beneath them. Leave to dry about 3 hours, or until a dry shiny surface forms.
  • When fillets are sufficiently dry, build a charcoal fire, if necessary (it will take about 30 minutes for the charcoal to reach the desired state). If using wood chunks, let them soak in a bucket of water for half an hour. If using an electric smoker, turn it on just before using and place sawdust or wood shavings in the smoking pan.
  • Place fillets on the smoker grid. Close vents, or place lid on smoker. Regulate vents, if possible, so that heat stays at around 110 to 120 degrees Fahrenheit. Leave the fish 1 to 2 hours or longer, checking periodically and, if possible, replenishing fuel or smoking medium as necessary. The fish will be done more quickly at higher temperatures. At temperatures of 175 to 200 degrees, for example, fish will be done in about 1 hour.
  • Remove fillets from smoker when they are dry and yellowish in color. Serve immediately, or refrigerate and serve cold or as an ingredient in other recipes.

2 fish fillets weighing approximately 1 pound each (bluefish, mackerel, salmon, haddock)
1 quart liquid brine or 4 table spoons dry cure (see recipe)
4 or 5 hardwood chunks, shavings or sawdust (see note)
Charcoal, if necessary (see note)

FISH FILLETS IN PARCHMENT WITH ASPARAGUS AND ORANGE

Provided by Molly Stevens

Categories     Fish     Bake     Low Carb     Quick & Easy     Low Cal     Low Sodium     Dinner     Cod     Halibut     Asparagus     Healthy     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 6



Fish Fillets in Parchment with Asparagus and Orange image

Steps:

  • Preheat oven to 400°F. Place parchment squares on work surface. Generously butter half of each parchment square; top buttered half of each with 1 fish fillet. Sprinkle fish with salt and pepper; top each fillet with 3 tarragon leaves, then 1 piece of butter. Arrange asparagus around each fish fillet; pour 1 tablespoon orange juice over each. Fold parchment over fish and asparagus, folding and crimping edges tightly to seal and enclose filling completely. Place on 2 rimmed baking sheets, spacing apart. do ahead Can be made 4 hours ahead. Chill.
  • Bake fish packets 17 minutes. Slide packets onto plates and serve.

4 15x15-inch squares parchment paper
4 5-to 6-ounce fish fillets (such as halibut or cod; each about 1 inch thick)
12 fresh tarragon leaves
2 tablespoons butter, cut into 4 pieces
1 pound slender asparagus spears, trimmed, cut into 1 1/2-inch pieces
4 tablespoons orange juice

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